Tri Tip - Tips and Techniques?


 
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Patrick Sullivan

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I was at Costco today. I was thinking of picking up a couple of Butts, but I saw a 2-pack of Tri Tips and I couldn't pass them up. I've never cooked Tri Tips, but have seen some here. I plan to do a high heat cook with a reverse sear.

Questions:
What is a good rub for Tri Tip?
Is a high heat cook with reverse sear the best method?
What internal temp should I cook to prior to the sear?
Is Tri Tip best eaten as a sandwich?
Any recommended condiments?
Anything I haven't asked that will be helpful?
 
I too just recently did two from there as well. I did one as I do steak. Kosher salt, fresh cracked pepper, and garlic powder. Did the other one with this recipe.

I let them sit out for about an hour or so. Cooked indirect and finished with a sear. I think I cooked to around 125 or so, then seared. Finished temp was around 140 for a good medium.

Slice about 1/4" across the grain and enjoy like you would a good steak.

They were good.
 
Originally posted by patrick sullivan:

Questions:
What is a good rub for Tri Tip?
Is a high heat cook with reverse sear the best method?
What internal temp should I cook to prior to the sear?
Is Tri Tip best eaten as a sandwich?
Any recommended condiments?
Anything I haven't asked that will be helpful?
Click to expand...

I like a simple rub of equal parts K. salt/black pepper/white pepper/garlic powder, too. No need to apply it before you light the chimney, either.

Absolutely HH with a reverse sear. I usually add some oak and Mesquite chips for smoke and sear when the smoke stops. Then pull off at rare (125? I honestly haven't temped one for a while) and tent for 5-10 minutes before slicing. That gives a perfect medium rare (or slightly less).

We eat leftovers as a sandwich, but just slice it and eat it like a London Broil first. It's a little too rare (and pricey) around these parts to cook for sandwiches in my opinion. We usually don't bother with condiments either, because the flavor is so good. Honestly, I'd eat TT over a Delmonico or Filet any day.

Sounds like you're already on the right track. Enjoy!
 
Typically a Tri-Tip is cooked indirect over a hot heat and then seared at the end. Or one could do the Reverse Sear method. I am a fan of cooking my TT's over a low 225-250 degree fire with some nice smoke. I pull at about 135 internal and rest before slicing. I don't even bother with a sear because I slice it thin.
 
All of the above pretty much. I've tried marinating, different home made rubs. I especially like chimchurri with tri tip as a favorite. I also like to use SuziQ seasoning for the rub.

I've gone mostly searing at the end these days. I like to cook off the heat until rare then sear to medium rare.

I've never bothered to do a tri tip low/slow or in the WSM. I just do them on the Performer/high heat.

I'm all out, need to stock up again
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normally its kept simple here. s&p and maybe some garlic powder. cooked as mentioned above. but several differances also. some of the best i've had were covered in a layer of mustard. which is how we like it. also they are cooked over coals for a long time. they are cooked through but soft. i do the med rare reverse sear and thats what we like now after trying differant ways. it does take experimenting to find what you like.
 
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