GRILLED TRI-TIP

Steps:

• Remove steak from refrigerator at least one hour prior to grilling. Optional: Some suggest coating meat with canola oil prior to applying rub. Apply your favorite tenderizing rub; let stand for one hour. Allowing the meat's temperature rise to match room temperature allows the seasoning(s) to penetrate the meat. Set grill to medium-low. You'll get a superb sear by allowing the meat to cook slowly, with a gradual rise in temperature. Turn meat after seven minutes. Turn again (and rotate 45 degrees to give it a nice cross-hatch) after another seven to eight minutes. After twenty minutes, check the internal temperature with a meat thermometer-120°F/50°C should be your target (for medium-rare). Once the temperature is close, turn off the grill; leave the meat on for five additional minutes before removing. Cover meat with tent of aluminum foil for ten minutes. CUTTING: First cut the meat in HALF: Find the grain change and cut the meat in half (basically in the middle). Then cut from the ends TO the cut side by cutting across the grain. If you think you overcooked it, cut thin slices; the closer to rare, the thicker you should cut it. Use a cutting board with a tray around the outside to catch the juices. Plate the cut pieces, pour the juice over the meat, and serve.