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’ll send you a marinated tri tip recipe via freep mail.
” At about $13.00 “
LOL!
Vowels?
Marinate in large bottle of soy sauce, large bottle of Zesty Italian Dressing and 4 minced cloves of garlic. Place all in zip lock bag and marinate 5 hours. This is also great on London Broil
Do it on an outdoor grill. You really don’t know what you’re missing.
Mr. Inspectorette and I lived many years in Santa Maria. Every weekend, different civic groups would be barbecuing tri-tip up and down Broadway. The smell was divine. We had our own oak pit BBQ, Loved the tri-tip and the Santa Maria-style pinquito beans.
No, Brisket is tough and needs a long low heat cooking time. Braising is preferred.
Way back before it became famous, you could buy it for less than $3.00/pound!
Apparently not, but then who cares what you do. But don't say something you obviously do not mean.
30 years in Texas 30 years in California and now back home in Texas, never thought I would pick In and Out over Whataburger but I am really glad In and Out is here now.
Medium rare man, never more than that or you burnt it.
I will BOLO for it.
Okay.
In SD we buy tri-tip untrimmed at $3.79 lb. Trim it. Dry rub it. About 8 minutes a side on on the barbi. Yes we do like it pink in the middle.
Lee, its been rather cheaper than that for me. Ive gotten it for $7 - $10 a pound on sale.
You are correct that it is a great cut of beef! Enjoy, sir!
7.99 lb at Costco
I’ve gotten too used to texting. Lots of people respond to me with invented abbreviations or collapsed words.
A habit once started, becomes difficult to stp.
The best bet is going to a BBQ sponsored by Santa Maria Elks Lodge 1538.
Sit down and eat.
You know, I do recall it being quite a bit less expensive. Thank you for that.
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