Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Tri-Tip steak question

BajaTomBajaTom Posts: 1,269
edited 10:17PM in EggHead Forum
When cutting a Tri-Tip roast into steaks should I cut with or against the grain? Good luck to all. Thanks, Tom

Comments

  • Little StevenLittle Steven Posts: 28,817
    Tom,

    I haven't done a lot of them but I usually cook whole and slice across the grain to serve.

    Steve

    Steve 

    Caledon, ON

     

  • BajaTomBajaTom Posts: 1,269
    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.
  • fishlessmanfishlessman Posts: 23,014
    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:
  • Little StevenLittle Steven Posts: 28,817
    You could marinate or pound them but I think steaks would be chewy without anything.

    Steve

    Steve 

    Caledon, ON

     

  • 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... B)
  • rakerbrakerb Posts: 4
    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]

    Worth watching
  • Nevermind, I didn't notice the video was already posted.
Sign In or Register to comment.
Click here for Forum Use Guidelines.