Description
Grilled perfection awaits with Michael Symon’s tri tip, a succulent beef cut that promises maximum flavor. Juicy, well-seasoned meat delivers a mouthwatering experience you cannot resist.
Ingredients
Scale
- 2.5 lbs (1.13 kg) tri-tip roast
- 3 tbsps (45 ml) minced fresh rosemary
- 3 tbsps (45 ml) minced fresh thyme
- 4 garlic cloves, minced
- ¼ cup (60 ml) oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Marinade Preparation: Whisk olive oil, minced garlic, chopped rosemary, thyme, kosher salt, and black pepper in a large resealable plastic bag, creating a fragrant flavor base.
- Meat Preparation: Thoroughly pat tri-tip dry, then delicately score the fat layer with precise shallow cuts, enhancing surface texture and flavor absorption.
- Marinating Process: Immerse tri-tip in the herb-infused marinade, massaging thoroughly to coat every surface, then refrigerate for 1-2 hours to allow deep flavor penetration.
- Temperature Adjustment: Extract marinated tri-tip from refrigerator 30 minutes prior to grilling, allowing meat to reach ambient temperature for uniform cooking.
- Grill Setup: Heat grill to high intensity (450-500°F), meticulously cleaning and oiling grates to prevent adherence and create perfect searing conditions.
- Searing Technique: Grill tri-tip over direct heat, rotating periodically to develop a rich caramelized crust with distinctive grill markings, cooking 3-4 minutes per side.
- Doneness Monitoring: Utilize meat thermometer to track internal temperature – rare (120-125°F), medium-rare (135-140°F), or medium (145-150°F) for optimal results.
- Resting Phase: Transfer grilled meat to cutting board, allowing 10-15 minutes of rest to redistribute internal juices and ensure maximum tenderness.
- Serving Preparation: Slice meat against grain into thin, uniform pieces, presenting a succulent and perfectly prepared tri-tip ready for immediate consumption.
Notes
- Moisture Mastery: Pat the tri-tip completely dry to ensure a perfect sear and prevent steaming, creating a deliciously caramelized exterior.
- Flavor Infusion: Massage marinade thoroughly into every meat surface, allowing herbs and garlic to deeply penetrate for maximum taste complexity.
- Temperature Technique: Let meat rest at room temperature before grilling and after cooking to guarantee even heat distribution and juicier results.
- Grain Guidance: Always slice against the meat’s natural muscle fiber direction to ensure maximum tenderness and easier chewing experience.
- Prep Time: 2 hours
- Cook Time: 4 minutes
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 550
- Sugar: 0 g
- Sodium: 120 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 50 g
- Cholesterol: 130 mg