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’ve been eating tri tip almost as long as I can remember. Have had it cooked, and cooked it myself, every way imaginable.
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Some commas for you.
You spent too much time in California...
LOL!
My three favorite things are eating my family and not using commas.
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I love beef roasts.
Where have you lived your whole life? India?
$13 a pound? Hell here in SoCal it’s regularly on sale for $2.99 trimmed.
That’s only two things, genius. ;)
Depends on your location in the southeast its common on most menus. I am in the PNW so its a special order from my local meat market.
Thanks. That sheds some light on the reason why it became so relatively expensive. Still delicious, though.
Heard of in only in the last few years. A friend served “Encinitas Crack” AKA burgundy tri-tip. So good!
Kinda like flank steak, my all-time favorite and birthday request since 1965.
Tri tip is mighty fine but I would recommend giving Flatiron steaks a go. With a marinade, this muscle has outstanding flavor and is fairly priced. Take this from a University Beef Specialist. Happy eating!
Great post. Thanks!
Trim the fat off, coat it in Montreal steak seasoning, and grill it. Some people do olive oil before coating in seasoning. Then just slice it up into strips.
Makes an incredible sandwich as well.
Fat should never be trimmed from red meat, it is what makes it juicy, IMO. I have tried Montreal seasoning on pork and chicken but never beef, I will have to try it on beef as well.
Thank You, Fester!
Sure is. It's a biggie here.
You can cook a Tri Tip in a Crockpot.
There are a bunch of recipes on the Internet.
Be sure to slice it at an angle. Tastes better.
In S California you can get it for less than $5 a pound.
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