T1B

WTH? I bought some today. It looks like a good steak. No idea how to cook it. I know Tri-tip is usually sold as like a chuck of meat. These are steak like. Anyone ever bought, cooked this? Half price at Ralphs.

Tri-tips are fucking AWESOME. Simple to make. Just buy a roasting pan and one of the tri-tips from Trader Joe's and you are set.

I think you guys are missing the fact that trev didn't buy a tri-tip roast. I don't know if they do this outside the west coast, but what she bought was a tri-tip cut into strip steaks and sold at a bigger profit than the roast, even at half off.

They aren't bad. I prefer buying the whole roast as the steaks are just a little tougher. Cook it like you would a sirloin or top round(london broil) and it'll get the job done.

If you like to make chili, cut them into chunks and use that instead of chuck. I had a friend ground them for burgers and said they came out like shit though.

^^^^^
What he said.

Tri-tip roasts are a better bet because you can cook them medium rare to rare and then slice thin on the bias (i.e. diagonally across the grain). It's a little tough otherwise, but they come out extremely juicy if done right.

Cook the steaks just like any other steaks. Season it, cook it over a hot fire until medium rare to rare, let it sit for a few minutes. Don't overcook it or you'll end up with shoe leather. It's going to be tougher than a sirloin or a good NY but it will still taste fine.

Would you marinade it?

trev wrote:Would you marinade it?

Not a bad idea.

Acid based marinades, along with some types of natural enzymes, will help to tenderize the meat. Try a marninade that has vinegar, citrus or pineapple. If you're using an acid based marinade, though, be sure not to store it in aluminum. Use a plastic zip lock bag. Also, don't leave the marinade on it for too long or the meat will lose some if its natural juices and come out dry or mushy.

When I cook a tri-tip roast I just use this stuff. Great flavor on all meats and fish, but it doesn't tenderize:




If you like a carne asada spin on it I highly recommend Sam the Cooking Guy's recipe. This makes the best carne asada anywhere. It says flank steak but it would work fine on your tri tips.

•1 bunch cilantro (no stems) chopped
•3 large cloves of garlic, minced
•1 tablespoon cumin
•1 teaspoon each Kosher salt and freshly ground pepper
•1/3 cup olive oil
•Zest & juice of one lime
•One flank steak - about 1.5 pounds

Steps
1.Combine cilantro, garlic, cumin, salt & pepper, olive oil, lime juice and zest - mix well
2.Put flank and marinade into a large Ziploc bag, zip shut and squish around to make sure flank is well covered
3.Refrigerate 1-4 hours
4.Heat grill to high and grill flank about 5 minutes each side
5.Remove from grill, cover with foil and let rest about 10 minutes before serving

http://www.thecookingguy.com/cookbook/recipe.php?id=617

Matter of fact, I'm going to be making a bunch of this on Saturday.

Would you wrap some canned bacon around it?

Goober McTuber wrote:Would you wrap some canned bacon around it?

Is that how you soothe your razor burned scrote?

Tri-tip steak?



This boot would be more palatable.

Mikey wrote:

Goober McTuber wrote:Would you wrap some canned bacon around it?

Is that how you soothe your razor burned scrote?

You really are fucking dense.

I marinaded it in olive oil and soy sauce, grilled it, let it rest. It was good. I'd say it had the tenderness of a top sirloin with a little more flavor. For the price, I would buy it again.