1 hr 30 mins
This cut has been called the poor man’s prime rib. It is actually two different muscles from the bottom of the sirloin of the cow. A triangular cut with contrasting grains in the middle.
Tri Tip 2.5lb will feed 4 people
Canola Oil (optional)
A meat tenderizing rub like Adolfs
Salt & Pepper
At least 1 hour prior to grilling bring steak out of the fridge
Optional: Some suggest coating with oil prior to applying rub
Apply your favorite tenderizing rub and let stand for 1 hour to come to room temp and let the spices penetrate the meat
MED/LOW Grill heat. Direct heat is fine with GrillGrates. You’ll get a super sear while letting the meat slowly cook and come up to temperature.
Turn at 7 minute mark
Turn and TWIST in 7-8 more minutes to get nice cross hatch on presentation side.
At 20 Minutes- Check internal temperature with a meat thermometer 120F is your target. If you are close, turn off the grill and leave the meat on for 5 minutes and remove.
Remove at 120-130F for medium rare.
Let rest under tent of tin foil for 10 minutes.
First cut the meat in HALF find the grain change and cut the meat in half basically in the middle.
Then cut from the ends to the cut side cutting across the grain.
If you think you overcooked it- CUT THIN.
If you are dead on rare- cut it thicker
Use a cutting board with a tray around the outside to catch the juice.