I'd like to buy an "E", Pat?
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.
What is your dry rub?
Vanna White must have stashed them away someplace.
I'd like to buy an "E", Pat?
It's the lower right triangle of the bottom sirloin.
There they are! I Knw it!
Great thread! I made a slow cooked Chuck roast in the oven for New Year’s day. Now I will have to try your tri tip.
bkmrk
The best way to cook brisket is to smoke it in a smoker of course. Depending on the poundage it can take several hours. As a Texan we know these things. Lol.
Tri-tip is meant to be served medium rare. Not a degree over.
It’s a staple in California. Specifically, Santa Barbara where the cut originated.
Indoors, a hard sear in a smoking hot cast iron skillet with rough cut Kosher salt then, right into the oven at 275 until the center reached 120 degrees. Let is set on the counter on a cutting board for 20 minutes for the juices to re-distribute. Slice thinly and serve.
Thanks.
Porterhouse is the king of steaks.
Tri-tip is meant to be served medium rare. Not a degree over.
It’s a staple in California. Specifically, Santa Barbara where the cut originated.
Indoors, a hard sear in a smoking hot cast iron skillet with rough cut Kosher salt then, right into the oven at 275 until the center reached 120 degrees. Let is set on the counter on a cutting board for 20 minutes for the juices to re-distribute. Slice thinly and serve.
...and you are a jerk.
Santa Maria tri-tip, slow roasted over coals from an oak fire, using a grill that will accommodate the fire and will allow you to adjust the height of the roasts over the fire. Beans and thick slices of sourdough toast accent the meal, add your choice of a beer that’s been on ice all day or a glass of cool central coast Zinfandel.
Best enjoyed outdoors as the heat of the day is dissipating and a cool breeze is making it’s way up the valley from the coast. Heaven.
Apologies for the double post.
That would appear to be an understatement.
This sounds like what my sister makes. Best cook ever! She is 88 and STILL cooks as good as when she was 20!
I wonder what the cut is? Tritip is a local name for a particulat cut. London broil is a nicname for a thick cut of top round. Delmonico is a nickname for boneless ribeye. So what is tritip?
No one does.
I cook mine on the BBQ, fat side up to baste the meat while roasting to medium-well, which makes it more tender. Then I slice it thin and serve it in sandwiches. I coat French rolls with butter and a few drops of garlic juice, toast them lightly in a hot frying pan and make sandwiches, topping the meat with salsa. They disappear like magic whenever I make them.
I still have the Santa Maria style barbecue pit that we bought in Santa Maria in the 80s. Awesome cooker, it will do 5 or 6, at once.
At the time tri-tip was about $1.29 a pound. Now it’s more likely to cost you $10-$18 for a good size tri-tip. We buy them by the bag so we get 5-6
tri-tips, vacuum seal and freeze it.
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