Tri-tip cut into steaks?

tenpenny_05

I know this forum loves their tri tip. Its hard to come by here in the midwest, so anytime I see one I snatch it up. My local grocery store has a whole bunch of tri tip cut into steaks.  It hasn't been moving and I expect to see it on sale soon, but I have no idea what I would do with it?
What do you guys think?

GrillSgt

I'm not sure exactly what you mean by cut into steaks. A tri-tip is a steak in itself, usually 1.5 to 2.5 lbs. Best sliced  and served family style. This would be a typical tri-tip.

tenpenny_05

They cut them in thick slices, so they look more like mini sirloins instead of what we all know is a tri tip.

GrillSgt

Cut with the grain I'd assume, like a tenderloin? I'm interested to see what others suggest. Post a pic when you buy.

buzd504

I'd just cook them like steaks.

fishlessman

i get them sometimes, have some for this weekend.  prefer a whole tritip as its easier to find and adjust the cut as it turns thru the thicker end. the steaks are always a little tougher because they dont adjust according to the grain pattern. i can get the steaks cheaper than the whole because one comes from a supermarket and the other from a more upscale butcher. the size is all over the place with the steaks, you really need to stay on them with the thermapen

fishlessman

GrillSgt said:

I'm not sure exactly what you mean by cut into steaks. A tri-tip is a steak in itself, usually 1.5 to 2.5 lbs. Best sliced  and served family style. This would be a typical tri-tip.

supermarkets here will chunk that into 6 plus minus pieces for sale, its a sin but it is what it is

pgprescott

I would pass personally. 

maso

I actually like them a lot for eating. The entire roast is awesome for presentation. But eating, you get more crust, more rub on the cut up pieces. I always sous vide tri tips or the steaks and sear after. 

SoCalTim

tenpenny_05 said:

I know this forum loves their tri tip. Its hard to come by here in the midwest, so anytime I see one I snatch it up. My local grocery store has a whole bunch of tri tip cut into steaks.  It hasn't been moving and I expect to see it on sale soon, but I have no idea what I would do with it?
What do you guys think?

Cut into steaks - Blasphemy!

GrillSgt

Maybe cube, marinate with some acid for tenderization, make kebabs.

fishlessman

GrillSgt said:

Maybe cube, marinate with some acid for tenderization, make kebabs.

good for kabobs, good on pho if sliced thin. if its a little tough, roll it 90 degrees and slice it that way

logchief

SoCalTim said:

tenpenny_05 said:

I know this forum loves their tri tip. Its hard to come by here in the midwest, so anytime I see one I snatch it up. My local grocery store has a whole bunch of tri tip cut into steaks.  It hasn't been moving and I expect to see it on sale soon, but I have no idea what I would do with it?
What do you guys think?

Cut into steaks - Blasphemy!

Grocery stores here in CA have the steaks all the time, but you can't beat the whole (untrimmed) cooked MR and sliced across the grain appropriately

As @fishlessman said kabobs would be good for them.

td66snrf

Tri tips are always available and regularly on sale here in SoCal.  I always have one in the freezer. IMHO  Tri tips are flavorful but far from tender. The steaks are regularly available also but I've never bought any because I don't know how you'd cook them without getting shoe leather. SV I guess. 

DoubleEgger

Buy a couple of them and decide for yourself. It’s not like you’re buying A-5. 

fishlessman

if someone could explain to me why a 1.5 pound tritip is about 25 bucks and a tritip cut is 6.99 a pound here.....

SoCalTim

logchief said:

SoCalTim said:

tenpenny_05 said:

I know this forum loves their tri tip. Its hard to come by here in the midwest, so anytime I see one I snatch it up. My local grocery store has a whole bunch of tri tip cut into steaks.  It hasn't been moving and I expect to see it on sale soon, but I have no idea what I would do with it?
What do you guys think?

Cut into steaks - Blasphemy!

Grocery stores here in CA have the steaks all the time, but you can't beat the whole (untrimmed) cooked MR and sliced across the grain appropriately

As @fishlessman said kabobs would be good for them.

blas·phe·my

ˈblasfəmē/

noun

1. the act or offense of speaking sacrilegiously about BBQ or sacred things; profane talk.

   "he was detained on charges of blasphemy"

   synonyms:

   profanity, sacrilege, irreligion, irreverence, taking tri tip's name in vain, swearing, curse, cursing, impiety, desecration;  archaicexecration "the pitmaster would punish me at least three times a week for my blasphemy"

logchief

fishlessman said:

if someone could explain to me why a 1.5 pound tritip is about 25 bucks and a tritip cut is 6.99 a pound here.....

You're getting screwed, I'm assuming in Maine.  Choice untrimmed you can get on sale sometimes for under $3 p/lb. around here.  I would never pay anymore than $4.50.  All the grocery stores use them as loss leaders especially around the summer holidays.

Carolina Q

I never even see tritip here. Always wondered why it's apparently a left coast thing.

logchief

Carolina Q said:

I never even see tritip here. Always wondered why it's apparently a left coast thing.

Yup and we play hell getting good brisket in CA.  During the winter Costco has prime brisket, but never in the spring or summer

BYS1981

DoubleEgger said:

Buy a couple of them and decide for yourself. It’s not like you’re buying A-5. 

Hahahahaha so true

blasting

fishlessman said:

if someone could explain to me why a 1.5 pound tritip is about 25 bucks and a tritip cut is 6.99 a pound here.....

$5.99 at costco.  Usually sold in a two pack, and always available.  You guys on the right hand side get screwed on this it seems.  No doubt you make up for it with the seafood though.

TT is in my top three favorites to cook.

baychilla

Carolina Q said:

I never even see tritip here. Always wondered why it's apparently a left coast thing.

Nobody expects the Spanish Inquistion

 https://www.huffingtonpost.com/steven-raichlen/6-things-you-need-to-know_b_5568643.html

Hawg Fan

I've been buying the sliced tri tip  at SAMs Club for about a year now.  I prefer the whole steak, but the smaller pieces work well for 2 people.  Here's my earlier thread:

http://eggheadforum.com/discussion/1210017/tri-tip-steaks-from-sams-club#latest

tenpenny_05

I went back and they were gone, probably for the best.  There is one store that has the whole tri tip about every 3rd time I go in. I'll have to check that out on my way home.
Thanks for the insight guys!

SmokeyPitt

FWIW I tried these once and I thought they were pretty good. It was a one time thing at my local grocery store and I haven't seen them since. I think I still prefer the whole cut but the little steaks were pretty tasty as well. 

CoMoBGE

Hawg Fan said:

I've been buying the sliced tri tip  at SAMs Club for about a year now.  I prefer the whole steak, but the smaller pieces work well for 2 people.  Here's my earlier thread:

http://eggheadforum.com/discussion/1210017/tri-tip-steaks-from-sams-club#latest

If you ask they will just give you the whole tri tip. I just ask one of the cutters. 

SPRIGS

Cut it across the grain otherwise it will be a pretty tough chew.

https://www.youtube.com/watch?v=gmxHmuV4vTU

Hawg Fan

CoMoBGE said:

Hawg Fan said:

I've been buying the sliced tri tip  at SAMs Club for about a year now.  I prefer the whole steak, but the smaller pieces work well for 2 people.  Here's my earlier thread:

http://eggheadforum.com/discussion/1210017/tri-tip-steaks-from-sams-club#latest

If you ask they will just give you the whole tri tip. I just ask one of the cutters. 

Thanks for the tip @CoMoBGE

Ozzie_Isaac

Love Tri-Tip.  Cooking this as I type.....

jabam

My best friend insist tri tip steaks are better, I think because they are easier for him. His bbq skills start and end with the hot dog! 

He buys them already marinated, and I must admit they are pretty good. 

But I will still take the whole cut any day! The steaks are easy to over cook if your not paying attention, with the whole cut, I cook the center to 130 and the meat on the ends will usually appease those who want heir meat more well done, and I can still enjoy my meat medium rare.