Tritip Steak
This delicious steak is a leaner cut compared to the ribeye. So if you’re wanting some steak but want to have less fat on it, try this!
Here’s what you’ll need:
- Tritip
- Seasoning of choice
- Meat thermometer and grill
Let’s get grilling!
Remove the tritip from its packaging and pat dry with a paper towel.
Season liberally and pat down seasoning (less will stick to your hands) on every side.
Let rest 10 mins so salt brings out moisture and seasoning will bind to the meat
Preheat your grill to the highest setting on one side and on the other side, preheat to lowest, for while the meat is resting.
Next, hard sear on the high heat side of grill until a crust forms on every side of the tritip (3-6 minutes per side) and then place it on the low heat side until internal temperature comes to desired doneness (130°F-135°F medium rare).
Once the tritip is at a desired internal temp, remove from heat and turn off your grill.
Let the steak rest, covered with foil at least 10 minutes, so the internal fat re-solidifies and juices don’t run out, which would cause the steak to be dry.
Cut against the grain (see photo for example) .
Tritip is in a boomerang pattern, so you may have to adjust your angle mid cut.
Tritip Steak
Ingredients
- Tritip
- Seasoning of choice
- Meat thermometer
Instructions
- Remove the tritip from its packaging and pat dry with a paper towel.
- Season liberally and pat down seasoning (less will stick to your hands) on every side.
- Let rest 10 minutes so salt brings out moisture and seasoning will bind to the meat.
- Preheat your grill to the highest setting on one side and on the other side, preheat to lowest, for while the meat is resting.
- Next, hard sear on the high heat side of grill until a crust forms on every side of the tritip (3-6 minutes per side) and then place it on the low heat side until internal temperature comes to desired doneness (130°F-135°F medium rare).
- Once the tritip is at a desired internal temp, remove from heat and turn off your grill.
- Let the steak rest, covered with foil at least 10 minutes, so the internal fat re-solidifies and juices don’t run out, which would cause the steak to be dry.
- Cut against the grain (see photo for example)Â .
- Tritip is in a boomerang pattern, so you may have to adjust your angle mid cut.
