Reverse seared until 135°.

[u/Slavatheshrimp]

[u/hamb0n3z]

Tri Tip is my go to! It looks delicious. I go a little more to the rare side on mine.

[u/SmashmouthTheMan]

Looks amazing! I usually pull it off the grill at 125-130, the carryover heat does the work. Then as soon as that carryover heat stops rising and the temp drops one degree, it’s back to the super hot part of the grill for crispy exterior and enough heat to make sure it’s safe.

[u/whitswhisper → u/SmashmouthTheMan]

Ooh I like the temp drop trick, I always panic and pull too early. Gonna try waiting for that one degree dip next time.

[u/Exact-Consequence424 → u/SmashmouthTheMan]

I pull at 127

[u/barryg123 → u/SmashmouthTheMan]

nothing "safer" about 135F vs raw.. esp if you are searing the outside. what OP did is great

when you return it to the grill again you are just putting more heat into the center on the second rest anyway

for those downvoting me, please explain yourself. im not wrong. read what i wrote.

[u/NunyaBidness925 → u/barryg123]

if its held at 135F long enough it'll take care of any e. coli and salmonella.

[u/az987654]

Isn't this just "grilling" to 135?..

Reverse sear would be hitting with super high temp after you're at temp...

[u/BugzOnMyNugz → u/az987654]

The first Pic on the grill is sitting above a bunch of mushrooms. So I'd say it was indirect at first

[u/az987654 → u/BugzOnMyNugz]

I missed the shrooms!! Sorry, OP!

[u/FrogListeningToMusic → u/az987654]

You can see it directly over the coals in one of those pictures. It has a decent crust.

[u/GoldRoger3D2Y → u/az987654]

I think that’s what OP is implying, but admittedly, it’s unclear. I’m pretty sure they did low and slow until 135, then cranked the heat and cooked it directly over the coals for a sear.

[u/Hungry-Yoghurt2492]

You are cutting in the wrong direction. Take care of the grain!

[u/Leebo → u/Hungry-Yoghurt2492]

OP Don't listen to Yoghurt. You did great.

u/Hungry-Yoghurt2492 did you check the slices? For tri-tip you're supposed to cut it down the middle (with the grain) into two larger parts and then slice it against the grain on each of those pieces. https://www.reddit.com/r/steak/comments/15cc5v0/how_to_cut_a_tritip/

[u/Disastrous_Can8053]

Nice looking piece of meat there 👍🏻

[u/camronjames]

Looks delicious.

[u/Buckshot_LaFunke]

Good call on the slightly higher temp, these are not your normal tips and have a ton of intramuscular fat. There's still even quite a bit of under rendered fat in the slices there.

[u/Helpful_Wing262]

How come you did not cut it against the grain? Looks chewy

[u/Opposite_Clock_4718]

Nice plate! Definitely would. Great job!

[u/Rivster79]

Since no one is saying it, I will. Cut against the grain.

[u/Disastrous_Can8053 → u/Rivster79]

OP did, use your eyes and look at the individual slices, not just the cut where the grain intersects 👍🏻

[u/drthvdrsfthr → u/Rivster79]

have you never cut a tri tip before?

go look at pic 6 again

[u/KillerKowalski1 → u/Rivster79]

You just have that comment loaded and ready to go or do you actually take the time to type out nonsense?

[u/NunyaBidness925 → u/Rivster79]

Even if he did slice it with the grain, he can cross slice it into bite size pieces as he's eating it.

[u/bald6442]

Wrapping your tri tip letting it long rest in beef tallow or duck fat. Cheating code

[u/chiefincome]

This is the way