Cooking Tri-tip

Reverse sear.

Whatever you do, just make sure you know the exact direction of the grain. It's a cut that can get tough really quick if you cut the wrong way.

I like to either smoke until 130 and sear, or sous vide at 130 for a few hours then sear. Awesome cut if done right. About half the time I make a chimichurri to cover it when serving as well.

225° until 115° internal. Pull and crank grill/skillet to 500°. Sear for about 4 mins each side for medium rare. It’s a household favorite around here. Make sure you slice it correctly. That part is very important.

I’ve cooked more than a few but always in the oven. The first several were already seasoned with cooking instructions, after that I seasoned with just dry seasoning, let it sit in the fridge for the night and cook the next day. I cook it at 375 for 10 minutes per pound. Don’t overcook it, which means don’t cook it for anyone who doesn’t like any pink because it should have some pink in it.

Like most said reverse sear, but make sure to watch a YouTube on how to slice it. If you don’t slice it the right way it will be like eating a Flip Flop. The grain runs in a couple different directions.

Reverse sear to 130 for more of a steak result or cook it like a brisket to 205. Both are good and very different. Love tri-tip!