(Good stuff Utah) Chef Austin Buehler cooks a tri-tip steak with Nicia!
- 1 roasted tri-tip
- Buhler’s Gourmet Seasoned Salt or your favorite meat rub.
- If you have purchased an untrimmed roast. Trim it first by removing most of the fat from the entire piece. Skip this step if you purchased your own trimmed.
- Next, season the roast with a generous amount of seasoning of your choice. If you have the time, it’s a great idea to leave the meat in the marinade for 3 to 4 hours. Don’t worry if you don’t have time to let it rest, it will still be great!
- Now it’s time to cook! There are two great options for this:
- Pellet smoker grill:
- Heat the smoker to high temperature (400°F). Turn roast as needed. You don’t want your crust to burn. Once cooked, cook until it reaches an internal temperature of 130°F for medium-rare. Let the roast rest for 10 minutes before slicing.
- Broiler chickens:
- Set the grill to high. Place your roast on a cooling rack and then on a cookie sheet. You want the roast to lift off the pan and not sit in its juices. Place it in the top quarter of the oven. Cook for about 15 minutes on each side until it reaches an internal temperature of 130°F for medium-rare. Let the roast rest for 10 minutes before slicing.
- Pellet smoker grill:
- Slice the meat into thin slices to ensure maximum tenderness.
The Tri-Tip beef cut is a very versatile cut of beef. The pricing for these roasts is actually quite fair, and if you trim them and trim the fat yourself, you can save a few dollars per pound on average.
The Tri-Tip can be used as a center plate for carving a roast, or thinly sliced to use in salads, sandwiches, sliders, or even as crostini appetizers. Leftovers are great chopped up and used in stir-fries and stews.
Many people think that you need to cook Tri-Tips for long periods of time until they are tender, but they can also be quite tender if you cook them medium-medium rare.
The trick is that no matter what temperature you cook them at, slice them thinly, and make sure you slice them against the grain! Resting meat is important! This allows it to finish cooking as well as relax and be more tender.
Print this recipe for your records here.
(Tags for translation)Tri-tip steak