Tri-Tip, The Roast that Eats Like a Steak

When is a steak not a steak? When it’s a beefy tri-tip roast. This cut from the bottom of the sirloin really lends itself to simple seasoning and quick cooking. I tend to treat it just like a big, thick steak and grill it pretty hot and fast.

1 tri-tip roast (about 2 1/2 pounds)
2 tablespoons kosher salt
1 tablespoon garlic powder
1 tablespoon freshly ground black pepper

Pull the roast out of the fridge about an hour before you plan to cook it. Combine the salt, garlic, and pepper in a small bowl. Rub onto all sides of the roast.

Set your grill up for a direct cook at medium-high (450°F) heat.

Put the roast on the grill and cook about 5 minutes per side (this one was thick enough that there where 3 of them), for about 15 minutes total. Turn roast up onto its flat butt end and continue to cook until it reaches 125°F internal (about another 5 minutes). Because this cut is so lean you really don’t want to cook it much beyond medium-rare.

Remove from the grill, let rest for 10 minutes before slicing across the grain into thin slices.

The Verdict: ★★★★☆
The roast/steak tasted great, but was a little chewy. Not sure if I didn’t cut the slices thin enough or if I erred too far on the rare side of medium rare.

Fortunately, I have another one of these bad boys in the freezer to play with. Better luck next time, eh?

6 thoughts on “Tri-Tip, The Roast that Eats Like a Steak”

  1. Great looking steak! Tri-tip is one of my favorite cuts to grill. It is a little chewier than a regular steak but it’s got a great flavor. Makes an awesome sandwich.
    Also love the personalized BGE handle, I need to get me one of those.

    1. I usually get them from Trader Joe’s, but this one came as a a b-day gift from Man Cave. My dear wife got a coupon and really good deal on a couple of tri-tips and some sausages.

  2. Hmm, shouldn’t be chewy. Toothsome, but not chewy. Remember, the tritip has a grain to it just like the brisket does. The tritip can be cooked just about any way you choose with total success. I’ll toss one in the smoker just for good measure when I fire the sucker up. Smoked, direct and/or indirect it’s always a wonderful cut of meat. Especially when you set bacon over the top of it, then finish with a squeeze of fresh lemon.

    xo, Biggles

    1. The bacon sounds like a nice addition, thanks!

      Yeah, the chewiness on this one has me flummoxed. Check the pattern on the slices – I’m as across the grain as I can get, but I don’t know why it wasn’t more tender. Good thing about cooking is that you get to eat your mistakes.

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