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.
“red oak from the Central Coast of California”
Seriously? Not Kingsford?
Now that is detail oriented!
And a bunch of ways to prepare tri-tip on YouTube:
https://www.youtube.com/results?search_query=tri-tip
Now I’m hungry. The only thing I have tonight is 16 bean soup with ham bone meat. Hey, it’s home made, at least.
It makes good cheese steaks too.
Bar B Que started in the thousands of years BC. It was common among Caribbean Indians when Columbus landed.
That's gibberish. Text messaging is closer to literacy than are your random words and missing punctuation.
Lol @ whole, did you mean entire?
They did have spicy sauces, but I preferred the sweet honey stuff.
I used a mesquite rub from McCormick’s. I first run kosher salt into the meat and let it sits ten minutes or so. Then I rub in the mesquite.
If I marinated it, I would probably do a citrus like orange infusion into the meat. I just like citrus favors.
Tri Tip is not a very good cut of beef.
Look up Franklins BBQ on youtube. It’s about the cook not the sauce.
What cut would you recommend?
Multi-Bean Soup can be delicious. I still have to work with mine ending up too starchy. That hambone in your soup probably helps with texture, giving out lots of ham bullion.
Cool! I look for it now and then but only find the “juices added” style. Is that what you roasted?
I’m not much of a beef-eater - and my husband, who is, has never tried this. We’ll look for it.
But I do congratulate you for continuing to work past retirement.
I’m having a hard time deciding to retire. I love people and being involved with them, but I have a great tendency to become reclusive. I’m afraid that if I retire, I’ll start to fade from the world.
I need to find a ‘retirement job’ :-)
I’ve only had it once. A local butcher shop recommended it. It’s the only time I’ve been there but the place is real. There was a pile of cow hides on a pallet in the barn.
Only if you don’t know how to prepare, cook, and carve it.
Done correctly, it’s awesome.
Beefiest of the beef flavor.
Yes, I think the meat I used yesterday had already been marinated. When I purchase my own, I’ll produce a very basic marinade to infuse it with flavor. I tend to over-garlic everything, so I’ll hold back some. Don’t want to overwhelm that natural flavor.
Around six months ago my Daughter and Son-in-Law visited from Oklahoma. I had bought 3 rib eyes for supper. I got to thinking about it and my teenage grandchildren have a good appetite so I got out some hamburger too.
He spent a lot of time seasoning them, then grilled them outdoors. He also smoked some butter at the same time which I had never heard of. my daughter baked potatoes which she had done something to then wrapped in foil.
It turned out to be one of the best meals I have ever had. The steaks were great and even the hamburgers were great.
It made me realize just what a bad cook I am.
Story I heard about Tri-Tip was ranch owners in Argentina considered it a practically inedible tough cut that they gave to the gauchos. The gauchos knew better and kept their mouths shut, so to speak. Have no idea if that's true. But heavily spiced and brutally seared with the middle left red, then cut across the grain? Wonderful.
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