Beef tri tip is a delicious, tender cut that’s perfect for grilling, roasting, or smoking. Whether you’re a seasoned cook or a beginner, mastering tri tip is easier than you think! This article will walk you through everything you need to know to cook beef tri tip perfectly every time, with tips on seasoning, cooking methods, and slicing.
What Is Beef Tri Tip?
Tri tip is a triangular-shaped cut from the bottom sirloin of the cow. It’s prized for its rich beefy flavor and tender texture when cooked properly. This cut is popular in California and is the star of Santa Maria-style barbecues. It’s versatile and can be cooked low and slow or quickly seared for a juicy steak-like experience.
How to Season Beef Tri Tip
A great tri tip starts with a bold seasoning blend. Here’s a simple and flavorful dry rub to try:
– Kosher salt
– Freshly ground black pepper
– Smoked paprika
– Garlic powder
– Cayenne pepper (optional for heat)
– Dried rosemary and fresh rosemary leaves
Mix these spices together and generously rub all over the tri tip. For even more flavor, score the fat cap (the thick layer of fat on one side) with shallow cuts. This helps the seasoning penetrate deeper.
Cooking Methods for Beef Tri Tip
1. Grilling
Grilling tri tip is a favorite method that delivers a smoky, charred crust and juicy interior.
– Preheat your grill to medium-high heat (about 375-400°F).
– Sear the tri tip directly over the flames for 3-4 minutes per side until nicely browned.
– Move the tri tip to indirect heat and continue cooking for 20-30 minutes until it reaches your desired doneness (130°F for medium-rare).
– Let the meat rest for 10-15 minutes before slicing.
2. Oven Roasting
Oven roasting is a hands-off way to get tender tri tip with a beautiful crust.
– Preheat your oven to 225-250°F.
– Sear the tri tip in a hot skillet with a bit of oil for about 4-5 minutes per side until browned.
– Transfer to a roasting pan and cook in the oven until the internal temperature reaches 130°F for medium-rare (about 10 minutes per pound).
– Rest the meat covered in foil for 20 minutes before slicing.
3. Smoking
Smoking tri tip infuses it with deep, smoky flavor and keeps it tender.
– Set your smoker to 225°F for indirect cooking.
– Smoke the tri tip for 1.5 to 2 hours or until it reaches 130-135°F internal temperature.
– Rest before slicing thinly against the grain.
Tips for Perfect Tri Tip
– Bring to room temperature: Let your tri tip sit out for 30-60 minutes before cooking to ensure even cooking.
– Use a meat thermometer: Check the internal temperature to avoid overcooking. Medium-rare is 130°F, medium is 140°F.
– Rest the meat: After cooking, rest tri tip for 10-20 minutes to allow juices to redistribute and keep the meat juicy.
– Slice against the grain: Tri tip has two grain directions, so cut it into two pieces where the grain changes, then slice thinly across the grain for maximum tenderness.
Serving Suggestions
Tri tip pairs beautifully with a variety of sides. Here are some favorites:
– Grilled vegetables or sweet potato wedges
– Wedge salad with blue cheese dressing
– Skillet-braised Brussels sprouts
– Garlic mashed potatoes or creamy polenta
Drizzle pan juices or a simple beef broth reduction over the sliced meat for extra flavor.
Beef tri tip is a flavorful, versatile cut that’s surprisingly easy to cook at home. Whether you grill, roast, or smoke it, the key is seasoning well, monitoring temperature, and slicing correctly. Give it a try, and you’ll have a juicy, tender roast that’s sure to impress!
Enjoy your perfectly cooked beef tri tip!