Tri-Tip

[Shel_B]

A friend is bringing a few tri tips by later this AM.  What's the best way to cook these puppies?  Never cooked them.  Grilling and barbeque are not possible at this time.  Thanks!

[curls]

The best way to cook tri tip is to grill it. Guess you are looking for the second best way to cook tri tip since you state that you can not grill or barbeque them at this time. 

 

To approximate grilling, this cast iron cooking technique from Alton Brown works well, http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe.html.

Edited January 31, 2015 by curls (log)

[mgaretz]

If you have a sous vide setup, or can jury rig one, hold them for 4 hours at 125f or so and sear them in a hot pan or broiler to finish. You could also put them in a low temp oven at 225f or so until your internal temp is 125f then sear. You don't want to take them past medium rare or they will be tough.

[CatPoet]

Took some time to find out  what it was, but we roast it.  I love making  Perma frost / backward roast with  it.   Easy and so lovely,  but the meat has to be frozen solid and you sleep most of the cooking process  and the meat is served as a  cold cut. 

[Shel_B]

[...]  You could also put them in a low temp oven at 225f or so until your internal temp is 125f then sear. You don't want to take them past medium rare or they will be tough.

 

OK, that'll work.  I do something similar with pork chops ... Thanks!

[haresfur]

On 2/1/2015 at 4:12 AM, mgaretz said:

If you have a sous vide setup, or can jury rig one, hold them for 4 hours at 125f or so and sear them in a hot pan or broiler to finish. You could also put them in a low temp oven at 225f or so until your internal temp is 125f then sear. You don't want to take them past medium rare or they will be tough.

 

In my usual fashion, I winged-it with a tri-tip before doing my eG research. I have done sv tri-tip before, but this time I went for low temp oven, at least in part to help warm up the house (it is winter here, after all).

 

125 F seems really low - I was shooting for about 58 C, but hit 56 C. I fussed with the temperature a lot during the cook, starting with a 200 C oven then dropping the temp after 15 min to around 120 C. Then dropped some more as the internal temp seemed to be rising too quickly - I was aiming for 3-4 hours cooking. What was interesting was that the temp rise completely stalled out at an oven temperature of ~70 C so I had to bring it back up again.

 

I did like the way the surface dried out nicely and kept the spices.  and the fat rendered some compared to sous vide, but it ended up as rare I care for and too rare for my beloved. I'm thinking next time trying about 90 C until it gets close to temp and then maybe dropping it to hold internal temperature for an hour. After that, maybe a quick sear under the broiler.

 

My oven has far too many options, I started with heat from above and below but the bottom wasn't getting dry so I switched to heat from above plus the re-circulation fan. So maybe try convection.

 

Sorry, no pictures - we got to the "need to eat -now!" point.

 

 

[btbyrd]

PSA on how to slice a tri tip.

 

 

[heidih]

@btbyrd good slicing image. I am a California girl so Santa Maria Tri Tip is moi. Never ever done low and slow. In my book I want a little "crust" and a juicy rest. This New York Times article is pretty much what I know. https://cooking.nytimes.com/recipes/1016919-grilled-or-oven-roasted-santa-maria-tri-tip

Edited July 13, 2020 by heidih (log)

[rotuts]

@btbyrd 

 

please consider posting that Vid in URL form ?

 

thanks

[Smithy]

17 hours ago, rotuts said:

@btbyrd 

 

please consider posting that Vid in URL form ?

 

thanks

 

Let's see if this works...

 

https://youtu.be/gmxHmuV4vTU

 

[rotuts]

thanks !

 

that knife could use a few minutes w the EdgePro !

[Matthew.Taylor]

Probably gonna use Meathead’s recipe in his book. But I was thinking of a good seasoning or rub. What would be good in you guys eyes?

Also is there a particularly good sauce to try with this?

[Okanagancook]

This is my favourite.  Just made up another batch for this summer.  It can be kept in a pepper grinder.  Grind it fresh each time.  Or if you don’t have a spare grinder kicking around I just use my spice grinder each time making sure to get a spoonful including all the individual spices.

 

1/3 cup. Coarse sea salt

1/4 cup whole black peppercorns 

1/4 cup whole white peppercorns

1/4 cup Szechuan peppercorns 

1/4 cup dried onion flakes

3 Tablespoons coarse granulated garlic

2 Tablespoons yellow mustard seeds

2 Tablespoons coriander seeds

1 Tablespoon crushed or flaked Ancho pepper

1 Tablespoon dill seeds (I leave these out as I dislike dill)

 

give it a good mix.

this makes a lot so I usually make half a recipe.

hope you make it, it is delicious 

[Okanagancook]

10 minutes ago, Okanagancook said:

This is my favourite.  Just made up another batch for this summer.  It can be kept in a pepper grinder.  Grind it fresh each time.  Or if you don’t have a spare grinder kicking around I just use my spice grinder each time making sure to get a spoonful including all the individual spices.

 

1/3 cup. Coarse sea salt

1/4 cup whole black peppercorns 

1/4 cup whole white peppercorns

1/4 cup Szechuan peppercorns 

1/4 cup dried onion flakes

3 Tablespoons coarse granulated garlic

2 Tablespoons yellow mustard seeds

2 Tablespoons coriander seeds

1 Tablespoon crushed or flaked Ancho pepper

1 Tablespoon dill seeds (I leave these out as I dislike dill)

 

give it a good mix.

this makes a lot so I usually make half a recipe.

hope you make it, it is delicious 

I should add that you MAY need additional salt.  I usually lay down some salt then apply the rub.

[btbyrd]

You have summoned this obligatory video on how to cut a tri-tip.

 

 

[ElsieD]

Thank you.  I have a tri-tip in the freezer.  I don't recall ever cooking a tri-tip I don't know how to cut one.  Until now.

[FeChef]

On 4/24/2024 at 7:20 PM, Matthew.Taylor said:

Probably gonna use Meathead’s recipe in his book. But I was thinking of a good seasoning or rub. What would be good in you guys eyes?

Also is there a particularly good sauce to try with this?

If you can find it, Oakridge Carne Crosta. Last time i checked it was $100/lb on ebay. I still have a stock pile i vacuum packed and froze when it was $30/lb.

That said, Plowboys Bovine Bold would be my second choice.

Edited April 26 by FeChef (log)

[rotuts]

if you SV , SV the trip first

 

Ive done this 130 F  until tender .

 

then rapidly chill , and work from there .

[ElsieD]

23 hours ago, rotuts said:

if you SV , SV the trip first

 

Ive done this 130 F  until tender .

 

then rapidly chill , and work from there .

How long do you sous vide the individual pieces for?

[rotuts]

somewhere between 8 - 12. h

 

or overnight , then rapidly chill w ice

 

I didn't bother w a surface mallard 

 

I just sliced , cold , very thin and used

 

for a ' roast beef ' sandwich ( es )

[ElsieD]

14 minutes ago, rotuts said:

somewhere between 8 - 12. h

 

or overnight , then rapidly chill w ice

 

I didn't bother w a surface mallard 

 

I just sliced , cold , very thin and used

 

for a ' roast beef ' sandwich ( es )

 

Is that for both halves?

[rotuts]

I did the TriTip whole .

 

I did put a little seasoning on it :

 

Penzey's Chicago Steak .

 

and 130.1.F is very forgiving 

 

8 - 12  , or in beteen ends up Id bet 

 

the same 

 

Ive found flavorful beef 

 

tougher cuts  , after SV  , 130.1.F

 

make outstanding sandwiches  

 

much better than ' steak a plate '

 

for my tastes.

Edited April 27 by rotuts (log)

[mgaretz]

On 4/24/2024 at 8:44 PM, btbyrd said:

You have summoned this obligatory video on how to cut a tri-tip.

 

 

And while it might work, it’s actually wrong. Contrary to popular belief, the grain does not run in different directions in that muscle. (It wouldn’t be much good as a muscle if it did.) Pull the left tip up so it’s about even with the right side tip and you’ll see the grain is all running in the direction of the black line. You can clearly see that on the right side of the black line. And the cut lines are perfectly parallel to the grain on that side. You want to cut across the grain. So the proper way to cut this is to pull that left tip up, turn the meat 90 degrees and cut starting from what was the top tip perpendicular to the black line.  Depending on the size of the tri-tip, the cut can get long about 2/3 of the way through, so at that point you may want to cut the meat in half, but you keep cutting along the same line. 

[Matthew.Taylor]

Ok, still planning on making this, but everything I’ve read calls for a 2-zone set-up. I know what that is, but my grill has 3 burners. I thought of turning the two on the outside on, while keeping the middle one off, would this work?

[rotuts]

@Matthew.Taylor

 

It sounds like you have a three burner Weber.

 

Ive forgotten if you can turn on just one burner.

 

front or back , if your version has the burners going parallel to the front.