Tri-tip tonight

stemc33

Grass finished Tri-tip tonight. Great thing about a tri-tip is you can always find a doneness level to your liking. Kinda weird cutting because the grain of meat goes in different directions. Overall, it's one of my favorites.

theyolksonyou

That meat looks really good. Can't get tri tip round here.

Tjcoley

Looks great. I agree you have to watch the grain and slice accordingly. A great cut of beef.

stemc33

theyolksonyou said:

That meat looks really good. Can't get tri tip round here.

I think the tri-tips get sent West.

SGH

Looks excellent brother stem. Tri-tip is one of my favorites.

stemc33

Thanks @SGH‌, I really like that they're easy to cook and I get the grass-finished tri-tips for $6.50lb. compared to $14.00lb. for a grass-finished ribeye. Another plus is that I've never screwed up a tri-tip, but have screwed up several ribeyes.

blind99

That's a great looking steak. I've never made tri tip. I can't believe you get anything grass finished for that price!

stemc33

Thanks @blind99‌. We have a lot of Ranchers were I live. Several ranchers let their beef free range in the mountains and sell at auction to be finished on grain lots, but a few do it right and let them finish out on grass.

logchief

Can't beat a tri tip for a quick cook and lot's of flavor. That one looks awesome Stem!!!

blind99

@stemc33‌ I'm with you. I know there's a lot to debate about grass vs grain finished. But beef that's totally grass fed can have some really unique and subtle flavors.

stemc33

blind99 said:

@stemc33‌ I'm with you. I know there's a lot to debate about grass vs grain finished. But beef that's totally grass fed can have some really unique and subtle flavors.

I'm definitely not a health food junky, at least not at present. I try to go healthy every now and then, but I stumbled across grass-finished beef this summer and really like it. I guess it's just a bonus that it's healthier(so they say, I imagine PETA has another take on it).

Legume

Excellent looking, nice cook!

johnmitchell

Awesome Tri...I am with you also one of my favorite..

anton

Dude, Great job on that Tri, we love them here in Cal and I eat them all the time!! I hear you about the slicing, even more challenging than a brisket. You just keep turning it and slicing, turn and slice!!
:-bd

Central_Bama_Egger

Would love to Find one of those areound here. Fantastic looking cook sir.

GATABITES

So, is Tri Tip compared to steak? I want to try it but I have never eaten nor cooked. 

jfarley

Looks really great! Great job!  One of my favorite cuts to make. Love to add oak chunks for smoke.

Shiff

Tri Tip should be available by order to any butcher in your local supermarkets. Most meat managers don't want to special order anything, but a good meat manager will. Our local Stauffers ordered some for me and then found that lots of other people want them also. They now carry them regularly and put them on sale every few weeks.  They also carry other harder to get cuts like Picanha and Shoulder Tenders.

Try several markets and speak directly to the meat manager.  If they get some in, be sure to spread the word to friends so the manager will see some sales.

Big_Green_Craig

That looks EGGcellent!

NPHuskerFL

Wow! Pure $$$ shots! Excellent work :-bd

stemc33

GATABITES said:

So, is Tri Tip compared to steak? I want to try it but I have never eaten nor cooked. 

@GATABITES‌, some consider it a steak and others a roast. Regardless of what people call it, the tri-tip is great on the grill. It averages about 2lbs. in size and is packed full of flavor. It's approximately half the price of ribeye and much easier to cook. Tri-tip is cut from the bottom sirloin and there is only two per cow.

Trying this cut is well worth it. I suggest picking one up since it's inexpensive and give it a try. Just read through some recipes and go for it. It's best if you pull the meat when the center is Med rare. The ends will probably finish out at med to med well. Taking the steak past that will result in lost flavor. Slice thin against the grain and enjoy.

blind99

Hey Stem, or anyone else out there who cooks tri tip - I'm planning to cook my first tri tip tonight.  planning to give it some mickey's rub - grill direct at 350-400 to an internal temp to 125.  does that sound reasonable?

minniemoh

That's one FINE looking cook there @stemc33. Your pictures are making me hungry.

stemc33

@blind99‌, you should be fine. Just let it sit out on the counter to let it warm some prior to cooking. When I cook with direct only, I flip and rotate about every 3 minutes. Have a plan to go indirect or raise off the coals if the outside starts getting done more than you want. I just use salt, pepper, and garlic. Slice very thin against the grain.

After tonight, you'll be another person driving the price up on this cut. Enjoy. Don't forget the pics.

logchief

@blind99, your plan sounds good.  I would go for the lower end of 35-400 and make sure you use a thermometer.  You can always crank up the heat at the end.

Seasoning them up like the briskets I've seen here is what I usually do.  No marinade!!!

@stem33, that's a fantastic tri tip cook there, I wish I had taken mine out of the freezer yesterday now I'm want it tonight instead of tomorrow.

Cold leftovers sliced deli thin make primo sandwitches Tri Tip sliced up into steaks first is pretty darn good eating too.

blind99

thanks for the advice, @stemc33 and @logchief

butcher also got me a tongue, and possibly some rock mountain oysters.  I may need to pick up a strong beer to wash this meal down with!!!

stemc33

You'll like the Rocky Mountain Oysters. You just need to yell out "I'm a bad ass, I eat bull nuts" before you take a bite.

GATraveller

:-&