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Tri-tip

BJax
BJax Posts: 3
in Beef
Planning on doing one with an espresso-chipolte rub.  I have done it low & slow previously with mixed results... Suggestions on cooking method?
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  • bicktrav
    bicktrav Posts: 640
    Did a tri tip steak earlier this week using the Trex method. Just salted the exterior, charred it with a sear around 800, then dropped to 400 and threw in some mesquite chunks to finish it off. pulled it at 125 internal. Turned out fantastic.
    Southern California
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  • Tjcoley
    Tjcoley Posts: 3,551
    Tri Tip Roast Seasoning 3 tablespoons salt 1 tablespoon granulated garlic 1/2 teaspoon dried parsley 1/4 teaspoon black pepper 1/4 teaspoon Accent (MSG) Dry the roast with paper towels and apply a good amount of seasoning all over the meat. Let the meat warm to room temperature until you're ready to cook. Direct cook at 375 one side for about 10 minutes, then turn it over and cook to an internal temperature of 125-135°F, depending on the doneness you prefer. Same technique should work with your expresso chipotle rub.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • BJax
    BJax Posts: 3
    bicktrav said:
    Did a tri tip steak earlier this week using the Trex method. Just salted the exterior, charred it with a sear around 800, then dropped to 400 and threw in some mesquite chunks to finish it off. pulled it at 125 internal. Turned out fantastic.
    Pretty much how I planned on tackling it
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