Tri tip roast, like most good cuts of beef, doesn't require a lot of fancy seasoning. It does work well with a good marinade. And the meat can stand-up to exotic blends of herbs and spices, if you wish. However, a salt and pepper rub with maybe another ingredient or two is really all you need to complement this cut's rich beef flavor.
Below are two simple but very important tips to help you select and cook the perfect tri tip roast -- also known as the poor man's prime rib. (Note: Just search Google images if you need to see a picture of a raw tri tip roast. I'm always forgetting to take pictures of my meats before I cook 'em!)
Select the Right Grade
To really enjoy tri tip you want to select a piece that is of good quality. This means USDA Choice. Of course, if you can find and afford Prime grade, be my guest. Just don't buy tri tip that is graded "USDA Select" or is an ungraded store brand. In terms of quality, Select and ungraded store brands are your cheapest cuts of beef with less marbling than Choice grade (or Prime). Less marbling means the meat is less moist, less tender, with less flavor. In a nut shell, you get what you pay for.
Don't Overcook It!
Next, you want to be sure you don't over-cook your roast. Some people like their beef well-done. I'm certainly not going to knock anyone's personal preference. However, beef is most tender when cooked rare to medium-rare. That's just a fact. The closer you get to well-done, the less tender and juicy the meat will be. Translated, that means the meat will be tougher and drier.
Also keep in mind that you really shouldn't try to cook tri tip (or any other thick or large cut of meat) solely based on what the clock says. Time is just one variable and there are many others.
For example, the size and thickness of each piece of meat varies and impacts cooking time. The starting temperature of the meat when you began cooking it is another factor (e.g. was the meat at room temperature or taken straight from the refrigerator?). Even how each BBQ grill/smoker heats-up and holds heat affects the end result.
So really, any stated length of time for cooking meat is actually just a general guideline, but still a helpful one for use as a point of reference. For fail-safe results, though, use the meat's internal temperature as your guide:
- Rare: 120-125F
- Medium Rare: 130-135F
- Medium: 140-145F
- Medium Well: 150-155F
- Well Done: 160-165
This is why a good instant read food thermometer is such an important tool to have for indoor and outdoor cooking alike.
Anyway. Here's a great recipe I use for grilled tri tip roast that's really simple.
Grilled Tri Tip Roast Recipe
Prep Time: 45 min
Cook Time: 35 min
Total Time: 1 hour and 20 min
Ingredients:- 2.5 - 3 lbs Tri Tip Roast For Rub:
- 1 Tbls Koster Salt
- 1 Tbls Granulated Garlic
- 1 Tsp Granulated Onion
- 1 Tsp Fresh Ground Black Pepper
- 2 Tsp Oregano (optional)
- 1/4 Tsp Cumin (optional)
- Rinse your roast in cold water and season it generously with all of your rub.
- Cover the roast and let it come to room temperature (approximately 35-45 minutes).
- Next, get your grill ready by setting it up for 2 heat zones -- one side with charcoal for direct heat/searing and one side without charcoal for indirect heat/cooking.
- On the side of your grill with charcoal, get the temperature up to about 425 degrees.
- Sear your tri tip roast for about 3-5 minutes per side.
- Next, place the roast on the side of your grill with the indirect heat and continue grilling it until it reaches your desired internal temperature.
I strongly suggest grilling your roast to medium rare. That means taking it off the grill when it reaches 130F. As it rests, the carry-over heat will cause the internal temperature of the roast to rise another 5F for the final temperature of 135F, which is medium rare perfection.
Important: Before cutting into your tri tip, be sure you've let it rest for a total of 10 minutes. This will allow the meat fibers to relax a bit and its juices to redistribute throughout the meat, making it more moist and tender. ALSO, when you do slice your roast, make sure to cut against the grain of the meat which will make it easier to chew.
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