I’ve eaten Tri Tip steak many times but never cooked them myself. What’s the best way?
by Dan-in-Seattle
11 Comments
CommercialSmall4983
Grill em or cast iron medium rare is how I do mine. Underrated steak in my opinion real tender.
WWGHIAFTC
Seasoned and grilled hot like a steak. sear ’em up!
Sid14dawg
IMO, tri-tip STEAKS (not roast) should be cooked like you’d cook any other steak (strip, ribeye, etc.). Season with lots of salt and pepper (or whatever you like) and grill on a hot fire, or in a cast-iron skillet.
Not that you asked, but for roasts (and I cook a tri-tip roast at least twice a month), I season with lots of salt and pepper, sear on all sides with butter in an iron skillet (including the thinner sides/ends), then place in a 350 oven with a temperature gauge and cook until (in my case) 135. Rest and slice.
MattManSD
I reverse sear. So indirect heat to start and finish on fire / or Skillet.
alien88888
I like them in the oven z covered in sauce and baked . Really melts the fat down
whole-enchilada
Tip one… buy tri-tip.
Significant-Dig-160
Sear>boil>stew with tomatoes, potatoes, Carrots. Make “Calderetta tomato stew”.
Winter-Shopping-4593
Dry brined overnight, SPG and coffee with a few drops of woostie as a binder, then reverse seared on the smoker, then seared over charcoal for a nice crust and edge to edge medium rare+.
nolove1010
I usually just sous vide mine for a few hours, after a rub of salt pepper and a bomb black garlic truffle rub I found a while back. Sear it on grill after. Sautéed Onions over top.
Phenomenal.
Severely underrated cut, and relatively affordable these days.
CornFedPrairiePenis
I do the top side and then the bottom. Some people go bottom and then top, but they are wrong.
sockalicious
The cuts on the left of that photo are great – perfect parallel grain. Sear ’em up and serve ’em to yourself and someone you love.
The cuts on the right of that photo are also great, but you get the two way grain. Sear ’em up and serve ’em to someone who knows how to use a steak knife.
11 Comments
Grill em or cast iron medium rare is how I do mine. Underrated steak in my opinion real tender.
Seasoned and grilled hot like a steak. sear ’em up!
IMO, tri-tip STEAKS (not roast) should be cooked like you’d cook any other steak (strip, ribeye, etc.). Season with lots of salt and pepper (or whatever you like) and grill on a hot fire, or in a cast-iron skillet.
Not that you asked, but for roasts (and I cook a tri-tip roast at least twice a month), I season with lots of salt and pepper, sear on all sides with butter in an iron skillet (including the thinner sides/ends), then place in a 350 oven with a temperature gauge and cook until (in my case) 135. Rest and slice.
I reverse sear. So indirect heat to start and finish on fire / or Skillet.
I like them in the oven z covered in sauce and baked . Really melts the fat down
Tip one… buy tri-tip.
Sear>boil>stew with tomatoes, potatoes, Carrots. Make “Calderetta tomato stew”.
Dry brined overnight, SPG and coffee with a few drops of woostie as a binder, then reverse seared on the smoker, then seared over charcoal for a nice crust and edge to edge medium rare+.
I usually just sous vide mine for a few hours, after a rub of salt pepper and a bomb black garlic truffle rub I found a while back. Sear it on grill after. Sautéed Onions over top.
Phenomenal.
Severely underrated cut, and relatively affordable these days.
I do the top side and then the bottom. Some people go bottom and then top, but they are wrong.
The cuts on the left of that photo are great – perfect parallel grain. Sear ’em up and serve ’em to yourself and someone you love.
The cuts on the right of that photo are also great, but you get the two way grain. Sear ’em up and serve ’em to someone who knows how to use a steak knife.