If you’re craving a flavorful, juicy cut of beef that’s perfect for your next barbecue, tri-tip is your go-to. This triangular cut from the bottom sirloin is prized for its rich taste and tender texture when cooked right. But how do you barbecue a tri-tip to get that perfect balance of smoky crust and juicy interior? Let’s dive into the step-by-step process to grill tri-tip like a pro, with tips that will make your barbecue the talk of the neighborhood.
What Is Tri-Tip?
Tri-tip is a triangular roast that comes from the bottom sirloin of the cow. It’s known for its beefy flavor and relatively lean profile, with a nice fat cap that adds flavor during cooking. Because it’s a bit tougher than premium steaks, tri-tip benefits from proper seasoning, temperature control, and slicing against the grain to maximize tenderness.
Preparing Your Tri-Tip for the Grill
Trim and Score
Start by trimming any gray or oxidized fat from the fat cap, and remove any thin, rough edges to ensure even cooking. If your tri-tip has a thick fat cap, lightly score it by cutting shallow lines through the fat but not into the meat. This helps seasoning penetrate and fat to render during cooking.
Season Generously
A simple yet bold seasoning works best. Use kosher salt, coarse black pepper, and garlic powder as a base. You can also add fresh herbs like rosemary and thyme or a favorite steak rub for extra flavor. Rub the seasoning all over the tri-tip, making sure to coat every side evenly.
Let It Rest at Room Temperature
Before grilling, let your seasoned tri-tip sit out for about 30 minutes. This allows the meat to come to room temperature, which promotes even cooking and better searing.
How to Barbecue a Tri-Tip: Step-by-Step
1. Preheat Your Grill
Set up your grill for two-zone cooking. For a gas grill, turn one burner to medium-high (about 350°F) and leave the other burner off to create a cooler indirect heat zone. For charcoal grills, bank the coals to one side. Preheat for at least 10 minutes, and clean and oil the grill grates.
2. Start Cooking Over Indirect Heat
Place the tri-tip on the cooler side of the grill (indirect heat) with the fat side up. Close the lid and let it cook slowly, flipping every 6 to 7 minutes. This gradual cooking helps render the fat and cook the meat evenly without burning the outside.
3. Monitor Internal Temperature
Use a reliable instant-read meat thermometer to check the internal temperature. Aim for about 100°F before moving to the next step. This usually takes around 30 minutes but can vary depending on the size of your tri-tip.
4. Sear Over Direct Heat
Once the tri-tip reaches 100°F, move it to the hot side of the grill (direct heat). Sear each side for 5 to 7 minutes, turning once. This step creates a beautiful crust that locks in the juices and adds smoky flavor.
5. Finish Cooking to Desired Doneness
Continue grilling on direct heat until the internal temperature reaches your preferred level:
– Rare: 120°F
– Medium Rare: 130°F
– Medium: 140°F
– Medium Well: 150°F
– Well Done: 160°F
Medium rare (130°F) is often recommended for the juiciest, most flavorful results.
6. Rest Your Meat
Remove the tri-tip from the grill and tent it loosely with aluminum foil. Let it rest for 10 to 15 minutes. Resting allows the juices to redistribute throughout the meat, making every bite tender and juicy.
7. Slice Against the Grain
Tri-tip has two distinct grain directions. Identify the grain and slice thinly against it to maximize tenderness. Cutting against the grain breaks up muscle fibers, making the meat easier to chew.
Pro Tips for Barbecuing Tri-Tip
– Use a Marinade or Rub: Marinating for 1-2 hours with garlic, herbs, and olive oil can boost flavor. A dry rub with salt and pepper is also excellent and simple.
– Reverse Sear Method: Some grillers swear by starting tri-tip on indirect heat and finishing with a high-heat sear to get the perfect crust and doneness.
– Keep the Lid Closed: This traps heat and smoke, cooking the tri-tip evenly and infusing it with flavor.
– Use a Digital Thermometer: Avoid guessing doneness. A good thermometer ensures perfect results every time.
– Don’t Skip Resting: It’s crucial for juicy meat.
Serving Suggestions
Tri-tip is incredibly versatile. Serve it sliced on its own with barbecue sauce, or use it in sandwiches, tacos, or salads. It pairs well with grilled vegetables, baked potatoes, or a fresh green salad.
Barbecuing tri-tip is a rewarding experience that combines technique and patience. Follow these steps, and you’ll impress your guests with a perfectly cooked, flavorful tri-tip every time.
Enjoy your barbecue feast!