Tri Tip Steaks

Tri Tip Steaks

Carson Morby

Tri Tip is one of the hottest cuts of beef in the grilling world these days. But cooking it as a whole roast isn't the only great way to enjoy it. Cutting the roast into steaks is a great way to change things up with a great cut of beef

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Course Main Course

Cuisine American

Ingredients

  

• 1 Tri Tip Roast
• 2 Tbsp Your Favorite Beef Rub

Instructions

 

• Most of the technique in the recipe is the cutting of the steaks. It's super simple.
• Find the direction of the grain in the roast. With a sharp knife, cut your steaks WITH the grain the the roast. Cut the steaks about 1 to 1 1/4 inches thick. You should get around 5 or 6 steaks from a decent sized roast.
  
• Season the steaks with your favorite beef rub, and let stand on the counter while you preheat your grill or smoker.
• ***When the grill is preheated, place the steaks over direct heat and sear on each side for 1-2 minutes or until it forms a good crust.
• I like to shoot for medium rare on steaks. Remove the steaks from the grill when they reach an internal temperature of 132-135 degrees F.
• If the steaks aren't up to temp after searing them, let them sit on the grill on indirect heat until they come up to temp.
• Let the steaks rest on a plate or cupboard under a tent of foil for about 10 minutes
• Cut the steaks against the grain to eat, and enjoy!
• ***Alternatively you can do the reverse sear method, where you let the steaks cook on indirect heat until they are about 10 degrees under your target internal temperature. Sear the steaks off over direct heat to bring up to temp. Rest and enjoy.

Keyword grilled tri tip, smoked tri tip, tri tip, tri tip steaks

Tri Tip Steaks

It seems like tri tip is all the rage these days. And I’m here for it! Tri tip is one of the beefier tasting cuts from the cow, and it’s generally available in America at a pretty affordable price. Tri tip was made popular in the states in California. There’s a lot of ways to prepare it, but one of my favorites is to cut the roast into steaks.

Tri tip is one of the leaner cuts of beef, and can be tough if not cooked correctly. The best way to enjoy it in the most tender form, is to cut against the grain when you eat it. Cutting the steaks from the roast with the grain will allow for you to get the very best against the grain cuts after it is cooked.

You can use pretty much any grilling method you want to cook the steaks. Even a cast iron pan on the stove will work. My favorite method for these steaks is to sear them off, and finish them over indirect heat on a kettle grill. This gives you the chance to add a great crust to the steaks, while getting a milder smoke and charcoal flavor.

Tri tip is a great cut of meat to feed the family. Fire up that grill, and enjoy a great dish that you’ll be sure to enjoy.