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Help with Tri-Tip

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mick7607
mick7607 Posts: 85
in EggHead Forum
I want to try something different this weekend. Please share your experience with tri-tip roast. Is it really a reasonable substitute for prime rib? Sear first then lo and slow? Finish temp? Tough? TIA.
Laurens,SC
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  • GATraveller
    GATraveller Posts: 8,207
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    I wouldn't say it is anywhere close to prime rib (other than coming from the same animal).  I like Santa Maria style with chimichurri sliced thin across the grain.  Yum.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • jstnezell
    jstnezell Posts: 62
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    I'm doing one to tonight for the first time, I plan on low and slow 225*-250* till it gets to 130* IT, then cranking the heat to sear and get to med rare.  Then slice and serve, I posted about it the other day and there were a few who said the like the tri-tip as much as prime rib and not just because of the price point.
    Houston, TX - LBGE
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  • CowtownEgger
    CowtownEgger Posts: 116
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    Last 2.5 pounder i did was reverse seared and it turned out fantastic.  
    ___________________________________________________________________________________

    Ft. Worth, Tx |  Union Pacific Railroad  |  Texas Tech University

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  • mick7607
    mick7607 Posts: 85
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    Did you marinate? Dry rub?
    Laurens,SC
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  • CowtownEgger
    CowtownEgger Posts: 116
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    Dry rub for me.  Think this one had Obeques Beef rub
    ___________________________________________________________________________________

    Ft. Worth, Tx |  Union Pacific Railroad  |  Texas Tech University

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  • blind99
    blind99 Posts: 4,971
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    Disclaimer: I've done a grand total of two now. They turned out delicious. I did a dry rub and grilled direct, flipping every few minutes, until the thickest part was as rare as I wanted. About 122-125 for my taste. Let it rest, cut thinly across the grain. 

    Its more like a flank steak than a prime rib. 


    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Black_Badger
    Black_Badger Posts: 1,182
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    +1 to GATraveller - I would not consider tri-tp anything close to prime rib, but I do think it's exceptionally delicious.

    To me a tri-tip is sort of like a roast that needs to be prepared like a steak. Reverse sear or sous vide are the best ways I've found to cook tri-tip, unless you have a deep pit (and if you're not in the San Joaquin valley you almost certainly don't).

    If you overcook it (which is easy to do) it'll be quite dry. If you slice it wrong it will be the toughest thing you've ever eaten. If you nail it, it will be tender, juicy, flavorful and beautiful!

    Look for a plump, thick tri-tip if you can. Often they'll be quite flat, and these are obviously easier to overcook. Make note of the grain BEFORE you season and cook. Often the tri-tip will be sort of roughly boomerang shaped, and you'll likely want to slice from the apex (the tip)of the roast down towards the tips of the wings. There may be one arm that's longer than the other that can be cut off after cooking and sliced independently (otherwise you'll have very long slices of meat).

    Seasoning can range from S&P to something much more elaborate. Garlic can be your friend here in a major way! We used to cook tri-tip multiple times a week when I was younger and living in CA and a local favorite was to marinade in cheap beer + seasoning (Pappy's) overnight before cooking. You could do something similar with red wine if you wanted, but be careful if you get a thin one (it'll be overwhelming). I've also gotten great results from V8 juice spiked with kitchen bouquet.

    I'll attach a couple of pics that might give a good idea of what i'm talking about above in terms of how to slice (including where to take off the longer arm). You can see the shape will change a bit during cooking.

    Have fun and enjoy -
    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • BGESimon
    BGESimon Posts: 11
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    be awarae of the changing grain direction, it´s changing and looks like a fan. I cut teh finished roast always in 2 pieces and slice every Piece 90 degreeses to the grain direction.
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  • BGESimon
    BGESimon Posts: 11
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    one additional: I season just with cosher sea salt. Tri Tip is a very beefy tasteing cut, needs imho no flavor extension. I use no rub, marinate... just nature with salt.
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  • grege345
    grege345 Posts: 3,515
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    I've done 2 and marinated both times and came out excellent 
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • buzd504
    buzd504 Posts: 3,824
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    I did my first Tuesday for the final Mardi Gras feast of the season.  They're hard to find here, so I had to special request the cut.  Rubbed for about 3 hours, S&P, rosemary, garlic powder, onion powder, cayenne, paprika.  Reverse sear pulled at 125 and rested.  It came out amazing.  A new favorite.



    NOLA
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  • blind99
    blind99 Posts: 4,971
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    @buzd504 I had to order mine too. Last night I called around and found another butcher who says he stocks them regularly. I'm looking forward to putting this in the regular rotation!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • logchief
    logchief Posts: 1,415
    edited February 2015
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    Tri Tip is probably the most popular cut of beef here in central CA.  I prefer them untrimmed, prime untrimmed from Costco are outstanding.  I usually do mine direct at around 400, just used to doing them that way after cooking them for years pre-egg.


    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • buzd504
    buzd504 Posts: 3,824
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    blind99 said:
    @buzd504 I had to order mine too. Last night I called around and found another butcher who says he stocks them regularly. I'm looking forward to putting this in the regular rotation!

    Actually, I found out that my grocery cuts their beef pretty much every morning.  If I show up early, I can pretty much get any cut I want (within reason, probably) custom cut fresh.  They really do good work, and their meat counter has great customer service.  (They also dry age whole ribeyes and cut them to order, but that's another thread).
    NOLA
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  • jstnezell
    jstnezell Posts: 62
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    The results of my first Tri-Tip last night, this cut will go it to heavy rotation...
    Houston, TX - LBGE
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  • Legume
    Legume Posts: 14,627
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    Nailed it, that looks excellent.
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