- Cover The Meat and Let It Sit at Room Temp
Now is the time to cover the roast with plastic or foil and keep it a room temperature to allow the rub to do its magic on the meat.
It is always suggested to pre-heat your grill before actually putting food on it so that the temperature can remain balanced and the food can be cooked well. Prepare your grill for indirect heat on one side, and hot direct heat on the other side.
Carefully sear the roast for 5 to 6 minutes. Make sure that both sides get heat properly. In case of flare-ups keep moving the tri-tip away from the flame to prevent it from burning. Once the meat is seared on all sides, keep its fat side up on the grill rack.
Cooking experts and chefs worldwide suggest using a meat thermometer to check meat’s internal temperature. A high-quality instant-read thermometer is ideal to check the temperature. Make sure to maintain the temperature around 250°F to 300°F(121℃ to 148℃).
In addition to that, there are suggested temperatures for grilling a beefsteak. Cover the grill and let it take heat until the temperature reaches 120°F(48℃) for a rare roast, 140°F(60℃) for medium and 130°F(54℃) for medium-rare. Remember that the suggested temperature is in accordance with the type, size and thickness of steak – so make sure to do it accordingly.