Beef. The Tri-tip
 

I cooked my first tri tip last night. It was to be sliced thin and eaten over a salad.

Staring at the cut, it looks like a disaster waiting to happen. It is so oddly shaped. The thin corners would be well done when the middle was rare. I mitigated the best I could by always putting the fat side towards the heat. Damn! I may never buy beef sandwich meat ever again! It’s perfect. Sliced paper thin and layer on bread. It’s so good. Cold as a leftover.

I mistakenly bought a “prime” tritip. $15/lb. worth it.

I also tried Japanese Kew-pie mayo for the first time. Interesting.

Am I understanding correctly that the tri-tip is not available in other parts of the country?

We have it here.

Seasoning used, and more detail please.

I salted pretty heavily. And used enough black pepper I needed my mortar/pestle. I did add some garlic powder. Next time I’m adding paprika.

I let the seasoning sit on the meat for 4 hours. Pulled it from the fridge 1 hour prior to the grill time. I used a probe thermometer after the initial sear on the hot side of the grill.

Thoughts of my sous vide thing in my kitchen cabinet never came up. I’m just not a fan.

I love the tri tip for lunch sandwiches. I will season them, then vac seal and freeze until need. I throw them straight into the sous vide at 141 for 8-9 hours. Can’t beat it!


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Tri Tip might be my favorite beef these days. Instead of BBQing whole, we slice it into 1.5" slices and marinade overnight in my wife's secret sauce. Throw 2 on the Q and they cook quickly to 130F. Super tender and tasty!

Tritip has been available in CA since I was in college. Most parts of the country used to grind it into their hamburger.

I had a friend in Baton Rouge that I would send some to on occasion, but about 15 years ago he mentioned they started carrying it locally.

I think today it is freely available most any place. The price has gone up from about what you pay for ground beef to what you pay for a premium steak.

You can't go wrong with tri tip and there's no need to spend extra $$$ on Prime or waste time sous vide-ing. Garlic salt and pepper are all you need to season. You can also try making slits and placing garlic cloves in there.

As far as prepared rubs, I've used John Henry's and Pappy's https://www.pappysfinefoods.com/ but I prefer just the garlic salt and pepper.

Tri tips are available here, always have been. Another cut I like is the flat iron steak.

It is very hard to find here in Tennessee.

I miss it from California.

Dave

have it here, cooked between medium and med rare on the BGE. I think its the best cut for sandwiches, sliced thin over rice, or over salads.......sorta replaced flank for me here (though I still like fank).


$7ish a lb at the local Supermatked.

I like to sear the fatty side of the tri-tip for a few minutes in my cast iron pan on the stove, then put it in the oven in my turkey pan with the rack. I cook it for roughly 45 minutes and slice it thin quickly after taking it out.

I never get leftovers as my kids turn into extreme carnivores and eat the whole thing minus the few thin pieces I get :) It is one of their favorite things I cook.

For seasoning try Susie Q's. Some background:

https://susieqbrand.com/susie-q/santa-maria-style-bbq/

I hear a lot about Montreal’s steak seasoning. Any good?

Montreal is a great store bought season for steaks. It provides the large, you can still see it after its cooked seasoning which I can appreciate on occasion.

We have to ask for it to get it here. Flat iron is one of the cheapest cuts of meat here too. We use it for steaks (great flavor) carne asada (cheaper than flank) and all sorts of stuff.

Tri-tip is a great cut over coals or a smoker. Can be 1/4" cut for serving like a roast, cubed for salad, thin sliced for sammiches. We had it often when I lived in CA. Not so much here in WI.

I grew up using salt, pepper, onion powder and garlic powder. Paprika is a nice thought. I might go with smoked paprika.

I know my family went through a period where tri-tip was used a lot.

I've done and seen that before too (I think I did it on some sort of roast). I remember some cooking show when they said that you really need to crush the garlic to really get the best/right flavor. Apparently, there are two chemicals in garlic that combine to provide the best/right flavor, and if you don't crush/mash/grind/press the garlic, that doesn't happen and you don't get all of the flavor that you should get. Just a side tidbit of info that I heard.

I guess i'm the odd one out here... never really been a fan of Tri tip. I'd rather eat a Flat iron, or even better a Teres Major (if I can find it).

I almost never see it anywhere in the Northeast....back when I used to travel, it was always a discussion with guys I work with in California, and I'd at least see it on the menu in the western half of the country....but almost never on the east coast.

I came here to say this.