Directions

1. Trim away any loose pieces of fat or silver skin. If the tri-tip has a thick fat cap, lightly score it in a crosshatch pattern using a sharp knife. Be careful not to cut too deeply into the meat.

2. Lightly coat the tri-tip with oil, if using, then season generously all over with Lane’s Fiesta Seasoning. Make sure the seasoning gets into the scored fat cap and around the edges of the meat.

3. Prepare the Cowboy Cutter for two-zone cooking, with charcoal on one side for direct heat and a cooler side for indirect cooking. Bring the indirect side to approximately 125°C.

4. Place the tri-tip on the indirect side of the grill with the fat cap facing upwards. Close the lid and cook until the thickest part reaches an internal temperature of 48–50°C. Depending on the size and thickness of the tri-tip, this should take approximately 45–75 minutes.

5. Move the tri-tip directly over the hot charcoal and sear for approximately 1–2 minutes per side, turning as needed, until a dark crust has formed and the internal temperature reaches 54–57°C for medium-rare.

6. Remove the tri-tip from the heat and allow it to rest for 5–10 minutes. Tri-tip contains two different grain directions, so identify where the grain changes and divide the roast at that point. Slice each section thinly against the grain before serving.