How Long To Cook Tri Tip Steak Medium Rare
Introduction
Tri-tip steak, a triangular cut from the bottom sirloin, has surged in popularity in recent decades, becoming a favorite for its rich flavor and relatively affordable price. Originating in California, the tri-tip offers a delicious balance of tenderness and beefy taste, making it a versatile choice for grilling, roasting, or smoking. Achieving that perfect medium-rare finish, where the inside is warm, red, and incredibly juicy, is key to unlocking its full potential. Knowing how long to cook tri tip steak medium rare is essential for consistently delivering a satisfying meal.
Ingredients
1 (2-3 pound) Tri-Tip Steak 2 tablespoons Olive Oil (or other high-heat cooking oil) 2 teaspoons Kosher Salt 1 teaspoon Black Pepper 1 teaspoon Garlic Powder (optional) 1 teaspoon Onion Powder (optional) Fresh Herbs (rosemary, thyme – optional, for roasting) Substitution Notes: For a richer flavor, consider using a dry rub containing smoked paprika, chili powder, and brown sugar. Substitute avocado oil or grapeseed oil for olive oil. Freshly minced garlic can be used in place of garlic powder.
Preparation Steps
1. Trim Excess Fat: Trim any excess silver skin or large areas of hard fat from the tri-tip, leaving a thin layer for flavor. 2. Bring to Room Temperature: Allow the tri-tip to sit at room temperature for at least 30 minutes, up to an hour, before cooking. This allows for more even cooking. 3. Season Generously: Pat the tri-tip dry with paper towels. This helps the seasoning adhere and promotes a good sear. 4. Apply Seasoning: In a small bowl, combine salt, pepper, garlic powder (if using), and onion powder (if using). Rub the mixture evenly over all sides of the tri-tip steak, pressing gently to ensure it sticks. 5. Optional Marinating: For added flavor, marinate the tri-tip for a few hours or overnight in a mixture of olive oil, balsamic vinegar, garlic, and herbs. Ensure the marinade is drained and the meat is patted dry before cooking. Tip: Room temperature meat cooks more evenly. Patting it dry ensures a better sear.
Cooking Instructions
Method 1: Grilling (Recommended) 1. Preheat Grill: Preheat one side of your grill to high heat and leave the other side off (for indirect heat). 2. Sear: Place the tri-tip over the high heat and sear for 3-4 minutes per side, creating a nice crust. 3. Move to Indirect Heat: Move the tri-tip to the cooler side of the grill. 4. Cook to Temperature: Cook until the internal temperature reaches 125-130F (for medium-rare). Use a meat thermometer to monitor the temperature. This will take approximately 10-20 minutes, depending on the thickness of the steak. 5. Rest: Remove from the grill and let rest for 10-15 minutes before slicing. Tent loosely with foil. Method 2: Oven Roasting 1. Preheat Oven: Preheat oven to 425F (220C). 2. Sear (Optional): For a better crust, sear the tri-tip in a hot oven-safe skillet on the stovetop with olive oil for 3-4 minutes per side. 3. Roast: Transfer the skillet to the oven (or place the tri-tip on a roasting rack in a baking pan) and roast until the internal temperature reaches 125-130F (for medium-rare). This typically takes 15-25 minutes, depending on the size of the steak. 4. Rest: Remove from the oven and let rest for 10-15 minutes before slicing. Tent loosely with foil. Method 3: Reverse Sear 1. Low and Slow: Place the tri-tip on a wire rack in a baking sheet and cook in a 225F oven until the internal temperature reaches 115F. 2. Sear: Sear the tri-tip in a hot skillet with olive oil for 2-3 minutes per side, creating a nice crust. 3. Rest: Remove from the skillet and let rest for 10-15 minutes before slicing. Tent loosely with foil. Temperature Guide (Internal): Medium-Rare: 125-130F (52-54C) Medium: 130-140F (54-60C)
Serving Suggestions
Slice Against the Grain: Always slice the tri-tip against the grain for maximum tenderness. The grain runs in different directions on the tri-tip, so pay close attention. Classic: Serve sliced tri-tip with grilled vegetables (asparagus, bell peppers, onions), roasted potatoes, or a simple green salad. Sandwiches: Use sliced tri-tip to create delicious sandwiches or sliders with caramelized onions and a horseradish cream sauce. Tacos or Burritos: Dice the tri-tip and use it as a filling for tacos or burritos, adding salsa, guacamole, and your favorite toppings. Sauces: Pair with chimichurri sauce, a red wine reduction, or a creamy horseradish sauce.
Tips and Common Mistakes
Don’t Overcook: The biggest mistake is overcooking the tri-tip. Use a meat thermometer and aim for the lower end of the temperature range for medium-rare. Rest is Crucial: Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful result. Don’t skip this step! Slice Against the Grain: This is crucial for tenderness. Observe the direction of the muscle fibers and cut perpendicular to them. Don’t Skip the Sear: Searing creates a flavorful crust and adds depth to the overall taste. Check Internal Temperature in Multiple Places: Ensure accuracy by inserting the thermometer into the thickest part of the tri-tip, avoiding bone or fat. Tips: A dry brine (salting the steak 24 hours prior to cooking) will enhance the flavor and moisture. Use a reliable meat thermometer.
Explore More Cooking Guides
Mastering how long to cook tri tip steak medium rare unlocks a world of flavorful possibilities. Its versatility, paired with a delicious beefy flavor, makes it a crowd-pleasing choice for any occasion. Whether grilled, roasted, or smoked, the tri-tip offers a delightful culinary experience. Now it’s time to try it out! Gather your ingredients, fire up the grill (or oven), and prepare to enjoy a perfectly cooked tri-tip steak. For more delicious recipes and expert cooking advice, visit foodrecipestory.com and elevate your culinary skills.
