Tri-tip Steaks

Pink Nighty said:
I'd do more like 135 for 2-6 hours, then sear it in a smoking hot cast iron and butter.

131 is where collagen renders to gelatin, but warmer is more time efficient
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That's why I go 135. But chilling it (sometimes even overnight for the next day) definitely allows for easy searing with minimal actual cooking of the inside. That combined with my overall time of 5+ hrs also allows for complete rendering of any connective tissue and the fa t that's there tastes like a flavor burst of seasoned butter.
 
jaredoconnor said:
Oven, gas grill and cast iron skillet.

For steak, my usual process is a 12-24h dry brine, followed by sear and shift. It doesn’t work well, for these cuts.

I’m thinking that I will need to skip the dry brine entirely and go for a reverse sear. That is more screwing around than I would like, though. I’m considering buying a torch, so I can get a sear with minimal cooking of the inside.

Just to be clear, with everyone, the meat is not the whole tri-tip; imagine slicing a tri-tip in half, so you have two ~1-2in tri-tip pieces, then cut along the grain to create steaks. The are mostly triangular, like the photo below. The muscle fibers are huge, like a flank steak. However, unlike a flank steak, they are very tightly bound.

View attachment 73292
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That changes things! I thought you had the Costco 2-pack of tri tip roasts (which a good deal and delicious). Disregard what I said, I'm not sure how to cook your steaks.
 
Pink Nighty said:
I'd do more like 135 for 2-6 hours, then sear it in a smoking hot cast iron and butter.

131 is where collagen renders to gelatin, but warmer is more time efficient
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copy...I need to drag out my sous vide immersion unit and chamber vacuum sealer that I haven't used in years...
 
I see all the uses for coffee grounds on the recipe sites and shrudder.
Probably some are ok, even good I suppose.
I had one dish rubbed that way out to dinner once, it was fair, but in my plebeian opinion it would have been better without, but then again I am just a Mossback hillbilly who has never even been to Soap Lake...
:)

I think they're just trying to save on the garbage bill by not having to pay to throw out the coffee grounds.
They do go well on a compost pile however, and a guy I know used to spread the unbrewed grounds on his lawn for fertilizer. He worked at Starbucks and got the roasted beans that didn't pass muster for free.
His lawn was nice...
 
Nick Clayton said:
Should I roast a nice light Ethiopian for a rub, or a bold, dark Sumatra? ;)


This is definitely new to me as well, though I'm typically behind on such things.
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Coffee crusted beef is one of life's great pleasures. Here's the rub recipe from the NYT recipie I linked above (I double it for two tri tip roasts, and I use Chimayo chile powder instead of cayenne pepper, add cumin, and usually leave out the cinnamon):

INGREDIENTS​

Yield:About ⅓ cup
  • 2tablespoons finely ground coffee
  • 1½tablespoons kosher salt
  • 1½tablespoons granulated garlic
  • 1heaping teaspoon black pepper
  • 1tablespoon brown sugar
  • ¼teaspoon cayenne pepper
  • ¼teaspoon ground cloves
  • ¼teaspoon cinnamon
 
Roper said:
It seems there are easier cuts to deal with…but what do I know.
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Agree. Used to buy them all the time but after a while switched to other cuts. We like flatirons but they are better with a marinade. Lately have been using New York or ribeye cuts. The flatiron marinade we use is

1/3 cup olive oil
1/3 cup Worcestershire
1/3 cup lemon juice
1/4 cup (or less) soy sauce
Seasoning (we like Trader Joe’s Everyday seasoning)

Marinade for at least 3 hours. Cook on a hot grill and rest. Reduce the marinade on the stove and add baking powder to thicken. Use as a topping for the steak.

Recipe also works well for mallard duck breasts.
 
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Roper said:
Are any of you using Meater?
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I just bought 2. based on my sample size of one, it works great! :LOL:

pretty nice in that within one unit you get a real ambient temp plus internal.

For my use (generally slow and low), it'll work great.
 
Don’t do steaks. Tri tip is a roast. We do plenty down here in ca. Susie q seasoning smoked with a little red oak. They have good marbling that doesn’t need to be slow cooked or rendered. Cook like a prime rib roast. Medium rare. To 125 and rest for 20 minutes. Use cast iron and reverse sear in the oven works great too.
 
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