Tender, juicy Tri-Tip is one of my favourite beef cuts. It’s not always easy to find but is gaining popularity in Australia. I hope more butchers start stocking it because it’s packed full of flavour. I usually use the reverse sear method for tri-tip but occasionally I cook it directly over charcoal or a gas grill grate. The results are just as amazing cooked to 135f internal temperature.
Ingredients
1 Tri-Tip Roast (approximately 1kg/2 pounds)
2 tbsp olive oil
Enough of your favourite rub seasoning or see use one of my rub recipes
Method
Trim the Tri Tip of excess fat and silver skin.
Allow the Tri Tip to reach room temperature.
Coat the Tri Tip with olive oil and a generous amount of your favourite rub seasoning.
Preheat the BBQ using charcoal (around 390f/200c).
Place the Tri Tip directly over charcoal, turning midway. Once the internal temperature reaches 135f, remove the Tri Tip from the BBQ.
Rest for 8-10 minutes (covered loosely with foil). Then enjoy!
