Description
Michael Symon’s tri tip celebrates classic barbecue with robust Midwestern flavors. Smoke-kissed beef delivers rich, peppery notes that invite hungry grill masters to savor each perfectly seasoned slice.
Ingredients
Scale
Main Protein:
- 2 ½ pounds (1.13 kilograms) tri-tip roast
Fresh Herbs:
- 3 tablespoons (45 milliliters) minced fresh rosemary
- 3 tablespoons (45 milliliters) minced fresh thyme
- 4 garlic cloves, minced
Seasoning and Oil:
- ¼ cup (60 milliliters) oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Craft a robust marinade by combining olive oil, minced garlic, finely chopped rosemary, fresh thyme, 1 tablespoon (15 milliliters) of kosher salt, and 1/4 teaspoon (1.25 milliliters) of freshly ground black pepper in a large resealable plastic bag.
- Pat the tri-tip completely dry using clean paper towels, ensuring maximum moisture removal. Carefully score the fat layer with a sharp knife, creating shallow cuts without penetrating the meat itself.
- Submerge the tri-tip into the aromatic marinade, thoroughly massaging the mixture onto every surface of the meat. Seal the bag and refrigerate for a minimum of 1 hour and up to 2 hours, allowing the flavors to deeply penetrate.
- Remove the marinated tri-tip from the refrigerator 30 minutes before grilling to reach room temperature, which promotes even cooking.
- Preheat the grill to high heat (450-500 degrees Fahrenheit or 230-260 degrees Celsius) for 10 minutes. Meticulously clean and oil the grill grates to prevent sticking.
- Sear the tri-tip over direct heat for 3 to 4 minutes per side, rotating occasionally to achieve a rich, caramelized exterior with beautiful grill marks.
- For precise doneness, use a meat thermometer: rare (120-125°F/49-52°C), medium-rare (135-140°F/57-60°C), or medium (145-150°F/63-66°C).
- Once desired internal temperature is reached, transfer the tri-tip to a cutting board and let it rest for 10 to 15 minutes, allowing juices to redistribute.
- Slice the rested meat against the grain into thin, uniform pieces to maximize tenderness and serve immediately.
Notes
- Marinating transforms this cut from ordinary to extraordinary, infusing deep, robust flavors into every fiber.
- Resting the meat after grilling allows juices to redistribute, ensuring each slice remains incredibly tender and succulent.
- Invest in a reliable meat thermometer to guarantee perfect doneness without cutting into the tri-tip.
- Slicing against the grain prevents toughness, creating melt-in-your-mouth texture with each bite.
- Trimming excess fat helps prevent flare-ups and promotes more even cooking on the grill.
- Room temperature meat cooks more evenly, so remove from refrigerator 30-45 minutes before grilling.
- Patting the surface dry ensures beautiful caramelization and develops a delicious exterior crust.
- Experimenting with different marinades can elevate this versatile cut from good to phenomenal.
- High heat creates those stunning grill marks that make your tri-tip look professionally prepared.
- Wrapping in foil after cooking helps retain moisture and keeps the meat warm during resting.
- Prep Time: 2 hours
- Cook Time: 4 minutes
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 520
- Sugar: 0 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 50 g
- Cholesterol: 130 mg