This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

My first tri tip

  • Filter
  • Time
  • Show
Clear All
new posts

    My first tri tip

    We don't see tri tip much here in Minnesota. When I have seen it, it has been 10 a pound. Aldi had it for 3.99. I bought three.
    After I bought it I found out it had been bladed, and seasoned. Cooked one sous vide and seared it. Pretty good, but I wonder about the tenderness, was it due to the blades? Would I have this result with a tri tip that hadn't been mechanically tenderized?

    Made a chimichurri sauce to go with it, another first for me and that was fantastic.

    How did you slice it? If you haven’t watching a good video or reading a good article on slicing Tri-Tip can really help.


    • Mark V
      Mark V commented
      Editing a comment
      I did try to slice across the grain, but actually, if I didn't then that would happen on the plate.
      It was way tender.

    I cook them slow at about 220 until 115 internal. Take it off and crank up my Weber gasser to about 475-500 and sear on my GriddleGrate for 75 seconds on each side and always slice against the grain. I also put a dollop of garlic butter and olive oil on the plate before I put the tri-tip on it to give us some dipping sauce. Do the same with blackened tuna.


      I worked with a woman whose son lived in Minnesota, he had moved there from CA. Every time she went to visit, she brought a carry on full of tri tip (pre 9/11). I couldn't fathom why she​​​​​ had to do this, now I know- we get all the tri tip here in California.

      If you cook it to medium rare and SLICE IT PROPERLY, your tri tip will be tender, blade tenderizing be damned. I would say it's pretty easy up to medium- medium plus if it's sliced correctly. Even cooking it at 325 to medium rare will produce excellent results.
      ​​​​Cook it at 250 to 125 IT, sear it, slice it against the grain, heaven.

      For real Santa Maria, make a rub of equal parts garlic,salt, and pepper. Rub it with that 6 or more hours prior.
      Last edited by McFlyfi; July 22, 2021, 11:19 PM.


        Congrats on your 1st Tri-Tip. May the next two be even better


          You hit the jackpot there with tri-tip and chimichurri sauce, Mark V . That's how my family prefers it. With pinquitos, of course.

          I've done tri-tip SV + sear and also with reverse sear, and like the results of both methods. SV + sear guarantees the tenderness, though. I prefer 12 hours at 131°.

          Sous vide for a blade-tenderized steak seems safer, since, as long as the right time/temp combo is selected, the steak will also be pasteurized.

          Last edited by fzxdoc; July 23, 2021, 05:45 AM.


            I have cooked literally thousands of tritips (fire department fundraisers, weddings, regular meals, etc.) and they are a pretty forgiving cut, even when overcooked. I have never (nor would I knowingly) get one that was tenderized or pre-seasoned. I've done all kinds of things to them, but it really is a cut that shines on its own and only needs some S&P and GP, although a nice shake of flaked sea salt or Montreal seasoning is pretty good when serving. I have SV'd them, mostly for efficiency when doing 5 or 6 for a party, but my favorite and go-to method is Santa Maria style over an oak wood fire. But, as noted above, the simplest method is roasting L&S until IT of 120 or so then searing off on a very hot pan or fire. One aspect, however, that is pretty unforgiving with this cut is how it's sliced. It is imperative to cut across the grain or you will have a very chewy but still delicious piece of meat. Every Friday many markets/delis out here will do TT sandwiches and I can instantly tell when they slice the meat incorrectly. As far as procuring, do you have a regular butcher shop that you can use? I like to go to Costco and get a cryovac of 5-6 untrimmed TT's then bag/seal/freeze individually.


              Slicing shown here.


                I have yet to see a tri tip other than some pre-seasoned frozen ones at Costco one time. Never have seen it fresh anywhere around town, so I ordered it from Porter Road once to see what all the fuss was about. It was really good, but at the end of the day, was just another cut of steak. If I could buy it here I would, but I'll stick with NY strips and Ribeyes in the meantime.

                SV is smart with the blade tenderized stuff, and is probably how I would have gone with it.


                  Tri Tip is a favorite of ours. We are able to get it at our local "Super Value" Grocery Store. SV is my go to way to prepare it. Usually dry brine overnight then SV @134 for 8-10 hour and sear.



                  No announcement yet.
                  Rubs Promo


                  These are not ads or paid placements. These are some of our favorite tools and toys.

                  These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                  Use Our Links To Help Keep Us Alive

                  A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                  Bring The Heat With Broil King Signet’s Dual Tube Burners

                  3 burner gas grill

                  The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

                  Click here to read ourcompletereview

                  Compact Powerful Sear Machine For Your Next Tailgater

                  Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

                  Click here to read our detailed review and to order

                  GrillGrates Take Gas Grills To The InfraredZone

                  GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                  Click here for more about what makes these grates so special

                  The Pit Barrel Cooker May Be Too Easy

                  The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                  Click here to read our detailed review and the raves from people who own them

                  Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                  This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                  Click here to read our detailed review

                  Blackstone Rangetop Combo: Griddle And Deep Fryer In One

                  The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

                  Click here to read our detailed review and to order

                  Finally, A Great Portable Pellet Smoker

                  Green Mountain Grills Trek smoker

                  Green Mountain Grills Trek smoker

                  Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

                  Click here to read our detailed review and to order