I bought a 3 pound prime tri-tip "roast" from HEB, and I've never made tri-tip before, so I'm looking for recipe suggestions.

I'm open to smoking, grilling, sous vide, or roasting. Probably going to do it on Saturday, so doesn't need to be a quick cook.

Thanks for any suggestions.

Season with salt, pepper, and garlic powder. Smoke indirect to 120 and pull. Get grill ripping hot. Grill, flipping often, to get a crust and desired temperature. Let rest 10 minutes. Slice pencil width against grain. Grain runs two ways in a tri tip so you have to cut it into two pieces to get it right.

Serve with pinquito (or cranberry, or pinto) beans, salad with vinaigrette, and grilled bread.

^
This.

Plus, tri-tip cooks fast (hour and a half?) so you have to push a bunch of smoke through to ensure a good smokey flavor. Not enough smoke and too much heat, it'll be done before you know it and you'll have a bland end product.

NColoradoAG said:

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Season with salt, pepper, and garlic powder. Smoke indirect to 120 and pull. Get grill ripping hot. Grill, flipping often, to get a crust and desired temperature. Let rest 10 minutes. Slice pencil width against grain. Grain runs two ways in a tri tip so you have to cut it into two pieces to get it right.

Serve with pinquito (or cranberry, or pinto) beans, salad with vinaigrette, and grilled bread.

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This right here.

Think chimichurri would be good with that method? Slicing it thin like that to serve is how I typically do picanha, which I drizzle chimichurri on after slicing.

All you need here

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/santa-maria-tri-tip-recipe

DTP02 said:

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Think chimichurri would be good with that method? Slicing it thin like that to serve is how I typically do picanha, which I drizzle chimichurri on after slicing.

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Yes it is. You can also make a board sauce to serve with it. I take this recipe, get rid of the sage, and add a bunch of parsley, some very finely chopped rosemary, red pepper flake, lemon zest, and smoked paprika.

DTP02 said:

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Think chimichurri would be good with that method? Slicing it thin like that to serve is how I typically do picanha, which I drizzle chimichurri on after slicing.

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Chimichuri (or a board sauce like above) is always good with tri tip regardless of the sides you serve

Sous vide 18 hours at 131, let rest for 30 minutes and sear

NColoradoAG said:

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DTP02 said:

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Think chimichurri would be good with that method? Slicing it thin like that to serve is how I typically do picanha, which I drizzle chimichurri on after slicing.

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Chimichuri (or a board sauce like above) is always good with tri tip regardless of the sides you serve

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I agree with the chimichurri on Tri-Tip.

For what ever reason, I have always got my best results simply grilling on the Egg compared to smoking or Sous Vide. Counter intuitive because Sous Vide and searing is my favorite method for almost every other steak.

Also, Costco has a damn good Tri-Tip the sell pre-marinated. Believe Morton's is the brand but super easy and feeds 4-6 people.

Where I live it's difficult to get skirt steak but I can get tri-tip. I butterfly it into thirds and make fajitas out of it. That's been my favorite use for it.

Lots of great suggestions above. Started cooking these a few years back. They are big in California, where they typically cook these fast over direct flame. I've tried different methods, but use an indirect then sear as one of the posters described. I smoke mine on a Traeger, then finish in the grill. Seasonings are pretty simple I use a roasted garlic paste to coat it, then salt, pepper and fresh rosemary.

Freaking love tri-tip. This inspired me to thaw a Costco TT I have in the freezer (non-marinated).

I season w/MeatChurch Holy Cow.

Set egg to 250, indirect, toss in a chunk of post oak for smoke. Cook until internal is 120, pull to rest while heating the egg, then sear right above the fire about 45 seconds per side, flipping a couple of times until it hits about 140.

Reheats great too - put a few slices in a ziplock, set sous vide for 135, toss it in for a few minutes.

Rosenthal often has marinated tri-tips. When they do I usually buy three or four and pitch them in the freezer. It's dead simple to cook (reverse sear) and delicious.

The Silverback said:

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NColoradoAG said:

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DTP02 said:

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Think chimichurri would be good with that method? Slicing it thin like that to serve is how I typically do picanha, which I drizzle chimichurri on after slicing.

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Chimichuri (or a board sauce like above) is always good with tri tip regardless of the sides you serve

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I agree with the chimichurri on Tri-Tip.

For what ever reason, I have always got my best results simply grilling on the Egg compared to smoking or Sous Vide. Counter intuitive because Sous Vide and searing is my favorite method for almost every other steak.

Also, Costco has a damn good Tri-Tip the sell pre-marinated. Believe Morton's is the brand but super easy and feeds 4-6 people.

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Hopefully Costco changed their supplier, because the last one I had from Costco that was pre-marinated was inedible. It was way too salty.

Lots of good input; thanks to everyone.

HTownAg98 said:

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DTP02 said:

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Think chimichurri would be good with that method? Slicing it thin like that to serve is how I typically do picanha, which I drizzle chimichurri on after slicing.

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Yes it is. You can also make a board sauce to serve with it. I take this recipe, get rid of the sage, and add a bunch of parsley, some very finely chopped rosemary, red pepper flake, lemon zest, and smoked paprika.

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What recipe are you referring to ? I don't see anything on the amazingribs link.

DTP02 said:

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Lots of good input; thanks to everyone.

HTownAg98 said:

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DTP02 said:

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Think chimichurri would be good with that method? Slicing it thin like that to serve is how I typically do picanha, which I drizzle chimichurri on after slicing.

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Yes it is. You can also make a board sauce to serve with it. I take this recipe, get rid of the sage, and add a bunch of parsley, some very finely chopped rosemary, red pepper flake, lemon zest, and smoked paprika.

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What recipe are you referring to ? I don't see anything on the amazingribs link.

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There's recipe and a video on that link.

I've sous vided one (don't own a smoker). Was very happy with results but you need to let it go longer than a steak. I typically do steak for an hour plus. A tri tip I'd do 3-4 hours.

I also recently used tri tip for chili. Cubed into fairly small pieces...1/2 inch or less. It was glorious.

SpiderDude said:

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I've sous vided one (don't own a smoker). Was very happy with results but you need to let it go longer than a steak. I typically do steak for an hour plus. A tri tip I'd do 3-4 hours.

I also recently used tri tip for chili. Cubed into fairly small pieces...1/2 inch or less. It was glorious.

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Prime tri tips from Costco always come two to a package. I cut the thin end off both before I freeze/cook one and save them for chili. Absolutley perfect for texas chili

Also had one in the freezer and its thawing for a cook on Sunday!

I'll usually do a heavy SPG rub on it and put it in sous vide for 6 hours at 130. Then I'll put it in an ice bath for an hour or so (leaving it in the ziplock obviously) and let it cool down. After that an hour or so in smoker with cherry wood until it gets to 120 and then sear on piping hot grill flipping four times every 45 seconds. I smoke a lot of stuff well, but this is the thing I get requested the most.

Aggiemundo said:

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I'll usually do a heavy SPG rub on it and put it in sous vide for 6 hours at 130. Then I'll put it in an ice bath for an hour or so (leaving it in the ziplock obviously) and let it cool down. After that an hour or so in smoker with cherry wood until it gets to 120 and then sear on piping hot grill flipping four times every 45 seconds. I smoke a lot of stuff well, but this is the thing I get requested the most.

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This is the cooking method I ended up following although I set the sous vide at 128. Turned out great. I trimmed the fat up a little bit in a few areas first, which no one had mentioned. Not sure if this one might have had a little more exterior fat because it was prime or not.

My grill was overdue for a cleaning so I had some good flare ups once I moved from smoker to grill, which I took advantage of to get some nice all around searing by flipping and rotating pretty quickly.

Loved the taste and the consistency. I could have easily gone with a jus reduction sauce but I went with chimichurri and thought it was very complementary.

Served with garlic Parmesan mashers and sauted spinach.

Thanks to all for the input. This is going into the rotation for sure. Very high marks from the fam.

Great to hear the results! The fat on a trip-tip isn't like the fat on the edge of a ribeye or strip steak. It renders out fast and crisps up nicely.

Why not just smoke then sear? The 3 method cook reads almost like a joke to me. No offense, I really don't mean anything by it. They are superb with just a little smoke and a hot grill.

I am really interested in learning how to cook one quicker and with one method but haven't found the sweet spot yet. Many many places in California just grill em over coals or oak, but i turned one into jerky and one was nearly raw when I've tried it. So until then, smoke then grill or cast iron. Tri tip is criminally underrated here.

Does anyone know a cut that is similar to the tri tip? Looking for other cuts of beef that work well with the smoke and sear method that aren't rib-eye...

FtBendTxAg said:

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Why not just smoke then sear? The 3 method cook reads almost like a joke to me. No offense, I really don't mean anything by it. They are superb with just a little smoke and a hot grill.

I am really interested in learning how to cook one quicker and with one method but haven't found the sweet spot yet. Many many places in California just grill em over coals or oak, but i turned one into jerky and one was nearly raw when I've tried it. So until then, smoke then grill or cast iron. Tri tip is criminally underrated here.

Does anyone know a cut that is similar to the tri tip? Looking for other cuts of beef that work well with the smoke and sear method that aren't rib-eye...

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Most places in California will cook tri tip on Santa Maria style grills that can be raised and lowered. So while it's direct heat they do adjust the temperature during the cook.

Picanha is a larger cut that will take well to a reverse sear.

NColoradoAG said:

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Season with salt, pepper, and garlic powder. Smoke indirect to 120 and pull. Get grill ripping hot. Grill, flipping often, to get a crust and desired temperature. Let rest 10 minutes. Slice pencil width against grain. Grain runs two ways in a tri tip so you have to cut it into two pieces to get it right.

Serve with pinquito (or cranberry, or pinto) beans, salad with vinaigrette, and grilled bread.

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I went to Jr High and High School in Santa Maria. It took me a full two years to realize that when someone had a bbq it meant tri-tip and grilled chicken--it never brisket, ribs, or even grilled burgers.

I am not an expert, but I know a few. What he said is pretty spot on--those are even the traditional beans. And the salad was usually ranch. Grill a plain loaf of french bread and dip in a pan of melted butter with a little of your seasoning mixed in. I would add parsley to that seasoning mix and maybe a pinch of sugar (but only if you season the night before--it will help tenderize the meat. But as he said make sure you cut against the grain or it will not be good.

You don't really have to have a grill that raises and lowers, that is mainly because Santa Maria gets super windy. So they use a deep grill and lower the grate into it. I don't smoke mine, just cook it fast (think steak, not brisket) over red oak (if available). While it's cooking add some linguica sausage, roasted poblano/anaheim peppers, and tortillas to the grill for a snack.

Do not serve with bbq sauce, we used a good salsa or pico.

My whole family uses this to season them (works well on chicken too):


https://susieqbrand.com/

Sous vide 4-6 hrs
Salt pepper
Sear
Cut against grain
Done

Nothing really to add other than you can find some really good ones early Sat afternoons being grilled and sold on the side of the road in Lompoc and Santa Maria. One of the best tri-tip sandwiches I ever had was from a small market in Los olivos who only do them on Saturdays as well. No clue if the store is still there or if they still do them. A lot of places serve a homemade pico deal to dress the sandwiches as well.

Keeper of The Spirits said:

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Sous vide 18 hours at 131, let rest for 30 minutes and sear

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18 hours? Whoa. I sous vide a pretty thick ribeye or strip for 45 min at 125. Then sear both sides. What thickness of tri tip takes 18 hrs?

I like the part about a 30 minute rest after the 18 hour bath

I bought a pre-marinated Tri-Tip today at Costco, which was my only option (we live just south of Knoxville). Thinking about smoking it on my Weber Smoky Mountain and then throwing on the grill. Read some opinions that this isn't the greatest product (being pre-marinated). Wondering if any have some additional thoughts? Thanks in advance.

ToddyHill said:

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I bought a pre-marinated Tri-Tip today at Costco, which was my only option (we live just south of Knoxville). Thinking about smoking it on my Weber Smoky Mountain and then throwing on the grill. Read some opinions that this isn't the greatest product (being pre-marinated). Wondering if any have some additional thoughts? Thanks in advance.

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It'll turn out decent id imagine. Can't hurt to try.

Pro tip for the WSM. After smoking, pull the middle section off and let the coals get ripping hot. Put the grate on the charcoal ring and sear right there.

That is a GREAT idea. Thank you!

Holy Cow, that pre-marinated Tri-Tip from Costco was terrible. I would have preferred a salt/pepper/onion/garlic profile. I ended up taking it ten degrees higher than I should, so the majority of the cut was medium to medium well. But we didn't like the marinade at all. That said, it was worth the effort.

I would love to try it again with a 'naked' tri-tip, but I just don't know if that is an option in East Tennessee.

It's a texture component on the 18 hour bath. I've done them at intervals of 4,6,8,12,16 and 24 hours.

To me, and Chefsteps for that matter, the best texture is between 12-20 hours. I used the have pictures to illustrate the texture differences. Cutting against the grain is keys as wel.


The 30 mins rest is just to cool it down so it doesn't go over 131 on the sear.

After the sear I deglaze the cast iron with the juices from the sous vide bag and a little red wine and use as a lose sauce/gravy. Ultimately it's all splitting hairs after 6 hours, it's all going to be good. 18 works for me because I put it down before bed and it's ready for dinner the next night.

I made one today... here's what I did:
Started with a Prime cut tri-tip from Costco. Rubbed with olive oil then plenty of Montreal steak seasoning... yeah I know there's nothing sexy about Montreal steak seasoning but I love the coarse garlic and kosher salt in it.

Anywho... after a good spice coating I added fresh rosemary and oregano for my aromatics. Vacuum sealed and into the hot tub at 132F for the entire day while I made my employer happy. Came home and shut off the bath but let it sit to stay warm.

Made my sides: garlic mashers, cumin carrots, shallot demi-glace (used the juice from sous vide bag for this), chimichurri and fresh garden salad.

Turned up the gas grill to high to preheat and then reverse seared the roast for a couple minutes on each side until it has the desired sear "look".

The thinner side of the roast was medium rarish with it gravitating to rare+ on the thicker section. One word: glorious. 10/10 will cook it this was every time now. Costco sells these tri-tips packaged in pairs so I made 2 vacuum bags with the other one going on the freezer for a future cook.