Skip to comments.I ate Tri-Tip Beef for first time. What Hve I Bn Missing?
Posted on 01/05/2020 3:46:48 PM PST by lee martell
I am semi-retired. Meaning that I still work part time. I don't have to, but I do mainly to stay involved with other people's lives and as a healthy distraction. My job as a caregiver for disabled adults means I make them dinner, dispense medications, listen to concerns, etc. Yesterday, there was a surprise on the menu; Tri-Tip Steak. Of course I'd heard of it, but I had never eaten any. At about $13.00 a pound, my family would never have been buying it years ago, even when adjusted for inflation. Most of the staff know that I like to cook. I like trying new things with food. I call these 'my experiments'. So one of the staff left this big hunk of raw meat in a bowl. It had been marinating.
I googled "Roasting Tri-Tip Beef in the oven". I got loads of recipes. The actual cooking was simple, it was all the prep work that could take time. I kept it really simple. Place meat, fat side up on a rack. Place a metal tray one shelf down to catch any dripping grease. Set oven at 425'. Roast for 30 minutes, or about 15 min per pound. Then turn oven down to 350 or less for 30 to 40 minutes. I don't generally use a meat thermometer. And that's pretty much it.
I could see from the appearance that it was well roasted. Even carmelized in some areas. The very ends were sort of blackened, so I sliced those away. The sliced pieces looked good, some color variation, some pinkish areas, but nothing that still looked raw. That made it safe for me to serve this to other people.
I tried a slice. Wow! It was everything you could ever want a piece of roast beef to be. Tender and with a rich flavor. Not gamey. I had never tasted anything quite like it before, and I've had some good beef. It was so good, that I didn't even need ketchup, A-1 or Worstershire Sauce. So, the next time I have a spare $30.00 to experiment, I'll be buying some for myself. I'll need to learn if you must marinate it or not.
I recently came from Texas and had original Texas bbq brisket for the first time. So good!
Came back from Texas* I mean
My butcher calls tri-tip the poor mans ribeye. I buy it often!
You cant spell have and been, but you could have shortened missing to mssng. Other than trolling the use of text message abbreviations instead of simply spelling out whole words which by the way are easily recognizable to most people with an education of eight grade or higher I ignore you entirely.
A native Texan, I hadnt heard of tri-tip until I moved to California. It was good and Im glad to get your recipe. Im back in the state of Texas brisket for good now!
I smoke it on low heat on the grill. Cook it medium rare, maybe 135%.
For a marinade, I prefer to rub it with a Montreal steak rub, maybe after brushing it with some Worcestershire sauce.
If it doesn’t look raw in the middle, you overcooked it.
Hot, red, bloody beef, especially that on the inside of a roast, is not going to get the average person sick.
It will be even tastier, and also, important, much softer and digestible.
What kind of BBQ sauces do they have there?
It being Texas, probably something spicey hot!
I’m gonna have to try it mow.
Tri_tip is the California State food at every fair.
Well what is tri tip beef? I had never heard of it. What part of the carcass does it come from?
I doubt he cares what you do....
Next time, I may try a slightly shorter time.
So, it’s commonly eaten with a little pink left in the meat?
Hmmm. I see.
Poor man’s ribeye. I just pay for the ribeye. Chicken skin. I cut it in strips and put it in the toaster oven. It’s my poor man’s calamari.
I have never been able to cook store bought beef and it not be like chewing a tire... may give this one a try!
You won’t be disappointed!
It about knocked my socks off.
Susie-Q BBQ seasoning
Meat at room temperature at start, “excess” fat trimmed
Open fire using red oak from the Central Coast of California.
Lay down a bed of coals , maybe off-set fire to control heat
raise the grill grate to the maximum “up” position
then up and down adjustments of the grill
baste with beer and Italian salad dressing
If tri-tip not available, the sirloin butt is another solid piece of meat.
Remember the trick is red oak and a bed of coals
Are Brisket’s roasted pretty much the same way?
That’s another piece I never had before, but have heard of briskets all my eating life.
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