Tri-tip cut into steaks?

Ozzie_Isaac

jabam said:

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. 

I cook my centers to 110 .... this one I went to 120 since we have a guest.  It was still pretty good, but I much prefer 110.

JNDATHP

Ozzie_Isaac said:

jabam said:

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. 

I cook my centers to 110 .... this one I went to 120 since we have a guest.  It was still pretty good, but I much prefer 110.

117 for us...to each his own. Love tri tip. 

Judy Mayberry

LOVE a charred tri-tip. But only after sous vide! I learned the hard way...they can sometimes be chewy and there's no way to tell beforehand.  Season it, put it in a ziplock bag (or vacuum sealed), and sous vide at 132° or so (for a medium pink center) for 1 to 2 hours. Reverse sear on the Egg. If you check with the Thermapen in the thickest part while searing, you can fine tune the pinkness.

When the price is right I cut them in half, and FoodSaver and freeze them. For two people, cutting them in half is sensible. It's my favorite roast.