How to cook Tri-tip สันแหลม

Best for: Whole-piece reverse sear, two-zone charcoal, smokeRecommended doneness: medium-rare

Triangular cut from the bottom sirloin — beefy and tender; grill whole and slice across the grain.

Steps

Salt (plus pepper/garlic powder) the whole piece 1 hour to overnight ahead.
Cook over the cool zone or at 120°C in the oven to 45–47°C core (~30–45 minutes).
Move to high heat and sear each face 1–2 minutes.
Pull at 52°C; rest 10 minutes.
Slice thinly across the grain – the grain changes direction mid-piece.

Tip: Tri-tip has two grain directions. Split it where the grain changes, then slice each half across its own grain – every slice stays tender.