The tri-tip, a triangular piece from the tenderest part of the sirloin, is perhaps the best cut that is available. The tri-tip is brought out on the most special of occasions. Though tri-tip can be cooked in a variety of ways, the most favoured is on the grill. It is a little tricky, but learning how to grill trip-tip is immensely satisfying.

What You Need

2 lb. tri-tip with a layer of fat on one side

A marinade of your choice 

Salt and pepper

Cooking oil 

Paper towels 

Step 1: Take a plastic bag, put the tri-tip inside, pour in the marinade so that it covers both side, close the bag and let it stand while you prepare the grill.

Step 2: Light a charcoal grill and wait till the coals are covered in ash and the heat is medium.

Step 3: Open the plastic bag and take out the tri-tip. Drain out the excess marinade and season both sides with salt and pepper.

Step 4: Lightly brush the grill grate with oil and place the meat directly over the hottest part. The meat should sizzle slightly.

Step 5: Leave the meat uncovered and grill for 40-45 minutes. Your steak should be medium done.

Another way of doing this is to check the temperature with a meat thermometer. Insert the thermometer in the thickest part of the tri-tip. If it reads 130 degrees Fahrenheit, the meat is rare. If it reaches 155, the meat is well done. Remove the steak from the grill according to your preference.

You can also try the touch test: Press on the meat and test the firmness. If the meat is as tender as the flesh at the base of your thumb, you have a rare steak. If the firmness is the same as that at the center of your palm, the meat is well done. This method, however, takes some time to master.

Step 6: Once you have removed the meat from grill, let it rest for 20 minutes. This helps the tri-tip to finish cooking in the remaining heat and also lets the juices settle.

Step 7: Take a carving knife and cut the meat against the grain. Make the thinnest cut you can.

Serve on a platter and enjoy your special occasion.

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