How to Select the Best Tri-Tip

When it comes to purchasing beef, understanding the different grades can help you make the best decision and ensure quality for your desired cooking method. Let’s take a closer look at the different grades of beef for grilling tri-tip:

• Prime Grade (what I used this time!): Considered the highest quality. It’s well-marbled with fat, which contributes to its tenderness, juiciness, and exceptional flavor. This grade is often found in high-end steakhouses and specialty meat markets. Prime grade beef is relatively scarce and commands a higher price point.
• Choice Grade: Choice grade beef is the most commonly available grade and strikes a balance between tenderness and affordability. It has less marbling than prime grade but still delivers good flavor and tenderness. It’s a popular choice for everyday cooking and grilling.
• Select Grade: Select grade beef is leaner than prime or choice, with less marbling. It tends to be less tender and may require additional attention during cooking to prevent dryness. Select grade beef is often a more economical choice but can still be enjoyable when cooked properly and with flavorful marinades or tenderizing techniques.
• Other Grades: There are also specialty and alternative grading systems used in certain regions or for specific purposes. For example, Wagyu beef from Japan is highly regarded for its intense marbling and tenderness. Additionally, grass-fed or organic beef may be labeled differently based on specific certifications or standards.

Jenny’s Tip: Keep in mind that while beef grading provides a general indication of quality, it is not the sole determinant of a great eating experience. Factors like proper aging, handling, and cooking techniques also play significant roles in achieving a delicious final result.

Ingredients for the Coffee Rub

• Instant coffee or espresso. Rather than use ground coffee that won’t dissolve, we’re using instant coffee here. Use your favorite brand, just look for one with fine crystals.
• Spices. Paprika, ancho chile powder, garlic, onion, ground mustard, and cumin are my BBQ rub go-to’s! Feel free to experiment here and add what you like or take away what you don’t.
• Brown sugar. A little bit of sugar balances the flavor out and gives really nice caramelization on the outside of the tri-tip.
• Kosher salt and freshly cracked pepper. A must!

Special Tools You’ll Need

• Mixing Bowl
• Sharp Knife
• Cutting Board
• Grill or Grill Pan
• Meat Thermometer

How to Grill Tri-Tip Perfectly Every Time

Jenny’s Tip: I highly recommend investing in a quality meat thermometer for all of your grilling and cooking. It’s essential to cooking meats to the perfect temperature and ensures that you never overcook a steak again!

1. Season the tri-tip ahead of time. Season your tri-tip liberally with salt and pepper several hours before cooking the steak so that the seasoning really has time to permeate the meat.
2. Coat with the coffee rub. Do this about 2 to 4 hours before you plan on grilling. Make sure to get into all of the nooks and crannies for maximum flavor and tenderness!
3. Prep the grill. Always clean your grill grates before grilling. For this tri-tip recipe, I suggest heating one side to medium-high heat and keeping the other side at low heat.
4. Grill the tri-tip. We’ll be grilling the tri-tip on the hotter side of the grill to develop those nice grill marks, then transferring it to the cooler side to finish cooking.
5. Rest, then slice against the grain: Several muscles converge within this cut of beef, so I prefer to cut tri-tip on the diagonal. This ensures every bite it super tender and not at all chewy.

Jenny’s Tips & Tricks for Grilling Tri-Tip

Grilling the perfect steak can feel intimidating! When you’re spending a lot on a quality cut of beef, there’s a lot of pressure to keep it tender and not overcook it. Here are all my best tips for cooking tri-tip on the grill:

• Choose the right piece of steak: Opt for a really well-marbled tri-tip that’s about 3 lbs. Cooking a well-marbled tri-tip gives you a juicier end result.
• Preheat the grill: Ensure your grill is preheated before adding the tri-tip for proper searing. Make sure to lightly oil the grates to avoid sticking.
• Embrace cooking zones on the grill: Heat one side of the grill to high heat, and the other side to low heat. Sear the tri-tip for 4-5 minutes per side on the high heat and then transfer to the cooler side of the grill to finish cooking at a slower pace.
• Rest before serving: Once the tri-tip is off the grill, allow it to rest for a few minutes. This helps the juices redistribute, resulting in tender and flavorful steak.

No Grill? No Problem! Just Use Your Oven

If you’d rather cook your tri-tip in the oven, I suggest using the reverse-sear method for the most tender and juicy results.

1. Season the tri-tip: Follow the same steps in the recipe to season and rub the tri-tip before cooking. Place the seasoned tri-tip on a baking rack set over a rimmed baking sheet. Insert a meat thermometer probe into the thickest part of the tri-tip.
2. Preheat the oven: Start by preheating your oven to 250°F. Make sure the oven is fully heated before placing the tri-tip inside.
3. Slow roast the tri-tip: Slow roast the tri-tip until the internal temperature reaches 115 F for medium-rare and 125 F for medium. This should take about an hour or so for a 3 lb. tri-tip.
4. Sear the tri-tip: 5 minutes before the tri-tip comes out of the oven, heat a large cast iron skillet over medium-high heat. Once the pan is hot, add a couple tablespoons of neutral oil. Sear the tri-tip for 3-4 minutes per side, until a brown crust forms.
5. Rest: Remove the tri-tip from the skillet and transfer to a cutting board. Lightly tent with foil and let the tri-tip rest for 10-15 minutes before slicing against the grain.

What to Serve with Grilled Tri-Tip

I love serving this grilled tri-tip steak alongside my Hawaiian-style mac salad or creamy pesto pasta salad because grilled meats + pasta salad = happiness. Other favorite side dishes for tri-tip are:

• Dressed-up Baked Beans
• Sweet Potato Fries
• Lemon-Dill Rice
• Creamy Spinach and Feta Orzo

You can also chop up the grilled tri-tip and serve it as tacos alongside my Mexican rice, Instant Pot refried beans, and guacamole. Or serve it with my homemade salsa verde!

If you’re looking for a sauce to serve with grilled tri-tip, this romesco sauce is incredible! Or, try my easy homemade chimichurri recipe!