Tri Tip Question

Hook_emHornsfan_74

Going to pick up a tri tip today from my local butcher.  This will be my first attempt.  Do you have to reverse sear them or can they be grilled like a steak?

Thanks

Nature Boy

You do not have to reverse sear. They can be grilled like a steak. I've found a good technique is to sear until you get the char you want. Pull it off and rest. Watch the internal temp after that. It may go up by 20 degrees or more. Then if needed, finish it off roasting indirect (or direct over a fire that is not raging). How thick is it? Good luck whatever you decide!

Photo Egg

Let it rest on wire rack on the kitchen counter for 2 hours if you can.
cook it raised direct 300-350 with @Nature Boy tips above. Will give it a nice crust/color.

Grilltastic

I always reverse sear Tri Tip. Cook until internal about 118 degrees. Pull plate setter when fire is roaring hot I sear until I get a nice crust and internal is about 128 to 130. Beautiful med rare and so tender. Rave reviews every time. Tri Tip is the best

dharley

I love tri-tips. I reverse sear via sous vide. It's a big piece of meat. If Nature Boy says you can direct grill, I'd believe it. Either way, buy his spices. You'll be glad you did.

Cornholio

I reverse sear mine these days but used to grill them direct on my gasser before I had a BGE.  $2.88/lb right now at my local grocery store.

Hook_emHornsfan_74

Thanks everyone. Sadly they didn’t have them today. Will try again this weekend.  Will probably reverse sear since I will have more time. 

northGAcock

I forward sear and then bring it up to Desired temp as a roast. Rest is very important with this cut.

Woodchunk

Hook_emHornsfan_74 said:

Thanks everyone. Sadly they didn’t have them today. Will try again this weekend.  Will probably reverse sear since I will have more time. 

Now you have time to get the proper seasoning, dizzypig.