The Ultimate Guide to Cooking Tri Tip: Tips, Tricks, and Recipes

Right, let's talk tri tip. It's a cut of beef that often gets overlooked, but trust me, it's a real hidden gem. It's got a fantastic, slightly sweet flavour and a great marbling that makes it incredibly tender when cooked right. I've been cooking tri tip for years now and I've learned a thing or two along the way, so I thought I'd share my wisdom with you lot. This guide is going to be your one-stop shop for all things tri tip. We'll be covering everything from choosing the perfect cut to the best ways to cook it, along with some of my favourite recipes. So grab a cuppa, get comfy, and let's get cooking!

Part 1: Choosing the Right Tri Tip

The first step to cooking a delicious tri tip is choosing the right piece of meat. You want to look for a cut that's well-marbled, meaning it has a good amount of fat running through it. This fat will melt during cooking and keep the meat juicy and flavourful.

What is Tri Tip?

Tri tip, sometimes called "bottom sirloin" or "triangle roast," is a cut of beef taken from the bottom sirloin of the animal. It's a triangular-shaped muscle that's known for its unique flavour and tenderness. It's usually quite lean, but a well-marbled cut will be nice and juicy when cooked properly.

Identifying a Quality Cut

Here's what to look for when choosing a tri tip:

• Marbling: The fat should be evenly distributed throughout the meat, not just on the surface. You want to see those little flecks of fat running through the lean muscle. It's a sign that the meat will be tender and juicy.
• Colour: A good tri tip will have a deep red colour, not too dark or too pale. It should have a vibrant, fresh appearance.
• Texture: The meat should feel firm and springy to the touch, not flabby or soft. If you press on it, it should bounce back. This indicates that the meat is fresh and hasn't been sitting around for too long.
• No Odour: Always give the meat a good sniff. It should smell fresh and clean, not funky or sour. Any off-putting smell might indicate that the meat is spoiled.

If you’re unsure about choosing the right cut, don’t be afraid to ask the butcher for help. They’re usually happy to point you in the right direction. They'll be able to guide you based on your preferences and the occasion for which you're cooking.

Part 2: Getting Ready to Cook

Now that you’ve got your tri tip, it’s time to get ready to cook it. The first step is to trim off any excess fat. You don’t want to remove all the fat, as it will add flavour and tenderness, but you want to trim away any large pieces that might burn and create a bitter taste.

Trimming the Fat

To trim the fat, use a sharp knife to cut away any large chunks or pieces of fat that are clustered together. You want to leave a thin layer of fat on the surface of the meat, as it will render during cooking and add flavor. Remember, a little fat goes a long way!

Seasoning with Savour

I love a good simple seasoning for tri tip. Salt and pepper are the classics for a reason, but feel free to get creative. Some of my favourite combinations include:

• Garlic and Herb: Minced garlic, rosemary, thyme, and a touch of paprika. This is a classic flavour combo that always works well. It's a simple combination that lets the natural flavours of the beef shine through.
• Spicy: Cayenne pepper, paprika, cumin, and chili flakes. This will give your tri tip a nice kick. You can adjust the amount of cayenne pepper to your desired spice level.
• Mediterranean: Dried oregano, thyme, garlic powder, and a pinch of red pepper flakes. This will transport you to the shores of the Mediterranean with every bite. The combination of herbs adds a bright, aromatic flavour to the dish.

Just remember, a little goes a long way when it comes to seasoning. You can always add more later, but you can’t take it away. Seasoning the tri tip generously will ensure that the flavours penetrate the meat during cooking.

Part 3: Cooking Tri Tip on the Grill

Now, let's get to the heart of the matter. Grilling is one of the best ways to cook tri tip, bringing out those smoky flavours and creating a beautiful crust. It's where I really feel at home in the kitchen.

Fire Up the Grill

Start by heating your grill to high heat. You want the coals to be nice and hot, glowing red. This intense heat is essential for creating a delicious sear on the outside of the tri tip.

Grilling Technique

Once your grill is hot, place the tri tip on the grill and cook for 5-7 minutes per side, or until it's nicely seared. This creates a delicious crust and seals in the juices. Then, move the tri tip to a cooler part of the grill and continue cooking for another 10-15 minutes, or until it reaches an internal temperature of 130-135 degrees Fahrenheit for medium-rare.

Don’t forget to rotate the tri tip every 5 minutes or so, making sure it’s cooked evenly on all sides. You can use tongs to rotate the tri tip without piercing it and losing any juices. You’ll know it’s done when you press on the meat and it springs back. This is a good indication that the meat has reached the desired internal temperature.

Resting Time

Once the tri tip is cooked to your liking, remove it from the grill and let it rest for 10-15 minutes before slicing. This will allow the juices to redistribute throughout the meat, making it even more tender and juicy. Cover the tri tip loosely with aluminum foil to keep it warm while it rests.

Part 4: Cooking Tri Tip in the Oven

Not everyone has a grill, and that's perfectly fine. You can achieve delicious results in the oven too! It’s a little less adventurous, but it’s still a great way to cook tri tip.

Oven Pre-Heating

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). While your oven is warming up, you can get your tri tip ready by patting it dry with paper towels and then seasoning it as you like. Patting the meat dry will help to create a crispy crust during cooking.

Oven Cooking

Place the tri tip in a roasting pan and cook for 15-20 minutes, or until it's nicely seared on all sides. Then, reduce the oven temperature to 325 degrees Fahrenheit (160 degrees Celsius) and continue cooking for another 15-20 minutes, or until the internal temperature reaches 130-135 degrees Fahrenheit for medium-rare.

You can use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the meat, making sure not to touch any bone.

Rest Time

Once the tri tip is cooked, remove it from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute and ensure a tender and juicy final product. Cover the tri tip loosely with aluminum foil to keep it warm while it rests.

Part 5: tri tip recipe: Simple and Delicious

Okay, let’s dive into a recipe. This one is super simple and always a winner with friends and family. It’s so easy, you can’t go wrong.

Grilled Tri Tip with Garlic Herb Butter

Ingredients:

• 1 (1.5-2 pound) tri tip roast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup butter, softened
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme

Instructions:

1. Pat the tri tip dry with paper towels.
2. In a small bowl, combine the olive oil, salt, and pepper. Rub the mixture all over the tri tip. Make sure to season generously and coat all sides of the meat.
3. In a separate bowl, combine the softened butter, minced garlic, rosemary, and thyme. Mix well. This will create a delicious garlic herb butter that will add a burst of flavor to the tri tip.
4. Heat your grill to medium-high heat. Make sure the grill grates are clean before you start cooking.
5. Place the tri tip on the grill and cook for 5-7 minutes per side, or until it's nicely seared. This will create a delicious crust on the outside of the meat.
6. Move the tri tip to a cooler part of the grill and continue cooking for another 10-15 minutes, or until the internal temperature reaches 130-135 degrees Fahrenheit for medium-rare. Use a meat thermometer to check the internal temperature.
7. Remove the tri tip from the grill and let it rest for 10-15 minutes before slicing. Cover the tri tip loosely with aluminum foil to keep it warm while it rests.
8. While the tri tip is resting, spread the garlic herb butter over the top. This will melt into the meat and add a delicious aroma and flavour.
9. Serve immediately.

Enjoy! This recipe is perfect for a summer barbecue or a casual weeknight dinner. The garlic herb butter adds a wonderful aroma and a touch of sophistication to the dish.

Part 6: Tri Tip Recipe: A Touch of Spice

This next recipe is for those who like a little heat in their life. It’s got a kick, but it’s also packed with flavour. Get ready to spice things up.

Spicy Chipotle Tri Tip

Ingredients:

• 1 (1.5-2 pound) tri tip roast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/4 cup adobo sauce from canned chipotle peppers in adobo

Instructions:

1. Pat the tri tip dry with paper towels. This will help to create a crispy crust during cooking.
2. In a small bowl, combine the olive oil, salt, pepper, paprika, chili powder, cumin, and cayenne pepper. Rub the mixture all over the tri tip. The smoked paprika adds a smoky depth, while the chili powder and cumin bring a warm, earthy flavour. The cayenne pepper gives a touch of heat, so adjust the amount to your desired spice level.
3. Brush the tri tip with adobo sauce. The adobo sauce from canned chipotle peppers in adobo will add a smoky, slightly sweet, and slightly spicy flavour to the tri tip. If you want more heat, you can add more adobo sauce.
4. Heat your grill to medium-high heat. Make sure the grill grates are clean before you start cooking.
5. Place the tri tip on the grill and cook for 5-7 minutes per side, or until it's nicely seared. This will create a delicious crust on the outside of the meat.
6. Move the tri tip to a cooler part of the grill and continue cooking for another 10-15 minutes, or until the internal temperature reaches 130-135 degrees Fahrenheit for medium-rare. Use a meat thermometer to check the internal temperature.
7. Remove the tri tip from the grill and let it rest for 10-15 minutes before slicing. Cover the tri tip loosely with aluminum foil to keep it warm while it rests.
8. Serve immediately.

This one’s a real crowd-pleaser, I promise. It's a flavorful and satisfying dish that is sure to impress your guests. The combination of spices and adobo sauce creates a complex and delicious flavour that you won't soon forget.

Part 7: Serving Tri Tip

Now that you’ve got your tri tip cooked to perfection, it’s time to serve it up.

Slicing and Serving

Once the tri tip has rested, it’s time to slice it up. You can slice it thinly against the grain for maximum tenderness. Slicing against the grain means cutting perpendicular to the direction of the muscle fibers. This makes the meat easier to chew and more tender.

As for serving, there are so many options! Here are a few of my favourites:

• Over a bed of rice: Simple, classic, and always satisfying. You can use white rice, brown rice, or even wild rice. You can also add some vegetables to the rice for a more complete meal.
• On a bun: Makes for a delicious and hearty sandwich. You can add some toppings like lettuce, tomato, onion, cheese, or your favourite sauce.
• With roasted vegetables: This combination is full of flavour and colour. You can roast a variety of vegetables, such as asparagus, broccoli, carrots, or potatoes.
• With a salad: A light and refreshing side dish. You can use a simple green salad with a vinaigrette dressing or a more complex salad with grilled vegetables, fruits, and nuts.

You can also add some delicious sauces to your tri tip, such as:

• Aioli: A creamy garlic sauce. Aioli is a classic French sauce that is made with garlic, olive oil, and egg yolks. It adds a rich and garlicky flavour to the tri tip.
• Chimichurri: A vibrant and flavourful herb sauce. Chimichurri is an Argentinian sauce made with fresh herbs, vinegar, olive oil, and spices. It adds a bright and refreshing flavour to the tri tip.
• Horseradish sauce: A pungent and tangy sauce. Horseradish sauce is made with grated horseradish root, vinegar, and spices. It adds a sharp and tangy flavour to the tri tip.

Don’t be afraid to experiment and find what you like best.

Part 8: Storing Leftovers

Let’s be honest, you might end up with leftovers. No worries, you can easily store them in the fridge for a few days.

Refrigerating Tri Tip

Simply wrap the leftover tri tip tightly in plastic wrap or aluminum foil, then place it in the refrigerator for up to 3-4 days. It’s best to use it within those few days to maintain the best flavour and texture.

Reheating Tri Tip

When you’re ready to enjoy your leftovers, you can reheat them in the oven or microwave. For oven reheating, preheat your oven to 350 degrees fahrenheit (175 degrees Celsius), place the tri tip in a baking dish, and heat for 10-15 minutes, or until it’s warmed through. For microwave reheating, place the tri tip on a microwave-safe plate and heat for 30-60 seconds, or until it’s warmed through. You might need to go in intervals to ensure even reheating.

While reheated tri tip won’t be as tender as fresh, it’s still delicious and can be added to salads, sandwiches, or used in other dishes. You can also use it in a stir-fry or a pasta dish.

Part 9: FAQs About Cooking Tri Tip

Let's clear up any lingering questions you might have. Here are some frequently asked questions about cooking tri tip.

What is Tri Tip?

Tri tip is a cut of beef that comes from the bottom sirloin. It's a triangular-shaped muscle that's known for its unique flavour and tenderness. It’s usually quite lean, but a well-marbled cut will be nice and juicy when cooked properly.

What's the Best Way to Cook Tri Tip?

The best way to cook tri tip is on the grill, as it brings out the natural flavour and creates a beautiful crust. However, you can also cook it in the oven or on the stovetop, achieving great results with any method. It all comes down to your preference and equipment.

How Long Should I Cook Tri Tip?

The cooking time for tri tip depends on the thickness of the cut and your preferred level of doneness. Generally, you'll want to cook it for 5-7 minutes per side on high heat to sear it, then continue cooking at a lower temperature until it reaches your desired level of doneness. An internal temperature of 130-135 degrees Fahrenheit is ideal for medium-rare. Remember to check the internal temperature with a meat thermometer to ensure the meat is cooked to your liking.

What Should I Serve with Tri Tip?

Tri tip goes well with a variety of side dishes. You can serve it with roasted vegetables, mashed potatoes, a simple salad, or rice. You can also add some delicious sauces, like aioli, chimichurri, or horseradish sauce.

How Can I Tell If Tri Tip is Done?

You can tell if tri tip is done by using a meat thermometer. An internal temperature of 130-135 degrees Fahrenheit is ideal for medium-rare. You can also use the touch method: if you press on the meat and it springs back, it’s cooked. If you're not using a meat thermometer, be sure to check the colour of the meat. Medium-rare tri tip will have a pink center.

Part 10: Final Thoughts

So there you have it, folks! Your ultimate guide to cooking tri tip. I hope this guide has inspired you to give tri tip a try. It’s truly a fantastic cut of meat that’s easy to cook and always delivers delicious results.

Remember, cooking is all about experimenting and having fun. Don’t be afraid to try new recipes and techniques. And most importantly, enjoy the process!