Grilled Tri Tip! This Original Nor Cal Tri Tip is flavorful, tender, and grilled to perfection! Perfect for eating alone, or loading up into a tri tip sandwich!
This is a sponsored conversation written by me on behalf of Kingsford. The opinions and text are all mine.
Today I paired up with Kingsford to bring you this Original Nor Cal Tri Tip. I’m getting back to MY Original Nor Cal roots with this recipe. Although I LOVE everything about Texas, I was born and raised in Northern California, and so I can tell you for a fact, that there..the Tri Tip reigns as King of BBQ.
Kingsford, official partners of Major League Baseball, introduced a new cookbook, Taste of the Game. From steak sandwiches to grilled lamb burgers and pulled-pork poutine, there are a myriad of
dishes that pair well with watching your favorite baseball team. Taste of the Game is filled with 30 recipes that you can prepare while enjoying a ballgame with friends or family. Each recipe was inspired by the teams and cities of Major League Baseball.
What is a Tri Tip?
More than likely you will find this cut at your market labeled as Tri Tip Roast. Or even as a Triangle Roast. You might also come across Tri Tip Steaks, which is sliced up Tri Tip into thinner slices making them “steaks”. For this recipe we are using the Tri Tip Roast.
A Tri Tip is a triangular cut of beef that is located on the bottom tip of the sirloin of the cow. There’s history showing that this cut was known in the US as early as 1915, known as the triangle part of the loin. There’s many people who lay claim to the origin of the Tri Tip as it is known today. But all of these people come from California! The Tri Tip has a rich flavor and also tends to be quite lean, lower in fat.
Which is why this particular Trip Tip recipe is called the Original Nor Cal BBQ Tri Tip for the Oakland A’s in the new Kingsford Taste of the Game cookbook.
How to Cook a Tri Tip roast:
The best tri tip is cooked slow in a grill and then seared. Which is what is known as a reverse sear. This allows the meat to get the most flavor, to get super tender. And then we get that luscious crust on the outside.
- Use a binder. We are coating this tri tip in a binder made of mustard, Worcestershire sauce, and a local IPA. Mop or brush this on.
- Season. A basic seasoning of kosher salt, fresh ground black pepper (16 mesh black pepper is my favorite for grilling!), and granulated garlic.
- Marinate. Place the meat into a plastic bag or sealed container for at least 30 minutes to overnight.
- Build a two zone fire in your grill. Direct heat on one side and indirect on the other.
- Cook the tri tip over the indirect heat for 20-30 minutes. Flip and cook another 20-30 minutes.
- Sear. Once the tri tip reaches 140 degrees Fahrenheit place the meat over the direct heat for 2-3 minutes. Flip and sear the other side.
- Wrap the tri tip in foil and let it rest for at least 10 minutes.
- Slice thinly and enjoy!
Grilled Tri Tip
- 3 tablespoons yellow mustard
- ¼ cup beer*, microbrewery IPA of choice
- 1½ tablespoons Worcestershire sauce
- 2 pounds trimmed prime grade beef tri-tip, silver skin removed
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon granulated garlic
- neutral cooking oil for grilling, as needed
- 1 teaspoon flaky Maldon salt or fleur de sel, for finishing
- In a small bowl, whisk together the mustard, beer, and Worcestershire sauce. Spread the mixture all over the tri-tip. Season the tri-tip all over with 2 teaspoons salt, 1 teaspoon pepper, and the granulated garlic.
- Place the tri-tip in a plastic bag or large dish and let it rest and marinate for at least 30 minutes in the refrigerator. You may also let it marinate, refrigerated, for several hours and up to overnight.
- When ready to cook, light a full chimney of Kingsford® Original Charcoal or a pile of about 100 briquets. Build a two-zone fire, placing preheated briquets on one half of the bottom grill grate and leaving to other side void.
- Replace the grate, allow it to heat up to 400°F — all vents should be fully open — then pour cooking oil on a folded paper towel and oil the grate using long-handled tongs.
- For more intense smoke flavor, add about two cups of Kingsford™ Wood Chips with Hickory or Mesquite. Be sure to soak the chips for at least 30 minutes in water before spreading on the coals.
- Place the tri-tip on the warm side of the grate (not directly over the coals), close the lid, and grill it for about 20–30 minutes, then turn it over and repeat.
- When the tri-tip is close to your desired internal temperature, 140°F for medium, remove the lid and sear both sides directly over the coals, for about 3 to 4 minutes per side. (For your safety, please reference the USDA safe cooking temperatures.)
- After the tri-tip comes off the grill, cover loosely with foil and let it rest for about 10 minutes.
- Once rested, cut in half along the grain and then slice, very thinly, against the grain. Dip each slice into the collected juices created by slicing and serve, sprinkled with finishing salt.