Grilling tri-tip on a gas grill can be a bit tricky. Many people wonder exactly how long it takes to get it just right.
The answer depends on several factors, including the thickness of the meat and the heat of the grill. Tri-tip is a favorite cut of beef for many grill enthusiasts. Its rich flavor and tender texture make it perfect for grilling.
Getting the timing right is crucial to achieve that perfect balance of a juicy inside and a nice char on the outside. In this blog post, we’ll explore the steps to grill tri-tip to perfection. We will break down the process and provide you with a clear guide. Whether you are a beginner or a seasoned griller, these tips will help you cook a delicious tri-tip on your gas grill.
Table of Contents
Choosing The Right Tri Tip
Choose fresh and high-quality meat. Look for marbling in the meat. More marbling means more flavor. Avoid meat with a lot of fat on the outside. Trim the excess fat for better grilling. A good cut should be firm and moist.
The tri tip cut comes from the bottom sirloin. It has a triangular shape. This cut is known for its rich flavor. It is tender but not as soft as some other cuts. The grain of the meat should be consistent. Check for even thickness for better grilling.
Preparing The Tri Tip
Marinades add flavor to the meat. Use simple ingredients like olive oil, garlic, and lemon juice. Rubs can be made with salt, pepper, and herbs. Let the meat sit with the marinade or rub for at least an hour. Overnight is better.
Trim the fat to avoid flare-ups. Leave a thin layer for flavor. Use a sharp knife for clean cuts. Remove any silver skin. This helps the seasoning stick better. Proper trimming makes grilling easier and safer.
Setting Up The Gas Grill
Preheating the grill is very important. Turn all burners to high. Close the lid for about 10-15 minutes. This ensures the grill is hot enough. A hot grill gives nice sear marks.
Direct heat means placing food right over the flame. Great for searing and quick cooking. Indirect heat is for slow cooking. Turn off one side of the burners. Place food on the cooler side. This cooks the food evenly without burning.
Grilling Techniques
Searing the tri tip locks in the juices. Place the meat on a hot grill. Let it cook for 4-5 minutes on each side. This creates a nice crust. Turn the meat with tongs to avoid piercing it. This keeps the juices inside. After searing, move the tri tip to a cooler part of the grill.
Keep the grill at a steady temperature. Aim for 350-375°F. Use a grill thermometer to check. Adjust the knobs to maintain this heat. Opening the grill lets out heat. So, avoid lifting the lid often. This helps to cook evenly. If the grill gets too hot, the meat can burn. Too low, it may not cook well.
Perfect Timing For Each Doneness
Grill tri-tip on a gas grill for 20-25 minutes for medium-rare doneness. Adjust cooking time based on your preferred level of doneness. Always use a meat thermometer for accuracy.
Rare And Medium-rare
For a rare tri tip, grill for 4-5 minutes per side. This gives a sear outside and a cool red center. Aim for an internal temperature of 120-125°F. For medium-rare, grill 5-7 minutes per side. This results in a warm red center. The internal temperature should be 130-135°F. Always use a meat thermometer to check doneness.
Medium And Well-done
For a medium tri tip, grill 7-8 minutes per side. This gives a pink center. Aim for an internal temperature of 140-145°F. For well-done, grill 10-12 minutes per side. The meat will be mostly brown. The internal temperature should be 155°F or higher. Avoid overcooking to keep the meat tender.
Credit: www.theroastedroot.net
Using A Meat Thermometer
A meat thermometer is vital for grilling tri tip. It ensures the meat reaches the right temperature. This helps avoid undercooked or overcooked meat.
Check the internal temperature of your tri tip. Aim for these temperatures:
| Doneness | Temperature |
|---|---|
| Rare | 120°F – 125°F |
| Medium Rare | 130°F – 135°F |
| Medium | 140°F – 145°F |
| Medium Well | 150°F – 155°F |
| Well Done | 160°F and above |
Do not guess the temperature. Always use a meat thermometer. Let the meat rest before cutting. This helps keep it juicy. Avoid poking the meat too much. It can dry out the meat.
Resting The Tri Tip
Resting the tri tip is very important. It helps the juices stay inside the meat. This makes the meat more tender and flavorful. Cutting the meat too soon will cause the juices to spill out. This makes the meat dry. Always let the meat rest before cutting.
Let the tri tip rest for at least 10 minutes. Some people rest it for 15 minutes. This time allows the juices to settle. Cover the meat with foil while it rests. This keeps it warm. Do not skip this step.
Credit: cooking.nytimes.com
Serving Suggestions
Let the tri tip rest for 10 minutes. This helps keep the juices in. Use a sharp knife. Cut against the grain. This makes the meat tender. Slice it thin. Each piece should be about 1/4 inch thick.
Pair tri tip with grilled vegetables. Try bell peppers, zucchini, and onions. Roasted potatoes work well too. A fresh salad adds a nice touch. Consider a side of garlic bread. Coleslaw is another good choice. For a sweet finish, serve with grilled pineapple.
Credit: houseofnasheats.com
Conclusion
Grilling tri tip on a gas grill is simple and rewarding. Follow the steps and tips shared. Your tri tip will turn out juicy and flavorful. Remember to keep an eye on the temperature. Let the meat rest before slicing.
This ensures tenderness. Enjoy your delicious, perfectly grilled tri tip! Happy grilling!