- Prep Time: 25 minutes
- Cook Time: 40 minutes
Source: Adapted steak recipe from Big Green Egg Recipe Book
If you’re not from California, then you may not have heard of tri-tip. It’s the tender triangular cut from the bottom sirloin and makes for an amazing and affordable steak. And, if you like spice then this recipe is for you. Don’t sweat it, you can always ease off the spice. Either way, this is a great steak. Thanks California.
Direct heat at 350°F
If you are looking for a less spicy option, John Henry’s has a great rub selection. Experiment with the ingredients of your choosing and let us know how it turns out.
- Tri-tip - 1
- Meat Tenderizer - 1 tsp (no salt) per lb
- Black Pepper - 1 tsp per lb
- White Pepper - ¼ tsp per lb
- Red Pepper - ⅛ tsp per lb
- Let your tri-tip stand at room temperature for 30 minutes before grilling.
- Set your Big Green Egg to a temperature of 350°F. You can add wood chips for extra flavor. We recommend hickory or peach wood chunks.
- Trim some of the excess fat off of the meat, but you will want to leave some fat on the meat as it provides good moisture.
- Mix all ingredients into a bowl and cover entire tri-tip with the seasoning.
- Place thermometer into the thickest part of the tri-tip to get the most accurate reading. We recommend 145°F - 160°F.
- Put the tri-tip on the Big Green Egg with the fatty side up. As your meat cooks, the fat will drip down into the meat.
- Cook until the tri-tip has reached your desired level of doneness.
- Take off, cut and serve.