Favorite cut of steak!
- Thread starter UGA12
- Start date
and its according to grade of meat for me
if its Choice or Select.... FILET
if its PRIME.... RIBEYE :0074
and I got 3 of those babes in the freezer :00hour
and oh ya.... high sear on outside and rare inside :0008
if its Choice or Select.... FILET
if its PRIME.... RIBEYE :0074
and I got 3 of those babes in the freezer :00hour
and oh ya.... high sear on outside and rare inside :0008
steaks
steaks
top sirloin fav marinated right medium, filet, strip, rib eye. t bone hell don't know they are all good.
steaks
top sirloin fav marinated right medium, filet, strip, rib eye. t bone hell don't know they are all good.
You one of those cut off the horns and wipe its ass before it hits my plate guys huh.
j/k with you bud...to each their own...I cook my steaks at 700 degrees so they get a good quick sear and it seals in all the natural flavors of the meat and gives that great grill taste on the outside with whatever you marinade...the longer/more done you cook meat, the more of the natural flavor is cooked out :0074
when I cooked at 1st Golf outing at Jacks house, I had to cook his wife's steak 4 more times after the first time I handed it to her and told her enjoy the shoe :mj07:
Tri Tip beat value $3.79 a lb at HEB here
Tri Tip or Whole Bottom Sirloin is a tastybeef dish that is incredibly easy to cook.
Get the grill nice and hot. I shoot for around 400 degrees F. I have a gas grill with three burners. I start with the burners all on high. Once I'm ready to put the meat on, I set the left one on high, the middle one on low and the right one on low. Then I place the tri-tip, fat side up over the space between the center and right low burners. It will drip and flare up so don't put it right over the fire. This gives a nice indirect heat to the meat. The corners of the roast are thinner and cook quicker. It's easy to dry them out.
Lots of the cowboys around here poke, and cut, and flip the meat over and over. I never, ever stab the meat. Every hole you make lets more juice run out. Poking and flipping the meat should also be done as little as possible. Leave your meat alone! Let it cook.
I always flip the meat the exact same number of times for every tri-tip. ONCE. Flipping the meat does not help your meat cook sooner, or more evenly, or anything. It is just the sign of an impatient cook. There is only one reason to flip your meat over. To cook the other side. Do it one time - usually after about 15 minutes of cooking on the first side.
Once you've turned the tri-tip, and cooked it for 5 minutes or so, press the center to test the firmness. If it feels mushy like raw meat, you may need to raise the heat just a bit. Most people like their tri-tip pink in the middle. Medium to medium-rare. It should not be hard when you press on it. You are looking for about the same texture as the muscle in the palm of your hand just below your thumb.
Generally, about 25 to 30 minutes should be plenty for a tri-tip, depending on size of course.
Resting
The meat will cook another 10 minutes or so when you take it off the grill. You need to let it rest. If you don't, you'll have dry, tough meat. Remember, you're cooking a muscle. When that muscle gets hot it contracts, squeezing the juice out of the center. When it's taken off the heat, it relaxes and the juices are drawn back into the center of the meat, making it juicy to eat.
Let the meat rest under a tinfoil tent on your cutting board for about 10-15 minutes.
Cutting
Tri-tip has a definite "grain" to the meat. Cut against the grain for best results. I like to cut the meat into steaks about 1/2 inch thick. Many people cut tri-tip very thin, which is good for sandwiches. But the real reason they cut it thin is because they've poked, stabbed, flipped, salted, and burned it into a hockey puck. The only way to eat a hockey puck is to cut it thin.
If you're tri-tip is juicy and flavorful, cut nice steaks onto your guest's plates. It is my favorite piece of a bovine.
Summary
Serve tri-tip with garlic bread, salad, and maybe a potato. If you use the Grizzly Joe's seasoning, you probably won't need to add steak sauce.
You may not be able to pick this up at your local store. But if you ask your butcher to get tri-tip for you, he or she may be able to order it, or cut it special. It's well worth the effort.
krc
Tri Tip or Whole Bottom Sirloin is a tastybeef dish that is incredibly easy to cook.
Get the grill nice and hot. I shoot for around 400 degrees F. I have a gas grill with three burners. I start with the burners all on high. Once I'm ready to put the meat on, I set the left one on high, the middle one on low and the right one on low. Then I place the tri-tip, fat side up over the space between the center and right low burners. It will drip and flare up so don't put it right over the fire. This gives a nice indirect heat to the meat. The corners of the roast are thinner and cook quicker. It's easy to dry them out.
Lots of the cowboys around here poke, and cut, and flip the meat over and over. I never, ever stab the meat. Every hole you make lets more juice run out. Poking and flipping the meat should also be done as little as possible. Leave your meat alone! Let it cook.
I always flip the meat the exact same number of times for every tri-tip. ONCE. Flipping the meat does not help your meat cook sooner, or more evenly, or anything. It is just the sign of an impatient cook. There is only one reason to flip your meat over. To cook the other side. Do it one time - usually after about 15 minutes of cooking on the first side.
Once you've turned the tri-tip, and cooked it for 5 minutes or so, press the center to test the firmness. If it feels mushy like raw meat, you may need to raise the heat just a bit. Most people like their tri-tip pink in the middle. Medium to medium-rare. It should not be hard when you press on it. You are looking for about the same texture as the muscle in the palm of your hand just below your thumb.
Generally, about 25 to 30 minutes should be plenty for a tri-tip, depending on size of course.
Resting
The meat will cook another 10 minutes or so when you take it off the grill. You need to let it rest. If you don't, you'll have dry, tough meat. Remember, you're cooking a muscle. When that muscle gets hot it contracts, squeezing the juice out of the center. When it's taken off the heat, it relaxes and the juices are drawn back into the center of the meat, making it juicy to eat.
Let the meat rest under a tinfoil tent on your cutting board for about 10-15 minutes.
Cutting
Tri-tip has a definite "grain" to the meat. Cut against the grain for best results. I like to cut the meat into steaks about 1/2 inch thick. Many people cut tri-tip very thin, which is good for sandwiches. But the real reason they cut it thin is because they've poked, stabbed, flipped, salted, and burned it into a hockey puck. The only way to eat a hockey puck is to cut it thin.
If you're tri-tip is juicy and flavorful, cut nice steaks onto your guest's plates. It is my favorite piece of a bovine.
Summary
Serve tri-tip with garlic bread, salad, and maybe a potato. If you use the Grizzly Joe's seasoning, you probably won't need to add steak sauce.
You may not be able to pick this up at your local store. But if you ask your butcher to get tri-tip for you, he or she may be able to order it, or cut it special. It's well worth the effort.
krc
I was suprised to see Sirloin even on the list.
Filet, Ribeye and Strip in that order but it depends on the day and what the butcher says.
Medium rare for sure. I think the better the meat the less it needs to be cooked.
Filet, Ribeye and Strip in that order but it depends on the day and what the butcher says.
Medium rare for sure. I think the better the meat the less it needs to be cooked.
Beef should be rare. I used to have a friend who said "Chop its head off, wipe its ass, heat it on the outside and bring it to me!" I completely agree!
