Instructions

Target Temperature: 135-45 for medium rare

Ingredients

• Tri-Tip Roast trimmed/untrimmed, or Tri-Tip steak pre-sliced
• Kosher Salt/Sea Salt
• Black Pepper
• Olive Oil

Preparation

1. Cover the roast in salt, a lot of salt. If the roast is untrimmed, primarily salt the side without the fat cap
2. Grind black pepper to taste
3. Press the salt and pepper onto the meat
4. Pour a liberal amount of olive oil over the steak and press/rub the salt and pepper into the meat

Cooking

1. Heat the grill on high until it is as hot as it will go (450-500 degrees)
2. Grill steak starting fat cap down for 5 minutes
3. Flip the meat and sear for 5-7 minutes
4. Turn heat all the way down
5. Cook on low heat until meat reaches 135-45 degrees
6. Flip meat occasionally so it cooks through from both sides. Try to generally keep the fat cap on top so the juices will drip through the meat.
7. Once the meat is at target temp, remove from the grill and loosely tent with foil.
8. Let rest 10-15 minutes (this is important, keeps the meat juicy and tender). The meat will keep cooking while it rests and may go up another 10 degrees.
9. Slice to desired thickness