A tri-tip steak is a tender and flavorful cut that's ideal for grilling. Whole tri-tips are sometimes sold as "tri-tip steaks", you may also see 1- to 2-inch slices of tri-tip sold as steaks. The cut comes from the thigh area of the animal.
For a pre-sliced tri-tip steak, direct cooking over high heat is the way to go. The high temperatures will create an appetizing crust on the outside of the steak. Keep a thermometer handy to make sure you aren't overcooking the tender meat within. Grilling, broiling, or cooking in a heavy pan are all good methods.
A tri-tip has good flavor - you can marinate it, but it's not necessary.
Season the steak with your favorite rub or just use salt and pepper. Then, set your Traeger to 500 degrees Fahrenheit.
Once the grill has preheated, place the steak directly on the grill for 4 to 6 minutes per side, until the internal temperature of the meat reaches 135 degrees Fahrenheit for medium-rare.
Yes, tri-tip steaks are flavorful, tender cuts. They typically aren't as thick as cuts like ribeye.
Expect to pay $7 to $10 per pound for tri-tip steak. In any case, tri-tip should be considerably less expensive than a ribeye or New York strip.
The steak is done when the internal temperature reaches 135 degrees for medium-rare.
A tri-tip steak is best for grilling, broiling, or other high heat methods.
Tri-tip steaks are slices from a tri-tip roast.
These are similar cuts in size and flavor, they just come from different parts of the animal.
Yes, you can cook 1- to 2-inch thick tri-tips from frozen.
Many butchers used tri-tip for ground beef until the 1950s and 1960s -- the American outdoor grilling boom. Needing more grillable cuts to satisfy public demand, butchers in California began trimming away this triangle-sized muscle from the bottom sirloin.
Most cuisines around the world cook tri-tip whole. In French cuisine, the entire cut is roasted. In Germany, it is boiled with horseradish. Central Californians have claimed the tri-tip as their own, the "Santa Maria Tri-Tip" is considered a delicacy of the region.
Food scientists have measured tri-tip as the 9th most tender cut, even more tender than ribeye.
The National Cattlemen's Beef Association identifies the tri-tip with UPC number 1430. You may see this number in the UPC code on the beef package label at the supermarket.
According to the USDA, a broiled 6-ounce portion contains 450 calories, 51 grams of protein, and 25.8 grams of fat.
For a memorable steak dinner, season & roast tri-tip low & slow right in your own backyard.
A well-seasoned tri-tip roast, barbecued to juicy tenderness, will secure your status as grill master. Marinate your slab in Traeger 'Que BBQ Sauce, then shower it with Traeger Prime Rib Rub for competition-worthy 'cue that will have your neighbors haulin' down the block. Plan ahead, the tri-tip needs to marinate overnight.
Matthew Holopirek submitted this recipe for our Meat Madness competition. The coffee grounds give this Tri-Tip a powerful bark to seal in natural juices, for a superbly flavorful main dish.
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