Grilling Tri-Tip might push you beyond your comfort zone, but it’s worth the challenge. First, use your favorite seasoning; for me, it’s a tossup between Pappy’s and Santa Maria. Pile and light your charcoal on one side of the grill (don’t spread it out). Put the Tri-Tip on the grill—fat-side down-directly in the flame, searing the meat 7-8 minutes. Yes, your steak will be momentarily engulfed by flames. After you sear the fat side, flip the Tri-Tip to the lean side on indirect heat (away from your charcoal pile), letting the juices and flavor from the fat cook in for 30-45 minutes, depending on the desired internal temperature. You’ll need a meat thermometer for this one: For a rare Tri-Tip, you’ll want an internal temperature of 140; for medium-rare, 145-150; and for medium, 150-155.
For more information visit harterhousemeats.com
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