How To Grill The Perfect Tri Tip Roast | BBQ Tri Tip Steak | Texas Style Cuisine

hello I'm chef Johnny Stewart and today on Texas style cuisine I'm going to show you how to grill a tri-tip roast thanks for staying with us now we're going to get started on our tri-tip roast we have a really nice tri-tip here this evening I picked this up at a h-e-b in h-e-b has a I don't know if all of them have it but some of the nicer ATVs have what they call their h-e-b natural cuts which are a choice cut of meat so this is a choice tri-tip roast and the butcher ee they'll be happy to trim these down for you let's take the fat cap off and everything else if you ask them to and actually I asked them to leave it on this one because it's going to help protect it some if y'all will look you can see the nice marbling marbling throughout the striations of this of this Tri State if you haven't had one before these are these are very very good very excellent got a nice fat cap here I could probably trim a little bit of that if I wanted to but remember fat is flavor and again I'm going to be grilling this pretty hot so that fat will help protect the meat from the heat so not a lot to it this is my coffee rub we've used it before y'all have seen the recipe before I will I'll put a link on here to it but I'm just going to coat this nicely kind of Pat that in some make sure I get my sides I am gonna season the fat so people won't season the fat a lot because it kind of keeps it from getting down to the meat and I guess you could kind of go cut some hatch marks in this and that will help take that seasoning closer to the meat but it is going to get some flavor to it so I'm going to do that and I'm pretty much just going to cook this the way you came from the the butcher butchers over there at a Lincoln Heights we're just really nice help me get this one the other day when I was there but anyways that's it we're going to set it up we're leave this on it as our heat is coming up we've got the fire going it's going take about another 20 minutes for that fire to be ready so while the fire is getting ready I'm just going to let this sit with the seasoning on it what we're going to do is is we're going to put this on the grill we're gonna get some nice hash marks on it we're going to get it turned over on the other side put some hatch marks on that side and once it's been on there for a little bit I'm going to move it to the side and we're going to cook a little bit with some indirect heat on it I'm going to keep monitoring the temperature we're going to take this up to about 140 degrees 135 that's going to give us a nice rare to medium-rare the wife lecture has cooked a little more so we'll take hers off this smaller end be cooked through a little bit better but we're pretty much shooting for a medium-rare on this tri-tip roast and we're excited to see how this turns out now before our tri-tip goes on the grill I'm just going to cover it with some zesty Italian dressing there's a lot of different marinades that y'all could use on this that's a moisture to it to help keep this outside from drying out but I tell you what I'll use St Italian on a lot of things it always seems to work out really well it's going to coat it lightly with that you could actually let this stay on there for a couple hours if you wanted to we came in kind of late tonight didn't have time to do all that to it decided go ahead and cook it so I'm not gonna let it sit with it a long time but this is a beautiful cut of meat that's a fantastic marbling in it so I don't think moisture is going to be a I think it's going to turn out really nice so you see our coffee rubs on it it's ready to go on the grill so we're going to move it over and put it on the grill I'm gonna let that sit there about two or three minutes and I'm going to make a 90-degree turn to get some pretty hash marks on that side simply for color a little bit of char will add some flavor to that also but I have the grill down low it's real close to the fire and that is a hot fire that's probably about 450 degrees I would say that's pretty hot so anyways we're going to leave that there two or three minutes then we'll turn it to work on our hash marks all right it's been about three minutes so we're going to see if we can turn this steak it turned loose we got some nice char marks going on there so we're going to turn it 90 degrees and let our hash marks get going the other direction now if you'll notice that steak or that Rose was not stuck if you wait long enough that meat will turn loose from the grill they will release it when it's time to pick it up a lot of times people try to pick it up and all my meat stuck to the grill if you have a oil grill or you have oil to meat like we did here then when it's ready whenever it's ready it'll turn loose and pick up that one picked up very easy came loose was easy to make the turn so we're going to wait another 2 or 3 minutes get some char marks on that side then we're going to flip it over all right been about three minutes we're going to flip this one it's turn loose all right we have some good sear marks on there turn it to the fat side down going to let it cook that way a little bit get a few minutes on it and again that fat cap we're going to cook it with that fat cap down toward the farm that's going to help protect our meat keep our meat tender I am going to base this top some with the marinade that we have that has our coffee rub in it and the zest the Italian dressing let's just get some of our marinade here go right up on top of this steak with it take my brush lit up on top now boiled in this this the Italian getting a little flare-up that's all right I'm like a hurting thing we're going to watch that fire that there's not a big flare up a little plaintiff hurt I have some chunks of Mesquite on top of our Kingsford Charcoal so those you may be able to see those I'm not showing close up or we've got some some mesquite wood and there just gives a little flavor we'll let that cook and again we're going to turn this one in about three minutes got five got about a minute and a half of that three minutes left four cups of hash marks on that side and then we're going to move it off the main part of the fire a little bit so it's more of an indirect heat let's have a direct heat on the on the meat itself alright got a little more of the marinade on the top little bit of a flare-up of oil when I get that moon what I'm going to do is I'm going to take this steak I'm going to flip it over and move it right there where it's more of an indirect heat and let it finish cooking there all right get a little more of our seasoning put it up on the top give it some moisture with his fat cap is got a little bit too much char on that but remember that's our fat cap my trim some of that off after we slice it anyway so that's not going to hurt a bit now what I'm going to do is is direct heat make this more of like an offset smoker here I'm just going to take a couple of my chafing dish lids I'm going to set them on top and all that's doing is forcing some of that heat to move toward the meat and out this other side it's not by no means is totally sealing it off I got a hold of this backside but it's going to get the main point right here where it has to flow across our our tri-tip roast and we're going to let this go like it is for about maybe 10 minutes then I'm going to switch sides with it so we can get the other side a little bit more let that go about 10 minutes and then I'm going to flip it over with that fat cap down and let it go for about another 15 minutes or so it should be ready with a nice medium-rare alright just going to pick up my tri-tip roast I'm going to turn it in for in get the other side towards the fire put my lid back on it defer some of the heat across the meat a little bit better we're going let that sit there for about another 10 minutes it's been about another 10 minutes so we're going to check this tri-tip roast and I'm going to check it to the temperature on it all right we're about 120 degrees right now so we're getting real close to that medium-rare area what I'm going to do is I'm going to take this pick it up I'm going to go back side down and put it a little more directly back over the fire and then go for about another 10 minutes I think we'll be up to our medium-rare all right let's looking good we got that side down that's good fat is going to protect it from the fire got our lids back on it again they'll deflect the heat back over off the side a little more heat on that and we'll then go about another 10 minutes we've got another 10 minutes on our tri-tip let's check the temperature on it oh yeah got plenty of smoke on it this temp in if you do not have a thermapen I say get you one they are expensive but they temp so fast all right we're about 138 on this fat in so let's give us a nice medium-rare by time we let this sit thinner ends up in that 144 range so that will go up to medium for my wife I'm going to pick this up and we're going to let this sit for just a few minutes now that our tri-tip is off the fire the juices are very hot and if we cut into it right now what's gonna happen is all that juice is going to run out of that steak and we're going to lose a lot of moisture so we're going to let it sit we'll let it sit for about 10 minutes get a cool some the juices will cool it'll bring some of that juice back into it then we'll take it and we'll slice it up the grain striations and a tri-tip are a little bit different than some other ones if you look they're running this way down here but then they gradually start going cross way so when we slice this at first we want to kind of slice it here but as we get to this other end we want to start angling a little bit to get a little more cross grain even though this is a nice tender piece of meat there was a lot of modeling in it it's a good cut we still want to go across the grain when we cut it to help with any toughness that could be in it that always relieved some of that so let's let this sit there a minute get the juices back in it and then we'll slice it up and see how it turned out all right our tri-tip has been sitting for about 10 minutes so we're going to see if we can slice this you can see how it turned out all right let's see how this looks oh yeah looking beautiful there's going to be a nice medium on this smaller end my wife will really enjoy that you can see that that is a beautiful cut of meat there that was looking nice we're going to give that a try that's great that is fantastic coffee rub work great on it the smoke with that mesquite just really set it off fantastically this is going to be a wonderful meal without a doubt let's kind of cut a little further back in it and see if we got a little more pink back here alright here's the other end we can see close up on it it's still pink in the middle might be a little bit past medium-rare but it is really not quite medium either beautiful looking steak you just can't go wrong this tri-tip is fantastic thank you for watching this episode of Texas style cuisine really hope you enjoyed seeing the tri-tip roast grilled if you like that go down there give me a thumbs up we always appreciate seeing those thumbs up and subscribe our channel if you haven't done that yet that will get on the list you get notifications when we have new videos up we try to get them up weekly doesn't always happen because of our hectic schedule but we get them up just as quick as we can again thank you all for stopping by we always appreciate it and come back to see us again on Texas Tom's was sitting by the wagon when Sun come up this morning bacon eggs and coffee biscuits and bean cookie strikes the bell and he rings the world order how them balls but food away beats all I've ever seen

Channel: Chef Johnny's Texas Style BBQ and Cuisine

Views: 307,948

Keywords: texas style cuisine, tri tip, tri tip roast, tri tip steak, BBQ, steak, grilled tri tip roast, grilling tri tip, how to cook tri tip on grill, grill tri tip, how to grill a tri tip, grilling, how to grill tri tip, cooking tri tip, tri tip grilling, grilled tri tip, how to make tri tip, bbq tri tip, how to cook tri tip, tri tip recipe, beef tri tip, best way to cook tri tip, best tri tip, Tri-tip Roast, tri-tip, chef johnny, texas style bbq and cuisine, santa maria grill

Id: Y4ryYNf5Bvk

Length: 14min 14sec (854 seconds)

Published: Mon Jul 27 2015