The Perfect Tri Tip

Cooking a steak is an art form especially a Tri-tip.  If you under cook it, you’ve ruined it and if you over cook it you’ve ruined it.  Where is that happy medium?  Well, the key to success is keep it simple!  If you have a good cut of meat, all you need to do is grill it and then finish it in the oven (if you like your meat more medium-rare done).  Personally, I like my meat medium-rare to more rare.  However, most people like their steak more  medium-rare so in this example, I’ve cooked it to that liking!

The Tri-tip is a Californian cut.  It is a triangle shaped cut of beef from the bottom of the sirloin.  It is marbled with just enough fat to keep it juicy when done.  Many people ruin it by cutting off too much fat from the meat, stuff it with unnecessary items and mess with it on the grill until all the flavor is gone!


  • Good Tri-Tip Cut of meat
  • Grilling Pan
  • Grilling thermometer

Here’s what to do!
1. Select a good cut of meat from your local butcher.  I picked a marinated teriyaki steak from Marina Meats in San Francisco.

2.  Before cooking your steak, take it out of the refrigerator an hour to two before you cook it.  It should be at room temperature when you grill or roast it.  This is KEY!!!!

3. Preheat the oven at 400° F.

4. Using a grill or great grilling pan and get it very hot.  It should be around 400° F.  Place your steak on the pan and cook it for 5 minutes.

5. Turn it over and cook the other side for 5 minutes.

6.  Place your grilling thermometer in the steak and put your pan in the oven.  Once your thermometer reaches 132° F, you’re steak is done.   This should take 20 minutes or so.
7.  Now, here’s the most important part.  Let the meat rest!!!!  Wait 10 minutes and you’r steak will remain juicy and awesome.  If you don’t you’ll have a dry and tough piece of meat.  Why is this?  It’s a muscle and when it’s hot, it contracts.  This means that it is squeezing the juice out of the center of the meat.  When it’s taken off the heat and allowed to rest, it relaxes and the juices are drawn back into the center of the meat.  Makes sense?!
8.  While the meat is resting, prepare a nice side salad.  This will go great with the meat!
9.  Now that your meat has rested, cut it against the grain.  Enjoy!!!!

Leave a Reply