I cook one every week for meal prep. It never gets old. Sometimes I smoke it. Sometimes I don’t. Trim a little bit of the cap. Hit it with olive it, then add whatever rub I’m feeling. Cook to around 108°ish, at around 275°. If it’s in the oven I’ll turn on the broiler to 500° and make sure fat side is up, on the smoker fat side down – then finish to around 115°ish. Take out the I oven or bring inside from grill, cover with foil and let it rest. Temp usually comes up about 130°ish during initial rest. Let her cool down then break her in half and get to slicing.
by Anonfromnearbypdx
13 Comments
1 a week for 6 years? You’re a damn hero OP keep it up.
That’s over 900 tips
First off. Noice steak!!!
Back when I was a chef I cooked over 350 porterhouses in 1 sitting (2hours)
Just the tip?
So, enlighten us, what’s your favorite way to cook it? And what’s the crowd favorite?
Mine tasted like a hot dog last time for some reason. Maybe too lean?
https://preview.redd.it/offiqg5s5uqf1.jpeg?width=4000&format=pjpg&auto=webp&s=a7815984fb7d78c65d3eaf5777eb2ca95c895b51
Looks great.
This is my favorite cut. I always marinate it with Italian dressing overnight, smoke at 225 until 120. Rest and slice.
Such good flavor, just wish it was an easier cut of meat to find around me.
try a quad tip that’s an entire extra tip
Looks pretty dry to me, you’ll get there one day bub.
God damn this looks good.
Same. Every Sunday I grill 1-2. Salt the night before, rub the next day which is more often than not fresh pepper, then on to the grill. Hot and fast is fine.
Have you tried sous vide? You can let it go for a long time and really render the fat without over cooking it. Ice bath and then finish it on the grill for a nice char. I make sous vide tri-tip probably every other week.
Since you’re meal prepping it. How do you prepare it every day? How do you heat it up and what do you have it with?