 |
Bob Loves To Grill Tri Tip Steak!
 Bob's proven grilling method of cooking tri tip steak will secure your backyard barbecue fame! This little known sirloin cut is fast becoming popular because...
Tri tip steak, or tri tip roast? Both terms are often used interchangeably to describe the small roast cut from the bottom of the sirloin. Here, we are talking about a tri tip roast cut cross grain into about five 1" steaks. Can't get Tri Tip? Tell the butcher what you want. Look at our "Tri Tip Secrets" page for the information the butcher needs to cut/order your tri tip The stuff you'll need: Meat For the best tri tip steak, buy "Prime" or "Choice" grades of tri tip, and never use "Select" grade. Why? "Select" does not have the marbling (the white fat running through the muscle). Even Bob can't grill a "select" grade steak! The more fat, the better it cooks and tastes! We buy the freshest, "choice" grade for maximum flavor, and reasonable cost. A tri tip roast usually weighs 1 1/2-3 pounds, and is approximately 2" thick. Do not trim any of the existing fat. This will serve about 5 hungry folks, and maybe enough leftover for a sandwich the next day (fat chance)! Have your butcher cut the roast into 1" steaks, if you do not wish to do it yourself. Gas Grill To barbecue tri tip steak on a gas grill you will need at least a good two burner model.
Charcoal grill Any but the smallest kettle type charcoal grill, or a rectangular charcoal grill, will work great. Chimney Charcoal Starter for your charcoal grill We highly recommend using a high quality model, as this is the best way to start, and maintain, the coals. If you've never used one of these ingenious tools, you're going to love the experience! Tongs Always use tongs! A meat fork pokes holes in your meat and lets the juices escape. Long and strong is the secret. Spices Our tri tip steak recipe includes a simple rub, and we love it. It consists of only salt (kosher or course sea salt), black pepper (freshly ground), and garlic (granular or powder), however... Try putting together your own by adding one or more of these basic fresh ingredients:
A great tri tip steak recipe starts with a rub! The tri tip steak is first "rubbed", with a simple, dry, spice accented rub. All for that unforgettable tender, perfectly seasoned, eating experience! Let's start with a classic rub that will impart all of the flavors your drooling chops are hankerin' for. You can adjust the recipe (as the "pros" do) to make it "yours". Mix together thoroughly the following:
Let's prepare the meat... NOTE: Tri tip steaks should always be kept in the refrigerator (below 40°F/4.4°C) prior to preparation. We have found that for best cooking results, we remove the steaks from the refrigerator, and let them come to room temperature.
Get the Grill Ready
For the charcoal grill folks... NOTE: Please, if you use a charcoal lighter fluid, be sure to allow the coals to burn to a grey/white ash coating (30-45 minutes) to be rid of the noxious smell/taste. There are several good "fire-starters" on the market that will not taint the meat, or impart potentially dangerous chemicals to the food. We highly recommend a good quality chimney charcoal starter because it's the quickest (and easiest) way to start the coals. Do not bother with self-lighting charcoal. It never burns "clean" and always taints the meat with that nasty petroleum flavor.
Cook 'Em NOTE: Grilling tri tip steak is an art. Practice will make you an expert. Our suggested cooking times in minutes are: Divide time in half for each side, and watch carefully. Tri tip steak will be tough if over cooked! Use your tongs and place the steaks on the grill. If you are using a charcoal grill, there is sufficient heat to "sear" the steaks, ie; let them cook on one side just long enough get those grill marks, and quickly brown the meat, then flip them over. Cook 2 to 3 minutes on each side and be careful not to over cook. On a propane grill, go 2 or 3 minutes on each side, and watch carefully to prevent over cooking. To know when they are done we use the pressure test. With your tongs, press the meat looking for ...
When done, remove the steaks and place on a warm platter to "rest" for about 3 minutes. Resting tri tip steak is important as this allows the juices to return to the meat's center. Serve Em!... ...for the Cookin' Cousins" taste, we eat 'em just as they are, but many folks like a "finishing sauce". This is nothing more than a barbecue sauce, of your choice, served as a side dish (or two), for the folks who would like to put something more on their ribs. Lets eat!  Custom Search
|
