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 freep mail?
Make mine a flat iron.
It’s a roast done rare over charcoal.
Five minutes, then seven on the flip side...
Yes!
An "a" and two "e's" maybe?
care to freepmail me the same recipe?
I must text too much. I for one didn’t evn notice the missing vowls.
...i am so hungry...and I’ve eaten already...
Look up “Fred’s Steak.” It’s a creation of Schaubs Meat Market in Stanford, California. Worth getting if you visit the Bay Area. It’s heavily marinated Tri-Tip. Tri-Tip is really popular at California County Fairs, too.
We don’t eat a lot of steak, but we usually buy Filet, New York Strip, or Rib Eye.
The best tri-tip back in the 70’s and 80’s was at the Far Western Tavern in Guadalupe California when Clarence Minetti owned it.
Wikipedia:
The tri-tip is a triangular cut of beef from the bottom sirloin subprimal cut, consisting of the tensor fasciae latae muscle. Untrimmed, the tri-tip weighs around 5 pounds.[1] The cut was known in the United States as early as 1915, called “the triangle part” of the loin butt.[2] In the U.S., the tri-tip is taken from NAMP cut 185C.
The precise origin of the name “tri-tip” for this cut of beef is unclear, with several sources claiming original usage of the term. This cut of beef has been referred to by a variety of names including “Newport steak,”[3] “Santa Maria steak,” “Triangle tip,” and “Triangle steak.”
Triangle tip, cooked in wine, was served at Jack’s Corsican Room in Long Beach in 1955.[4] The cut was marketed under the name “tri-tip” as early as 1964, at Desert Provisions in Palm Springs.[5]
Otto Schaefer Sr. claimed to have originally named and marketed tri-tip in Oakland, California in the 1950s. [6]
Butcher and restaurateur[7] Jack Ubaldi claimed to have originally named and marketed tri-tip under the name “Newport steak” in the 1950s.[3]
Larry Viegas, a butcher at a Santa Maria Safeway store in the late 1950s, claimed that the idea to cook this as a distinct cut of beef first occurred to his store manager, Bob Schutz, when an excess of hamburger existed in the store (into which this part of the animal were usually ground).[8] Viegas says that Schultz took a piece of the unwanted meat, seasoned it with salt, pepper, and garlic salt, and placed it on a rotisserie for 45 minutes or an hour; the result was well-received, and Schultz began marketing the cut as “tri-tip.”[8]
It became a local specialty in Santa Maria in the late 1950s.[8] Today, it is seasoned with salt, pepper, fresh garlic, and other seasonings, grilled directly over red oak wood to medium-rare doneness. Alternative preparations include roasting whole on a rotisserie, smoking in a pit, baking in an oven, grilling, or braising in a Dutch oven after searing on a grill. After cooking, the meat is normally sliced across the grain before serving.[9]
Sometimes labeled “Santa Maria steak,” the roast is popular in the Central Valley regions and the Central Coast of California.[10] Along with top sirloin, tri-tip is considered central to Santa Maria-style barbecue. In central California, the fat is left on the outside of the cut to enhance flavor when grilling, while butchers elsewhere trim the fat side for aesthetic purposes.
Look below and next to “Post Reply” you will see “Private Reply.” That is “freep mail.”
Your comment went over like a fart at a party......
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I believe that barbecue started in Santa Maria. Santa Barbara just tried to take it over as if they invented it. It was the end of the cattle run and the cowboys would grab that meat and stick it on the BBQ baby with beans over red Oak. You go down to Guadalupe California (take main street) and get the original today the fire has never been turned off.
Wow, you sure know how to make friends.
Yes, will do.....
Does it work if you are suspended?
I am a (ex-) Californian. We always marinated the tri-tip. Even something simple like beer+soy sauce. Always cooked outdoors. Always still red in the center.
It is good stuff.
Speaking of, since I’ve been in Oregon on my own cattle ranch, I’ve butchered maybe ten cows and only once found the tri-tip.
In So Cal $6.99 a lb. is on the high side. Usually very little wait to find a store to get Tri Tip for $3.99 lb. We marinate it for about six hours than low and slow smoke for another six. Delicious.
Try it and find out.
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