A Tri Tip (maminha / tail) is a beautiful roast that can be prepared in various ways. Below is a handy guideline. Scroll through and choose your preferred preparation method!

Low and Slow Tri-Tip (sear & cook through)

Plan ahead, defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120°C for proper cooking, and heat the pan or grill to maximum heat.
Sear or grill the meat on all sides in a large pan with butter or on the grill until it is evenly browned and the fat edge is nice and crispy.
Move the meat to the preheated oven, place the seared steak in an oven dish and add the fat.
Time: Use the times below for your own schedule; these are approximate.
Check the internal temperature of the meat. Use the temperatures from the chart.
Resting: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterward with salt, pepper, or rub of your choice.

Core Final Temperatures

Rare 52°C Medium rare 54°C
Medium 57°C
Well done 62°C

Estimated total cooking time: 1.5 hours

Reversed Sear Tri-Tip (cook & sear)

Plan ahead, defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat to the core temperatures below minus 2 degrees. The last 2 degrees will come during the searing.
Grill or bake the meat until it is evenly browned and crispy until the desired internal temperature is reached.
Check the internal temperature of the meat. Use the temperatures from the chart.
Resting: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterward with salt, pepper, or rub of your choice.

Core Final Temperatures

-Rare 52°C (beef, veal)
-Medium rare 54°C (beef, veal)
-Medium 57°C (beef, lamb, veal)
-Well done 62°C (lamb)

Estimated total cooking time: 2 hours.

Tri-Tip Preparation Sous Vide

Plan ahead, defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the water bath so that the times below are accurate. Use a sealed vacuum bag (you can season the steaks and re-vacuum them if desired, but normally the packaging can go straight into the warm water bath).
Time, set the sous vide stick according to the time schedule below. If the meat is frozen, add 1 hour to the time.
Grill the steak in a pan or on the BBQ until golden brown. You can also use a torch; the temperature will not rise further through grilling or torching.
Resting: Let the steak rest for 10 minutes before slicing/serving.
Season the steak halfway through or afterward with salt, pepper, or rub of your choice.

Sous Vide Stick Settings for Tri-Tip

Rare: 52°C for 3 hours
Medium/Rare: 54°C for 3 hours
Medium: 57°C for 3 hours