Any tips for tri-tip steak?

SKK added almost 2 years ago

We love tri-tip because it is so tender and treat it like beef tenderloin. Here is an interesting article from Mark Bittman about it http://www.nytimes.com...

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beyondcelery added almost 2 years ago

Thanks, SKK! It turned out pretty good with the searing and oven method. I didn't try that sauce in the article, but it sure sounds delicious. I'll probably give that a go next time, when I have more time to cook (we were playing a game while I was cooking--rather a lot of back-and-forth).

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I grew up on Tri Tip and I will tell you.. it is a great cut of meat (bottom cut of the sirloin actually) all you need to do is be sure not to over cook it... it may appear not fully cooked but that is how you want it. Medium is the most done you want to go with it. I cook my rare.. very pink. one trick is NEVER cut into it to SEE if it's done.... this will release juices and dry out the roast..... and once taken off the fire... let stand for about 10 minutes before cutting...this alows the juices to redistribute through the meat... simple and best way to season is coat it very heavily with Garlic powder (and I mean A LOT!) add Garlic salt and a lot of pepper... make sure entire roast is completely covered with seasonings... grill over med high coals for about 30-40 minutes :)

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pierino is a trusted source on General Cooking and Tough Love.

added over 1 year ago

Tri Tip is the signature meal of the Central Coast of California, where I happen to live. I think on the East Coast they refer to it as triangle steak. I just cooked 25 pounds of it about a week ago. I used an "internal brine", a trick I learned from cooking prime rib. The brine is simple, just salt dissolved in water. The tool you will need is a biggish injector which you can find in cooks' catalogs like Chefs. Inject the brine a day before you are going to cook them. I'll disagree politely with cooking fanatic about the garlic powder and garlic salt but I do agree about not cutting the meat while it's cooking because it will indeed give up a lot of juice. If you can capture that juice in a pan, well you can make a good sauce with it.

You always cook tri tip over real wood and red oak is prefered. Turn it only once during cooking and test it with an instant read meat thermometer. Mine comes off when it approaches 130F. The basic rub is just salt and pepper, but if I want to get exotic I'll include some Spanish pimenton. The brine allows you to get a crispy outside but a moist interior. I did have a marriage proposal the last time I cooked it this way.

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beyondcelery added over 1 year ago

That sounds amazing, Pierino! I'll see about trying that method next time I have one. Is there a way to do it just by soaking, instead of having to buy an injector? I don't have the budget to go out and buy a new tool every time I have a new recipe to try (unfortunately!).

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pierino is a trusted source on General Cooking and Tough Love.

added over 1 year ago

Syronai, you could try it that way anyway and see how it turns out. But honestly I'm a bit skeptical. The injectors aren't expensive, maybe $15 or $20. And it's not a single use tool. If you are going to cook a standing rib roast for the holidays you can use the same technique. Or a pork loin. Mine come's from someplace called Mr. Bar-B-Q, website www.mrbarbq.com

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