- Beef is always best when cooked at room temperature.
- Let beef sit for 5 to 15 minutes (depending on the weight) after cooking to allow the juices to distribute and settle.
- Using a meat thermometer is always the safest way to find out if your meat is done to your likeness. (You won’t look like a sissy — chefs cook this way.)
- Sprinkle Andy’s Rub evenly on both sides of steak one to two hours before cooking.
- Place on a very hot grill and sear on both sides. Turn often and gently with tongs.
- Keep grill hot and turn once or twice. These steaks will cook fast (about 6 to 10 minutes) so don’t go get a beer or use the bathroom while the steak are on the grill.
- Best cooked to medium rare. Remember they will continue to cook after you take them off of the grill.
- Lightly rub or brush olive oil on meat (this will help keep meat moist and help the rub adhere to the meat).
- Sprinkle Andy’s Rub generously and evenly on both sides of the Tri Tip (press on firmly with your hands – that’s why it’s called a rub) several hours before cooking (or overnight).
- Place on very hot grill and sear on both sides..
- Lower heat to medium high and turn often with tongs (don’t let meat burn on the bottom side).
- Cook about 35 – 50 minutes, depending on size and heat. Best is medium rare.
- When serving, cut across (opposite) the way the grain runs.
