Curious to hear from others, when a cut is well marbled throughout is a thick fat cap really necessary/important as well? I’ve been trimming down some of the really thick parts of the fat cap when I have nice marbling as I prefer the marbled fat overall.
by SubseaSasquatch
18 Comments
That’s a damn fine tri tip. Would be the best I ever had. If it were mine. Man I wish that was my tri tip.
Dunno about the fat cap, but if it’s marbled like that, I’m not thinking about the fat cap, I’m thinking about putting this puppy through my meat grinder along with an equal amount of brisket and an equal amount of short rib/hangar steak scraps / pork, and then a mass of 2:1 suet to bone marrow, and making myself a goddamn tasty bunch of smash burgers
If i were smoking it, I’d still want a fat cap. If i were searing and roasting it, i wouldn’t care, probably be happy to not pay for the weight. Either way, I’d be veeery happy with that tri tip. Gorgeous example of the cut
Looking good!
Unless you are doing the brisket method and taking it up to 190-200 you do not need or even want the cap.
Take this baby to 125, sear it on the grill until 135, rest her for 15-20, slice and serve
Please post after pics
I’d keep the cap minimal but still present on this one, just want that crisped-smokey fat but the muscle itself is gonna be so rich I’d enjoy it more with a thinner cap. My method is I quick sear over very hot charcoal, remove from heat and add barrel stave, smoke at ~375F until I hit 130F so not a long cook.
This looks wonderful.
Beautiful piece of tri tip. Hit us with those post
cooked pics!
Looks amazing!! Where did you pick up that beauty? What grade of beef is that?
I would leave a thin fat cap personally, it serves 2 purposes, imo. 1)keeps things from drying out, 2)gives you crispy caramelized fat treats with your meat…for that extra flavor boost-even with well marbled meat!!
That’s not very nice looking …….it’s fantastic!
Wow that does look great
Beautiful Prime Tri-tip. Enjoy!
In addition to agreeing that the sear is a little meek but the cook is beautiful, I would only comment that some of those fibers in the cut steak look kind of long.
It’s REALLY important to a) rest your protein, and b) cut *across* the grain.
Your first picture of the raw steak shows you exactly the varying direction of the grain, and is a great illustration that you will likely need to switch directions a bit as you go if you want to carve the entire thing properly against the grain.
But it’s so worth it.
Prime tip right there
Do what you like
I like the cap, like quarter inch or so. But you don’t need it if there is fat throughout.
I wouldn’t cut the cap off a brisket though. That’s just wrong.
Man picking up a nice looking tri tip is actually one of my favorite experiences shopping. Seriously. One of my favorite things that happens to me once a month
Lovely!