I grabbed a prime tri tip today. Looks great with great marbling. Ive only tried to make tri tip one time and it turned out terrible.

Anyone have any great recipes for tri tip? Last time I smoked it like a brisket. Turned out like a tougher roast beef.

Damn autocorrect in title

Thanks!

JR

Lots of online recipes to check out, but basically season it, indirect heat to about 120 internal temp, then reverse sear the **** out of it until you reach your desired level of doneness.

Tri-tip is best served medium rare. You basically did the equivalent or ordering a well done ribeye. Most popular is a Santa Maria seasoning cooked over charcoal. I like them better than flank steak with a bourbon brown sugar marinade

turfman80 said:

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Lots of online recipes to check out, but basically season it, indirect heat to about 120 internal temp, then reverse sear the **** out of it until you reach your desired level of doneness.

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This is about it. I take mine to 125 and then get the grill ripping hot to crust it up.

Tri tip also must be served correctly. Slice in pencil width pieces against the grain. The grain runs two ways in a tri tip.

I like to go full santa maria when I can and make some pinquito or cranberry beans as a side plus a chopped salad with vinaigrette and grill some garlic bread.

Here's some information on how to cook a tri-tip.

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/santa-maria-tri-tip-recipe/

It's usually served with a chimichurri sauce, which I'm not a fan of. I like to serve it with a horseradish sauce or compound butter.

I've sous vided mine and they've always come out great. Reverse sear of course.

Thomas Kellers Santa Maria Tri Tip rub, 18 hours at 131 and a sear

I've smoked and SV tri tip and I prefer to SV. I'll typically start it at lunchtime at 132-134 on our machine and then just pan sear at dinner. Never got a real good benefit doing a prolonged bath 6-8 hrs plus. But you want to find a good cut that has the marbling. What i've noticed at HEB is they're either mislabeling the grades or they label guy doesn't give a ***k because I've gotten some great tri tip cuts that had some intense marbling and after cooking was just amazingly tender. Will also put some rosemary sprigs (occasionally Thyme) in the bag as well as it bathes. Cut the cap off too. I've done it both ways several times with and without and the cap doesn't have any redeeming qualities I'm aware of. It's not the same as picanha fat cap.

Made tri tip last night and it was great. Salt/pepper/cayenne/chipotle powder/garlic powder then seared over high heat on my charcoal grill and finished on the cold side till 130 internal