Tip steak Marinade time

Gardendogs · 01-30-2013, 09:58 PM

I have a couple of tip steaks and need to know the best way to cook them. I know it's a tough cut of meat ( so I have heard at least ) I'm thinking o maybe slicing it thin in the end and maybe doing sandwiches or tacos. Anyways I probably should start with a good marinade so lets start there.

Chezmatt · 01-30-2013, 10:21 PM

I'm not sure what a tip steak is. Do you mean tri-tip?

Gardendogs · 01-30-2013, 10:32 PM

The sirloin tip steak lies at the top of the round or hip, and above the sirloin tip lies the top sirloin which is joined to the shortloin, which means the top sirloin will be somewhat more tender than the tip.

Gardendogs · 01-30-2013, 10:32 PM

I think

Chezmatt · 01-31-2013, 12:05 AM

Well, it sounds like it comes from the same part of the cow, if not the same cut. For tri-tip, I go with a very simple marinade: cheap (but drinkable) red wine and a few crushed garlic cloves. I usually marinate in that for 1-4 hours, then rub and reverse sear.

ColdFyre · 01-31-2013, 12:21 AM

Quote:

Originally Posted by Chezmatt

Well, it sounds like it comes from the same part of the cow, if not the same cut. For tri-tip, I go with a very simple marinade: cheap (but drinkable) red wine and a few crushed garlic cloves. I usually marinate in that for 1-4 hours, then rub and reverse sear.

Ok, that sounds pretty damned good.... I think I need to go to costco and get me a pack of tri-tips now!

Chezmatt · 01-31-2013, 02:59 AM

In case you want the full recipe:

Chezmatt's Sonoma County Tri-tip

Marinate tri-tip for up to four hours in red wine and 4-6 cloves of crushed garlic. While it's marinating, mix your rub:

1 tbsp kosher salt 1 tbsp paprika 1 tbsp garlic powder 2 tsp black pepper 1 tsp cayenne pepper

Remove the tri-tip from the marinade, and thoroughly coat tri-trip with the rub at least half an hour prior to cooking. Leave the tri-tip at room temperature to take the chill off and let the rub set.

While that's setting, heat one side of grill with the lid closed until thermometer temp reads around 300.

Place tri-tip on cool side of grill and cook until internal temp is 125. Can take anywhere from 45-90 minutes, depending on size, temp, etc.

Remove from grill, bring hottest part of grill up to highest possible heat. Let tri-tip rest under foil while grill heats up.

Once the grill is hot, sear the tri-tip until the rub darkens (usually about 2 min per side, but let the color be your guide).

Remove from heat, and tent with foil. Allow to rest AT LEAST 15 minutes before carving. If you need to let it rest longer, tightly double-wrap in foil. It should hold temp for a while.

Carve thinly, across the grain (should be long slices running the length of the roast).

01-30-2013, 09:58 PM	#1
Gardendogs Is lookin for wood to cook with. Join Date: 11-22-12 Location: Martinez CA	Tip steak Marinade time I have a couple of tip steaks and need to know the best way to cook them. I know it's a tough cut of meat ( so I have heard at least ) I'm thinking o maybe slicing it thin in the end and maybe doing sandwiches or tacos. Anyways I probably should start with a good marinade so lets start there.

01-30-2013, 10:21 PM	#2
Chezmatt Full Fledged Farker Join Date: 06-05-11 Location: San Francisco, CA	I'm not sure what a tip steak is. Do you mean tri-tip? __________________ 22.5" WSM (x2) /[COLOR=Orange][B] Orange [/B][/COLOR]& [B]Black [/B]Mini-WSM / Lion gas grill / [COLOR="SeaGreen"][B]Green[/B][/COLOR] Weber Performer / [COLOR="Red"][B]Red[/B][/COLOR] & [COLOR="gold"][B] Gold [/B][/COLOR] Mini-WSM / XL Big Green Egg

01-31-2013, 12:05 AM	#5
Chezmatt Full Fledged Farker Join Date: 06-05-11 Location: San Francisco, CA	Well, it sounds like it comes from the same part of the cow, if not the same cut. For tri-tip, I go with a very simple marinade: cheap (but drinkable) red wine and a few crushed garlic cloves. I usually marinate in that for 1-4 hours, then rub and reverse sear. __________________ 22.5" WSM (x2) /[COLOR=Orange][B] Orange [/B][/COLOR]& [B]Black [/B]Mini-WSM / Lion gas grill / [COLOR="SeaGreen"][B]Green[/B][/COLOR] Weber Performer / [COLOR="Red"][B]Red[/B][/COLOR] & [COLOR="gold"][B] Gold [/B][/COLOR] Mini-WSM / XL Big Green Egg

01-31-2013, 02:59 AM	#7
Chezmatt Full Fledged Farker Join Date: 06-05-11 Location: San Francisco, CA	In case you want the full recipe: Chezmatt's Sonoma County Tri-tip Marinate tri-tip for up to four hours in red wine and 4-6 cloves of crushed garlic. While it's marinating, mix your rub: 1 tbsp kosher salt 1 tbsp paprika 1 tbsp garlic powder 2 tsp black pepper 1 tsp cayenne pepper Remove the tri-tip from the marinade, and thoroughly coat tri-trip with the rub at least half an hour prior to cooking. Leave the tri-tip at room temperature to take the chill off and let the rub set. While that's setting, heat one side of grill with the lid closed until thermometer temp reads around 300. Place tri-tip on cool side of grill and cook until internal temp is 125. Can take anywhere from 45-90 minutes, depending on size, temp, etc. Remove from grill, bring hottest part of grill up to highest possible heat. Let tri-tip rest under foil while grill heats up. Once the grill is hot, sear the tri-tip until the rub darkens (usually about 2 min per side, but let the color be your guide). Remove from heat, and tent with foil. Allow to rest AT LEAST 15 minutes before carving. If you need to let it rest longer, tightly double-wrap in foil. It should hold temp for a while. Carve thinly, across the grain (should be long slices running the length of the roast). __________________ 22.5" WSM (x2) /[COLOR=Orange][B] Orange [/B][/COLOR]& [B]Black [/B]Mini-WSM / Lion gas grill / [COLOR="SeaGreen"][B]Green[/B][/COLOR] Weber Performer / [COLOR="Red"][B]Red[/B][/COLOR] & [COLOR="gold"][B] Gold [/B][/COLOR] Mini-WSM / XL Big Green Egg

01-30-2013, 10:32 PM	#3
Gardendogs Is lookin for wood to cook with. Join Date: 11-22-12 Location: Martinez CA	The sirloin tip steak lies at the top of the round or hip, and above the sirloin tip lies the top sirloin which is joined to the shortloin, which means the top sirloin will be somewhat more tender than the tip.