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

Tri-Tip Low and Slow (Sear & Finish in Oven)

Plan Ahead: Thaw 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 reach room temperature.
Preheat: Preheat the oven to 120°C for a nice even cook, and the pan or grill to maximum heat.
Sear: Sear the meat all over in a large pan with butter or on the grill until it’s evenly browned and the fat cap is nice and crispy.
Transfer: Move the meat to the preheated oven, place it in an oven dish, and add the searing fat.
Time: Use the following schedule for your planning, these times are indicative.
Measure: Always check the core temperature. Use the temperatures from the table below.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season: Season the meat after searing or afterward with salt, pepper, or your preferred rub.

Core Final Temperatures

• Rare: 52°C
• Medium Rare: 54°C
• Medium: 57°C
• Well-Done: 62°C

Total cooking time: About 1.5 hours.

Reversed Sear Tri-Tip

(Cook & Grill)

Plan Ahead: Thaw 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 reach room temperature.
Preheat: Preheat the oven or BBQ to 60°C.
Cook: Cook the meat to the core temperatures below, subtract 2°C. The final 2°C will be reached during grilling.
Grill: Grill or sear the meat until it’s evenly browned and crispy, until the desired core temperature is reached.
Measure: Always check the core temperature. Use the temperatures from the table below.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season: Season the meat after grilling or afterward with salt, pepper, or your preferred rub.

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)

Total cooking time: About 2 hours.

Tri-Tip Sous Vide Preparation

Plan Ahead: Thaw 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 reach room temperature.
Preheat: Preheat the water bath so that the following times are accurate. Ensure the vacuum bag is sealed tightly (you can optionally season the steaks and reseal the bag). Typically, you can place the packaged meat directly in the water bath.
Time: Set the sous vide stick according to the time schedule below. If the meat is still frozen, add 1 hour to the time.
Grill: Grill the steak in a pan or on the BBQ until golden brown. You can also use a torch, as grilling or torching will not raise the temperature further.
Rest: Let the steak rest for 10 minutes before slicing or serving.
Season: Season the steak midway or afterward with salt, pepper, or your preferred rub.

Sous Vide Stick Settings for Tri-Tip

• Rare: 52°C in 3 hours
• Medium Rare: 54°C in 3 hours
• Medium: 57°C in 3 hours