Pity the disrespected beef tri-tip. For years, this cut toiled in anonymity, making its appearance under the stage names of “hamburger” or “soup meat.” But then, something miraculous happened. Butchers and packers everywhere discovered that this “limited-edition” cut – there is only one tri-tip per side of beef – can, in fact, stand in its own spotlight.
Though it is naturally predisposed to be lower in fat, the tri-tip is very tender, flavorful and versatile, and with the right preparation, like in our Easy Roasted Tri-Tip recipe, it can be the centerpiece of a meal that will feed a rather hungry family.
Tri-Tip is a flavorful cut that can be grilled or broiled. There is only one of these per harvested beef and it is very tender and flavorful - perfect for this recipe.
- 1 Beef Tri-Tip Roast (2-3 pounds)
- 2 tablespoons of your favorite dry rub
- Remove beef from packaging and dry off with paper towels.
- Season the surface of the meat with your favorite beef rub, just use good salt and pepper to taste. Allow to rest for up to 30 minutes to allow the seasoning to meld into meat.
- Preheat grill to high -- approximately 375°F – 400°F degrees.
- Reduce heat to maintain temperature level, and set up for indirect cooking.
- Optionally, you may add one of the assortment of disposable wood packets and wood chip smoker boxes from Char-Broil®, if desired.
- Place tri-tip roast on center of grill, fat side up, reducing the heat to low directly under the roast, and leaving the other gas burners on high or medium-high -- based upon your experience with your grill. For charcoal, use indirect cooking with coals piled to one or both sides.
- Cook for approximately 40 minutes, and then baste with your favorite barbecue sauce several times during the last 10 minutes.
- Use an instant read thermometer to check for doneness –145°F for medium-rare, or 160°F for medium. Keep in mind that the internal temperatures of the meat will continue to rise about 10 degrees once removed from the grill, while it rests.
- Remove the roast from the grill and place on platter or cutting board that will capture any juices. Allow to rest for about 15 minutes.
- Slice meat across the width in completely vertical cuts. Do not cut the meat on the bias, as that will increase chewiness
- Present meat on plates with vegetables and roasted-garlic mashed potatoes. Drizzle any collected juices on the meat.