Tri tip steaks

Unknown

Just happen to see a package of tri tip steaks at Publix this morning so I picked them up for tonight's egg meal. There are three pieces of meat with a total weight of 1lb. What should I do? ...Trex like always, or is there a better method?

Car Wash Mike

<p />espnga,[p]I've cooked them a few times, never TRex. You might want to marinate for awhile, sometimes they come out a little tough. I really found them great cubed up for shis kabobs.[p]Mike

Unknown

espnga,
Are you sure they are "tri tip" and not sirloin tip, there is a difference. Most tri tips are about 3-4 pounds and not cut into steaks and done whole.

Rumrunner

tach18l, not sure where he is located, but prob some where in the SE if he bought them at a Publix. Chain stores here in FL...W/D, Publix, Albertson's, Kash 'n' Karry, etc...are all knife happy and will gladly cut up a whole case of them into steaks without even giving a thought of leaving them whole. The same goes for Ball Tip/Bottom Sirloins....steak 'em, quick I've gone into several markets over the last couple of years when I see them advertise Tri-Tip or Ball Tip Steaks, I ask for one left whole and get a look of "Huh???, why would you want one left whole?" I explain that they are great left as a roast and make killer roast beef on the grill. I get the same look again Too late.......ALL CUT UP!!

Big Tom

espnga,
Ahh, Tri-Tip. Brings back memories of my trips to Santa Maria and Lompoc -home of the Tri-Tip. Out there they are rubbed with a simple mixture of salt, pepper, and garlic. (I have also added some sweet Paprika from time to time.)
Cook 'em low and slow over oak (red oak if you can get it). If you can't get you're hands on that, then soak up and use some Jack Daniel's oak barrel chips.
Once you've cooked it to no more than medium, (PLEASE not medium well or -sic!- WELL!) you slice it thin against the grain and serve it with some barbecue beans and toasted garlic bread.
If you close your eyes you can almost feel the sun peaking through the morning fog of the central California coast...

Unknown

Hey guys, alfter all your comments, no one answered my question. I DID buy tri tip steaks at Publix. Maybe that is a southern, or small town thing. BUT, let me tell you they were wonderful. There were three pieces for a total weight of 1lb. They were very marbled, so much that I could feel the fat. I seasoned with olive oil, yellow mustard, garlic, black pepper and Dizzy Pig. We used the cast iron grid with mesquite chunks for smoke. My husband put them on the Egg at 650 and then brought the temp down to 350. We flipped at 4 min. then left them for 6 min at 350. This was one of the best steaks that we have ever cooked on the Egg. It was tender, juicy and had a wonderful flavor. SO, if your butcher has not prepared this cut for you in steaks, 2" thick, you need to ask for it. Our Publix also had the big whole tri tip, but that's too much meat for me.

Car Wash Mike

espnga,[p]It might have been maked tri tip but, tri tip has no marbling to speak of. A lot of grocery store chains say any this so they can charge more for a different cut of meat. Tri Tip is a very lean cut of beef best served whole as into steaks.[p]The true tri tip off a cut of beef weighs less than 3 lbs. Hardly ever cut into 2 inch steaks.[p]I'm glad your steaks turned out great but I seriously doubt they were true tri tips.[p]CWM
[ul][li]tri tip[/ul]

Hammer

Rumrunner,
I can identify with the look some of the butchers have when you ask for tri-tip; I call it the ball-peen hammer look, as if someone hit them in the head with one.
I cooked my first tri-tip last week, after finally locating a butcher. Man was it great!
Hammer