The Tri Tip (Cuvette) is a great (and rather inexpensive) cut of beef. However, be sure to pick up a decent cut. Cook it “reverse sear” to ensure that you get the perfect result.
Tri Tip Beef
- Tri Tip Beef
- Salt and pepper
- Step 1 Preheat you grill to about 110 C (230 F)
- Step 2 Trim the meat and slice the fat cap
- Step 3 Chop garlic cloves in half and add to the pockets in the fat cap
- Step 4 Grill the meat at 110 C(230 F) indirect heat
- Step 5 Remove the meat from the grill when it reaches 5C under your desired temperature (in this recipe the meat was removed at 50 C (122 F)
- Step 6 Heat your grill to the maximum and sear until the desired end temperature is reached (here 55 C (131 F))
- Step 7 Serve with a bearnaise sauce and my nordic style potato salad
Start by trimming the meat on both sides. At the top, be sure to leave a decent amount of fat (while the bottom of the meat should be completely trimmed and lean). The cut of meat in the picture did – unfortunately – only have fat on one half.
Slice the fat from side to side, 1 cm apart, and deep enough for you to be able to just see the meat. Season the meat with salt and pepper.
Cut a bunch of garlic cloves in half and place them into the “pockets” in the fat. On this piece of meat, I seasoned the half with no fat with garlic powder:
Preheat the grill to about 110 C (230 F). Place a grill pan filled with water underneath the grill grate.
Put the meat on the grill over indirect heat above the grill pan.
Cook it at 110 C (230 F) until the meat reaches a temperature of 5 C underneath your target temperature (in my case I took it of at 50 C (122 F) (as I wanted an end temperature of 55 C (131 F)).
After 1 hour and 10 minutes, my tri tip reached 50 C (122 F). I then took the meat of, and cranked the grill up to the maximum:
Once your grill is hot, put the meat back on with the fat side down over direct heat. Turn the meat over after a couple of minutes. Grill until the meat reaches your desired temperature (in this case 55 C (131 F))
Once done, let the meat rest for 25 – 35 minutes wrapped in 2-3 layers of aluminium foil before cutting (starting from the “pointy side”).
Here served with a nordic potato salad and homemade bearnaise – very delicious!