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I place my tri tip on a foil lined baking sheet and rest a cooking rack over the top. Preheat your grill to around 300 degrees for this reverse sear. I prefer to heat only one burner on my grill (direct) and leave the remaining two burners off (indirect). While the meat rests, set up your grill for indirect and direct heat (aka two zone cooking). Reverse searing a tri tip on a propane grill: Allow it to rest for 10-15 minutes while you set up your gas grill for indirect heat. Combine your rub ingredients (or use a pre-made rub) and evenly coat the bottom first, then the top. For this cook I used horseradish because I thought it would pair nicely with the black peppercorn rub. Next, you need a binder! This is the “glue” that adheres the rub to your meat. Moisture encourages steaming and could also impact how well your rub adheres to the meat.
Searing grill skin#
My tri tip came pretty well trimmed from the butcher, but if you see and silver skin remaining on your cut of meat, remove with a boning knife.īefore adding a dry rub to any type of protein, it’s important to always remove the excess moisture. Though a good smoked tri tip roast is a great way to go, I wanted to create a flavorful recipe for anyone with any type of grill. Plus, it’s a shorter cook and works great for those of you who only have gas grills! These are awesome cuts and worth the work to plan ahead because they are fairly affordable and yield a large quantity of meat. I live in the Chicago area and I had to pre-order my tri-tip cuts from my local grocery store.
Searing grill how to#
Overall, it’s an easy cook but there are some important things you need to know! How to prepare the tri tip for grilling: If you want to feel confident on the grill when it comes to cooking a tri tip, then it’s best to read through this post below and get acquainted with this process.
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Get all the helpful grilling tips and techniques below on to make the perfect gas grilled tri-tip! “School” Supplies: Tri tips are great for serving a family and planning on some leftovers, serving a larger crowd, or making this just because it’s delicious. A nice, flavorful rub is a good way to go for this cut of meat because it helps add some flavor and heat to meat. This recipe features a spicier black pepper crusted tri tip. This recipe is great for reverse searing (and I love a reverse sear with lean cuts like I did with this coffee rubbed rack of lamb) because it locks in the juice, allows for better time and temperature control, and makes one heck of a meal. Tri tip is a unique cut of muscle that is found near the back of the cow in the bottom sirloin area and is fairly lean.
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If you’re not from the west coast, then chances are you may have never heard of a tri tip. Not everyone has access to a smoker or charcoal grill, so gas grilling a tri tip can be a great way to still enjoy this crowd pleasing cut of beef! This tutorial will walk you through the prep, reverse searing, searing, and slicing your tri tip to perfection!