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Cooking Tri-tip
Posted on 1/14/23 at 5:12 pm
Posted on 1/14/23 at 5:12 pm
Picked up a tri-tip today but realized later that I don’t really know the best way to cook it. What do y’all suggest - what’s your favorite way to prepare/cook a tri-tip?
Posted on 1/14/23 at 5:39 pm to 632627
cut tri tips into just tips, then make beef tips and gravy
I joke
I joke
Posted on 1/14/23 at 5:41 pm to Eureeka181
my buddy lives in Bakersfield and does these all the time. He always told me to season it with Santa Maria seasoning and throw it straight on the coals of live oak
Posted on 1/14/23 at 5:47 pm to Eureeka181
Whatever you do, just make sure you know the exact direction of the grain. It's a cut that can get tough really quick if you cut the wrong way.
I like to either smoke until 130 and sear, or sous vide at 130 for a few hours then sear. Awesome cut if done right. About half the time I make a chimichurri to cover it when serving as well.
I like to either smoke until 130 and sear, or sous vide at 130 for a few hours then sear. Awesome cut if done right. About half the time I make a chimichurri to cover it when serving as well.
Posted on 1/14/23 at 6:05 pm to Eureeka181
Low and slow until 15-20F below your steak temp preference. Then sear on all sides for texture.
Don't take it to 200F like a brisket. People are trying to make that a popular thing.
Don't take it to 200F like a brisket. People are trying to make that a popular thing.
Posted on 1/14/23 at 6:47 pm to jamiegla1
quote:
Santa Maria seasoning
Tell me about this. I was just at Albertsons and saw it. Is it any good. I read the ingredients and was intrigued. It had dried cane syrup in it.
Posted on 1/14/23 at 7:46 pm to Eureeka181
225° until 115° internal. Pull and crank grill/skillet to 500°. Sear for about 4 mins each side for medium rare. It’s a household favorite around here. Make sure you slice it correctly. That part is very important.
Posted on 1/14/23 at 7:58 pm to Eureeka181
Rub with garlic powder and Tony Chacherie. Melt butter in skillet on high. Sear steak 5-7 min each side. Finish in the ovev 350 for ten min or so.
LINK
ETA pic
LINK
ETA pic
This post was edited on 1/14/23 at 8:04 pm
Posted on 1/14/23 at 9:18 pm to Eureeka181
Season it with your favorite brisket-style style rub and cook it over Oak on a Santa Maria style grill to M/R.
Posted on 1/14/23 at 9:44 pm to Eureeka181
I’ve cooked more than a few but always in the oven. The first several were already seasoned with cooking instructions, after that I seasoned with just dry seasoning, let it sit in the fridge for the night and cook the next day. I cook it at 375 for 10 minutes per pound. Don’t overcook it, which means don’t cook it for anyone who doesn’t like any pink because it should have some pink in it.
Posted on 1/14/23 at 9:56 pm to Eureeka181
Reverse Sear to Medium Rare
Posted on 1/15/23 at 8:31 am to LSUlefty
Reverse sear on your grill to medium rare. Goes great with a chimichurri sauce.
Posted on 1/15/23 at 12:42 pm to TDTOM
quote:
Tell me about this
its delicious
Posted on 1/15/23 at 7:52 pm to gizmothepug
quote:
I’ve cooked more than a few but always in the oven.
I’ve always smoked/seared mine. I may try the oven this week. They’re so great on the smoker, though, and they only take a couple of hours.
Posted on 1/15/23 at 8:03 pm to LSUGUMBO
What temp? Someone earlier said not like brisket
Posted on 1/15/23 at 8:09 pm to TackySweater
About 125, then on the grill for a few minutes for grill marks
Posted on 1/15/23 at 8:12 pm to Eureeka181
Like most said reverse sear, but make sure to watch a YouTube on how to slice it. If you don’t slice it the right way it will be like eating a Flip Flop. The grain runs in a couple different directions.
Posted on 1/15/23 at 8:18 pm to Eureeka181
Sous vide 4 hours at 140. Reverse sear.
Posted on 1/15/23 at 8:44 pm to SingleMalt1973
quote:
The grain runs in a couple different directions.
Doesn’t matter- my kids will cut it the wrong way, even if it’s been previously cut
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