Suggestion for cooking a Tri Tip Steak

[Codydog]

Looking for suggestions and/or recipes for Tri Tip steak on our new Traeger Ranger.

Thanks.

 

[RustyJake]

My choice when i cook these is a reverse sear. Smoke at a lower temperature until it is just below your desired doneness. Take it off the grill, let it rest, and heat the grill up to a sear temp or do this on a gas grill.
Throw the Tri-tip back on and sear both sides.
You can also cook them similar to how you cook a brisket. Sure others will chime in with their favorites.

 

[Murphy's Law]

My choice when i cook these is a reverse sear. Smoke at a lower temperature until it is just below your desired doneness. Take it off the grill, let it rest, and heat the grill up to a sear temp or do this on a gas grill.
Throw the Tri-tip back on and sear both sides.
You can also cook them similar to how you cook a brisket. Sure others will chime in with their favorites.

I do the same. I’ll cook at 225 or lower until around 115 to 125 and then sear. I use tallow when searing.

I use a Blackstone but used a gas grill and cast iron griddle before I got the Blackstone.

I cook to about 135

 

[GrillMeister]

Reverse Sear & Drink a Beer (or 3)

 

[Murphy's Law]

Reverse Sear & Drink a Beer (or 3)

I tried to “like” this post six times but it wouldn’t let me!

 

[Codydog]

Reverse Sear & Drink a Beer (or 3)

Cheers!

 

[midwest]

Same here, season the Tri tip with your choice, then on at 235 degrees. Depending on who is eating it (the guys) we take it off around 120 and seer for a minute or two on each side. If my wife and family are eating we run it to around 135 then seer.
If it’s your first one watch a video about slicing. The grain runs a different direction on each end. Depending on how it’s trimmed you can see the grain well before cooking.

 

[BBQLUV]

Traeger Smoked Tri-Tip Recipe - Traeger Grills®

Learn how to make fantastic tri-tip with this recipe. Master the reverse sear, for intense flavor and the ultimate tender tri-tip on your wood pellet grill.

www.traeger.com

I like to tenderize tri tip with OXO Bladed Meat Tenderizer.

 

[Codydog]

Thanks for all the cooking tips. The TriTip turned out great!

 

[drich]

Salt & pepper only. Cooked at 225, super smoke for 2 1/2 - 3 hours depending on the number of pounds. Definitely our easiest cook.

 

[RayClem]

Salt & pepper only. Cooked at 225, super smoke for 2 1/2 - 3 hours depending on the number of pounds. Definitely our easiest cook.

Nice!

 

[JPSBBQ]

For me I feel tri tip shines at mid rare temp. I’d pull at 125 IT and rest. More like a flat iron or prime rib roast than a brisket. However, lots of ways to skin a cat. Try a couple and see what sticks.

 

[BBQ_Brit]

I also reverse sear

Marinade overnight
1/4 cup brown sugar
1/4 cup white sugar
2 tablespoons black pepper
2 tablespoons kosher salt
2 cloves of minced garlic
1/2 teaspoon onion powder
1/2 cup lemon juice
2 tablespoons soy sauce
1/2 cup vegetable oil

Then coat in this rub prior to the cook
1/4 cup kosher salt
2 tablespoons brown sugar
1 tablespoon pepper
1 1/2 teaspoon garlic powder
1 1/2 teaspoon onion powder
1 tablespoon chili powder
1 tablespoon smoked paprika
1 teaspoon thyme
1 1/2 teaspoons cumin
1 pinch of nutmeg

The rub and marinade recipe is from 'Oh Sweet Basil' and I use the reverse sear method from the Traeger recipe. So a mix of recipes, and the result is delicious.

 

[midwest]

I don't brine rinse like this video but as far as the cook process I follow this one Malcolm put out.

 

[RayClem]

I also reverse sear

Marinade overnight
1/4 cup brown sugar
1/4 cup white sugar
2 tablespoons black pepper
2 tablespoons kosher salt
2 cloves of minced garlic
1/2 teaspoon onion powder
1/2 cup lemon juice
2 tablespoons soy sauce
1/2 cup vegetable oil

Then coat in this rub prior to the cook
1/4 cup kosher salt
2 tablespoons brown sugar
1 tablespoon pepper
1 1/2 teaspoon garlic powder
1 1/2 teaspoon onion powder
1 tablespoon chili powder
1 tablespoon smoked paprika
1 teaspoon thyme
1 1/2 teaspoons cumin
1 pinch of nutmeg

The rub and marinade recipe is from 'Oh Sweet Basil' and I use the reverse sear method from the Traeger recipe. So a mix of recipes, and the result is delicious.

The marinade and rub are very complex with a good mix of salty, sweet, sour, bitter and umami. They cover all the primary tastes. If you use a yellow mustard rub before applying the rub, is will add even a little extra. I am going to print this off and try it.