My first tri tip, I’m nervous and would love some recommendations!
I usually do smaller cuts since it’s just me or just me and my partner but I
by Imwhatswrongwithyou
9 Comments
SecretlyHiddenSelf
135f x 4-5 hours and sear as fast and hot as possible.
WarpKat
I just cooked a tri-tip at 135F for 5 hours last night and used it to make sandwiches with sauteed white onions on French rolls.
But I got the untrimmed/unseasoned tri-tip. The ones with seasoning already bagged come with way too much salt for my liking. I used Montreal Steak seasoning and vacuum sealed it in the fridge for an overnight “dry brine.”
When you’re done, be sure to pop it in the broiler about an inch or two from the burner – about 3-4 minutes each side or until you get a nice browning. It won’t kill the doneness or texture of the meat – just gives it a nice color. 🙂
edit: just make sure you pat it dry before hitting the broiler.
Ok-Storm4303
Did my first tri tips (2) recently as well. Went 130f for 5 then 6 hours on the second but both ended up about the same tbh. Patted and dried in the fridge for 5min before hitting the grill. Despite some trimming still have to be careful on the BBQ to avoid serious flair ups. I’d sous vide at your finish temp as it’s such a large piece of meet it wont gain much temp on the BBQ. It’s an economical cut , decent beef flavor but a little more texture then I like. Pay attention when carving as it’s the grain changes direction. Enjoy
Altrebelle
I did a tri tip a few days ago. Dry brined over night and in the bath at 131 for 7 hours.
Chill in the fridge after you’ve unbagged and dried for about 10 mins…then give it a good hard sear on all sides.
LookDamnBusy
I see all these long cooking times, but I do tri tips regularly and they’re fine with only two hours of cooking, and I’ll do 3 hours from frozen. Also, because it’s not a flat piece of meat (well, at least on one side 😉), it does lend itself well to being seared with a torch rather than in a pan.
Kona1957
Not sure if I would cook in the Costco bag.
Slickno6
Dry aging/brining in the fridge for 2-3 days helps
Miiirob
I like 134 for 20 hours then under the broiler for 5 minutes after a 15 minute rest. As a roast, it comes out so tender, my kids don’t even grab a knife to cut it at dinner. And it’s a beautiful medium rare. So tasty, so tender. Just stock up on horseradish, lol.
kiltedgeek
watch videos on how to slice it, otherwise I like 130 to 135 3+ hours. I don’t think it needs the long treatment (18 hours +) then super hot sear in cast iron AND a torch for the sides. Slice correctly. I like to make street tacos with it, or a nice steak sandwich on a kaiser roll or long roll
9 Comments
135f x 4-5 hours and sear as fast and hot as possible.
I just cooked a tri-tip at 135F for 5 hours last night and used it to make sandwiches with sauteed white onions on French rolls.
But I got the untrimmed/unseasoned tri-tip. The ones with seasoning already bagged come with way too much salt for my liking. I used Montreal Steak seasoning and vacuum sealed it in the fridge for an overnight “dry brine.”
When you’re done, be sure to pop it in the broiler about an inch or two from the burner – about 3-4 minutes each side or until you get a nice browning. It won’t kill the doneness or texture of the meat – just gives it a nice color. 🙂
edit: just make sure you pat it dry before hitting the broiler.
Did my first tri tips (2) recently as well. Went 130f for 5 then 6 hours on the second but both ended up about the same tbh. Patted and dried in the fridge for 5min before hitting the grill. Despite some trimming still have to be careful on the BBQ to avoid serious flair ups. I’d sous vide at your finish temp as it’s such a large piece of meet it wont gain much temp on the BBQ. It’s an economical cut , decent beef flavor but a little more texture then I like. Pay attention when carving as it’s the grain changes direction. Enjoy
I did a tri tip a few days ago. Dry brined over night and in the bath at 131 for 7 hours.
Chill in the fridge after you’ve unbagged and dried for about 10 mins…then give it a good hard sear on all sides.
I see all these long cooking times, but I do tri tips regularly and they’re fine with only two hours of cooking, and I’ll do 3 hours from frozen. Also, because it’s not a flat piece of meat (well, at least on one side 😉), it does lend itself well to being seared with a torch rather than in a pan.
Not sure if I would cook in the Costco bag.
Dry aging/brining in the fridge for 2-3 days helps
I like 134 for 20 hours then under the broiler for 5 minutes after a 15 minute rest. As a roast, it comes out so tender, my kids don’t even grab a knife to cut it at dinner. And it’s a beautiful medium rare. So tasty, so tender. Just stock up on horseradish, lol.
watch videos on how to slice it, otherwise I like 130 to 135 3+ hours. I don’t think it needs the long treatment (18 hours +) then super hot sear in cast iron AND a torch for the sides. Slice correctly. I like to make street tacos with it, or a nice steak sandwich on a kaiser roll or long roll