Using a sharp knife, cut small slits in the top of the roast; insert garlic slices into the slits.
Mix salt, pepper, and garlic salt together in a small bowl; rub all over the tri-tip and refrigerate for at least 1 hour or up to 1 day. Remove tri-tip from the refrigerator about 20 minutes before grilling.
Turn the grill down to medium heat and continue to cook, turning occasionally, for another 25 to 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for medium-rare. Let stand, covered loosely with aluminum foil, for 5 minutes before slicing.
Cook’s Note
Tri-tip is not a common cut where I live, so I usually call the butcher at my local grocery store and request it the day before I need to prepare it.
Editor's Note:
Nutrition data for this recipe includes the full amount of dry rub. The actual amount of dry rub consumed will vary.
Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly. Place your tri-tip on the cooler side of the grate (not directly over the coals), close the lid and grill your tri-tip for about 20–30 minutes, then turn it over and repeat.
Preheat an outdoor grill for high heat and lightly oil the grate. Place the meat directly above the flame to sear the meat and lock in the juices, about 5 to 10 minutes per side. Turn the grill down to medium heat and continue to cook, turning occasionally, for another 25 to 30 minutes.
Tri tip steak usually cooks best when cooked in low heat over a long period of time, so roasting it in the oven or smoking it are excellent methods for moist tri tip. Sous vide and slow cooking also work well, as these methods lock moisture into the meat.
When the coals are to temperature, place the fat side down, directly over the coals. Wait 5-7 minutes and flip the tri-tip, basting with some of the remaining marinade. After flipping, finish the remaining cook time on the indirect-heat side of the grill.
Grill on medium heat (300-400°F). Grill for 20 to 40 minutes until internal temp is 135°F. Flip tri-tip every few minutes. Rotate around on grill if grill cooks unevenly.
When it comes to cooking tri-tip in the oven, opt for broiling the meat instead of baking to keep with the fast-cooking methods that make tri-tip recipes most delicious. As with grilling, marinating 2 to 3 hours will help to keep the steaks tender and moist, but it it's not essential.
Grill. Place the seasoned tri tip roast directly on the grill grates over indirect heat. Close the lid and grill for 30-40 minutes, flipping every 6-7 minutes. Mop liberally with mopping liquid after each time you flip the roast.
Tri-tip is a tender, boneless roast, sometimes cut into steaks. As a roast, it benefits from long cooking at a low temperature, allowing the heat to slowly melt the connective tissues in the muscle to make it extremely tender. Wrapping it in foil ensures that the moisture stays in the meat.
Reverse searing a tri tip steak can start with a grill or oven. The point is to cook the steak until it's almost done, followed by giving it a quick sear on high heat.
The tri-tip has a good amount of marbling throughout, but is actually quite lean and devoid of any fat caps, so it can be tough if not cooked properly. This is definitely a cut built for grilling and keeping medium rare to medium.
Grill to an internal temperature of 100F degrees, which will take around 30 minutes. Sear: Move the tri tip to the direct heat side of the grill, which is the side with the burner turned on. Grill for about 5-7 minutes per side to an internal temperature of 130F degrees. Rest: Remove from the grill.
Tri tip is MADE for grilling, and it just tastes better than oven roasting. You are going to get an amazingly tender tri tip either way,, but you are only going to get that ultra-crispy black exterior from the grill. The smoke also adds flavor.
If you have a charcoal grill, we recommend cooking tri tip over indirect heat for an extended period, similar to smoking it in a meat smoker. The steak will absorb the smokey flavor well and cook through to your desired doneness level without getting overcooked on the outside.
The final temperature will read 135°F. To check the degree of doneness, use a meat thermometer to measure the internal temperature of your Tri-Tip. This will help ensure your final cooking temperature is accurate and your roast is not dried out.
After the tri-tip comes off the grill, cover it loosely with foil and let it rest for about 10 minutes. Cut thin slices across the grain and serve. Because of its tapered shape, the narrower section will be more cooked than the wider end, giving you a range of doneness to serve your guests.
Introduction: My name is Kelle Weber, I am a magnificent, enchanting, fair, joyous, light, determined, joyous person who loves writing and wants to share my knowledge and understanding with you.
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