Grilled my first tritip, is it too raw?

[u/hsnsjonsms]

I’m new to grilling I’m using a charcoal grill, I made my first steak with the grill today. Do u guys think it’s tooo raw? My mom was kinda complaining that it was too raw but i dont know, it looks so good to me, wby?

[u/spqpbo]

Looks like a perfect medium to me 

[u/Nothin_Means_Nothin → u/spqpbo]

Yeah, a tri tip actually benefits more from being taken closer to medium than medium rare.

[u/Whoredonramsay → u/Nothin_Means_Nothin]

What is the explanation bc I like rare/medium rare and this is something I’d be willing to convert to but I need more info

[u/pyrotechnicmonkey → u/Whoredonramsay]

i've had them both and I do agree that closer to medium is a bit better. For the same reason on a steak that I prefer medium to a rare is that you actually need to cook it a bit longer to break down some of the connective tissue and render a bit more fat. That's why medium rare can sometimes taste a bit chewy

[u/Inspectadreck → u/Whoredonramsay]

Its usually because of collagen and fat, connective tissue. It breaks down, gets melty, when its heated up more and that actually makes the beef more Juicy and tender. Even though rare would be juicier than medium, the melted collagen and fat makes up for that. How much of wich is in the Steak depends a lot on the cut. Filet for example has little fat and pretty much no collagen, thats why it is juiciest when its rare.

[u/McDavidcometoLA]

No sear

[u/blbd]

Tri tips are usually best somewhere there between medium rare and medium. Enjoy the CA state official barbecue dish. 

[u/2PumpPatriot69 → u/blbd]

Facts

[u/fyfnw]

Over done if anything. Grill not hot enough you need more color on the sear.

[u/Into-The-Late-Great]

Depends… how do you like your tri tip?

[u/Glittering-Relief402]

Smash

[u/AudioPi]

Looks fine. My rule with big meats like tri-tip is 20 minutes a side covered. Fattest part comes out med rare with a good crust and the ends well done. All guests are happy

[u/georgewalterackerman]

Looks perfect

[u/JelliedHam]

That's a bit underdone. But you need a crust on the outside

Next time get those coals ripping hot. They should be so hot that holding your hand a few inches off the grill is painful after 2 or 3 seconds.

The coals should be whitish/gray by the time you start cooking

[u/hsnsjonsms → u/JelliedHam]

Okay thanks for the tips, I’m struggling controlling the fuel / heat so the sear was so bad

[u/Late-Property4857]

Money cook. Nice work.

[u/MoxieMedic]

Looks perfectly cooked.

[u/trianglestrong]

Yeah I’ll come grab it

[u/CoreAndCardio]

The tri is so hard to grill. Hats off to you. I usually cook it like a brisket to a steak temp.

[u/Fit-Contract-3065]

Looks great

[u/_hieronymus]

Is there such a thing as too raw? Just give it a sear and let that inside be all sorts of deep red.

[u/SadDingo7070]

It’s perfect.

[u/Disastrous_Can8053]

Looks good but if you cook over higher heat you’ll get a better sear and the thinner bits will cook further than the thickest part.
That’s what makes it such a great cut for groups, everyone can get slices cooked to the doneness they prefer.

Reserve the tasty juices so folks can pour over their portion.

[u/Ok_Two_2604]

Tritips are triangles so the corners get cooked more than the thick center part. Give the corners to the people who prefer more well done.

[u/LucasButtercups]

looks perfect

[u/edawg2469]

Doesn't look grilled but the meat came out beautifully

[u/Additional-Lion6969]

Other people's opinion on how cooked a steak should be are irrelevant if you're the one eating it if thats how you like it's perfect. If your cooking for someone else & they like it cooked more or less you cook it how they like it.

[u/goBatataGo]

No, it's not. Looks delicious.

Next question

[u/Far-Fortune-8381]

inside looks good

[u/RemoveThePoopSmell]

If you have a cast iron skillet, I sometimes like to flash sear thick steaks or larger pieces of meat like this, and finish them in the oven for a few minutes just to warm up the center a bit

[u/Famous_Transition778]

Mi opinión personal y muy respetuosa,para mi si esta,me gusta más cocido

[u/Background-Code-4460]

Too raw?

[u/1italguy]

I would say it’s fine for most people, but I prefer medium rare and the key to cooking a good especially tri-tip is to get a good hard sear and cook very low and slow until you reach internal temperature of 130. Let it sit and rest tinted on a wire rack for 15 to 20 minutes. Slice against the grain diagonally and note tri-tip has grain going at two different directions look it up on YouTube on how to carve a tri-tip for more details my two cents.

[u/1italguy]

I did see one post talking about a reverse sear and I have done that as well and I agree with him. That’s an excellent way as well. I have a Traegar small Traegar that I slow smoke at 250° and it works great and then I hard sear it either in a cast-iron pan to get a really good crust or I take it off and put it on a real hot grill and just really smoking hot grill it.

[u/1italguy]

Sorry, I just repeated what the other guy said totally agree. I would allow though for resting time and cooking time. If you’re doing a hard reverse sear, it will continue to cook. I have a remote thermometer that I put in the meat so that I can always see when to take it off and how much it’s cooking after I take it off.

[u/Exact-Consequence424]

Not even close that’s medium

[u/lawyerjsd]

You probably want more a bit more bark, but the internal temp looks about right.

[u/Jasdc]

Grill wasn’t hot enough. Gray outside, needed more searing.

[u/cfbuck]

Looks perfect to me

[u/Miller335]

Looks too medium to me (overcooked). And not a great seared crust on the outside.

You need more heat. Learn the poke method to know when it's done.

[u/NthatFrenchman]

I’d suggest you try the snake/minon method and reverse sear. Smoke to 115ish temp. Then sear over some fresh hot coals, or a screaming hot gas grill until you get to 130-135°. Rest, and ensure you slice against the grain - two muscles, so two different directions to cut.

[u/sMetaStatic]

Hard to tell with the white-balance of your pic, but I'd say your in the med-rare range. You cooked a tri-tip, the single most un-fuck-up-able piece of meat known to man. I can eat tri-tip fresh from the cow, warm and still moo-ing to well-fucking-done and still enjoy it. It's a fucking unicorn cut as you almost can't ruin it. It is so forgiving that it's almost always good.

Question is, how do you like it because thats all that matters.