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Introduction

Tri tip is a West Coast classic known for its rich beefy flavor, ideal marbling, and perfect balance between tenderness and chew. If you’re ready to master the art of grilling a tri tip that’s juicy, flavorful, and seared to perfection, this guide will walk you through each step. From seasoning and grilling to slicing for maximum tenderness, here’s everything you need to know to grill tri tip like a pro.

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Table of Contents

1. Why Tri Tip? The Unique Cut Explained
2. Prepping Your Tri Tip: Essential Tips
3. Choosing the Right Seasoning for Bold Flavor
4. Setting Up Your Grill for Even Cooking
5. Grilling Techniques for a Perfect Tri Tip
6. Searing the Tri Tip: Achieving the Ultimate Crust
7. Slicing Against the Grain for Maximum Tenderness
8. Serving Suggestions and Final Thoughts

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1. Why Tri Tip? The Unique Cut Explained

Tri tip is a triangular cut of beef taken from the bottom sirloin. While it’s especially popular on the West Coast, it’s gaining traction everywhere thanks to its robust flavor and marbling. This cut is particularly known for:

• Great flavor-to-cost ratio: Compared to other popular cuts like ribeye, tri tip is affordable but packed with flavor.
• Unique texture: When cooked and sliced properly, it provides a satisfying bite without being tough.

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2. Prepping Your Tri Tip: Essential Tips

Before you fire up the grill, it's essential to prep your tri tip for the best results. Here are a few steps:

• Trim the fat carefully: While a little fat enhances flavor, trim away any excess. Leaving about a 1/4-inch layer allows for flavor without excess grease.
• Pat dry: Ensure your tri tip is dry before applying seasoning; this will help the seasoning adhere better and promote an even crust during searing.

By properly prepping the meat, you’re setting yourself up for a flavorful result.

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3. Choosing the Right Seasoning for Bold Flavor

The seasoning process is crucial for bringing out the best in tri tip. Here’s a simple, flavorful method:

• Binder: Start with a binder like olive oil or mustard. This helps the seasoning stick while adding a subtle layer of flavor.
• Seasoning blend: Use a mix of kosher salt, freshly ground black pepper, and garlic powder. For an extra kick, consider adding paprika or chili powder.

Generously coat the tri tip on all sides, including the edges, and let it rest for 10-15 minutes before grilling to allow the flavors to penetrate.

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4. Setting Up Your Grill for Even Cooking

To achieve the perfect tri tip, setting up your grill correctly is key:

• Two-zone heating: Create a hot direct zone and a cooler indirect zone. Use charcoal on one side for direct heat, and place a water pan on the other side to keep the meat moist.
• Position the meat properly: Place the thicker end of the tri tip closer to the heat source and the thinner end farther away for even cooking.

Grilling Tip: If using a gas grill, turn on one side to high heat and keep the other side on low to mimic two-zone heating.

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5. Grilling Techniques for a Perfect Tri Tip

Once your grill is ready, it’s time to start grilling:

• Initial cook: Place the tri tip on the indirect heat side, with the thicker side near the heat source. Close the lid and cook at about 350°F until the internal temperature reaches 125°F for medium-rare.
• Monitoring temperature: Use an instant-read thermometer to check for doneness. This is essential to avoid overcooking, as tri tip can dry out quickly.

Patience is essential here—slow cooking on indirect heat allows for a juicy, evenly cooked tri tip.

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6. Searing the Tri Tip: Achieving the Ultimate Crust

Searing adds texture and flavor to your tri tip, creating a beautifully caramelized crust:

• Move to direct heat: Once the tri tip reaches 125°F internally, transfer it to the hot side of the grill.
• Quick sear: Sear each side for about 1-2 minutes or until a crust forms. This will also add a smoky, slightly charred flavor.

Pro Tip: For extra flavor, brush the tri tip with melted butter or garlic-infused olive oil during searing.

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7. Slicing Against the Grain for Maximum Tenderness

One of the keys to a tender tri tip is slicing it correctly. Here’s how to do it like a pro:

• Identify the grain: Tri tip has two different grain directions. Look for the natural lines in the meat; you’ll see one side has a different grain pattern than the other.
• Slice across the grain: Start slicing on the thinner end and work your way across the meat, adjusting your angle as the grain shifts. Thin, bias-cut slices yield the best texture.

This slicing technique is crucial for maximizing tenderness, especially with a lean cut like tri tip.

8. Serving Suggestions and Final Thoughts

Now that your tri tip is grilled to perfection, it’s time to serve it up. Here are a few ideas:

• Tri tip sandwiches: Place a few slices on a toasted roll with mayonnaise, fresh greens, and a dash of barbecue sauce.
• Tri tip tacos: Thinly slice the tri tip and serve in tortillas with salsa, cilantro, and a squeeze of lime.
• Classic plate: Serve with grilled vegetables and a side of garlic mashed potatoes for a hearty meal.

Final Thought: Grilling tri tip may seem intimidating, but with the right preparation and grilling technique, anyone can achieve a restaurant-quality result at home. Remember, the key is in the details—from seasoning and grill setup to slicing against the grain.

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Conclusion

Grilling a juicy tri tip requires attention to detail, but once you understand the process, it’s an easy, rewarding experience. With a few simple steps seasoning well, using indirect heat, searing for crust, and slicing against the grain you’ll be ready to enjoy this beefy masterpiece like a pro.