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Herb & Spice Rubbed Grilled Tri-Tip Roast


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In my 42 29 years I am pretty sure that this was the first time I had heard of the cut known as tri-tip steak. I can’t be certain that it was Jeff who introduced me to this amazing cut of beef that fateful weekend in October when he cooked me up a grilled tri-tip roast, but let’s just say I asked him to marry me right then and there.

The tri-tip is a cut of beef that prior to about 1960 was used for ground beef or stew meat (until some incredibly smart individual realized its amazing potential). It is just below the bottom sirloin on the cow and about 1.5 to 3 pounds per side of beef. Dare I say it, the “groin” region. It is very low in fat, but due to excellent marbling, has the flavor of the oft sought after rib-eye.

The key is to absolutely NOT overcook it. You want it to look all red and juicy like this:

 

Herb & Spice Rubbed Grilled Tri-Tip Roast

 

So first things first take it out of the refrigerator, unwrap it and let it sit on a plate on the counter for a good 45 minutes, till it reaches room temperature.

Then gather the following ingredients for the best grilled tri-tip roast you have ever had:

2 tablespoons salt
2 tablespoon garlic powder
2 tablespoon onion powder
1 tablespoon paprika
1 tablespoon whole peppercorn ground
1 tablespoon cayenne pepper
1 teaspoon savory ground
3/4 teaspoon ground rosemary

 

Combine all the ingredients well and rub all over the entire tri-tip roast. Let sit for that 45 minutes I mentioned earlier.

Now here is where it gets fun.

If you are using charcoal* start your chimney and when the coals are white dump them into grill on only one side.

Replace your grate and directly over these hot coals, sear the tri-tip on top and bottom for 90 seconds per side.

Move the tri-tip to the side of the grill with no coals directly beneath it and continue to cook until it reaches an internal temperature of 125°. (Carry over heat will bring the beef to about 135°).

Remove from grill and let rest on a plate for 10 minutes, tented with aluminum foil.

Serve to the hungry crowd forming behind you. (Trust me, they will be there.)


*If you are using gas turn one side to high flame and the other side to low flame. Sear both sides over the high flame side and then move the tri-tip to the low flame side and lower the high flames to low.


About

Meet Jeff & Heather. The dysfunctional duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer. From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. When they aren't feeding their friends they are geeks of the computer kind. They share their home with Bacon the lovebird, the insane kitten duo of Voodoo & Hops, and a motley bunch of friends who won't stop drinking all their good beer. They know what's important. Love. Food. Beer.
Jeff & Heather's website: http://hecooksshecooks.com/ | View all posts by

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