Should I trim the fat off of this tri-tip?

SaltySam

Bought a frozen tri tip today, and thawed it out for tomorrow. It looks like it has a ton of fat on it. I've only done a tri tip once before and I don't remember what the last one looked like. If I should trim it, how much should I take off? All of it? Thanks for any help!

ads75

I've only gotten 2, but neither had that much fat on them. The first one was delicious, the second one is in my fridge waiting its fate...

Skiddymarker

Only experience I have is reverse sear or Trés Booblay with a hard pan sear. We prefer the pan sear with butter and a board sauce. Have always trimmed all the fat off as the final temp is medium rare and for sure <140ºF. 

SGH

@SaltySam‌
It's a personal choice my friend. It won't affect the out come either way. If cooking for presentation I trim it. If I'm cooking it to eat I usually don't bother trimming. You can snatch the fat off after it's cooked if you so chose. If you leave the fat cap on it does not matter at all which way you turn it. The exception to this rule is if you start to encroach high into the dome. If you do encroach into the dome turn your meat fat cap up to protect the meat from the reflective heat. Short of this turn it any way you want and you will not notice any difference. Again trimming is a personal choice. Not a necessity my friend. I also use the reverse sear that @Skiddymarker‌ spoke of above. I start out indirect at 225 degrees until the internal temp hits 115 degrees. It's at this point I go direct and sear to finish. This will usually yield a tri tip in the 130 degree internal temp range. I like mine a little on the rare side. I hope this helps my friend .

SaltySam

Thanks @SGH‌. Exactly what I was looking for!

SGH

@SaltySam‌
You are more than welcome my friend. Good luck with that tri tip.