How to Cook Beef Loin Tri Tips

Beef loin tri tip roast is tender when grilled, broiled or baked correctly. Busy consumers will appreciate this affordable, easy-to-prepare and quick-cooking cut of meat. When cooking, grilling or broiling a beef loin, the meat's temperature will rise 10 degrees while the meat is sitting for 15 minutes after the loin is removed from the heat source,

Things You'll Need

• Meat thermometer (oven-proof)
• Paper towel
• Aluminum foil
• Broiler pan
• Shallow roasting pan
• Wire rack
• Barbeque grill
• Charcoal
• Lighter fluid

Instructions

Broiling

1. Turn on the broiler. Move the broiler pan so that it is five inches from the heat.

2. Use a piece of paper towel to pat the beef loin tri tip dry. Place the roast on the broiler pan. After ten minutes, turn the meat over. Broil it for ten to 20 minutes more for medium beef. Insert the oven-proof meat thermometer into the thickest part of the meat.

3. Continue cooking until the beef's internal temperature reaches 135 degrees for medium-rare, or 150 degrees for medium. Remove the meat from the broiler. Tent the aluminum foil loosely over the top of the meat. Let the roast sit for 15 minutes before carving it against the grain.

Roasting

1. Preheat the oven to 425 degrees. Pat the roast dry with the paper towel. Insert an oven-proof meat thermometer into the thickest part of the roast. Place the roast in a roasting pan on a wire rack with the fat side facing up.

2. Roast the beef loin tri tip for 30 to 40 minutes for medium-rare, or 40 to 45 minutes for medium. When the thermometer reads 135 degrees (for medium-rare) or 135 degrees (for medium), remove the roast from the oven.

3. Cover the roast with an aluminum foil tent and let it sit for 15 minutes before carving against the grain.

Grilling

1. Arrange the charcoal in the barbeque grill. Use the lighter fluid to light the fire. Wait until the coals have died down to a moderate level and are covered in ash.

2. Use the paper towel to pat the roast dry. Placing the beef loin tri tip on the grill with the fat side facing up. Close the cover and grill for 25 to 35 minutes. Turn the roast occasionally while grilling.

3. Measure the internal temperature of the thickest part of the roast, using the meat thermometer. For medium-rare, the thermometer should read 135 degrees. For medium, the meat thermometer should read 150 degrees.

4. Remove the beef loin tri tip roast from the grill when done. Cover with an aluminum foil tent for 15 minutes. Carve the meat against the grain before serving.

References

• Beef Culinary Center: Beef Tri-Tip Roast
• The Cook's Thesaurus: Beef Loin Cuts