Wishing you all Holiday Greetings as 2021 is finishing up ❄️ 🎄
The last few Substacks talked about Meat Marinades, Marbling and Steaks... if you missed the Twitter Thread on the first Steak for Supermarket Steak 🥩 Challenge, check it here
Also picked up for the Challenge was a Tri-Tip Roast that had spectacular marbling, while being labelled as “USDA Select”. Went into detail on marbling and the limitations of blindly following USDA grades here ⬇️
You’ve probably heard about the Tri-Tip if you’re into grilling or BBQ. It has become a very popular cut now, and sometimes is referred to as “Santa Maria Steak” due to its’ popularity in California where it attained cult status being grilled over Red Oak.
The Tri-Tip comes from the Bottom Sirloin of the cow. Meaning great for flavor. There are pitfalls to reaching Meat Nirvana, though. The Tri-Tip contains a few muscles with long grains running in different directions. When not sliced properly you will have chewy meat leather… and the cook temperature shouldn’t go above medium.. Medium-Rare is usually preferred.
You’ll also notice that the roast is uneven in shape, with a tapered edge. Basic physics would then tell us it would be easy to overcook one side of the roast.
So let’s walk through Preparing, Seasoning & Grilling Tri-Tips to Perfection… with no fear. Also included is a recipe for an amazing finishing sauce to douse the Tri-Tip with after carving… 🔥