Tri-Trip Preparation?

It might be my favorite cut. It's a marbled sirloin. Typically too thick to grill whole.

I hate to sound hack but reverse sear is a great option. Put it in the oven (assuming you have a probe thermometer...which of course you do) at 250 or so and cook until the meat reaches 130 or so for medium/medium rare. Then sear it in the skillet until it is brown like you like it.

Or cook in the oven as mentioned above. Remove from oven. Slice against the grain and fry for a couple minutes with some fajita seasoning.

I have also slow cooked them for drip beef. Awesome.

Smoking is the way to go imo. Smoke until about 120, sear until about 135. Wrap in foil and rest 15 minutes.

1. Buy an Egg
2. Season with a basic rub. S&P.
3. Heat egg to 500 degrees then sear tri-tip on all sides.
4. Put a temp probe into the meat
5. Close off your egg and let in bake inside until it reaches 140-145.
6. Remove and let it rest 15 minutes before slicing
7. Enjoy

Our neighbors are from California and Tri-Tip seems to be the go to cut of beef out there. It always turns out great, they use a recipe similar to this one.

LINK

Smoke it

curious what the tri-tips you get look like before cooking. This is what I get from Maxwell's. But the one's i see at Matherne's and costco look a lot different.