This is not a recipe for cooking a beautiful organic grass fed beef Tri-Tip roast.
Rather, it is more of a guide. You can make some choices along the way to create the roast that will make you a star!
Whenever I cook a piece of organic grass fed beef, I like to put it into a nice flavorful marinade for at least a couple hours. Given the size of this roast, over 2 pounds, I let it marinate overnight. What did I put in the marinade? Well, I usually just look in the spice cabinet and the fridge and throw something together. This particular marinade was made up of balsamic vinegar (enough to coat the meat), 1 tablespoon each of espresso, onion and garlic powders and crushed dried rosemary. I put it all in a zip type bag and let it sit in the refrigerator overnight. If you want some more ideas on how to create the most flavorful marinades for any of your meat, we put together some marinating ideas here.
When you are about ready to get cooking, take the meat out of the refrigerator and let it sit on the counter for a bit to come down in temperature. I let this roast sit out for about an hour because it is so big. But, for steaks, probably half an hour is sufficient. The reason you do this is to bring the temperature down, especially in the core of the meat, so that when you put on the heat it will cook much more evenly and will achieve the desired temperature more reliably. If the center of your meat, especially this roast, is very cold when you start to grill it will be easy to overcook the outside while the inside remains cold and raw.
After you have preheated your grill and given it a good brushing to clean it, it is time to get the meat ready for the grill. Take the roast out of the marinade and pat dry with paper towels. This may seem like something you could just skip over but, trust me, you don’t want to do that. If you put moist meat onto a grill you will never attain that pinnacle of grilling success – a good sear with tasty caramelization! So, dry that meat off! Next, rub it with a little oil of your choice and then sprinkle liberally with sea salt and freshly cracked black pepper.
I preheated my whole (gas) grill to high. It has 3 burners and I lit them all up. Before I put the roast on the grill I turned off the left most one and reduced the other two burners to medium low. Then I placed the roast over the unlit burners. This is called using “indirect heat”. If you are using coals, you would build up your fire as usual and then rake the coals away from the area you place the meat, so that there is plenty of heat around the meat but not “directly” under it.
I guessed that my meat would take 30 minutes. So, I turned it after 15 minutes and noticed that it had a beautiful sear and the juices were beginning to push up through the top of the meat – both good indicators that it is time for a flip on the grill. After an additional 15 minutes I used an instant read thermometer to get the temperature. It was at 125 degrees and just where I wanted it for a perfect medium.
After taking it off the grill I let it rest, covered with some foil (or you could use a clean dish towel), for about 15 minutes. After this rest all the juices have redistributed and the meat has relaxed. This is a very important step for any type of meat – beef, pork or chicken. If you don’t rest meat after removing from the heat the juices will just run right out of the meat all over your cutting board or plate and you’ll have a poor experience.
“Carryover cooking” has also taken place and the internal temperature of my roast is now 135 degrees – a perfect medium. Now, if I had left it on the grill for another 10 minutes or so and taken it off at 135, it would now be at 145 degrees and a medium well to well done which would just be a shame. Always keep carryover cooking in mind when deciding which temperature to take meat off the heat. Depending on the size of the cut, it will go up 5-15 degrees in internal temperature. Organic grass fed beef needs to be cooked to a lesser temperature than grain finished beef because it is leaner and has less marbling. We have some more tips and tricks for cooking organic grass fed meat here.
While the roast was on the grill, I preheated the oven to 400 degrees and cleaned some organic carrots and potatoes. After drizzling with a little oil, sea salt, pepper, garlic powder and Italian herbs they were layed out on a sheet pan and roasted in the oven for about 20 minutes until tender. Super easy and super delicious. The family really enjoyed this fantastic meal of organic grass fed beef Tri-Tip roast and roasted vegetables.