🔥 How to Cook a PERFECT Tritip Steak - Big Green Egg

Welcome back guys, it's the Tightwad and today I'm going to show you how to cook this awesome cut of beef. This is called a tri-tip and it is served sliced thinly. We love it for our original meal paired with some awesome sides and then I also love it for sandwiches leftover. Today we're going to be doing a reverse sear cook so I'm going to get the pit started and then we will show you how to prepare the meat. So I'm going to get the egg started today. I have leftover lump, this is leftover Fogo super premium charcoal. You can see how big the chunks are. Leftover from a ribs cook that I did last week. I didn't have to add any new lump and I have just my paper towel soaked with oil in here if you want to see the full process for lighting your egg this way. I have a video on it I'll link right up there on the screen. If you've never checked out the Fogo super premium I'll put a link in the description and in the pinned comment that will get you 10% off your first order. If you get the 35 pound bag of super premium they ship directly to your door and it'll be free shipping on that as well. I'm going to leave this open for a few minutes make sure my vents are completely open and then I'll shut down the lid and we are going to be doing an indirect cook today so I'll be adding the plate setter as well. While the egg's getting started I'm going to take my meat tenderizer I'll provide a link to this as well and I'm going to tenderize this tri-tip. This isn't absolutely necessary you can definitely cook this without it but just to ensure that it's nice and tender I do like to use my tenderizer. I'm going to flip it over and do the same on the other side but I'm going to go the opposite direction here. All right and I'll throw this in the dishwasher to get it nice and clean. I really like the hardcore carnivore black seasoning for my steaks and since a tri-tip is a lot like your steaks that you eat it goes well on tri-tip as well. I also like the meat church holy cow I'm not sponsored by any rubs but just sharing with you the things that I like so I'm going to get a nice amount on all sides of this here. It gives it a really good crust when we hit the sear stage. Today we are doing that reverse sear we're going to cook it nice and low and slow until it hits our temperature internal temperature that we want. I'm shooting for about 135 today and then I will give it a nice sear on the cast iron. So that's ready I'm just going to let this sit right here until the egg is ready for it to go on. You can see after just a few minutes we've got a nice flame going in here the lump is starting to catch a lot of that right now is still the oil burning but the lump's starting to catch. About two more minutes I'll close down the lid and we'll start getting our vents adjusted and get our plate setter in place. Our coals have caught on well now so I'm going to put my plate setter in legs up. I have foil on it just to catch the dripping so it doesn't get all nasty and then I'm going to go ahead and set on my cooking grate and close this down. So I had the lid shut with the vents still open while I got up to temperature and we're approaching 200 now you see I still have a lot of that bitter white smoke so I'm going to let it go a little bit longer before I start shutting them down. Right when I hit about 225 I will start closing the vents down to where I need to cook. All right so I've got the egg up to the right temperature I am going to be using the meter probe today so I can monitor the temperature. I'm going to go in straight from the end here into the center of this meat and this helps me monitor the temperature so I'll know when it gets up to that desired temp of somewhere between 130 and 135. If you like it more rare you can go up to 125 but and I do that on steaks but on this I found that the temperature of the meat doesn't rise as much during the sear phase so I'm going to lay this on here making sure the whole thing is over the plate setter and nothing is exposed to direct heat and I'm going to shut it down and we won't see it again until it has the desired internal temp. We've reached our internal temperature of 135 so I'm going to open the egg here we're going to take our tri-tip out and put it on a cutting board and now I need to take the plate setter out so I'm going to lift my grill grate off put it to the side and I'm going to put my plate setter over here out of the way and now we need to get our egg hot to heat up the cast iron. I'm going to add my cast iron plate here and we're going to let it get up to about 450 to 500 degrees to heat that cast iron up for the sear. Sometimes I use my gas grill to preheat the cast iron so I don't have to wait as long. With the cast iron heated up I have some melted butter with garlic that I'm going to put on the tri-tip here and I'm going to put the tri-tip on the egg get a nice sear here and I'll put some more on the back side. Since the tri-tip's not flat like a steak you'll see I'm pushing down the edges here onto the cast iron so that it will get a even sear all over. I'm going to roll it up on the side and on the end I'm going to get in and out really quick 135 let's check this area here 138. I really love this thermal pin it allows me to check the sear super fast. I'm going to flip it back over one more time and check the sear on the bottom. Now we can come straight over to the cutting board. I'm going to use these grill master gloves. I purchased these on Amazon. I'll make sure I put a link in the description in the pin comment. They work really well for grabbing the hot stuff. I'll add a link at the top of the screen showing how I clean my cast iron after this sear. I want you to look at the juices look at the juices running out from the tri-tip already here on the side. It's a beautiful cut of meat a nice sear on the outside it's going to be a nice medium rare on the inside. I'm going to cut it across the grain right here in the middle so just so you can see the color typically I'd start at the end and just make some nice thin slices but I'm going to cut right in here so you can see that beautiful edge to edge pink and a nice medium rare. Here's a little slice cut the thickness that I typically serve this and you can see it's super tender and the color is beautiful. I hope you enjoyed this tri-tip cook. If you're interested in more cooking videos related to the big green egg you can click some of them shown on the screen right now and they'll open right up on your device. If you have any questions for me be sure to leave them in the comment section below and I'll be sure to respond. Click the links in the description or in the pinned comment if you want to order your own FOGO or see any other videos and as always I hope you guys have a great day.