How To Grill A Tri Tip
To cook it on a grill, just preheat the grill to 425 degrees F and cook on both sides for roughly 10 minutes per side, depending on the thickness of the roast.
An instant-read thermometer inserted into the center should read 125-130 degrees F . Let the meat rest for at least 10 minutes before slicing. This allows the meat to come up to the proper temperature.
More Information On Tri Tip
Get tender beef brisket texture without the time or effort with our tri tip beef. This underrated cut is ideal for a number of dishes – from easy work lunches, to family-friendly midweek meals and fancy dinner party plates!
Perfectly cut from the hind section of the rump, the Wexford Valley Tri-Tip offers an abundance of aromatic flavours and has a luxurious rich texture. The unique offerings of this product make it adaptable to many different cooking techniques. For your summer BBQ, the Aberdeen Angus Rumptail is the perfect joint for slow roasting and serving alongside grilled vegetables and fresh salads. The Hereford Tri Tip comes from a world-renowned breed offering unbeatable meaty flavours.
Here at Tom Hixson of Smithfield, we pride ourselves on providing you with the finest quality beef from our award-winning producers. Expertly cut by our master butchers, all of the beef we stock offers unparalleled taste and amazing texture. Order beef in bulk online for delivery direct to your door.
How Do You Cook A Tri
- Grill: This is the fastest way to prepare a tri-tip roast, by far, and turns out rich and juicy every time. To get started, preheat your grill. When its roaring-hot, use tongs to wipe down the grates with an oil-soaked rag. You should aim to cook tri-tip to medium-rare, so place the tri-tip at a 45° angle across the hottest part of the grill. Cook for three minutes each side, rotating often. Move the steak to the indirect heat, then grill for 8 minutes per side, rotating halfway through. Remove the steak when it reaches an internal temperature of 130°F. Let it rest for eight minutes, then slice it thinly against the grain.
- Roast:You can roast a tri-tip low and slow, or you can aim for this more efficient method. First, preheat the oven to 425°F. Preheat a heavy skilletlike cast-iron or stainless steeland add your favorite high-temperature cooking oil. Sear the tri-tip for two to three minutes a side, until you have a nice brown crust. Transfer the roast to a wire rack atop a sheet pan, then roast in the oven for 12 minutes. Its done when its medium-rare and reaches an internal temperature of 120°F. This time, let it rest for 15 minutes, then slice it thinly against the grain.
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Whats The Best Way To Cook Tri
Tri-tip is often grilled over wood in California, but searing it and then roasting it in the oven is another great, easy way to cook it . You get a flavorful crust on the outside from direct contact with a hot pan, and the thicker end cooks more evenly in the heat of the oven . Its much easier to cook a single tri-tip than multiple steaks for a few people.
How To Oven Roast Tri
We dont recommend oven-roasting tri-tip steaks. Home ovens dont get hot enough, so this cooking method just isnt quick enough to cook the steak properly. The steak will become dry on the inside without a proper sear on the outside, so we suggest looking to other cooking methods.
If you find yourself with a whole tri-tip roast, thats another story. The whole roast tastes fantastic when its cooked in a 400° oven for about 35 to 45 minutes. Be sure to use a meat thermometer to determine when the roast reaches 135°.
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How To Store Tri
When you are done cooking tri-tip, whether it is smoking or grilling, you must let the meat rest, but remember that it will continue to cook. So make sure that you remove it from the heat when it is 5 away from being done. But now, what do you do once everyones had their share and you need to store it?
You can refrigerate it. To do this, you will need to make sure that the meat is placed in the fridge 2 hours after the meal has been prepared. This is if the weather is cool. If it is warm, then you can put the meat in the fridge after 1 hour. Make sure you transfer the meat to a container that is fridge-safe. It will store for a few days, and can be reused in a number of inventive ways. Check out our leftover tri-tip recipes post for some inspiration!
A Guide To Buying And Cooking With Tri
Originally called a California cut, the tri-tip steak has become increasingly popular because of its superior flavor. The tri-tip steak is cut from the tri-tip roast, which is part of the bottom sirloin subprimal cut. It is an economic piece of meat that is full of flavorit is far less expensive than other equally flavorful steaks such as the rib-eye. The tri-tip has excellent marbling and is very tender as long as you don’t overcook it. Tri-tip is built for grilling, but it can also be cooked in a hot skillet on the stovetop.
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What Goes Good With Tri Tip
There are many side dish recipes to go for depending on your preference and, of course, the flavors youre willing to experiment with. If youre looking for some insight on the perfect side dish to pair with your steak, then youve come to the right place. Choose from a variety of recipes below:
- Potato Salad
- French Fries
What Is A Tri
Tri-tip steak is steak from a tri-tip roast, a triangular-shaped cut from the bottom sirloin. It may be called bottom sirloin steak or Santa Maria steak because it was popularized in California. The boneless roast is usually cut into one-inch-thick steaks, a perfect size for grilling or searing in a cast-iron pan.
Like other sirloin cuts, tri-tip steak is lean, so you wont find the same fat cap thats on a ribeye or New York strip. Tri-tip is well-marbled, though, so it should have plenty of white flecks of intramuscular fat. Put it all together and the result is a steak with a rich, beef-forward flavor you wont find in other cuts.
If you cant find tri-tip steak at the grocery store, use the opportunity to visit your local butcher. They can usually special-order cuts like tri-tip upon request.
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Where Does A Tri Tip Come From
Tri-tip beef is a small triangular-shaped cut taken from the hind section of the rump or the sirloin. It has also been referred to as the triangle steak, due to its shape, as well as rump tail beef and bottom sirloin. Tri-tip offers a range of aromatic flavours within its rich texture and is a must-have for BBQing.
Where To Buy Tri
Unfortunately, in many areas across the country, the tri-tip steak is not available. This is because this part of the cow is typically cut differently by regional butchers. If you cannot find tri-tip in the meat section, talk with your butchersome may have it, but know it by another name. Any good butcher should be able to cut tri-tip steaks for you, and if they don’t do that kind of cutting, you need to find a different butcher.
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Interesting Facts About Tri
Many butchers used tri-tip for ground beef until the 1950s and 1960s — the American outdoor grilling boom. Needing more grillable cuts to satisfy public demand, butchers in California began trimming away this triangle-sized muscle from the bottom sirloin.
Most cuisines around the world cook tri-tip whole. In French cuisine, the entire cut is roasted. In Germany, it is boiled with horseradish. Central Californians have claimed the tri-tip as their own, the “Santa Maria Tri-Tip” is considered a delicacy of the region.
Food scientists have measured tri-tip as the 9th most tender cut, even more tender than ribeye.
The National Cattlemen’s Beef Association identifies the tri-tip with UPC number 1430. You may see this number in the UPC code on the beef package label at the supermarket.
What Is Tri Tip Beef
Tri tip is a cut of beef that has a really nice marbling, meaning it has streaks of fat running through the meat and is sometimes sold with a fat cap on either or both sides. Other names for tri tip include triangle roast because of its triangle shape and the Newport steak.
This cut of beef can be cooked deliciously on the grill or as a sous vide recipe, but this recipe will teach you how to get perfect tri tip baked in the oven and exactly how to cut tri tip the right way.
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Do You Need To Marinate It
Not marinating it can pose the danger of adding spices over the meat, which often isnt very effective. When you marinate it, you allow juices adequate time to penetrate and be part of the meat.
Tri-tip is lean meat, and this means that it is prone to drying out. Marinating meat can also make it tender and juicier, in addition to adding flavor. There are sauces such as Worcestershire sauce, a double-edged sword, infusing flavor and tenderizing it.
When you marinate meat, you also alter the texture for the better. It uses a combination of ingredients to ensure that you get the melt-in-the-mouth texture that may otherwise be absent when the meat is cooked. Also, marinating meat can reduce cooking time. It is important to find the right balance of salt, sugar, and acid in your marinade. Otherwise, you risk drying the meat out.
If your marinade has sugar in it, it may burn quicker on the grill, so you will need to be careful while cooking it, making sure that it doesnt burn. If this isnt something you can do, then marinating with a sugar-based mixture may not be a good idea.
You will need about 24hours to marinate the meat in the refrigerator. Ultimately, the decision is yours. Marinades do well with tough cuts, such as tri-tip, and they can make all the difference between a flavorful piece of meat and a tasteless one.
What Can Tri Tip Steak Be Used For
The unique and aromatic flavours in a tri tip cut make it ideal for a number of impressive dishes ideal for your next get-together with friends, or for an easy midweek meal. You could keep the joint whole for your next Sunday roast dinner, and serve alongside seasonal vegetables and gravy.
For a quick midweek meal, try slicing your tri tip cut and using in your favourite fajita recipe, and stir fry with sliced peppers, red onions, cumin, coriander, and paprika. Serve with warm tortilla wraps, guacamole, sour cream, and pico de gallo to satisfy the whole family.
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How To Make Grilled Tri Tip
Tri-tip is one of the easiest cuts of meat to grill. Initially, youll want your meat to come to room temperature before proceeding to cook your fine cut of steak. You should use an instant-read thermometer to check the internal temperature of the meat, monitoring its doneness, and proceeding from there. Heres how to make the succulent, juiciest grilled tri-tip.
- 1 to 2 1/2 lb tri-tip steak
- 2 to 3 tsp sea salt
- 2 to 3 freshly ground black pepper
- 2 tsp garlic powder
Pat the tri-tip dry using paper towels, then season the steak on both sides with salt and pepper. Place the meat on a flat plate, covering loosely with cling film and popping it into the fridge.
Remove the meat from the fridge, and pop it on the counter, allowing it to reach room temperature. Meanwhile, heat the grill to 400F. Place the steak on the grill, fat side up, and allow it to cook for 6 minutes, then flip the steak and cook for another 8 minutes, or until the internal temperature reaches 130F for medium rare and 140 for medium.
Remove the steak from the grill and allow it to rest for 10 minutes, allowing the meat to become tender and flavorful.
What Is A Steak Tip
We tell you how to identify this cut of meat and how to shop for it.
Steak tips can come from two areas of the cow. One kind comes from tender, expensive cuts in the middle of the cow, such as the tenderloin. These tips are a superior cut but not what we consider to be a true steak tip, which should be a more pedestrian cut that is magically transformed into a desirable dish through marinating and cooking. If the steak tips at your market cost $8 to $10 per pound, the meat likely comes from the tenderloin.
True steak tips come from various muscles in the sirloin and round and cost about $5 per pound. After tasting 50 pounds of cheap steak tips, tasters had a clear favorite: a single muscle that butchers call flap meat and that is typically labeled sirloin tips. A whole piece of flap meat weighs about 2 1/2 pounds. One piece can range in thickness from 1/2 inch to 1 1/2 inches and may be sold as cubes, strips, or small steaks. It has a rich, deep beefy flavor and a distinctive longitudinal grain.
We found that its best to buy flap meat in steak form rather than cubes or strips, which are often cut from nearby muscles in the hip and butt that are neither as tasty nor as tender. Because meat labeling is so haphazard, you must visually identify this cut buying it in steak form makes this easy.
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What To Serve With Tri Tip Steak Delicious Sides To Complement It
Aug 11, 2022 | Other |
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Theres something special about a steak that feels like it gives off festivity vibes. The delicate cut of meat, resting against the finest china, is accompanied by various sides that only complement this scrumptious grilled tri-tip steak beautifully. Most people would prefer to enjoy a thick cut of steak all on its own. But a steak dinner requires more than just steak to keep it exciting. A hearty salad may make it even more exciting, or perhaps a side of French fries dipped in chimichurri sauce will complete the meal! Lets take a look at some of the delicious sides to go with tri-tip steak.
The Fat Cap On The Beef Tri Tip Serves Three Purposes
1) To protect the piece from burning when over direct heat.2) During cooking it partially renders down to & helps to add additional moisture to the whole piece.3) The fat adds extra flavour to the meat without compromising the delicious taste of the Grass-Fed Beef.
Beef Tri Tip is a great value product that will feed 4 people approximately over 200-grams of meaty slices each. The best way to enjoy this is to have the piece a little Pink in the middle, medium rare. The meat is very tender when you rest the piece for approximately 15 minutes, the meat will relax, & come up to its final temperature. The slices are delicious when a little pink in the middle & the natural juices will keep them moist when served.
When grilling Beef Tri Tip or any meats, it is important that you grill good quality meat because plenty of seasonings are used during this method of cooking, & they need to be absorbed by the meat to enhance the flavour. High quality Tri Tip Steak should be a rich red colour that is consistent throughout, it should not be dark or have a metallic shine to it as this may indicate a higher PH level, it will also have a much shorter shelf life.
Good Beef Tri Tip with a with the correct PH level has a better flavour, texture & smell when cooking, & more importantly it will eat so much better.
All our beef is fully traceable through modern technology with animals now having virtual passports to ensure they are monitored from farm to fork.
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Key Ingredients & Substitutions
- Tri-Tip Steak You might see this called a California cut, bottom sirloin butt, a Newport steak, a Santa Maria steak, or even poor mans brisket at the supermarket.
- Steak Rub Any favorite dry steak rub can be used. We used our Copycat Rib Tickler rub, or this is a favorite store-bought variety. Alternately, you can wet marinate the steaks instead of using a rub.
Chefs Tip When serving steak, you should always slice the beef against the grain. When you slice against the grain, youll cut through or across the muscle fibers, making the beef easier to chew.
Californias Cut: Everything There Is To Know About Tri
The iconic Santa Maria Style barbecue started as top-block sirloin roasted over a red oak firea tradition that dates all the way back to the Valleys rancheros in the mid 19th century. Since its origins all of those years ago, though, Santa Maria Style has grown to include tri-tip, a small, triangular cut from the sirloin that our Valley popularized in the 1950s. A tender and lean cut, tri-tip actually has a history with as much depth as its flavor profile. Today, then, were talking the story behind this California cut. Well even offer up some tips for cooking yours to pure perfection. Read on for an in-depth look at every Santa Marians favorite cut of meat!
How did tri-tip come about?
Why wasnt tri-tip popular before the 1950s?
Because it comes from the tip of the sirloin, there is only one cut of tri-tip per side of beefso butchers used to think it was a waste to use display space to display a steak they could only offer 1-2 of. Instead, butchers would ground the tri-tip into ground beef for hamburgers, or cut it into small cubes and sell it to customers as stew meat.
What exactly is tri-tip, and whats distinct about it?
What barbecue tips should I follow when grilling tri-tip?
How do I slice a tri-tip?
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