How to Cook a Tri-Tip

It sounds like a little more on tri-tip is needed for people in Minnesota (especially butchers) to "get it".

Tri-tip is NOT a steak.

Tri-tip cannot be cooked like a steak.

Tri-tip is a BIG, tough cut of meat.

So, here's a picture of what it looks like raw.  You can see the entire bottom of the cut is fat.  If you don't have a triangle piece of meat about 3-5 pounds in weight and with the large slab of fat on the bottom, you don't have a tri-tip.  Please go back to the store and ask for a California-cut tri-tip. (I don't know if other places cut it the same, but Minnesota DOES NOT).



Here is what a tri-tip looks like that is cooked correctly.  You notice the obvious triangle shape.  You cut the tri-tip across the long axis of the meat.  Because tri-tip is very cartilaginous (tough with connective tissues) by nature, DO NOT CUT ON THE BIAS.  You need to cut straight up and down or the meat will seem tough and difficult to chew.

As you cut the meat, the tips should be the well-done ends.  The middle should be deep pink, if not red in color.  There should be juice running all over if you cooked it properly.  (Save the juice- you'll have to pour it over the left over slices to keep them moist).

How to Cook a Tri-Tip, California-Style

What you'll need:

• 3-5 pound tri-tip
• Santa Maria Seasoning
• Charcoal Grill  (sorry, gas really doesn't work for this)

1. Purchase a tri-tip that has an even thickness through the middle- it will taper off at the ends, but a good tri-tip will not taper across the whole cut of meat.  If you're in the central valley of California, I recommend The Meat Market.  They even ship!  (exorbitant amount for shipping, but it's possible).
2. Marinate the tri-tip in Santa Maria seasoning- the longer the better.  You do need to cook raw meet withing a few days of purchase or freeze it.  Tri-tip does freeze well.  Pappy's makes a fairly good Santa Maria style seasoning.  It's a dry-rub marinade, so you just rub a thick layer of the seasoning on the raw meat.  If you do decide to freeze it, make sure you marinate first.
3. Start your charcoal grill up about 20-30 minutes before you're ready to cook.  You want the grill hot when you put the meat down so that moisture in the meat is sealed in right away as the meat cooks; if you put the meat down on a cold grill, the moisture will evaporate (steam out) of the meat while the grill comes up to temperature.
4. Place your tri-tip FAT SIDE DOWN on the grill.  CLOSE THE LID AND DO NOT PEAK.  You want to keep an even convection heat on the meat.
5. TIME the cooking for 30 minutes.  
6. At the end of 30 minutes, open the grill and flip the meat upside down.  CLOSE THE LID AND DO NOT PEAK.
7. TIME the cooking for 15 more minutes.
8. Remove from heat and let rest for 5-10 minutes.  This is to make sure the juices don't spill out from the meat and dry it out.
9. Cut and serve.

Pointers:

1. If the meat is too raw for your tastes at this point, wrap it in foil.  The heat from the meat will continue to cook it.  If you leave it on the grill, it will eave the entire cut TOUGH AND DRY.
2. I was always more interested in the ends as a child (yuck- pink meat!) but that changed when I wanted to have a tri-tip sandwich with the leftovers.  The well-done ends that I loved when they came off the grill NEVER made a good sandwich- it was always the tender center cuts that made the great sandwiches.