How to Grill Tri-Tip

Remove the meat from the fridge 30 minutes before you plan to cook it. It should start cooking at room temperature. Preheat your grill to high heat. Make sure you give it a good 15-20 minutes to heat up. Place the roast on a plate and discard the marinade (or save it to add to a pan sauce if you plan to make one). Grease the grill or brush oil directly on the meat. Sear the roast over high heat for about 2-3 minutes, until it is nicely browned. Flip over (grease again if necessary) and sear the other side for 2-3 minutes. Keep the lid shut as much as you can. Turn off the heat on the side of the grill that your meat is on. We are cooking it over INDIRECT heat. Lower the other side of the grill to low heat. If you are cooking over charcoal, arrange the meat and charcoal so that the meat is off to the side, not cooking directly above the charcoal.

Grill without opening the lid for about 20-25 minutes, or about 10-15 minutes per pound, depending on how rare you want it. Rare is 135 degrees Fahrenheit. Medium rare is 145 degrees Fahrenheit. Use a meat thermometer inserted in the center of the roast to check the temperature. Remove the roast from the grill, and place on a rimmed serving platter. Cover well with foil and let rest for 10-15 minutes. Slice against the grain and serve

How to Roast Tri-Tip in the Oven

Remove the meat from the fridge 30 minutes before you plan to cook it. It should start cooking at room temperature. Preheat your oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with foil and place an oven-safe cooling rack on top, and set aside. Heat a large skillet over medium high heat. Add 2 tablespoons olive oil. When the oil shimmers, place the roast in the pan, fat side down. Sear the roast for about 3-4 minutes, until a brown crust has developed. Flip and sear the other side. Place the roast on the cooling rack. Save the marinade and oil from searing for a pan sauce, if you choose to make one.

Put the roast in the oven and bake at 400 degrees Fahrenhiet for about 20-30 minutes, or about 10-15 minutes per pound, depending on how rare you want it. Rare is 135 degrees Fahrenheit. Medium rare is 145 degrees Fahrenheit. Use a meat thermometer inserted in the center of the roast to check the temperature. Remove the roast from the oven, and cover well with foil. Let rest for 10-15 minutes. Slice against the grain and serve