Why didn't you tell me about tri-tip steak?

[spidey07]

Saw some cryovac'd stuff at Costco, price seemed decent so I gave it a try. 4 pound whole tri-tip for like 19 bucks. Some googling says it's from the bottom sirloin, well marbled, and big beefy taste.

And yep, that's what it was. It was already marinated so I didn't do much to it other than throw it on the grill (let it sit at room temp for 1-2 hours of course). The googles are right, big beefy flavor, tender and absolutely takes or needs a marinade. Reminds me of skirt or flank steak and shouldn't be cooked past medium or it gets tough, and with cuts like these, marinades help/required. IMHO more tender than flank/skirt, but same in your face beef taste. Cut across the grain, I did about 1/3 inch slices.

20 bucks and I now have beef to eat all week long.

 

[JulesMaximus]

Tri-tip is great as long as you don't overcook it...then it becomes dry-tip and tastes like shoe leather.

 

[ahenkel]

I like the tri-tip and since I never cook anything past medium-rare at most it always turns out great. It also makes great cold steak sandwiches for leftovers

 

[spidey07]

Tri-tip is great as long as you don't overcook it...then it becomes dry-tip and tastes like shoe leather.

Agree, this is where I think a good marinade helps because the ends were a little overcooked. The middle 3/4 was awesome and the marinade helped with the ends.

 

[CRXican]

yep, it's quite fantastic

 

[Fritzo]

Haven't seen those in years. It was a "fad" cut about 10 years ago, along with "patio steaks" (aka Flat Iron steak). It's basically a cheap cut of meat that someone found out how to make delicious.

 

[spidey07]

I like the tri-tip and since I never cook anything past medium-rare at most it always turns out great. It also makes great cold steak sandwiches for leftovers

Yes, I/we intend to be eating off it the entire week. Wife will use it for her lunch salads.

 

[BoomerD]

Haven't seen those in years. It was a "fad" cut about 10 years ago, along with "patio steaks" (aka Flat Iron steak). It's basically a cheap cut of meat that someone found out how to make delicious.

Tri-tip is a "California thing" that started catching on nationwide.

http://en.wikipedia.org/wiki/Tri-tip

In the United States, this cut was typically used for ground beef or sliced into steaks until the late 1950s, when Otto Schaefer marketed it in Oakland, California. Shortly thereafter, it became a local specialty in Santa Maria, California, rubbed with salt, pepper, garlic salt, and other seasonings, cooked over red oak wood and roasted whole on a rotisserie, smoked in a pit, baked in an oven, grilled, or braised by putting a pot on top of a grill, browning the meat directly on the grill surface before and after the braising. (The tri-tip is still often labeled the "Santa Maria steak".) Most popular in the Central Coast of California and Central Valley regions of California,[1] it has begun to enjoy increasing popularity elsewhere for its full flavor, lower fat content, and comparatively lower cost.

In New York City, the Florence Meat Market has popularized the name "Newport steak" for a steak cut from the tri-tip.[2].

Tri-tip has also become a popular cut of meat for producing chili con carne on the competitive chili cooking circuit, supplanting ground beef because the low fat content produces little grease, for which judges take off points.[citation needed]

Tri-tip is a close cousin of the culotte steak, which is cut from the top sirloin.

We buy tri-tip all the time and cook it both as a roast and cut into steaks. Good piece of meat.

 

[zinfamous]

tri tip is good, but it's a rather inferior cut. it can be really tough. It's great used with other thins, or as "Fred Steak," a marinated version from a local butcher that looks like an encrusted black lung, when grilled over a wood fire...tastes like god damn bacon. it is tasty.

generally, though, as a regular steak, you can do much better for the price.

 

[zinfamous]

Agree, this is where I think a good marinade helps because the ends were a little overcooked. The middle 3/4 was awesome and the marinade helped with the ends.

yeah, they are great marinating steaks. You really shouldn't eat them otherwise. :\

 

[zinfamous]

...I just realized that spidey, perhaps unknowingly, is praising something that was given to him by California.

:hmm:

 

[foghorn67]

I have it every couple of weeks with a steak or Cajun rub. Avoiding it drying out is easy.

 

[thegimp03]

One of the local grocery stores marinates tri-tip in a red burgundy sauce and it's delicious. We usually pick up a couple of them for the BBQ's we have. Keep on the grill until it cooks to medium rare in the middle, then pull off and throw under some foil wrap for several minutes and then slice it up.

 

[Orignal Earl]

Lol
It's weird seeing you go all tea bag on Obama in PnN and then in here at the same time your doin Julia Childs

 

[zinfamous]

Lol
It's weird seeing you go all tea bag on Obama in PnN and then in here at the same time your doin Julia Childs

it's weird. spidey does have good taste.

He's one of the bigger contributors to the ATOT foodie threads.

 

[Orignal Earl]

it's weird. spidey does have good taste.

He's one of the bigger contributors to the ATOT foodie threads.

Lol

 

[olds]

I have a 55 gallon drum with a door cut into the side at the bottom. It has a few air holes cut in to the bottom.
Four holes cut into the sides near the top. Rebar run through the holes that go from side to side.

Open lid.
Place 20# charcoal in bottom, get some gray coals.
Hang tri-tips from rebar, cover, drink beer for 1.5 hours and then remove tri-tips.
Eat.

 

[GagHalfrunt]

Nearly $5 a pound for Tri-Tip? That's highway robbery.

 

[DrPizza]

Yours worked out to close to 5 dollars a pound. I just bought a couple ribeyes for me and the wife; they were $5.98 a pound. Nearly $5 a pound for tri-tip seems awefully steep.

 

[spidey07]

Lol
It's weird seeing you go all tea bag on Obama in PnN and then in here at the same time your doin Julia Childs

I'm able to keep good eats and OT separate from political crap.

 

[Orignal Earl]

I'm able to keep good eats and OT separate from political crap.

You go
What you having with that steak?

 

[Pliablemoose]

Heh, just finished a tri tip for supper, never heard of before I moved to CA.

Did it in a crock pot this time. It was awesome.

 

[MagnusTheBrewer]

Tri-tip is good but, flank is better IMO. In either case, low and slow is the way to go.

 

[ElFenix]

Yours worked out to close to 5 dollars a pound. I just bought a couple ribeyes for me and the wife; they were $5.98 a pound. Nearly $5 a pound for tri-tip seems awefully steep.

it's probably going through the same thing flank steak has, it's a popular cut for fajitas and so the price has gone way up. it was only used for fajitas because it was cheap, but now it doesn't have that going for it.


is this what is otherwise known as beef tips or is that something else?

 

[BudAshes]

I do love bbqing the try tip. The sandwiches the next day are as good as the meat that night.