My second tri-tip

annjamaican · February 2016

I found a great deal on these at Cash and Carry and this is my second ever time cooking tri tip. I found a recipe for a coffee based beef rub and used the reverse sear method. The first time we had company so I forgot to take photos, this time it's for a potluck and I won't carve until we are there. Will add plated photos later, if I can sneak one in.

Deviledegger · February 2016

Looking good from here. Nice cook! Hope to see some follow up pics!

annjamaican · February 2016

Carv d and ready to be served

blind99 · February 2016

Looks like you nailed it!

annjamaican · February 2016

Thanks. It's even throughout and everyone wants more

anton · February 2016

Nice work, one of my favorite cuts

annjamaican · February 2016

anton said:

Nice work, one of my favorite cuts

It's become one of mine. I've been in the dark about this cut (and beef in general) for years, I used to buy tri-tip 'steaks' at the market and they would always turn out remarkably rubbery. A friend from California clued me in on the fact that this was intended to be a whole roast and since I got my egg, I've seen quite a few cooks here that inspired me to try my own.

fishepa · February 2016

I can't tell from the pic, but make sure you slice the meat against the grain. Looks delicious!

annjamaican · February 2016

fishepa said:

I can't tell from the pic, but make sure you slice the meat against the grain. Looks delicious!

Yes! I definitely won't fail to do that.

My second tri-tip

Comments

Categories