My wife and I have been married for 32 wonderful years, in spite of the fact she likes her meat MW-WD and I’m a MR at most eater. Trying to figure out how to make everyone happy with a shared cut like this.

Can you maybe wrap half in foil to get started to get close to two different temps?

Thanks
Charlie

Why don't you cook 2 smaller ones to the temp you prefer?

Just cut her portion and sear it in a hot skillet.

I appreciate the replies, but cutting it in half is a pretty obvious solution. I was curious if anyone had heard of a way with keeping it whole.

Charlie

Congrats on 32 sir

My wife of 33 years is the same with the exception of Tenderloin and Tri-Tip. She likes them like mine.... red on the inside and charred on the outside.

Sure, experimenting is half the fun of cooking. The difference in M-R and M-W is a pretty broad gap, and I will say you won't get it done on an open fire or single smoke temp. If it is a long one, you can put the smaller end directly over the heat, and keep the larger thick end off indirect heat, or even have that burner off. Constantly roll to get an even sear, and you should see the result you're looking for.

The other thing is to foil wrap it length-wise. Wrap carrots, celery, potatoes, and onions around the thicker end, and double or even triple wrap it. This will insulate your end from the heat some. Only single wrap her end, and it will heat faster and cook a little quicker!!

Burn a burger

Thought I would provide an update of my results...

Good news... wrapping my side tightly in foil for the first half of the cook, did indeed largely work as planned.

Bad news... it was one of those pre-marinated ones and the seasoning was just not good.

Going to try it again with a meat counter cut, seasoned my way.

Charlie

My wife is the same and likes hers medium to medium well. In my opinion, tri tip starts to get real chewy when you get it over medium rare, so those who like their meat that well done are typically not big fans of tri tip. It's a fantastic cut of meat, but it has a narrow sweet spot as far as temps go. It's not very forgiving at the higher internal temps.

A tri tip is really ruined in my opinion if its over 135 degrees. That being said. Happy wife happy life. Good on you guys for 32 years!

Move the fat end off the fire and let the skinny end continue to cook.