How To Cook Tri Tip Steaks and Roasts

We at Gourmet Chef Info have been asked about the cooking of tri tip steaks and roasts here is some information and recipes for you on this most delicious slow cooked meat. Trip tip is a very well known cut of meat in Central California, it is usually beef however you can purchase the tri tip cut in pork. In many states this cut of meat is little known, it is a triangular shaped cut from the bottom of the sirloin usually weighing 1 1/2 to 2 1/2 pounds (675 to 1150g), it also is some times called a "Santa Maria Steak" or Santa Maria Tri Tip, or tri tip roast.

In the late 1950s, a butcher in Santa Maria, California who was grinding meat for hamburger decided to marinade the triangle shaped bottom cut sirloin rather than grind it up. So he seasoned the end cut with salt, pepper, and garlic. He then proceeded to cook the meat on a rotisserie, and those who tasted it found it to be a delicious meat offering both flavor and tenderness. He then started to offer the tri tip or "Santa Maria Steak" as it was sometimes called and it soon became a favorite with his customers, and in the central valley of California. This butcher should be thanked by those of us who have come to enjoy the tri tip in Barbecues, slow cookers, rotisseries, baked, or smoked.

The tri tip is known for its unique flavor, and tenderness when properly cooked, where it is enjoyed both as an antray, or in sandwiches. When tri tip is not properly cooked it can become tough and dry. In Central California the tri tip is very popular at barbeques, sporting events, school football ball games, church socials, fairs, and even as a fund raiser, it is a definite hit. The one thing chefs have come to appreciate about the tri tip is you do not need to add any sauce on it, in order to stop it from becoming dry. On the competitive chili cooking circuit tri tip has become a popular cut of meat in Texas Red Chili, replacing ground beef because of its low fat content that has been proven to produce less grease, thus increasing the score because of deductions for fat content in judging.

The tri tip cut of meat in Europe is usually cut into steaks rather than ground or used as a tri tip roast. In the United Kingdom it is known as a "triangle steak", and in France it is known as a "culotte steak". It is often grilled whole in Spain, and called the "punte de trianglulo". This cut of meat is also cooked whole on a grill in Central America where it is called "punta de Solomo".

Cooking Tri Tip, Steak, Roast

Remember for a tender tri tip leave the fat on when grilling, this will keep your tri tip tender, and add flavor. It is very important to cut tri tip against the grain, or your meat will be tough to chew. To find which way the grain runs, use your thumbs to push the meat in different directions to determine which way the meat grain is running. Use a meat thermometer to test for doneness accurately. we recommend the digital meat thermometer or the dial type of digital meat thermometer for grill and rotisserie cooking. When checking insert the thermometer at a slight angel or through the end of the tri tip roast about halfway between the spit, or grill and the surface of the meat, be sure that its point is not resting on fat ( bone if cooking a different meat) or the spit, or the grill as reading will be incorrect. Cooking your tri tip to 140 degrees will assure you of a juicy piece of meat, this is the preferred temperature by most people, 160 degrees a warm tender red center, and 170 degrees a tasty well done. Remember to remove the meat when the meat reaches an internal temperature of 5 to 10 degrees below your desired temperature of doneness as the meat will continue to cooking until cut. Let the meat rest for 10 minutes before slicing. For tri tip oven cooking us a temperature of 450 degrees, usual cooking time 20 minutes, check meat frequently if desired temperature is not reached 140 to 150 is usually the desired temperature so you do not end up with a chewy tri tip. Also do not slice until you are ready to serve, or you will loose the good juices. With the slow cook method your tri tip meat will come out well done, and very flavorful, and if done right also very tender.

In the preparation of tri tip recipes vary from the very simple to the complicated. With what ever barbeque grill, rotisseries, open pit cooking on Oak wood, and other types of woods, brickets, propane, wrapping it in aluminum foil, baked, in a crock pot, or prepared in an oven are all variances you can try with this delicious meat. Tri tip cooking times can very from 45 minutes to 10 hours for really slow cooking. The coals are normally ready when they are ash-covered and the heat is medium. With the slow cook methods the meat is tenderized, and a pleasing smoky flavor is achieved if done with wood or brickets, this method takes from three, and a half hours up to ten by some chefs on a low heat grill. You can also use your favorite marinade, and let the meat soak it up for 2 hours, or even overnight. Some people like this meat with Teriyaki marinades, Barbecue sauce, a South Western marinade, a beef rub, or Grilling sauce you will find the tri tip to be a very flavorful cut you can use with your favorite beef marinade, or barbeque rub. A good Beef cook book or Barbeque cook book can come in handy for ideas.

Tri tip Santa Maria Recipe
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tri tip
pepper
salt
garlic

This rub recipe requires little preparation just add light salt, pepper in the amount you like, and garlic powdered or fresh garlic, rub the mix all over the meat, then cook on rotisserie, over oak wood coals, or other types, cooking time about 45 minutes. Use a meat thermometer to verify doneness.

Sure-Fire Recipe with Tri Tip and Beans
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tri tip
3 can beans (ranch-style, pinto, pork and beans, or chile beans, you can even mix beans for your own unique flavor)
1 can beer (optional )
1 medium onion
1 cup water or 2 cups if not adding beer
beef or steak seasoning dry or jarred

Season and rub the tri tip with your favorite beef or steak seasoning and rub it all over the meat, let stand while the grill gets ready, sear the meat on a hot fire, on both sides to retain the moistness. Place the tri tip in a cast iron or aluminum pan that is at least 2 to 4 inches deep, trow away turkey pans work great. This recipe also works really well for Dutch oven cooking.Then stir together three cans of beans, beer, and onion put into the pan with the tri tip on a medium grill, or simmer, then close grill lid for a smoky flavor. Baste meat with juices, and turn meat every 25 minutes. Cook for one and a half hours or more if a large cut is used .Use of a meat thermometer will verify doneness. Options for a kick add jalapeno chiles and/or cilantro.

Tri Tip Rub for a 1 1/2 pound tri tip
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1 1/2 tablespoons olive oil
4 1/2 teaspoons minced garlic
3 teaspoons ground pepper
2 1/2 teaspoons dried oregano

You can also add red pepper, rosemary, or even Dijon mustard for your own variation.

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