Tri-tip Steaks

[jaredoconnor]

Costco had prime tri-tip “steaks”, for $9/lb. I figured that I can tolerate some experimentation, at that price. However, I have no idea what to do with them. Despite some impressive marbling, they are quite tough. Grilling has resulted in disappointing results. Any suggestions?

 

[Kado]

Great marinated or with a favorite rub and then grilled.

 

[Yard Sale]

Marinade over night. Pull out of the fridge/cooler 3-4 hours before cooking.
Sear like a mofo for 8-10 mins one side. It should be burnt as hell when you flip.
Sear like a mofo another 8-10 mins other side
Wrap in a couple layers of tinfoil and let sit for 20-30 mins.
You can tell rare-medium doneness by how jiggly it is when you wrap it.

You gotta sear the shit out of it to keep the juices in. Then you let it cook itself in its own juices. Said juices will moisten the burnt outside. Key to a good sear is plenty of charcoal and grill down by them hot ass charcoal.

 

[Paige]

Rub with kosher salt, Black pepper n garlic powder, smoke at 250 until 115-120 degrees. Crank up temp and smoke for 10 minutes or less until 135-140° pull of and rest!

 

[clarkman]

They always end up pretty good if I go slow and low on the Traeger, but I've started to sous vide mine with outstanding results. My routine is marinade for several hours in your vacuum sealed bag (I like a mustard/soy/garlic base), then I'll sous vide for 6-7 hours at 135, then chill, then sear on the charcoal grill until you have a nice sear on all sides.....stack your charcoal up in one side so it gets nice and hot. I'll also take all juices left in the bag, reduced that down a little bit, strain it and use as an au jus. It's actually way more simple than it sounds but my results have been outstanding. Tri-tip is an incredibly flavorful cut and will be extremely tender if you cook it right.

 

[Long_Rod_Silvers]

What do you have as options to cook them with? E.g. propane grill, charcoal grill, cast iron, smoker?

 

[Zak]

Dry rub with coffee grounds, salt, pepper, cumin, paprika, a (very) little clove powder, maybe Chile powder. Then into the fridge in ziplock bags over night or freeze for later.

Day of cooking, bring steaks to room temperature and get one side of your grill ripping hot. Sear steaks 3-5 minutes on each side, then move to cool side of grill and turn down heat. Use a meat thermometer to check interior temp and remove from grill when center is at 130-135F. Rest for 20 minutes, and slice across the grain on a bias. There are two grains in each tritip, running in different directions.

Grilled or Oven-Roasted Santa Maria Tri-Tip Recipe

You might need to ask your butcher (assuming you have one) or even a store meat manager to order in a tri-tip roast Two pounds is a good size, but if you come across a larger one, by all means grab it as the extra meat makes amazing sandwiches The trick is to carve the tri-tip against the grain...

cooking.nytimes.com

 

[clarkman]

Dry rub with coffee grounds, salt, pepper, cumin, paprika, a (very) little clove powder, maybe Chile powder. Then into the fridge in ziplock bags over night or freeze for later.

Day of cooking, bring steaks to room temperature and get one side of your grill ripping hot. Sear steaks 3-5 minutes on each side, then move to cool side of grill and turn down heat. Use a meat thermometer to check interior temp and remove from grill when center is at 130-135F. Rest for 20 minutes, and slice across the grain on a bias. There are two grains in each tritip, running in different directions.

that's the third way I'd do it! All three yield excellent results.

 

[Robert Engleheart]

I use 1/2 coffee to 1/2 brown sugar, crushed garlic(preferred), red pepper flake, smoked paprika and salt. Cook it as described by Zak.

 

[Skimr]

I’m another one who cooks it like Zak. 130 degree internal, cover and rest, thin cut across grain. Perfect every time. Never any leftovers. The rub is instant espresso, chocolate powder, cayenne pepper and a couple of other spices.

 

[Buzzy]

Where have I been? Coffee grounds? Huh!

 

[Robert Engleheart]

Where have I been? Coffee grounds? Huh!

To be clear, that’s fresh grounds, not used.

 

[Robert Engleheart]

Amazon product ASIN B0058ORTXY
For those that like vinegar based marinades, this is the best. Great for chicken also.

 

[Buzzy]

To be clear, that’s fresh grounds, not used.

Thanks Robert - in a quick internet search it seems some people rub with grounds that have been used which seems very odd.

 

[Brute]

Generously season with coarse sea salt and fresh ground black pepper…sear both sides on grill, then move coals to one side or place ceramic insert on one side for indirect heat, cover and cook to internal temp of 125…pull off grill, tent with foil and rest 20 minutes. Slice across the grain…

 

[Pink Nighty]

Tri tip has a decent amount of internal connective tissue which needs to hit 131° to begin rendering. The more time above that number, the more tender it we be. However over 145 you're venturing into well done territory, and it does not have enough connective tissue to overcome overcooking.

If not sous vide, my procedure looks like this:

Pull meat out for 2 hours before cooking. Season when you pull it out, let the meat warm up. This is critical to even cooking and keeping it in the 131-140 window of goodness.

Whether gas or charcoal start with indirect heat in the 200° temp range. Increase indirect heat every few minutes until the internal temp of the tritip is 115. Wouldnt go above 300 ambient temp.

When at 115 put the heat on it. Good and hard until the color is how you like it. Internal temp should be in the 130 range.

Wrap in butcher paper and tinfoil and a towel. Wait an hour or 2, ideally. Cut across the grain, and it's a swirling grain.

There you go, no big deal. 5 hours max

 

[Brute]

Tri tip has a decent amount of internal connective tissue which needs to hit 131° to begin rendering. The more time above that number, the more tender it we be. However over 145 you're venturing into well done territory, and it does not have enough connective tissue to overcome overcooking.

If not sous vide, my procedure looks like this:

Pull meat out for 2 hours before cooking. Season when you pull it out, let the meat warm up. This is critical to even cooking and keeping it in the 131-140 window of goodness.

Whether gas or charcoal start with indirect heat in the 200° temp range. Increase indirect heat every few minutes until the internal temp of the tritip is 115. Wouldnt go above 300 ambient temp.

When at 115 put the heat on it. Good and hard until the color is how you like it. Internal temp should be in the 130 range.

Wrap in butcher paper and tinfoil and a towel. Wait an hour or 2, ideally. Cut across the grain, and it's a swirling grain.

There you go, no big deal. 5 hours max

If you are doing it sous vide, you would have the water at 131?…and how long?

 

[Zak]

An instant read meat thermometer is your friend. I use this one, it is WAY cheaper than a Thermopen: https://www.amazon.com/gp/aw/d/B01IHHLB3W?psc=1&ref=ppx_pop_mob_b_asin_title

 

[jaredoconnor]

What do you have as options to cook them with? E.g. propane grill, charcoal grill, cast iron, smoker?

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.

 

[Pink Nighty]

If you are doing it sous vide, you would have the water at 131?…and how long?

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