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Tri-Tip steak question
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BajaTom
Posts: 1,269
When cutting a Tri-Tip roast into steaks should I cut with or against the grain? Good luck to all. Thanks, Tom
Comments
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Tom,
I haven't done a lot of them but I usually cook whole and slice across the grain to serve.
SteveSteve
Caledon, ON
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I haven't sliced into steaks before now. I usually grill direct at 400/425. I just thought I might steaks tonight. They sale them as steaks at the Sams I go to.
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never cut one. pay attention to the thick end, the grain swirls about 90 degrees off from the longer section, i cheat even when cutting the cooked rooast starting more diagonal to the grain at the tip and rotating the big side in as i get to it. the whole cut doesnt look good to steak though ive seen it sold that way :laugh:fukahwee maineyou can lead a fish to water but you can not make him drink it
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You could marinate or pound them but I think steaks would be chewy without anything.
SteveSteve
Caledon, ON
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That's a good question. I usually cook whole and then slice as previously mentioned. But I sometimes get them from Costco where they are already cut into steaks for me...
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There is a good video on YouTube by Chris A from the Virtual Weber Bullet site. He shows how the meat actually has two grain directions.
[/url]http://www.youtube.com/watch?v=gmxHmuV4vTU
Worth watching -
Nevermind, I didn't notice the video was already posted.
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