Okay, here’s my blog post about making tri-tip in the air fryer:
So, I’ve been seeing all these air fryer recipes lately, and I finally caved and got one. I’m not gonna lie, I was skeptical. But my buddy kept raving about how he cooks everything in it, so I figured, why not? And what’s the first thing I decided to try? Tri-tip. Yeah, I like to live dangerously.
I’ve always grilled or smoked my tri-tip. It’s, like, a sacred ritual. But it’s also a pain in the butt, especially when it’s cold outside. So, the idea of doing it indoors, quickly, was pretty appealing.
Getting Started
First things first, I grabbed a tri-tip from the store. Nothing fancy, just a regular one, about 2.5 pounds. I patted it dry with paper towels – super important for getting a good crust.
Then came the seasoning. I kept it simple:
- Salt (lots of it)
- Freshly ground black pepper
- Garlic powder
- Onion powder
- A little bit of paprika, just for color
I rubbed that seasoning all over the tri-tip, making sure to get every nook and cranny. Don’t be shy with the seasoning, folks!
Into the Air Fryer
I preheated the air fryer to 400°F. While that was going,I prepared my mind to get a perfect meat.
I placed the tri-tip in the air fryer basket. Make sure it’s not overcrowded. If you have a smaller air fryer, you might need to cut the tri-tip in half.
The Cook
Here’s where things get interesting. I cooked it for about 10 minutes on one side, then flipped it and cooked it for another 10 minutes. I was aiming for medium-rare, so I used a meat thermometer to check the internal temperature. I wanted it to hit around 130-135°F.
It took about 25 minutes total, but your cooking time might vary depending on your air fryer and the thickness of your tri-tip. That’s why the meat thermometer is key!
Rest and Slice
Once it hit that perfect temperature, I took the tri-tip out of the air fryer and let it rest on a cutting board for about 10 minutes. This is crucial, people! Don’t skip this step. It lets the juices redistribute, so you end up with a more tender and juicy piece of meat.
After the rest, I sliced the tri-tip against the grain. This is also super important for tenderness. Look closely at the meat, and you’ll see the direction of the muscle fibers. Cut perpendicular to those fibers.
The Verdict
Okay, I have to admit, I was impressed. The air fryer tri-tip was surprisingly good! It had a nice crust on the outside, and it was perfectly cooked inside – juicy and tender. Was it as good as a grilled or smoked tri-tip? Maybe not quite. But it was pretty darn close, and it was way easier and faster.
So, if you are looking for some way to cook your tri-tip,then you can take my pratical experience.
I’m definitely going to be making this again. Maybe next time I’ll try a different seasoning blend, or maybe I’ll even throw some veggies in the air fryer with it. The possibilities are endless!
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