Tri Tip Grill Recipe – Beer Marinated Rotisserie Tri-Tip
I usually buy my tri-tip at Costco but sometimes I can find it on sale for a really good price. This particular recipe calls for marinating the meat for a minimum of 6 hours so please plan accordingly. I marinated it in beer and cooked it on the rotisserie on the grill. It turned out absolutely delicious! Here is what you will need for this:
1 beef tri-tip, approximately 4 pounds
1 18 oz. bottle dark ale beer
4 scallions, white and green parts chopped
6 garlic cloves, smashed
2 bay leaves, crushed
2 tablespoons crushed oregano
Rinse and pat dry the meat. Trim off the excess fat. Generously season it with salt and pepper.
Place it in a container or a large Ziplock bag. Mix together the beer, garlic, scallions, oregano and bay leaves. Pour over the meat and cover. Place in the refrigerator and marinate for at least 6 hours.
We always cook our tir-tip on the rotisserie in our grill but it can also be cooked directly on the grill. If you are using a rotisserie remove the meat from the marinade. Discard the marinade. Go ahead and place a prong on to the rod. Insert the rod through the center of the tri-tip and hold it in place with the prong. Insert the other prong and hold the meat in place. Place the rod in place on your grill. Cook the meat on high heat until you have a nice seared crust and then turn it down to medium. You will need to cook the meat for 20 to 25 minutes total for medium rare.
If you are going to cook the meat directly on the grill go ahead and sear it on high heat. Move it to medium heat and close the lid. Cook it for 25 to 30 minutes, flipping a couple of times.
Read the following instructions to guide yourself and cook the meat like you prefer.
For a rare done steak the meat should be charred on the outside and bright red in the middle. However, the meat should be warm through the center. Rare steak will feel like raw meat – soft to the touch – with a brown surface. I cook mine directly in the flames, 2 minutes, flip, 2 minutes. Done. My husband likes his steak this way. Internal temperature should register 120 to 130 degrees F.
For a medium rare steak the meat should be evenly browned to a dark brown color and the middle should be warm and pink. When you touch a medium rare steak it will be firm at the surface but soft in the middle. My grill cooks medium rare steaks in about 3 minutes per side. This is my favorite! Internal temperature should register 130 to 135 degrees F.
For a medium steak the meat should have more dark browned area than pink. However, it should retain a thick, light pink band through the center. A medium steak will feel firm when you touch it but it should have some softness through the middle. My grill cooks these in about 5 minutes per side. Internal temperature should register 140 to 150 degrees F.
For a medium well steak the meat should have a charred, dark brown surface and a hint of pink in the inside. When touched this steak is stiff but you can still feel a little tenderness in the middle. We cook medium well steaks on our grill by putting them directly on the fire for 1 to 2 minutes per side and then moving them to medium heat. We let them cook for an additional 5 to 6 minutes per side. Internal temperature should register 155 to 165 degrees F.
A well done steak, in my opinion, is the hardest to make because it is so easy to burn it! My oldest daughter eats her steak like this so we always start hers first so she doesn’t have to wait while we are eating! Personally, I do not understand how she can eat such dry meat but I know she can not understand how I can place a reddish pink piece of meat into my mouth either! To each his own! Anyway, in order to achieve a well done steak that is not burned you must cook it low and slow. You want to brown it through without burning it. A well done steak eater will balk at the slightest hint of pink in their steak so be careful to be patient. Our grill cooks these in 10 to 12 minutes per side on medium heat. When you touch a well done steak the meat should feel solid all the way through. No gives with a well done piece of meat! Internal temperature should register 170+ degrees F.
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