Directions: |
Directions: Remove rosemary leaves from stalk, very lightly chop leaves. Crush garlic, mix with olive oil. Apply to Tri-tip steak, place in freezer bag, refrigerate. Allow mixture to blend with steak for 6 hours minimum. Remove steak from refrigerator 1 to 2 hours before grilling.
Use indirect heat on grill, medium-high. (Or use small Q-Grill, high heat). Place meat thermometer in the thick end of the Tri-tip. Set temperature alarm for 125º. Place on grill. Start timer, turn Tri-tip after 10 minutes. Remove from grill when 125º to 130º reached, about 20 minutes total. (Careful with the hot temperature probe!)
Place on glass or metal plate or other suitable cutting surface, cover with aluminum foil, let rest for 5 minutes.
Carve against the grain of the Tri-tip, cutting down at a 30º angle. Cutting surface should be something that will contain juices.
The triangular cut allows a choice of "wellness", the small end gets medium, the large center comes out rare to medium rare. Removing at a higher temperature, and/or allowing to rest longer, allows to cook more.
Cooking time varies with: the size of the cut, and the internal temperature of the tri-tip when placed on the grill. I like to remove the steak from the refrigerator and allow the internal temperature to reach around 55-60º, to speed cooking. A 2lb steak should take around 20 minutes. The longer it's on the grill, the more well-done the outside will be. The olive oil helps to keep the steak from drying out.
Trying to cook the steak past medium throughout will probably burn the outside. Never tried it. |
Personal
Notes: |
Personal
Notes: The Tri-tip is an triangular, thick cut. See:
http://en.wikipedia.org/wiki/Tri-tip
The Tri-tip is a personal favorite at Sturgis, and the last day after a week of fishing in Canada.
The Tri-tip will be juicy when cut, not for the faint of heart. Canadian friends were shocked when this was first served to them a few years ago, they were not sure it was edible. I noticed last year they no longer have this problem. When I went for seconds, there was only a plate of red juice.
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