Tri-Tip Beef: It's What Should Be For Dinner

What is tri-tip; you ask?  If you do, you are in good company. 

Tri-tip roast, also called the triangle roast or steak because of its shape and points, is a lesser known cut of meat around the Midwest and most of the country.  It sits on the bottom of the sirloin.  The reason for its scarcity is two-fold.  One, there is only one per side of beef.  Two, because way, way back in the day when there were local butchers carving meat, they considered this beautiful beef a waste because it was too big for their display case.  And because of these two reasons, butchers would ground it up and sell it as sirloin hamburger.  But today with packing plants, packers carve the meat and so you are much more likely to find  this at your local meat market. 

So, is it a roast or a steak?  It is a small roast that weighs between 1.5 - 2.5 pounds.  OR, it is an enormouse steak!  However, you can slice it into 1.5" inch thick steaks and grill that way if you prefer.  Tri-tip looks like a mini-brisket and it has the same texture and tenderness of a slow smoked brisket but only takes a fraction of time to cook.  For this reason, I like to grill mine whole and then slice it against the grain. 

And like a brisket, there is nice fat cap on one side.  If you are grilling the tri-tip, you do not have to trim down the fat cap.  When you sear the meat this will burn most of it off.  However, I still like to trim mine down - not take it all off - just trim it down.  Fat equals flavor!  And because this meat is leaner than most you will want some of the fat to help keep it from getting dry.   

How to prepare your tri-tip: less is more, I say.  This is a very flavorful cut of beef.  I have never used a marinade and cannot foresee me ever doing so.  Cowtown Steak seasoning goes really well with this.  Whatever you use, just go easy.  A simple onion, garlic, salt, and pepper combination will suffice nicely.   

How to cook your tri-tip: roast, smoke, or grill; all will give you a thrill!  In my professional opinion, however, the grill is the way to go.  You only need medium heat to do this - never high heat.  Grill at 350 degrees for about 45 minutes to 1 hour tops. Use a digital meat thermometer if you wish to ensure doneness to your liking but do not overcook! 
 
So when you are done grilling, remember to remove it to a platter or pan and loosely cover leaving it sit for at least 10 minutes or longer.  The internal temperature will still rise a bit even after it comes off.  Resting your meat is critical so that the juices have an opportunity to be redistributed throughout the meat.  If you cut into it too early, all the juice will run out leaving you with a very dry dinner.  And for goodness sake, never slice into your food while it is cooking to check if it is done or not for the same reason; you dry everything out.  Do NOT be THAT guy. 

Like I wrote above, the tri-tip is like a mini-brisket. It has points which are thin and a thick center to it. I like cooking it whole and if you do so correctly, you will medium rare slices in the center and well done slices on the point - something for everyone on one platter!

 

If you are like me, your mouth is watering now!  So the only question left is, where do I go to get one?  Well, if you are asking that question then I know you are not reading this blog in California.  That is because there is an abundance of tri-tip in California.  I am not sure how it all started, but packers started shipping tri-tip to California years ago and today most of them still go to California.  But like I said, its popularity in these parts is really growing.  I have been told that Sam's Club and Costco sell tri-tip but I have never investigated it for myself.  Because of its scarcity, I am reluctant to tell you where I get mine.  It is like sacred, almost like your hunting or fishing spot where you are guaranteed to score big, you never share those with others!  But I will; this time.  Kroeger's Meats in Lecompton, KS keeps them on hand regularly but even so, I still call ahead before trekking over there and will ask to hold one for me if they can. If you are in Topeka you might try Herman's Meat Market.  If you are in KC, try McGonigles off Ward Parkway.  I do not know for sure in either case, so call first.   

 

It might take a little leg work searching them out, but tri-tip is definitely worth the time and effort.  I love it so much, I won't hardly do a brisket unless I am in a BBQ competition (it's one of four required meats).  So, let your search begin and be sure to let me know what you think.  You will thank me, I promise!

 

Tailgate Ted