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.
“Encinitas Crack”
A red wine marinate is perfect.
3 hours at room temp and even a poor purchase of tritip is melt in you mouth superb.
After 6 hours is almost coming apart.
Over wood coals it just cannot be beat. I don’t care the animal, nor the cut.
Saving for later.
[If you Sous Vide it.....you would like it even better.]
[All you can eat for $7.25. The downside is, like most cafeterias, most of the food isn’t as hot as I’d like. Still I pre-paid for 120 meals and usually go there a couple of times a month.]
SAVE
A bit harsh, don’t you think?
Respect! You are a super chef who knows what people like to eat. And you know how to cook it RIGHT and present it right. Beans and Tri-tip. OR beans an good BBQ meat.
Yeah, I’ve done exactly that. I can eat a lot of food in one sitting, especially when there’s a variety from which to choose.
The porterhouse steak is the NY strip on one side and the filet on the other. Delicious.
I’ve cooked a hundred of them, fast, slow, grilled, oven, smoked, braised, your name it. The BEST ones were s-l-o-w, like any everyday beef roast. They are almost always delicious. Do NOT over-cook. Medium rare is the desired temp. A nice rub is key. It’s not a very “fatty” cut but you can find some nice marbling if you try. So Cal native here. Yum!
I've tried it with "round steaks"...T-Bone, New York Strip, Filet Mignon..Etc...etc..
And everyone I've given them too...tell me it's the best steak...they have ever ate.
I have a couple Wagu steaks in my freezer...I'm waiting to do those...
I've never done salmon or char...close cousin to salmon...But I have some...and I'm going to do those..
When I first started...I did chicken..and cheap stuff....Ruined the chicken..gave it to the dogs!! Ha!!...
There is a learning curve...but I have it down pretty much now...
Tri Tip is HUGE in Ca. In restaurants they sell the tips as an entree for people who like well done meat!!! I like Tri Tip but you have to make sure you cut it across the grain AND the more well done it is the tougher it becomes it is GREAT grilled!!! Beef has become SO EXPENSIVE my freezer used be LOADED with filet of beef from the commissary used to be about 5.50 a pound and not that long ago, NOW $15.99-$16.99 a pound that is ridiculous there is not a cow on this earth worth that much money!! Does anyone here know WHY beef prices have become so high????
Briskets MUST BE slow roasted AND covered while roasting brisket is an entirely different type of meat!!!
Great food thread !!!
Thanks for posting
Hard to go wrong with a decent chunk of beef - I like to marinate cheaper pieces in a thin beer and Barbecue sauce with a few tablespoons of sugar - and put it on the grill on low heat and cook it slowly while turning it often and slathering it up at each turn.
try the briskit recipe. http://www.freerepublic.com/focus/f-chat/2058138/posts
I lived on the beach in San Diego and built equity in San Francisco, retired at 61 and on a two month tour of Europe (typing this in Rome) and the Mediterranean - it was worth it. Moved to Ft Worth so my money will last much longer and the girls are nicer.
I had not heard of it either until I moved to NV. And I had eaten a lot of steak.
I don’t need no tritip though it sounds delish....
Make a good grass fed hamburger at home. This is what rates with me. Aldis has this @5.00/lb. Also buy their “organic” ketchup.
Make the hamburger with a bit of cheese melt at the end. Serve with bun or on toasted bread with a large slice of raw onion. DO NOT SQUIRT KETCHUP all over and into the burger. You get a soggy mess this way. Instead dip burger into ketchup as you go along and eat along.
Few tomato slices on the side are good and pickles too.
Very informative read. Two questions:
1) Does the roast absorb refrigerator odors? And
2) What is the MINIMUM size poundage you should use with this method?
Thanks in advance.
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