My first tri-tip

Wrench_H

Wrench_H

is Blowin Smoke!
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I've been wanting to try tri-tip for a while, and finally got around to it last night. It isn't easy to find around here, but Costco carries them and I picked one up over the weekend. I went with just salt, pepper, and a little garlic for this one so that I could taste the meat.

I started it out on the traeger until the IT was 128

DSC02838.jpg


Then I threw it on the smokey joe to get a nice sear on it.

DSC02841.jpg


I let it rest for about 15 minutes. Next time, I think I need to go a little longer, but it was still good and somewhere between MR and medium.

DSC02844.jpg


This is a really good cut in my opinion and didn't need anything other thant the salt, pepper, and garlic. Sandwiches today for lunch were even better. My wife thought it was pretty close to filet mignon, her favorite cut. My question, particularly to you CA guys, does anyone cut their tritip into individual steaks and just cook them like a filet? It seems like it would work fine and save some money. Thanks for making me "tri" this, and thanks for looking
 
Great looking tips.

You said you wanted to take them to a higher temp.. I'd never think of it. They're better @ medium rare, no more. Your temp seemed to be right on. You might try tenting them in foil for at least 30 minutes after pulling off the cooker. That allows the meat to continue cooking a bit and the juices to redistribute. It's hard to tell by your pics, but they look more medium than medium rare by my computer screen.

Oh, and IMO, cutting up a tri tip for steaks is sacrilege, and should get you sent to the wood pile straight away! Every time I see TT steaks in a store I shake my head as I'm walking away. It does help to turn off prospective TT purchasers if their only experience is in steak form though :) Might help to keep the price down.....less demand and all.
 
Nice beef!!

This won't be your last tri-tip I'm sure. I, also, wouldn't take temps much higher...I tend to shoot for mid to low 140's after the sear myself.

I like the individual strips/steaks I find in the grocery store...for chili!!
 
That looks great. DON'T over cook it. If some people want it Med - Well, pop thier slices in the microwave for a min. BTW all I use is salt n pepper and a little celery salt. Tri-Tip is the best.
 
El Ropo said:
Great looking tips.

You said you wanted to take them to a higher temp.. I'd never think of it.
Click to expand...

I actually just meant that next time I would let them rest a little longer, not cook any longer. They were cooked the way I wanted them, but I don't think I let the juices settle completly as eveidenced by the cutting board, sorry for the confusion.
 
Those look very nice!!! The only time I cut the one's I get into strips is when the wife and I want teriyaki beef. I like the extra surface area for more carmelization!
 
Those look GREAT! :thumb:Really glad you had a chance to try this fine cut of beef.

I usually pull mine at 135 and let rest at least 20 mins or so before slicing.

As others have suggested, I would not cut a tri tip into individual steaks. However, on a few occasions I've cut them in two by slicing the point off, and frozen them for future use. Worked out great for smaller portions:

www.bbq-brethren.com/forum/showthread.php?t=98983
 
This looks tasty, I have always wanted to try Tri-tip, but have not been able to find it in West Texas. :cry:
 
Those look good. I think I will stop at the butcher today and grab some.
 
Dragonfly, there are plenty of tri-tips in New Mexico. C'mon over! :-D

Tris are a favorite of my wife and me. I generally cook them on my Egg over semi-indirect heat (GrillMates) and let them rest about ten minutes before we eat them.
 
I have to cook to maybe 140* to make the wife and kids happy :)sad:), but I find I have to let it sit 20-30 minutes or so. Garlic, seasalt, and pepper is all I typically use on it. Awesome cut of meat in it own right, but for the $2.99/lb I usually find it for, you just can't beat it.
 
The markets in l.a. Do sell tri tip cut into steaks. I have cut my tri tip into steaks in the past because some people want it rare, medium or well done and they come out great. A friend of mine is from brazil and he cuts them into steaks and puts kosher salt on both sides and cooks them over a direct medium flame and they come out amazing.
 
Preachin to the choir here but guys, if you haven't tried smoked salts on your tri tips....please do. You can thank me later. The alder wood smoked salt is my fave so far.
 
Looks like I'm going to have to get a Costco card.... I don't find tri tips where I normally shop. Those look great..
 
ALLENY said:
The markets in l.a. Do sell tri tip cut into steaks. I have cut my tri tip into steaks in the past because some people want it rare, medium or well done and they come out great. A friend of mine is from brazil and he cuts them into steaks and puts kosher salt on both sides and cooks them over a direct medium flame and they come out amazing.
Click to expand...

I picked up a tri tip roast on sale from Smart & Final last night and they also had tri tip steaks as well. The thinly sliced steaks (not sliced across the grain as in thick steaks) were labeled as tri tip / carne asada. I've never seen them labeled like that. I can see that with the Hispanic demographic here in this area. These steaks can easily cook to well done in a couple of minutes.

As for serving portions of the tri tip roast medium to well done to family and guests I tell them to nuke their portions in the microwave to their desired doneness.
 
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