If you like beef you will love my take on Tri-Tip!!
First things first where do you buy a Tri-Tip? I have never seen it at QFC or Safeway but it's always available at Costco.
Why is it called a Tri-Tip? I am not sure either. I have searched the net and really could not find a great answer. I can only speculate that it has something to do with the way it is shaped and how the fibers run. If you were to slice this by hand it could be a little tricky. You can tell by the picture the meat fibers run in different directions. The picture I provided shows you where the fibers are and of course you want to cut across the grain. After you cook a Tri-Tip the fibers are not as noticeable so it might make cutting a little tricky. I am using a pro-Slicing machine so there is no issue for me.
This recipe is a snap. These are the ratios I used but it's just a personal thing. Montreal steak seasoning (4), Cinnamon (1), Ancho-Powder (4), favorite coarsely ground coffee (3) and Brown sugar (5). I purchased my steak seasoning from Costco but you can make your own. Mix it all up and apply liberally to your meat. Note: adding Coffee to the rub adds complexity and bitterness that is just wonderful.
So when I say apply liberally I mean cake it on!! You want to impart a lot of flavor into the meat.
Vacuumed sealed!! The meat will sit for 24-48 hours in the refrigerator that way all the flavors will marry and hopefully penetrate the meat (I prefer 48 hours). This is basically a dry rub marinade. Afterwards I will Sous-Vide the Tri-Tip at 132 degrees for 6 hours. For details about Sous-Vide Tri-Tip Click-HERE.
After the Sous-Vide bath I cooled the meat off in a Ice bath then refrigerated the meat over-night. The next day I fired up my Weber Genesis to about 725 degrees to brown the outside of the meat. Prior to putting the meat on the grill I dried the meat off with paper towels to remove excess moisture to facilitate browning. The meat will not brown very well if moisture is excessive. I also applied little bit canola oil spray to the meat because oil acts as a conduit for heat distribution and helps with the browning.
133 at 8-12 hours produced awesome results. This time I used Certified Angus Beef. Not sure if this made a difference but it was awesome.