Beef Tri-Tip

Tri-tip is very popular in the western US, but it is generally hard to find around these parts, so while Bev was in Knoxville the other day, I asked her to stop at Publix to see if they had any and she bought the only one they had.  They are not readily available, in part, because there are only two per cow.  Here is a shot from the web.

My cooking method was to first marinate it for eight hours in the Best Steak Marinade In Existence then I removed it from the fridge two hours prior to cooking. 

Best Marinade in Existence

Ingredients:

1/3 cup soy sauce

1/2 cup olive oil

1/3 cup fresh lemon juice

1/4 cup Worcestershire sauce

1 1/2 tablespoons garlic powder

3 tablespoons dried basil

1 1/2 tablespoons dried parsley flakes

1 teaspoon ground white pepper

1/4 teaspoon hot pepper sauce (optional)

1 teaspoon dried minced garlic (optional)

Directions:

Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.

When ready to cook, I removed the roast from the marinade ran the jaccard over it for additional tenderizing, seasoned it with S&P, and let it set at room temperature for the second hour.  As you can see, it got a little thinner from the jaccard.

While it takes longer to cook, I decided to use the reversesear cooking method so I used indirect heat in the 250F grill until it reached an internal temperature of 120F.

Then I put it over very high heat for a couple of minutes per side to develop a crust and it went to 128F internal temp.

I let it rest for about 10 minutes and carved - it was redder than the pic shows.

We served it with some steamed broccoli topped with grated parmesan.

The Verdict:

It was just the right doneness for us and Bev, who generally much prefers filet, commented that “This is about as good as beef gets” and I have to agree - it’s easy to see why tri-tip is in demand.  If you like your beef to have your preferred level of doneness across most of the slice with a minimum of more done around the outside, reverse sear is the way to go like my prime rib of many years ago.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

5/22/21 event dates