Tri Tip used to be hard to find on the east coast, but it is relatively easier to find these days than it used to be. If you want to try Trip Tip for the first time, do what I did and order it from a a high quality meat purveyor like Snake River Farms to make it worth your while…Pictured above is their American Wagyu Tri Tip- it is the Bomb! Tri Tip is also known as the “Triangle Tip” because it is a triangle shape roast taken from the bottom sirloin area.
The Trip Tip is actually a very lean cut of meat so you don’t want to over cook it. One of the more popular seasonings and styles is a “Santa Maria Style” trip tip, which is a simple rub of salt, pepper and garlic powder. Because this is a roast, I recommend cooking this steak using the reverse sear method, which means you start on indirect and then finish on direct for a quick sear on the outside before pulling off. In the case of the Big Green Egg, you will need to start cooking indirect via the platesetter first, and then bring the temp up and get a nice sear cooking on the grates at the end. For a traditional gas or charcoal grill where there is no place setter involved, you will start via the side not over coals (indirect), and then finish over the coals (direct).
(Note: Some people will say to do the sear on the BGE first and then switch to indirect, but I find it much easier to get the egg up in temp than it is to get it down, hence why I recommend starting on the indirect first.)
I served this with a blue cheese basil butter that was the perfect pairing! Every bite was the perfect combo of succulent meat and blue cheese butter.
- Freshly grated pepper
- Freshly grates sea salt (I prefer Bourbon Barrel Foods Smoked Salt and Pepper– that is all I use on my steaks!)
- Dash smoked paprika (optional)
- 1 tsp olive oil
Blue Cheese Basil Butter:
- 4 oz blue cheese
- 1 stick softened butter
- fresh ground pepper
- 1 tbsp basil
Combine all in an immersion blender. Reserve for serving with the slice Tri Tip.
Prepare your BGE or Kamado Style smoker for 350 degrees on indirect heat using the place setter. While the grill is heating up, go ahead and prepare your Tri Tip by rubbing it with olive oil and adding the salt and pepper.
Let the Trip tip roast on the BGE on indirect for 20 minutes or until the internal temp reaches about 120 degrees. Now, get your temp up high to about 500-600 degrees for a nice sear. Then sear the trip tip on each side for 2 minutes, or until the internal temp reaches 130 for medium rare. Be mindful that the skinniest part of the triptip will cook faster than the thicker part of the meat, and also remember that this is a roast so it is best cooked to a medium rare, not well done.
Let rest for 10 minutes under foil, then slice, and enjoy Trip Tip ecstasy!