Tri Tip Steaks
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
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.