Beef tri-tip, what is it? It is a triangular cut that sits at the bottom of the sirloin. It has very little fat and is full of flavor. It was once difficult to find because most butchers used it in their ground beef. Thankfully, this is no longer the case. You can treat it like a roast or like a steak. I prefer mine grilled. It takes on the flavor of marinades and rubs quite well, too.
The best way to grill a beef tri-tip is to sear it over medium heat and then move it to a lower heat area of the grill for the low and slow portion of cooking. It is best when cooked to medium, which means that you don’t have to wait forever for to enjoy it. It also is a great substitute for brisket in the smoker. As with all cooked beef, allow it to rest for at least 15 minutes before cutting it. Remember to cut it against the grain for a tender slice of flavorful pasture-raised beef.
1 Firsthand Foods Tri-Tip
- 1 ½ Tbs. Granulated garlic
- 1 ½ Tbs. Onion powder
- 2 tsp. Smoked paprika
- 2 tsp. Ground coriander
- 1 Tbs. Fresh Rosemary, minced
- 2 ½ Tbs. Kosher salt
- ½ tsp. Ground black pepper
- Pat meat dry with a paper towel. Place on a large platter.
- Combine dry rub ingredients. Sprinkle on Tri-Tip and gently rub into the meat.
- Cover with plastic wrap or place in a large storage bag. Place in the refrigerator for a minimum of 6 hours. Overnight is best.
- Preheat the grill for about 7 minutes or until a temperature of 375°F.
- Place the Tri-Tip on the grill away from hottest coals or in between burners to prevent flare-ups. Grill for 15 minutes covered. Lift cover and check for flare-ups.
- Flip the meat and continue grilling for 15-20 more minutes, until meat is 135°F for medium rare and 145°F for medium.
- Let meat rest for 10 minutes before slicing.