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Tri-Tip Triumph: The Cut That Conquered the Grill
From its California roots to nationwide fame, discover the secrets to mastering tri-tip—history, techniques, myths, and mouthwatering recipes. 🔥🥩
Jason Farris
February 26, 2025
Today’s all about tri-tip—because why not? This cut reigns supreme with its rich flavor, perfect marbling, and legendary status on the grill. 🥩 Whether you’re searing it to perfection, slow-smoking for that melt-in-your-mouth bite, or slicing it up for the ultimate sandwich, tri-tip deserves the spotlight. Born in California but now a favorite nationwide, this triangular cut packs a punch with its bold beefy taste and tender texture. But cooking it right? That’s an art. Get ready for foolproof recipes, expert tips to master every bite, surprising trivia, and even a few creative ways to enjoy tri-tip beyond the grill. Fire up your appetite—it’s time to dig in! 🍽️🔥
MAIN COURSE
The History, Cooking, and Mastery of Tri-Tip: The Carnivore’s Cut
If you’re a true meat lover, you know that some cuts of beef are worth fighting for—literally. And if you’re from California, you know that tri-tip is one of them. Let’s dive into the history of tri-tip, where it comes from on the cow, how to cook it like a pro, and the crucial step you cannot skip—slicing it correctly.
RIB-TICKLER
Why did the tri-tip break up with the brisket?
Because it refused to be in a long, slow relationship. 😆🥩
CHEW ON THIS!
Meat vs. Myth: Debunking BBQ Legends
Bust common grilling and meat myths in a fun, no-nonsense way.
🔥 Myth: "Searing locks in juices."
🥩 Truth: Nope! Searing creates a delicious crust, but juices don’t get trapped inside. The key to juicy meat is proper cooking temp and resting time.
🔥 Myth: "Only flip your steak once!"
🥩 Truth: Flip as much as you want! Frequent flipping actually cooks more evenly and reduces over-charring.
🔥 Myth: "Pink pork is unsafe."
🥩 Truth: Old-school thinking! Pork is safe at 145°F, and a little pink in the center means juicy, tender meat—not a trip to the ER.
SAVORY BITES FOR CARNIVORES: RECIPES INSIDE
Tri-tip is versatile—you can grill it, smoke it, or roast it.
Here are three killer ways to cook it:
Santa Maria-Style (Grilled Over Wood)
🔥 Best for: Authenticity and smoky flavor. How I personally do mine :-)
1️⃣ Season with salt, black pepper, and garlic powder (or go traditional with Santa Maria-style rub: salt, pepper, garlic, and a touch of paprika).
2️⃣ Sear it over high heat for a beautiful crust, then move to indirect heat, grilling over red oak (or lump charcoal with wood chips) until it reaches an internal temp of 130°F (medium-rare).
Reverse Sear (For the Perfectionists)
🔥 Best for: Precision and even cooking. I’ve never personally cooked it this way
1️⃣ Season and cook at 225°F in a smoker or oven until it hits 115°F internal temp.
2️⃣ Sear it hard over a screaming hot grill or cast iron pan until the crust is perfection.
3️⃣ Rest before slicing.
Sous Vide & Sear (For the Scientists)
🔥 Best for: The most tender tri-tip . I’ve never personally cooked it this way
1️⃣ Season and vacuum-seal.
2️⃣ Sous vide at 130°F for 2-3 hours.
3️⃣ Finish with a hard sear over a hot grill or cast iron.
No matter which method you choose, let the meat rest before slicing. If you cut into it too soon, all the juices will spill out. This is so important❗
If you haven’t been cooking tri-tip, it’s time to fix that. It’s an affordable, flavorful, and easy-to-cook cut that delivers every time. Just remember: season it right, cook it with love, and slice it properly.
Have a tri-tip cooking technique or favorite seasoning? Hit reply and let me know—I’m always down to hear how fellow carnivores are cooking their meat.
Stay beefy, stay strong. 🔥
Thank you,
Jason
