Grilled Tri-Tip

Tri-tip roast is an ideal and underrated cut of beef that boasts a special combination of tenderness and fat marbling. It grills up pretty quickly and is excellent for feeding a crowd. 

Where can I buy tri-tip?

It should be at most supermarkets and butchers on the West Coast. Tri-tip may be harder to find if you’re on the East Coast. Since there are only two tri-tip roasts per cow, your best bet will be to visit a whole animal butcher. Call ahead to make sure they have it in stock.  

How do you grill tri-tip?

Like how we reverse-seared Santa Maria-style tri-tip in the oven, this cut is best when it starts cooking at a cooler temperature. Set up your grill in two temperature zones, one with medium-low heat and the other with very high heat. If you have a gas grill, this should be particularly easy, but if you have a charcoal grill, bank the charcoals on one side of the grill and leave the other side empty to create two temperature zones. Start on the cooler side until the internal temp reaches about 115° (a corded probe thermometer should be your bestie here), then move to the high heat side to finish it off. This will create a more even cook and a lovely crust. 

How do you slice tri-tip?

Tri-tip is notoriously tricky to slice due to the multiple directions that the muscle fibers can go in. The key to tender tri-tip (or any red meat, really) is to pay close attention to the direction of those muscle fibers, or the “grain,” of the meat. Cutting with the grain will lead to long, tough-to-chew fibers, while cutting against the grain will yield shorter muscle fibers, which means tender, easy-to-devour pieces. As the meat rests, study it a little bit to better understand the muscle fibers' direction. Then use a sharp knife to cut perpendicular to those fibers, and you can’t go wrong.

Does tri-tip need to be trimmed? 

It depends on where you buy it. Some butchers will trim the tri-tip for you, taking off some of the fatty cap on the back. If not, it’s easy enough to trim yourself with a sharp knife. Trimming away some fat means that the remaining fat will have enough time to render and soften as it cooks instead of leaving you with firm fatty pieces. But remember: fat = flavor! So do your future self a favor and don’t trim it all off. Untrimmed tri-tip will also have a layer of silver skin that should be removed. Silver skin is a thin, silverish-white layer of connective tissue found on larger cuts of red meat. Unlike the connective tissue inside the meat, the silver skin doesn’t break down during cooking and can be pretty unpleasant to bite into. 

Can tri-tip be trussed?

Yes, if your tri-tip is particularly oblong. Tri-tip roasts are shaped like meaty Isosceles triangles and get thinner from the triangle's base to its point. That means uneven cooking. Trussing the tri-tip with kitchen twine will increase your chances of even cooking; however, if you’re feeding a crowd with a range of preferences, leaving the tri-tip as it is can yield some well-done pieces toward the thinner end, getting progressively rarer toward the thick side. 

What is adobo seasoning? 

Adobo seasoning may not be the most conventional choice for tri-tip, but it certainly is a delicious one. This seasoning blend hails from Latin and Caribbean American cuisine and consists of things you probably already have on hand, like garlic powder, turmeric, dried oregano, onion powder, and paprika. It's savory, earthy, and highly flavorful. Tri-tip is a tremendous dry-rub vehicle in general, so feel free to use your favorite blend or try another one of ours.  

Turmeric tip: Remove turmeric stains from your cutting board and countertops with a mix of 2 parts hot water and 1 part white vinegar. Let sit for a few minutes and rinse. 

What do I serve with it? 

Capitalize on that hot grill! Try these super easy grilled peppers or our new favorite way to make eggplant. We also have over 70 ideas for crowd-pleasing sides that are perfect for complementing your grilled tri-tip masterpiece. 

How do I use the leftovers?

Leftover tri-tip is the kind of thing you think about as soon as you wake up. Pair it with fried eggs for a quick luxurious breakfast, or layer it into tacos. Store the leftovers in an airtight container, and they’ll keep for 3 to 4 days.