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Tri-tip
Powak
Posts: 1,412
I’ve seen a lotta tri-tip steaks on sale lately at my local store and was just wondering do they cook just like steak tips? Like letting em sit on on the counter top for hour, and cooking hot and fast at 650-750 for a good medium?
Comments
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I reverse sear @ 225 degrees until internal temp is 100 - 105, then finish it 600 degrees 2 minutes per side.Large Egg, PGS A40 gasser.
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Been doing mine with a Mediterranean marinade, prior to indirect, smoked with pecan @ 375⁰F until desired IT. (30-45 mins).
Slice against the grain and serve. Amazing."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
I always do low and slow at 225 and then sear at 500 to 600. I have to do two because I like rare and Ynette likes medium.XL BGE in San Jose, CA. Also a Pit Barrel Cooker, a Cal Flame P4 gasser, and lots of toys including the first ever Flame Boss 300 in the wild. And a new Flame Boss 500.
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+1 for reverse sear
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