Tri Tip Cooking Guide: Perfect Steak Every Time

Alright, let's talk tri tip. It's a cut of beef that often gets overlooked, but in my humble opinion, it's one of the most delicious and versatile cuts you can find. It's got a lovely marbling and a fantastic flavour, and when cooked right, it just melts in your mouth. So, if you're looking to impress your mates with a killer steak, tri tip is your new best friend.

This guide is going to be your ultimate guide to conquering tri tip. We'll cover everything from choosing the right cut to nailing the perfect cook. I'll even share a few of my favourite tri tip recipes, so you can really wow everyone around the table.

(Part 1) Choosing the Right Tri Tip

The first thing you need to do is find yourself a decent tri tip. Now, this isn't rocket science, but there are a few things to keep in mind to get the best cut possible.

The Cut

Tri tip comes from the bottom sirloin of the cow, and it's typically shaped like a triangle, which is where it gets its name. It's a relatively lean cut, but it's still got some good marbling, which gives it that juicy flavour.

Imagine this: You're at the butcher's, looking at all the cuts of meat. You're looking for a tri tip that's got a nice, even colour throughout, with no discolouration or weird patches. It should also be firm to the touch and have a good amount of fat marbling. That marbling is crucial for keeping the steak moist and juicy when cooking.

The Quality

When choosing your tri tip, consider the quality. It's worth paying a bit extra for a higher grade, such as Prime or Choice. These cuts are more likely to have good marbling, which will translate into a more juicy and flavourful steak. You might have to shop around for a bit, but it's worth it for a truly delicious steak.

The Size

Tri tip comes in different sizes, so choose one that's appropriate for the number of people you're cooking for. A smaller tri tip, maybe around 1-1.5 pounds, is perfect for a couple, while a larger cut, around 2-3 pounds, is ideal for a group. You can always ask the butcher for their recommendations, they're usually more than happy to help.

(Part 2) Prepping the Tri Tip

Once you've got your tri tip in hand, it's time to get it ready for cooking.

Trimming the Fat

The first thing you need to do is trim any excess fat. You don't want to remove all the fat, but you do want to trim off any large chunks. A little bit of fat is what gives tri tip its flavour and juiciness, but too much fat can make it tough and greasy.

Don't be afraid to get your hands dirty here. Use a sharp knife and carefully trim away any excess fat, leaving a thin layer of fat marbling on the steak.

Seasoning the Tri Tip

After trimming, it's time to season your tri tip. Now, this is where you can really get creative. I personally love a simple salt and pepper seasoning, but there are endless possibilities. You could try a classic garlic and herb blend, a spicy rub, or even a sweet and smoky marinade.

For a classic salt and pepper seasoning, use coarse salt and freshly ground black pepper. Generously season both sides of the tri tip, making sure to cover the entire surface.

For a garlic and herb blend, simply combine minced garlic, dried herbs like oregano, thyme, and rosemary, with salt and pepper.

For a spicy rub, you can use chili powder, paprika, cumin, and cayenne pepper.

For a sweet and smoky marinade, you could try a combination of soy sauce, honey, brown sugar, garlic, and smoked paprika.

Experiment and find what you like best.

(Part 3) cooking tri tip

Now, here's the fun part! Cooking tri tip is relatively straightforward, but there are a few key things to keep in mind for a perfect steak.

Grilling

Grilling is a classic way to cook tri tip, and for good reason. The high heat of the grill sears the outside, creating a delicious crust and locking in the juices. For grilling, heat your grill to medium-high heat. Make sure your grill is nice and hot before you start cooking.

Season your tri tip generously with salt and pepper, and then place it on the grill. Cook for 5-7 minutes per side, or until the internal temperature reaches 130 degrees Fahrenheit for medium-rare. Once it's done, let it rest for 5-10 minutes before slicing and serving.

Pan-Searing

If you don't have a grill, don't worry, you can still get a fantastic tri tip using a pan. Heat a large skillet or cast iron pan over medium-high heat. Add a tablespoon of oil to the pan, and then sear the tri tip for 3-4 minutes per side. Once it's seared, reduce the heat to medium, and cook for another 5-7 minutes, or until the internal temperature reaches 130 degrees Fahrenheit. Let the steak rest for 5-10 minutes before slicing.

Roasting

Roasting is a great way to cook a larger tri tip, as it allows it to cook more evenly. Preheat your oven to 375 degrees Fahrenheit. Season your tri tip generously with salt and pepper, and then place it in a roasting pan. Roast for 15-20 minutes per pound, or until the internal temperature reaches 130 degrees Fahrenheit for medium-rare. Let the steak rest for 10-15 minutes before slicing.

(Part 4) Understanding Doneness

Now, we all know what we want our steak to look like, but how do we know when it's cooked to our liking? Well, there are a few ways to check.

Internal Temperature

The most accurate way to check the doneness of your tri tip is with a meat thermometer. Insert the thermometer into the thickest part of the steak, and make sure it doesn't touch any bone. The internal temperature should be:

Visual Clues

If you're not using a thermometer, you can also use visual clues to determine the doneness of your steak.

• Rare: The steak will have a bright red centre, with a thin layer of brown around the outside.
• Medium-rare: The steak will have a pink centre, with a slightly wider layer of brown around the outside.
• Medium: The steak will have a light pink centre, with a large layer of brown around the outside.
• Medium-well: The steak will have a very light pink centre, with a very large layer of brown around the outside.
• Well-done: The steak will be grey or brown throughout.

The Touch Test

This is a bit less accurate, but it can be a good guide. Gently press on the centre of the steak.

• Rare: The steak will feel very soft and springy.
• Medium-rare: The steak will feel soft and springy, but a bit firmer than rare.
• Medium: The steak will feel firm and springy.
• Medium-well: The steak will feel firm and a bit bouncy.
• Well-done: The steak will feel very firm and rubbery.

(Part 5) Resting the Tri Tip

Once you've cooked your tri tip, it's important to let it rest for at least 5-10 minutes before slicing. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavourful piece of meat.

How to Rest a Steak

Simply transfer the cooked tri tip to a cutting board and cover it loosely with foil. Think of it like giving the steak a warm hug. Let it rest for the recommended time before slicing.

Why Resting is Important

The heat of cooking causes the juices in the meat to move towards the surface. When you cut into the steak immediately after cooking, those juices will run out, resulting in a dry and tough steak. However, allowing the steak to rest gives the juices time to redistribute, resulting in a juicy and tender steak.

(Part 6) Slicing Tri Tip

Now, here comes the tricky part, slicing the tri tip. This cut has a distinct grain, and cutting against the grain will make all the difference in terms of tenderness and texture.

Identifying the Grain

The grain of the meat refers to the direction of the muscle fibers. Look at the tri tip, and you'll see a series of lines running across the surface. These lines are the grain.

Imagine you're looking at the grain of wood on a table. You would cut across the grain, not with it, to get a smooth and clean cut. The same principle applies to tri tip.

Cutting Against the Grain

To cut against the grain, you need to slice the steak perpendicular to these lines. If you cut with the grain, the muscle fibers will be long and stringy, making the meat tough to chew.

Slicing Tips

Use a sharp knife and slice the steak into thin slices, about ?? inch thick. If you’re having trouble identifying the grain, try slicing at a slight angle to ensure you’re cutting against the grain.

(Part 7) Serving Tri Tip

And finally, the moment of truth - serving your masterpiece.

Tri Tip Pairings

Tri tip pairs well with a variety of sides, from creamy mashed potatoes and roasted vegetables to simple salads and grilled corn. It also goes great with a variety of sauces, from classic chimichurri and béarnaise to a simple garlic butter sauce.

Think of tri tip as a blank canvas for your culinary creativity.

Serving Suggestions

Serve your sliced tri tip with your chosen sides and a splash of your favourite sauce. A drizzle of olive oil and a sprinkle of fresh herbs can add a finishing touch.

(Part 8) tri tip recipes

Right, let's get to the good stuff! Here are a few of my favourite tri tip recipes that are sure to impress:

Grilled Tri Tip with chimichurri sauce

This recipe is a classic for a reason. The smoky flavour of the grilled tri tip is perfectly complemented by the bright and tangy chimichurri sauce.

Ingredients:

• 1 (2-3 pound) tri tip roast
• Salt and pepper to taste
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh oregano
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat your grill to medium-high heat.

2. Season the tri tip roast generously with salt and pepper.

3. Grill the tri tip for 5-7 minutes per side, or until the internal temperature reaches 130 degrees Fahrenheit for medium-rare.

4. While the tri tip is grilling, prepare the chimichurri sauce. Combine the olive oil, red wine vinegar, parsley, oregano, garlic, red pepper flakes (if using), salt, and pepper in a bowl.

5. Stir to combine and set aside.

6. Once the tri tip is cooked, let it rest for 5-10 minutes before slicing against the grain.

7. Serve the sliced tri tip with the chimichurri sauce.

Pan-Seared Tri Tip with Garlic Butter Sauce

This is a simple and delicious way to cook tri tip. The garlic butter sauce adds a rich and flavourful touch to the steak.

Ingredients:

• 1 (1-1.5 pound) tri tip roast
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1 tablespoon lemon juice

Instructions:

1. Season the tri tip roast generously with salt and pepper.

2. Heat a large skillet or cast iron pan over medium-high heat.

3. Add the olive oil to the pan and sear the tri tip for 3-4 minutes per side.

4. Reduce the heat to medium and cook for another 5-7 minutes, or until the internal temperature reaches 130 degrees Fahrenheit for medium-rare.

5. While the tri tip is cooking, prepare the garlic butter sauce. Melt the butter in a small saucepan over medium heat. Add the garlic and cook for 1 minute, or until fragrant. Stir in the parsley and lemon juice.

6. Once the tri tip is cooked, let it rest for 5-10 minutes before slicing against the grain.

7. Drizzle the garlic butter sauce over the sliced tri tip and serve.

Roasted Tri Tip with Rosemary and Garlic

This is a great way to cook a larger tri tip, and the rosemary and garlic give it a delicious flavour.

Ingredients:

• 1 (2-3 pound) tri tip roast
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 sprigs fresh rosemary
• 4 cloves garlic, minced

Instructions:

1. Preheat your oven to 375 degrees Fahrenheit.

2. Season the tri tip roast generously with salt and pepper.

3. In a small bowl, combine the olive oil, rosemary, and garlic.

4. Rub the olive oil mixture all over the tri tip roast.

5. Place the tri tip roast in a roasting pan and roast for 15-20 minutes per pound, or until the internal temperature reaches 130 degrees Fahrenheit for medium-rare.

6. Let the tri tip rest for 10-15 minutes before slicing against the grain.

7. Serve the sliced tri tip with your favourite sides.

(Part 9) FAQs

Let's get into some common questions you might have about tri tip.

Q: What's the best way to store tri tip?

A: If you’re not planning to cook your tri tip immediately, it’s best to store it in the refrigerator for up to 3-4 days. Wrap it tightly in plastic wrap or place it in an airtight container. You can also freeze tri tip for up to 3 months, but it's best to thaw it slowly in the refrigerator before cooking.

Q: Can I marinade tri tip?

A: Absolutely! Marinating your tri tip can add a ton of flavour. Use a marinade of your choice, such as a classic Italian vinaigrette, a tangy citrus marinade, or a sweet and smoky marinade. Marinate the tri tip for at least 2 hours, but ideally overnight for the best results. Just make sure to pat the tri tip dry before cooking.

Q: How do I know if tri tip is done?

A: Use a meat thermometer to check the internal temperature of your tri tip. Aim for 130 degrees Fahrenheit for medium-rare. You can also use visual cues or the touch test to get an idea of the doneness.

Q: What are some good side dishes for tri tip?

A: Tri tip pairs well with a variety of side dishes. Some popular choices include roasted vegetables, creamy mashed potatoes, grilled corn, salads, and asparagus.

Q: Can I cook tri tip in the slow cooker?

A: While tri tip can be cooked in a slow cooker, it's not the ideal method for achieving a perfect steak. slow cooking tends to make the meat tougher and less juicy. If you want a tender and juicy tri tip, it's best to grill, pan-sear, or roast it.

(Part 10) Final Thoughts

And there you have it, your complete guide to cooking perfect tri tip. Remember, it's all about choosing the right cut, prepping it properly, and cooking it to your liking. So get out there, grab yourself a tri tip, and impress your mates with a delicious steak that's sure to become a favourite. Happy cooking!