Recipe from NY Times
Mixing all ingredients for dry rub. Set 3 tablespoons aside and store the rest in a jar for later use. Trim the silver skin from the try-tip if necessary. Trim excess fat off the meat but leave a good amount to help keep the meat moist. Sprinkle meat with the dry rub and massage all over. Cover and refrigerate at least an hour or overnight. Remove from refrigerator an hour before cooking. Heat grill to high (to cook in oven, see notes below). Place roast on grill and sear one side well, 6 to 8 minutes.. Turn the roast and sear other side for about the same amount of time. Then lower gas to medium-high or move the meat to a cooler part of the charcoal grill. Turn meat again and cook another 8 to 10 minutes. Flip and cook again. Cook until the internal temperature reaches 130-140 in the thickest part of the meat (I prefer 140). A 2-pound roast will require about 20 to 25 minutes Remove from heat rest for 15 minutes. Slice against the grain (the roast is shaped like a boomerang, so either cut it in half at the center of the angle, or slice against the grain on one side, turn the roast and slice against the grain on the other side. To oven-roast a tri-tip, prepare meat with rub and refrigerate as instructed. Heat oven to 350 degrees. Add 2 tablespoons of olive oil or other cooking oil to a large, heavy ovenproof pan. On stovetop, heat on high until pan is very hot, then add tri-tip, fat side down. Turn heat to medium-high and sear roast for about 4 minutes. Turn the roast and put it in the oven. Cook it for about 10 minutes a pound, checking with an instant-read thermometer until it reaches 130 degrees for medium-rare.Grilled Tri-Tip with Dry Rub
Ingredients
Instructions
Notes
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