Seasoning the Meat
Trim off the tough, chewy bits and fat from the meat using a sharp knife. Locate a sharp steak knife, and make a cut just below the skin. Continue cutting across the meat to get rid of the chewy “silver skin.” Then, trim away any excess fat pieces from the outside of the steak. While tri-tip is usually a very lean cut of meat, it can have some pieces of fat on the outside.
Season your meat with a dry rub or marinade to enrich the flavor. Put your steak in a large dish. Then, either sprinkle 2–3 tbsp (29.6- 44.4 g) of dry rub on each side of the steak, or pour about 2–3 tbsp (29.6-44.4 mL) of marinade on each side. To make your own dry rub, mix together 1 tbsp (14.8 g) of kosher salt, 1 tbsp (14.8 g) of black pepper, 2 tsp (9.9 g) of sugar, 3/4 tsp (3.7 g) of garlic powder, 3/4 tsp (3.7 g) of onion powder, and 1/4 tsp (1.2 g) of cayenne pepper.
Let the seasoning absorb for 12 hours for maximum flavor. To thoroughly flavor your meat, place a piece of plastic wrap over top of the dish, and put the steak in the fridge overnight. If you want to prepare your steak the same day, let it absorb for at least 1-3 hours.
Leave the meat out for 1-2 hours until it comes to room temperature. For best results, don’t grill your meat as soon as you take it out of the fridge. Sit it on your counter for at least 1 hour with the lid still in place, so the meat can reach to room temperature. Waiting until the meat is at room temperature makes the meat more juicy and tender.
Using Your Grill
Light your grill and warm it to about 400 °F (204 °C). Use either a charcoal grill with briquettes or hardwood charcoal, or a gas barbeque grill. Use a match to light your coals, or press the ignition button if using a gas grill. If you're using charcoal, arrange the coals on 1 side. You can also separate the coals into large piles on either side of the grill. If you're using gas, set one side burner to low so it can heat up. Then, adjust the flame to a high heat setting.
Place your tri-tip on the cooler part of the grill rather than over the flame. Put your meat on the opposite side of the grill as the flame. This way, your meat can thoroughly cook rather than heating the outside too much. You can place the steak on the grill using your hands or tongs. The cooler side of the grill will still be very warm, so be careful not to burn yourself as you set the steak down.
Replace the cover on your grill and let your meat cook for 8-10 minutes. To thoroughly cook the steak, put the cover on after you place the steak on the cool side of the grill. Set a timer for about 8-10 minutes, then check the steak. Flip it over with tongs and examine the color. If the steak is charred and dark, you are finished cooking that side. If your steak is not cooked adequately, leave it on the grill for another 5 minutes or so.
Flip your tri-tip over after 1 side is cooked. Once the first side is cooked thoroughly, use your tongs to flip the steak over to the other side. Then, replace the cover on the grill. Set a timer for about 8-10 minutes, then check the color of your steak. The longer it cooks, the more well-done it will be.
Remove the steak when it is slightly less cooked than you desire. When you remove your steak from the grill, it will continue to cook for several minutes. Because of this, it is best to remove the steak when it is about 2-5 degrees away from your desired temperature. Use your tongs to lift up your steak and put it on a plate.
Cut your steak or use a meat thermometer to check the temperature. After your steak is cooked, remove it from the grill and put it on a plate. Then, either cut into the middle of the steak to check the color, or place a meat thermometer into the center to check the temperature. If your steak is not cooked to your desired color/temperature, then place it back on the grill for 2-5 more minutes. It helps to stick in the thermometer into the thickest part of the steak. Keep in mind that the steak will continue to cook after you remove it from the heat. To cook your steak rare, it should be 135 °F (57 °C) and very pink. If you prefer your steak medium-rare, it should be 140 °F (60 °C) and reddish brown. For a medium steak, its temperature should be 145 °F (63 °C), and it should look mostly brown.
Slicing and Serving the Tri-Tip
Cover the meat in aluminum foil for 10 minutes or so. Rip a piece of aluminum foil to the size of your plate, and wrap it around the plate. Then, let the steak sit for about 10 minutes. While the meat is resting, prepare the rest of your dinner including your side dishes and drinks. Then, gather your guests so that they're ready to eat when the steak is done.
Slice the tri-tip against the grain to serve it in thin strips. Locate the direction of the grain, or the way the muscle fibers are in place. Then, use a sharp steak knife to slice the meat across the grain, instead of parallel with it. Make your cuts every ⁄4–⁄2 in (0.64–1.27 cm) to make thin slices.
Serve your tri-tip with delicious side dishes and wine. Tri-tip is a delicious entreé that goes great with side dishes like mashed potatoes, broccoli, corn on the cob, spinach, and asparagus. Pick 1-3 sides and eat them along with your steak for a delicious, healthy meal. Garlic bread, salad, and potato salad are also delicious, complimentary options. Pair with a Cabernet Sauvignon, Bordeaux, Malbec, or other full-bodied red. After you finish your meal, store your leftovers in a plastic Tupperware container or sealable plastic bag.
Comments
0 comment