I looked up recipes but the meat in all of em were shaped differently; none were in these long thick-ish strips. How would you prepare them??? I gotta have dinner ready by6. Also, what sides would you suggest???
by Taurusbynature
9 Comments
LegitimateExpert3383
Is it grilling weather?
whatisboom
it’s a steak. cook it like one. a full tri-tip roast has other options.
LegitimateExpert3383
Start by generously salting them. You can add other rub/marinade flavors but for sure get them good n salty.
Mysterious_Sun_9693
One unsolicited tip on choosing meat is to pick vacuum sealed ones since they retain freshness better
this is the rub i like to use on tri-tip. I am sure it works fine with steak tri-tip. I don’t use the brown sugar though.
ElectronicTrade7039
I usually sous vide and then pan sear for a crust.
Sad_Construction_668
Dry rub, get a “Santa Maria” style rub, let it sit in the fridge overnight. Do a two zone grill, sear it fast, then put it over indirect heat for 10 min/lb, until it’s 130-135 internal. Let it rest for 30-45 min, slice thin against the grain, the tri tip has two muscles, so it runs in two different directions.
Plenty-rough
You could always grill it, but since you’ve mentioned it’s a gloomy day, and just for something different, maybe try something like Swiss steak! It was something my Mum used to make, and I made it just the other day to remember her. It was so, so good.
9 Comments
Is it grilling weather?
it’s a steak. cook it like one. a full tri-tip roast has other options.
Start by generously salting them. You can add other rub/marinade flavors but for sure get them good n salty.
One unsolicited tip on choosing meat is to pick vacuum sealed ones since they retain freshness better
Like country ribs!
[https://www.seriouseats.com/sweet-and-spicy-grilled-tri-tip-recipe](https://www.seriouseats.com/sweet-and-spicy-grilled-tri-tip-recipe)
this is the rub i like to use on tri-tip. I am sure it works fine with steak tri-tip. I don’t use the brown sugar though.
I usually sous vide and then pan sear for a crust.
Dry rub, get a “Santa Maria” style rub, let it sit in the fridge overnight. Do a two zone grill, sear it fast, then put it over indirect heat for 10 min/lb, until it’s 130-135 internal. Let it rest for 30-45 min, slice thin against the grain, the tri tip has two muscles, so it runs in two different directions.
You could always grill it, but since you’ve mentioned it’s a gloomy day, and just for something different, maybe try something like Swiss steak! It was something my Mum used to make, and I made it just the other day to remember her. It was so, so good.