Tri-tip was dry for a decade, a butcher in Austin set me straight

I've been grilling tri-tip for about 10 years and always sliced it against the grain right off the grill. Last month a butcher at a small shop in Austin watched me buy one and asked how I cooked it. He said I was missing the rest step, like letting it sit for 15 minutes before cutting, and that I was trimming too much fat off the cap. Tried his way at a cookout for 8 people and the juice difference was night and day. Now I'm wondering what other basic steps I've been skipping. Has anyone else had a meat counter pro correct a habit you thought was solid?

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abbyhall17d ago

Whoa wait, FIFTEEN MINUTES? Dang, I’ve been giving my steaks like five minutes tops this whole time and calling it good. That’s a whole extra ten minutes of patience I never had lol. And the fat cap thing blows my mind too because I always thought trimming it was just being fancy, not ruining the whole cook. I bet that’s why my tri-tip always came out a little tough on the edges no matter how careful I was with the temp. Good on that butcher for actually speaking up instead of just letting you wander around in the dark for another decade. Time to go apologize to my smoker for all the years of neglect lmao.