I prepped it early in the morning and let it sit probably 10 hours. My husband and kid always brag about my Tri-Tip:). If you have been grilling without any type of instant-read thermometer, it’s about time you elevate your grilling game and stop guessing if the meat is done. TOO SALTY...maybe if substituted garlic powder for the garlic salt? That's why I gave it 2 stars. This meat-type ranges from very lean (not ideal) to overly fatty (okay, since the fat can be trimmed to your liking). In most cases, a rare steak will go to about 145 degrees Fahrenheit, and a medium will range from 150 to 160 degrees. Since the meat is protein, add some vegetables such as asparagus, green beans, and tomatoes. While the steak might be the main attraction on the lunch or dinner menu, you cannot live on meat alone. before slicing against grain. Stop hesitating and fire up that gas grill before life gets busy again! The resting was very important before cutting. Some tri-tip cuts are sold untrimmed, meaning that quite a thick layer of fat is left on the meat on one side. The flavors and texture of tri-tip grilled meat are similar to a steak more than your traditional Sunday roast so it is best cooked and served medium-rare. The 5-minute grill time should be able to give your steak a medium-rare to medium doneness. As soon as you get home, refrigerate your raw steak and keep it in plastic packaging to avoid any leakages. Her passion for savory recipes is outweighed only by her love of taking and seeing those recipes come to life come to life on Instagram! If you have several, as most grilling enthusiasts … Percent Daily Values are based on a 2,000 calorie diet. You can also reduce the heat so that you don’t overcook the steak. I would have given it 5 stars but TOO MUCH SALT. Steak isn’t an everyday dish, so it’s important that when you do grill it, you have the perfect combination of side dishes. In a small bowl, mix the granulated garlic, salt and pepper together and rub all over and into the meat. Way Too Much Salt! Turn the grill down to medium heat and continue to cook for another 25 to 30 minutes, trying not to flip it too much. Continue cutting across the meat to get rid of the chewy “silver skin.” Then, trim away any excess fat pieces from the outside of the steak. 4 cloves garlic, peeled and very thinly sliced. If you taste it straight out of the package and you can only taste salt, go with a little less amount than this recommendation. Pairing a delicious drink to the steak will enhance the taste experience for both while giving you a blend of flavors that work well together on the palate. Stir together all of the spices and generously rub over all sides of the meat. Most tri-tip cuts usually weigh between 1.5 to 3 pounds, although it is widely possible to find cuts a little larger than this. After the recommended time, move the meat away from the center of the grill where it’s hottest. Prepare your barbecue grill while your tri-tip is coming up to temperature. For drinks, red wine or a beer is usually the ideal partner, but you also need something for the non-alcoholics. Next time try cutting the tri-tip perpendicular to the grain, you'll be pleased with its tenderness. It has more intramuscular fat than sirloin, but less than brisket. Invest in one, it will be a handy tool in the future. But it is a bit salty. The MOST IMPORTANT step for delicious tender tri-tip is to cut it perpendicular to the grain of the meat, NOT with the grain. The uneven thickness of the meat—thicker in the middle and thinner at the tapered ends—means it will be well-done on the ends than in the middle part. Tri-tip is an excellent choice for BBQ. I agree with others in cutting down the amount of salt and using garlic powder instead. Gas Grill Cooking tri tip roast on a gas grill is simple if the grill has at least two burners, and can maintain 350-375°F/177-191°C. Once you have grilled it, let it rest for about 10 mins. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. The rule of thumb when cutting any meat is: cut against (or across) the grain and on a slight bias. Locate a sharp steak knife, and make a cut just below the skin. The final result should be a juicy piece of meat that is brown on the outside. To help the meat cook more evenly, place the thicker middle in the middle of the grill. The seasoning works to form a crust on the exterior.