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GRILLED WAGYU TRI-TIP PREPARED 2 WAYS

Here are two great methods for preparing and cooking an R-C Ranch Wagyu Tri-Tip. Either of these will have you coming back for more and even enjoying leftovers the next day.

Wagyu Beef Tri-Tip Roast

INGREDIENTS


1 R-C Ranch Wagyu Tri-Tip

12 oz Low Sodium Soy Sauce

1 oz Whiskey (I used Jack Daniels)

12 oz IPA Beer (I use Karbach Hopadillo IPA)

1T Local Honey

¼ Cup Course Ground Mustard

1 Garlic Clove (minced)

1T R-C Ranch Five Star Blend

1t R-C Ranch Black Hide Rub

 

DIRECTIONS

METHOD #1

STEP 1

Combine all the ingredients in a bowl and whisk thoroughly to blend

STEP 2 

Pierce the Tri-Tip about 20 stabes with a fork on both sides

STEP 3

Place in a large zip-lock freezer bag, pour in marinade and refrigerate for 48 hours

STEP 4

Turn the Tri-Tip after 24 hours

STEP 5

Remove the Tri-Tip from the refrigerator and allow it to come to room temperature

STEP 6

Preheat your grill / smoker to a hold temp of 285 degrees

STEP 7

Place the Tri-Tip on the grill / smoker and allow to cook until you've reached your desired doneness

STEP 8

Remove the Tri-Tip and allow it to rest for at least 30 minutes and then cut the meat against the grain.

 

**Play the video below to learn How To Cut A Tri-Tip 👇

 

METHOD #2

STEP 1

Combine all the ingredients in a bowl and whisk thoroughly to blend

STEP 2 

Pierce the Tri-Tip about 20 stabes with a fork on both sides

STEP 3

Place in a large zip-lock freezer bag or vacuum seal bag, pour in the marinade, seal the bag shut (air tight), and Sous Vide at 128-degrees for 6 hours

STEP 4

Remove the Tri-Tip from the Sous Vide and finish on the grill with the following steps

STEP 5

Preheat your grill / smoker to a hold temp of 285 degrees

STEP 6

Place the Tri-Tip on the grill / smoker and allow to cook until you've reached your desired doneness

STEP 7

Remove the Tri-Tip and allow it to rest for at least 30 minutes and then cut the meat against the grain and enjoy