Tri Tip Steak ~ How to get a beautiful exterior and a juicy, flavorful interior every time.

I prep the Tri Tip the day before with a simple dry rub and let it chill in the refrigerator over night, and there are a few other simple steps I explain in the video to ensure a perfectly grilled steak. Grilling season is here, and this is a great steak to kick off the season!!!

Tri tip is considered a steak, cut from the bottom of the sirloin. It looks a bit like a boomerang, typically weighs about 2 ½ - 3 lbs., and is one of the most flavourful cuts of meat. If I’m serving 2-5 guests I cook one Tri Tip, if I’m serving 6-8 people I will cook 2.

There are a few things you’ll need for a flavorful steak cooked perfectly to your liking:
A Good quality Garlic Herb Salt.
Fresh ground Black Pepper.
A neutral oil, I use avocado oil
A probe thermometer (specifically designed for use with grills and BBQ’s)
A sharp carving knife. We are going to make a steak with a perfectly seasoned crust and juicy interior, so you definitely don’t want to use a dull knife that will smash out the juices and shread the crust…… make sure you use a sharp knife.
When the steak is removed from the grill it is immediately wrapped in a layer of foil to rest for 15-25 minutes. Foil is the best wrap for this step, and the resting period is critical for the steak to finish cooking, the juices to settle, and the flavor to fully develop.

1) Cut off any ragged ends and silver skin, and trim down the fat as much as possible. It’s fine to leave a little fat on, but get rid of any thick chunks of fat so that you are left with a lean, boneless, boomerang-shaped piece of meat. The Tri Tip I purchase from Sam’s Club needs very little trimming, but sometimes I find it on sale at other locations and it needs to be trimmed up a bit.

2) Tri Tip is a fairly thick cut, so you’ll want to season it heavily with salt, pepper. To get a beautiful and tasty crust that will keep the juices in while it cooks, I pat the moisture from the steak, apply a generous amount of salt & pepper on both sides and lightly massage it in. (Do not spray it with oil or use anything else on the surface of the meat before or after massaging in the salt & pepper.)Then let it rest on a rack, uncovered, in the refrigerator over night, or for at least 3-4 hours. The salt will draw just enough moisture from the surface of the steak to create a crust that will keep the moisture from escaping as the steak cooks.

3) Take the steak out of the refrigerator to rest on the counter for an hour before grill time. It will cook more evenly if you take a bit of the chill off.

4) Just before placing the Tri Tip on the grill, spray the surface of the steak with a neutral oil so you get a searing affect that will also keep the steak from sticking to the grill. It’s also time to insert the temperature probe in the thickest part of the steak and set the thermometer for the desired internal temperature. I cook mine to 120° for a perfect medium rare.

5) The grill should be hot – at least 400-450°. Place the steak over direct heat, close the lid, and cook for 5-6 minutes per side. Then finish cooking over indirect heat, with a closed lid until the desired internal temperature is reached in the thickest part of the steak.

120° For a pink center (medium rare) The tips or ends of the steak will be less pink & medium to well done.

123-125° For little to no pink (well done) The tip or ends of the steak will be well done and dryer.

Serve with Onion Fritters, Smoked Salmon Pasta Salad, Twice Baked Potatoes, Cowboy Beans, Green Salad, Potato Salad, Fresh Bread…….