{"id":8585,"date":"2016-10-17T10:15:03","date_gmt":"2016-10-17T17:15:03","guid":{"rendered":"https:\/\/www.smokinpetebbq.com\/wordpress\/?p=8585"},"modified":"2016-10-17T10:54:08","modified_gmt":"2016-10-17T17:54:08","slug":"grilled-tri-tip-steaks","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/grilled-tri-tip-steaks\/","title":{"rendered":"Grilled Tri-Tip Steaks"},"content":{"rendered":"
\"Tri-Tip<\/div><\/div><\/a>
Tri-Tip Steak & sides<\/div><\/div><\/div><\/div>
\"Grilled<\/div><\/div><\/a>
Grilled Tri-Tip Steaks<\/div><\/div><\/div><\/div><\/div>

Grilled Tri-Tip Steaks<\/h3>

Grilled Tri-Tip Steaks<\/strong> - What per se are tri-tip steaks you ask? They are steaks cut to a thickness of 1 inch from a tri-tip roast. Unless you have access to a Costco or a Good Sam Club there's a good chance you've never seen any tri-tip steaks. Heck, if you don't live in the Western part of the Country you've probably never seen a tri-tip roast at your local grocery store or butcher shop either. Blogs, Forums, and the internet run rampid with pictures, cooks, and recipes of tri-tip roasts so most people have at least heard of tri-tip roasts but you don't often see anything about tri-tip steaks.<\/p>\n

By now you're aware that I started with 12 USDA Prime peeled tri-tip roasts that I picked up at Costco and this will be the 5th of 12 cooks. For three of the previous cooks I smoked the tri-tip roasts at various temperatures and they were all taken to an internal temperature<\/a> of 145\u00baF. The fourth tri-tip cook was my \"TRISKET\" cook where the roast was smoked for 2 hours and then cooked like a Brisket to an internal temperature<\/a> of 200\u00baF. All the prime tri-tip roast cooks to date have been exquisite! To change things up a bit this time I decided to take a prime tri-tip roast and cut it into 1\" thick steaks and grilling them at 450\u00baF using a direct cooking method until the internal temperature<\/a> of the steaks reached a medium-rare temperature of 135\u00baF.<\/p>\n<\/div><\/div><\/div><\/div>

\"USDA<\/div><\/div><\/a>
USDA Prime Tri-Tip<\/div><\/div><\/div><\/div>
\"1"<\/div><\/div><\/a>
1\" Thick Tri-Tip Steaks<\/div><\/div><\/div><\/div>
\"Seasoned<\/div><\/div><\/a>
Seasoned Tri-Tip Steaks<\/div><\/div><\/div><\/div>
\"Direct<\/div><\/div><\/a>
Direct Cooking Configuration<\/div><\/div><\/div><\/div><\/div>

If your wood pellet smoker-grill has the capability of direct cooking configuration like the MAK 2 Star<\/a> then configure your grill for direct cooking. For best results use searing grates<\/a> on direct or indirect pit configuration. Whether you're carving a cooked tri-tip roast or cutting a raw roast into steaks care must be taken to ensure you're performing the task against the grain. The grain on different portions of the tri-tip run opposite of each other. For more tri-tip grain information check out this great article and video at the bottom of The Virtual Weber Bullet<\/a> webpage.<\/p>\n<\/div><\/div><\/div><\/div>

\"Grilling<\/div><\/div><\/a>
Grilling Tri-Tip Steaks<\/div><\/div><\/div><\/div>
\"Steak<\/div><\/div><\/a>
Steak Grill Marks<\/div><\/div><\/div><\/div>
\"Medium-Rare<\/div><\/div><\/a>
Medium-Rare Steaks<\/div><\/div><\/div><\/div><\/div>