Saturday, June 4, 2011

Grilled Tri Tip

Tri Tip roasts are a go-to dinner at our household. They cook up well, they make enough for either a crowd or for a future dinner, and they're ridiculously easy. Untrimmed tritip roasts are often on sale too. This week, I opted for the hand trimmed roast that also happened to be on sale. Joey usually does the grilling for this bad boy but today I took over and I'm here to share the method.

We grill on a Weber Genesis Gas Grill and this is the method for gas-grilling this beef.

1 tri tip roast (usually around 2 1/2 lbs)
kosher salt

1. Turn on all three burners on the grill and heat to around 500 degrees but hotter is fine.
2. Meanwhile, rub kosher salt into the meat all over--use more than you need because it will fall off a little on the grill.
3. Once the grill is hot, place the meat over the center burner area in the center of the grill. Sear the meat--this should take around 5 minutes.
4. Once the meat has a nice crust, flip it over--watch out for flareups especially if you are using the un-trimmed variety.
5. Sear the other side of the meat for an additional 5 minutes. Now turn off the center burner but don't move the meat. This is called cooking on indirect heat.
6. Check the meat every 5-7 minutes for doneness. Ours took about 20 or so minutes to get up to 140 degrees in the thickest part. Actually, it wasn't as rare as I like it but it was a perfect medium for Joey.
7. Let rest a few minutes before cutting and then slice it from the thin edge into thin slices.

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