A Trip-Tip cannot be cooked like a normal steak (Strip, T-bone, filet, etc…). This California “Santa Monica” style of grilling is easy to recreate by following this recipe.
This cut has been called the poor man’s prime rib. It is actually two different muscles from the front shoulder of the cow. A triangular cut with contrasting grains in the middle.
Its OK to season this cut aggressively since it needs some help tenderizing and the thin slices will keep the seasoning in check. Allow to season at room temp for an hour if you can. A 10 minute rest at the end is essential too. A good cut is 3” thick and 8 inches long, 2-2.5lb and is triangular shape. Most suggest thin slices against the grain.
TIP- Tri-Tip can be found at CostCo
Remove at 120-130F for medium rare. Let rest under tent of tin foil for 10 minutes.