Tri Tip Triumph: Best Grilling Methods Revealed
The best way to cook tri tip on grill offers a perfect balance of juicy, flavorful meat with a rich, beefy taste. Tri tip, a lean cut from the bottom sirloin, is known for its triangular shape and robust flavor. It’s a favorite among BBQ enthusiasts for its quick cooking time and versatility.
For those in a hurry, here’s the quick answer:
- Preheat the grill for indirect heat at about 225°F.
- Season the tri tip generously with a beef rub or a mix of kosher salt, coarse black pepper, and garlic powder.
- Grill on indirect heat until internal temperature reaches 130°F for medium-rare.
- Sear over direct heat until the crust is perfect, turning every few minutes.
- Rest the meat for 10 minutes before slicing against the grain.
Grilling benefits include a unique smoky flavor, especially when using a charcoal grill. With the right technique, even beginners can achieve a succulent, perfectly cooked tri tip, making it the star of any BBQ.
What is Tri-Tip?
Tri-tip is a unique cut of beef that stands out for its triangular shape and rich, beefy flavor. This small but mighty cut comes from the bottom sirloin, specifically from the area above the ball tip and adjacent to the flap. It’s a lean piece of meat, but don’t let that fool you—tri-tip is big on flavor and tenderness when cooked correctly.
Triangular Shape
The name “tri-tip” comes from its distinctive triangular shape. This cut is easy to identify due to its unique form, which makes it a favorite among grill masters. The shape also allows for even cooking, making it easier to achieve that perfect sear on the outside while keeping the inside juicy.
Bottom Sirloin Cut
Tri-tip is cut from the bottom part of the sirloin, near the hip of the cow. This area is known for producing flavorful cuts. Historically, tri-tip was often ground into hamburger meat, but it has gained popularity as a standalone cut, especially in states like California.
Lean Meat with Beefy Flavor
Despite being a lean cut, tri-tip has just enough marbling to keep it juicy and tender. The marbling, or small streaks of fat within the muscle, melts during cooking, enhancing the meat’s flavor. This balance of leanness and marbling makes tri-tip a healthier option compared to fattier cuts, without sacrificing taste.
Santa Maria Steak
In California, tri-tip is often referred to as Santa Maria steak. This style of cooking involves simple seasoning and grilling over an oak fire, a method credited to a butcher named Bob Schutz in the 1950s. The straightforward approach highlights the meat’s natural flavors, making it a staple at community cookouts and fundraisers in the Santa Maria Valley.
Fun Fact: In the Santa Maria Valley, tri-tip is often served in sandwiches with a slightly sweet, tomato-based barbecue sauce, offering a delightful contrast to the savory meat.
Next, we’ll dive into the best way to cook tri tip on grill, including tips for prepping, grilling techniques, and achieving the perfect doneness.
Best Way to Cook Tri Tip on Grill
Prepping the Tri-Tip
Trimming the Fat Cap: Start by trimming the excess fat from your tri-tip, aiming for about an ⅛” layer. This prevents flare-ups and ensures even cooking. Also, remove the silver skin, a tough membrane that doesn’t break down during cooking.
Seasoning: Season the tri-tip generously. A simple mix of kosher salt, coarse black pepper, and garlic powder works wonders. If you prefer, you can marinate the meat to enhance its flavor and tenderness. A good marinade can include ingredients like soy sauce, lime juice, garlic, and pure maple syrup.
Dry Rubs: If you’re short on time, a dry rub is a quick alternative. Sprinkle your favorite spice blend evenly over the meat. Let the seasoned or marinated tri-tip sit at room temperature for about an hour before grilling to ensure even cooking.
Grilling Techniques
Two-Zone Grilling: The best way to cook tri tip on grill is by using the two-zone method. This involves setting up your grill with a hot zone for direct heat and a cooler zone for indirect heat.
- Charcoal Grill: Start by lighting your charcoal and arranging it on one side of the grill. This creates the hot zone. Add soaked wood chips like hickory or mesquite for a smoky flavor.
- Gas Grill: Preheat your gas grill to 350 degrees F. Turn off one burner to create the indirect heat zone.
Temperature Control: Aim for a temperature of 250°F on the indirect side and 400-450°F on the direct side.
Flipping Frequency: Place the tri-tip on the indirect heat zone. Flip it every 6-7 minutes, mopping with a mopping liquid each time. This keeps the meat moist and flavorful. When the internal temperature is within 10 degrees of your target doneness, move the tri-tip to the direct heat zone to sear for 2-3 minutes per side.
Final Temperatures for Cooking Beef
Use a reliable instant-read thermometer to gauge doneness. Here are the target temperatures:
- Rare: Move to direct heat at 115°F, pull from grill at 125°F.
- Medium Rare: Move to direct heat at 125°F, pull from grill at 135°F.
- Medium: Move to direct heat at 135°F, pull from grill at 145°F.
- Medium Well: Move to direct heat at 145°F, pull from grill at 155°F.
- Well Done: Move to direct heat at 150°F, pull from grill at 160°F.
Resting: After grilling, let the tri-tip rest for 10-15 minutes. This allows the juices to redistribute, making the meat juicier and more flavorful.
In the next section, we’ll cover the essential ingredients and tools you need for grilling the perfect tri-tip.
Essential Ingredients and Tools
Recommended Seasonings and Marinades
Beef Rub: A good beef rub is essential for adding flavor to your tri-tip. You can use a store-bought option like Hey Grill Hey Beef Rub, or make your own by mixing equal parts salt, pepper, and garlic powder. This simple blend enhances the natural flavor of the meat.
Mopping Liquid: A mopping liquid keeps the meat moist and adds extra flavor. A classic recipe includes ¼ cup olive oil, ¼ cup red wine, 2 tablespoons red wine vinegar, and 4 crushed garlic cloves. Mop liberally every time you flip the tri-tip on the grill.
Salt and Pepper: Sometimes, simple is best. A generous seasoning of salt and freshly ground black pepper can make your tri-tip shine.
Garlic Powder: Adds a subtle, earthy flavor that complements the beef.
Red Wine Vinegar: This acidic ingredient helps to tenderize the meat and adds a tangy flavor.
Soy Sauce: For a touch of umami, soy sauce can be added to your marinade or mopping liquid.
Liquid Aminos: A gluten-free alternative to soy sauce, liquid aminos offer a similar umami boost.
Must-Have Grilling Tools
Meat Thermometer: Accurate temperature monitoring is crucial. A digital meat thermometer lets you check the internal temperature without constantly opening the grill, ensuring perfect doneness.
Grill Types: Whether you prefer a charcoal or gas grill, each has its own benefits. Charcoal grills offer a smoky flavor, while gas grills provide easier temperature control.
Charcoal Chimney Starter: If you’re using a charcoal grill, a chimney starter is a must. It helps you get the coals hot quickly and evenly, without the need for lighter fluid.
Digital Meat Thermometer: Invest in a good digital meat thermometer. Instant-read models are particularly useful for quick checks.
Grill Brush: Keep your grill grates clean with a sturdy grill brush. This ensures even cooking and prevents sticking.
These essential ingredients and tools will set you up for success in grilling the perfect tri-tip. Next, we’ll dive into the step-by-step grilling instructions to make sure your tri-tip turns out just right.
Step-by-Step Grilling Instructions
Preheat Your Grill
Charcoal Grill Setup:
1. Light your charcoal using a charcoal chimney starter. This method heats the coals quickly and evenly without using lighter fluid.
2. Once the coals are white and ashy, arrange them to create two zones: a high-heat zone and a low-heat zone. This setup allows for both direct and indirect grilling.
Gas Grill Setup:
1. Preheat your gas grill to 350 degrees F.
2. Set up two cooking zones by turning one burner to high and another to low or off. This gives you the flexibility to sear the tri-tip and then cook it slowly without burning.
Season and Grill the Tri-Tip
Applying Rub:
1. Season the tri-tip with a dry rub. A simple mix of kosher salt, coarse black pepper, and garlic powder works wonders.
2. Let the seasoned meat sit for about 15 minutes to absorb the flavors.
Grilling Over Indirect Heat:
1. Place the tri-tip on the low-heat side of the grill. This indirect heat will cook the meat evenly without burning the exterior.
2. Flip the tri-tip every 6-7 minutes. Use a mopping liquid made from olive oil, red wine, red wine vinegar, and crushed garlic to keep the meat moist and add extra flavor.
3. Monitor the internal temperature using a digital meat thermometer. Aim for an internal temperature of 115 degrees F before moving to direct heat for medium-rare.
Searing Over Direct Heat:
1. Move the tri-tip to the high-heat side for searing once it’s close to your target temperature.
2. Sear for 2-3 minutes per side to develop a nice crust. This step locks in the juices and enhances the flavor.
Rest and Serve
Resting Time:
1. After grilling, let the tri-tip rest for 10-15 minutes. This allows the juices to redistribute, making the meat more tender and flavorful.
Slicing Against the Grain:
1. Slice the tri-tip against the grain. The grain of tri-tip runs in different directions, so be mindful to change the slicing direction accordingly. This ensures each bite is tender and easy to chew.
Serving Suggestions:
1. Serve your perfectly grilled tri-tip with sides like garlic bread, potato salad, or roasted veggies. For an extra touch, consider a dipping sauce like warmed BBQ sauce or homemade horseradish sauce.
With these steps, you’ll master the best way to cook tri tip on grill, ensuring a delicious and juicy result every time. Next, we’ll explore some tips and tricks to perfect your tri-tip grilling skills.
Tips and Tricks for Perfect Tri-Tip
Dry Brining or Marinating Ahead of Time
Dry brining or marinating your tri-tip can make a huge difference in flavor and tenderness. Dry brining involves rubbing the meat with salt and letting it sit for a few hours. This allows the salt to penetrate the meat, breaking down proteins and enhancing flavor. Marinating adds moisture and flavor. A good marinade might include soy sauce, lime juice, garlic, and avocado oil.
Pro Tip: Marinate your tri-tip for at least 1 hour, but up to 48 hours for maximum flavor absorption.
Using Quality Charcoal
Using the right charcoal is critical for achieving that smoky, campfire flavor. All-natural hardwood lump charcoal, like Fogo or Rockwood, is the best choice. It burns cleanly and doesn’t leave a chemical aftertaste.
Avoid lighter fluid whenever possible. A small amount at the start is okay, but too much can ruin the flavor of your meat. Instead, use a charcoal chimney starter to get your coals going quickly and evenly.
Accurate Temperature Monitoring
For the perfect tri-tip, temperature is everything. Use a digital meat thermometer to monitor the internal temperature without constantly opening the grill.
Instant-read thermometers are good for quick checks, but a probe thermometer that stays in the meat is ideal. It gives you a constant readout, so you know exactly when to pull the meat off the grill.
Temperature Guide:
– Rare: 115-120°F
– Medium Rare: 125-130°F
– Medium: 135-140°F
– Medium Well: 145-150°F
– Well Done: 150-155°F
These tips will help you achieve the best results every time you grill tri-tip. Next, we’ll dive into some frequently asked questions to clear up any remaining doubts.
Frequently Asked Questions about Grilling Tri-Tip
Do you flip a tri-tip on the grill?
Yes, flipping is crucial for even cooking. When grilling tri-tip, especially over indirect heat, flip the meat every 6-7 minutes. This helps ensure that the meat cooks evenly and prevents one side from getting too charred.
Pro Tip: Rotate the tri-tip 90 degrees halfway through cooking on each side. This ensures even cooking and gives those beautiful grill marks.
Should you grill tri-tip in foil?
Grilling tri-tip in foil can help with moisture retention and tenderness. Wrapping the tri-tip in foil acts like a mini oven, trapping steam and keeping the meat juicy. However, this method is not necessary if you prefer a crispy, charred exterior.
Benefits of Foil Wrapping:
– Moisture Retention: Keeps the meat juicy.
– Tenderness: Helps break down connective tissues.
– Flavor Infusion: Seals in flavors from marinades and rubs.
Do you grill tri-tip fat side down first?
Yes, start grilling tri-tip fat side down. This allows the fat to render and baste the meat, adding flavor and moisture.
Steps:
1. Direct Heat: Place the tri-tip fat side down over direct heat for a quick sear.
2. Indirect Heat: Move to indirect heat to finish cooking.
3. Basting: Use a marinade or mopping liquid to keep the meat moist.
By following these tips, you’ll achieve a perfectly grilled tri-tip with a delicious crust and tender, juicy interior.
Next, we’ll explore essential ingredients and tools to elevate your grilling game.
Conclusion
At Grill Wizard Oz, we believe that mastering the art of grilling tri-tip can transform any backyard gathering into a culinary triumph. Whether you’re feeding a small group of friends or your entire family, knowing the best way to cook tri-tip on a grill ensures everyone walks away satisfied.
Grilling tri-tip is about more than just cooking meat; it’s about creating memorable experiences. With the right techniques and tools, you can become a backyard BBQ hero. From the perfect marinade to using a digital meat thermometer, every detail counts.
The key to amazing tri-tip is a blend of two-zone grilling techniques, quality ingredients, and accurate temperature monitoring. Whether you prefer a gas grill for convenience or a charcoal grill for that smoky flavor, mastering these methods will guarantee success.
So, fire up your grill, invite your loved ones, and enjoy the satisfaction of serving a perfectly grilled tri-tip. For more tips and tools to elevate your grilling game, check out our Gas Grills 101 guide.
Happy grilling!