There are a lot of threads on cooking Tri-Tip, and it has a very strong endorsement from members. I’m cooking my first Tri-Tip this weekend. The one question I haven’t seen discussed is the fat cap.
There are strong opinions on this issue for brisket, so I thought it would be worth asking the group.
The ones I buy don’t have a fat cap. There can be a bit of silver skin and I trim most of it off. If yours has a fat cap, I’d recommend trimming it...but maybe a more knowledgeable person will be along with better advice.
Trim it all off, I say. Have never cooked a tri tip with a fat cap. I have bought tri tips with a fat cap, but then I trim it. I think the cap on the tri tip is less desirable (flavor/texture) than on a picanha, hence the trimming.
Wut they said. TT fat can get nasty if overcooked and it really doesn't add anything. If it's really thick it can act as a heat shield and mess with your internal temps. Look for well-marbled TT's if you desire more fat.
Trim a good bit off - I leave less than 1/4†- and keep it down (assuming the heat source is below the meat. Then flip it to reverse sear on both sides.
Fat down, then turn. The fat provides a bit if insulation from heat. I don't usually trim my Tri-Tips. I just season, then cook for my recipe requirements. I pull off the heat at Med-rare to Med. Let 'em rest for at least 10 minutes. Easy.
Tri-Tip - fat up or fat down
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