Went to the butcher shop today...

[FLBentRider]

And picked up six Prime ribeyes (to be cooked later)

and a Tri-tip! (yes I found one a long way from California)

The question is what do I do with it? (the Tri-Tip that is, I already have a plan for the ribeyes)

Low and Slow?

Hot and Fast?

[OU812]

I always go Hot and Fast with tender stuff then sear in a hot oven or grill, now the BE, to get a well browned bark.

[squirtthecat]

I'll deviate and suggest low & slow - as close to 180° as you can get.
I found the elusive tri-tip here in the Illinois wilderness a couple weeks ago.  Haven't seen one since.

It was most excellent...

[ArnieM]

You didn't mention if it was a roast or steak.  I'll guess at roast.  If that's the case, I'd go with oak and low and slow.

[OU812]

I was thinkin a steak sized thing.

If a roast i would I would cook at 200 F or slightly lower pull out with an IT of 125 F then finish in a hot, 500 F, oven, grill or BE till an IT of 145 F

[TTNuge]

Screw the tri-tip, I want prime ribeyes!  Mmmmmm

[FLBentRider]

It looks like a steak, it was like 1.8 lbs.

He said the Tri-tip was USDA Prime too.

Your patience will be rewarded regarding the ribeyes...

[ArnieM]

Well, if it looks like a steak and it's prime, I'd go hot and fast, though an hour of oak up front probably wouldn't hurt any.

[BuyLowSellHigh]

We've been getting 'em here in TX for about a year now.  It's a tip cut from the sirloin.  My suggestion - low & slow to an internal temp of ~105 - 110, then a blast of very high heat (hot grill or 500 °F oven) to your desired degree of doneness (125 - 135 for the rare to medium).  That will give you good char on the exterior and retain the good quality of the basic cut while avoiding the tough gray layer that comes with searing then slow.