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Cut of the week: tri-tip roast
For beef lovers seeking a cut that’s packed with flavor and perfect for a hearty meal, tri-tip roast is a standout choice. Celebrated for its rich taste, tender texture when cooked right, and its starring role in West Coast barbecue, this roast is ideal for feeding a group or prepping meals ahead. In this blog post, we’ll dive into what tri-tip roast is, how it differs from tri-tip steak, how to cook it, and some delicious recipe ideas to make it shine.
What is Tri-tip Roast?
Tri-tip roast comes from the bottom sirloin primal of the cow, specifically the triangular muscle near the hindquarters. Weighing between 1.5 and 2.5 pounds, this roast is known for its distinctive triangle shape, subtle marbling, and a thin fat cap that adds moisture and flavor during cooking. Often simply called “tri-tip,” it’s the whole, uncut version of this flavorful muscle.
Characteristics of Tri-tip Roast
- Texture: Moderately tender with a slight chew when cooked properly, enhanced by slicing against the grain.
- Flavor: Robust and beefy, with a fat cap and light marbling that enrich its taste.
- Best Cooking Methods: Roasting, smoking, or grilling with indirect heat.
- Price: Affordable for its quality, making it a great value for feeding a crowd.
Tri-tip roast’s size and structure make it perfect for low-and-slow cooking, ideal for gatherings or meal planning.
How to Cook Tri-tip Roast
To unlock the full potential of tri-tip roast, here’s how to cook it to juicy, flavorful perfection:
- Preparation
- Season generously with a rub of salt, pepper, and garlic powder (Santa Maria-style), or marinate for 4-6 hours in olive oil, soy sauce, and herbs for extra depth.
- Let the roast sit at room temperature for 30-60 minutes before cooking.
- Grilling (Indirect Heat)
- Preheat your grill to 350-400°F, setting up a two-zone fire (direct and indirect heat). Sear the roast fat-side down over direct heat for 5-7 minutes, then move to indirect heat.
- Cook for 20-30 minutes per pound, aiming for medium-rare (130-135°F) or medium (140-145°F). Rest for 10-15 minutes before slicing.
- Roasting
- Preheat your oven to 375°F. Sear the roast in a hot skillet for 3-4 minutes per side, then transfer to a roasting pan.
- Roast for 25-35 minutes per pound, or until the internal temperature hits 130-145°F. Rest before slicing.
- Smoking
- Set your smoker to 225-250°F with oak or hickory wood. Smoke the roast for 2-3 hours, or until it reaches 130°F for medium-rare, wrapping in butcher paper after 2 hours if needed.
- Rest wrapped in a towel in a cooler for 1-2 hours for maximum juiciness.
- Slicing
- Slice thinly against the grain. The tri-tip has two grain directions, so cut it in half where the grain shifts, then slice each section for tenderness.
Recipe Ideas for Tri-tip Roast
- Santa Maria-Style Tri-Tip Roast
- Rub with salt, pepper, and garlic powder, grill over indirect heat, and serve with pinquito beans, salsa, and garlic bread for a true California classic.
- Smoked Tri-Tip with BBQ Sauce
- Smoke the roast low and slow, brush with your favorite barbecue sauce in the last 30 minutes, and slice for a smoky, tender treat.
- Roasted Tri-Tip with Rosemary and Garlic
- Roast with a rosemary-garlic rub, then serve with mashed potatoes and roasted carrots for a cozy dinner.
- Tri-Tip Roast Sandwiches
- Smoke or roast the tri-tip, slice thinly, and pile onto rolls with caramelized onions and horseradish sauce for a hearty sandwich.
- Tri-Tip Roast Tacos
- Slow-roast with chili powder and cumin, shred or slice, and serve in tortillas with pickled onions and cilantro.
Keys to success
- Use a Thermometer: Tri-tip roast can dry out if overcooked—aim for 130-145°F for the best texture.
- Rest Well: Resting (10-15 minutes for grilling/roasting, up to 2 hours for smoking) keeps it juicy and flavorful.
- Slice Against the Grain: This is crucial for tenderness due to the roast’s unique grain pattern.
- Trim Smart: Leave some fat for flavor, but trim excess to avoid flare-ups on the grill.
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