The BEST Way To Cook A Tri Tip! | How To Grill Tri Tip
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This video will show you how to cook the perfect tri tip! USDA Prime tri tip smoked then seared over oak! Yeah, baby!!! This is my favorite way of cooking this tender and favorable cut of beef! Seasoned with just a few ingredients (recipe below), then let the smoke and fire do the rest. I cooked this in my Lone Star Grillz offset verticle: https://lonestargrillz.com low and slow over coastal oak, then seared them over the LSG’s firebox using Grill Grates. This resulted in some of the best tri tip I have EVER had! Simply amazing!
Tri Tip Rub Recipe:
1/4 cup kosher salt (or sea salt)
1/4 cup ground black pepper
1/4 cup dehydrated minced garlic
1 1/2 tablespoon dried parsley
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Scottsdale, AZ had a Pinnacle Peak Steakhouse North of town just below Pinnacle Peak Mountain, for many years. Same thing they would cut your tie off and hang it in the rafters of the restaurant. I remember when the central air would kick in, those ties moved like a field of wheat in a windstorm. The steak pit was outside and was huge……they used Mesquite wood.
Dry Aged Tri-Tip video might make a good follow-up.
Good job
Those turned out perfect. Tri tip is very underrated here in Texas I am glad that some of the stores are starting to stock them.
Have you ever used or heard of anyone using any citrus wood to grill/smoke with?
You gave it away pinacal peak is such a great steak house in phoenix, grew up their.
Got to love Costco Tri Tips! Where did u find the coastal oak?
These are still super hard to find in upstate NY Looks great Greg!
Hi, I’ve not heard of a tri tip steak in the UK. Can you tell me what would be the equivalent over here please? Ken
Okay so I waited until the end to give you a thumbs up. Being from Santa Maria I had see how you would do these.
Not too bad. The end result was acceptible. But it's still best to Q'm over red oak and a crank grill. You got the seasoning and temps correct. Good job.
Heck I was camping at the beach this weekend and had em in a Weber kettle with red oak chunks on the charcoal base to get it going. Gotta do what you gotta do.
Fricken Delicious looking Tri Tip 👍👏👋💪…we have Pinnacle Peak here not far from Los Angeles in San Dimas and yeah they do cut your tie in half if you wear one 😀😄😁..its hilarious and yes they make a great 16 ounce Rib Eye that I love !!!!
That is looking amazing and I like this cut too. Again a very nice video 👍👍👍
Love tri tip & one's going down tomorrow. It looked great Greg, as usual.
Have you ever cooked up a rabbit on any of your grills/smokers? I just realized that I haven't seen a rabbit cook on any of your videos.
If you're taking suggestions, I'd LOVE to see a rabbit video.
How funny you mention pinnacle Peak. I live 5 minutes away from that place and they are still grilling on those big open pits. Nothing like seeing a 36 ounce T-bone get dropped onto a huge open pit 😋 those tri tips looked great and that Lonestar offset you have is my dream smoker, love that thing
When we were growing up my dad used to buy tri tip because it was a nice cheap butcher's cut with great flavor. But it has gained a lot in popularity over the years it has gone the way of ox tail. No more cheap cuts. 🙁
Is this like bottom sirloin tri tip ? I think that is what it is called in Canada, but not sure.
Pinnacle Peaks is in San Dimas.
I live in eastern NC that cut does not exist here
Hey. Any chance you could do Piedmontese against prime angus. Pied is judged on carcass quality not marbling. Doesn't need it. Check out piedmontese.com. The Dynasty selection is pure Piedmontese. The other is angus pied cross. Try the pure. But remember pied is much leaner cooks in a third of the time. Thanks.
Asked Sous vide everything to do this. Never heard back.
Endorsed by the American heart association. Less fat than chicken and less cholesterol
Loved the video, Greg! I have exposed dozens of folks to tri-tip here in San Antonio over the past 5 years. At first, no one had heard of it, now it is readily available at our local grocery chain. I usually sous vide it at 132-135F for 8-24 hours depending on fat content/marbling and sear over hot lump charcoal or under a broiler. Regardless, I have made a lot of friends with this under-rated cut of beef!
I think this cut is “maminha” in Brazil.
I never see tri-tips in Iowa. 😔
Piniacle peak. Loved that that place! Tri tip is now becoming more available in my AO. Pro tip makes great facsimile of carne asada tacos the next day. Great video Greg.
That tri-tip looked so mouthwatering. Cheers, Greg!
Greg, you can tell you are getting old when you prefer a nicely seared piece of tri-tip over a kiss from a pretty waitress 🙂 Lovely looking cook! How long do you like the meat to sweat the rub (min-max)?
I have been going to Pinnacle Peak for 45 years. They have always used mesquite to my knowledge.
Great job.
You cooked the tri tip the way it had to be cooked.
Perfect color, tenderness, and bark.
Can't wait to try this myself.
Yikes that thing is still alive!!!
Pinnacle Peak, Colton CA? Know the place, it tends very good to bad depending who opting the kitchen.
You made that look almost too easy, fantastic end result!
Say, I'd love to see your take on a proper mixed grill, different rubs / marinades on an assortment of meats to make one mega feast.
Smoke always improves the flavor of grilled foods. Even if they are only exposed to it for 15 or twenty minutes, it's still worth it. It's dinner time here in Michigan, fix me a plate, please.
Outstanding (Cook) Brouther that try tip looks so delicious. I cannot wait to try this recipe out. A lot of the time simple is the best way thanks GREG for sharing. Keep smoking T&T BBQ
There’s a pinnacle peaks out here in Colton CA. Loved the steaks! Will definitely have to try their tri tip next time.
I remember this restaurant being featured on an episode of frasier!
Great looking tri-tip Greg, thanks for sharing.
Are you using a meater thermometer? How do you find it? I'm considering one for my cafe