This will ensure that you don't lose all the precious juices when you cut into them. Tri tip, in particular can produce dishes like roast, kebab and bistro steak.
It is also known as a triangle steak, bottom sirloin steak, or santa maria steak.
How to cook bottom sirloin tri tip steak. Since it is a lean cut, if you are going to take this steak beyond medium , then you should probably marinate it two to three hours before you plan to cook. Turn the steak over and put the skillet into the oven. Remove the skillet from the oven and place the steak on a cutting board.
I am a huge fan of cooking tri tip using the sous vide method and finishing it off in a screaming hot cast iron skillet. Cook the tri tip in a low oven at 275ºf / 135ºc or smoke it with indirect high heat for about 45 minutes, letting the meat cook evenly the whole way through. Using tongs , carefully turn steak over a few times in marinade.
The tri tip steak can be marinated and also performs well if spice rubbed prior to cooking. Remove the steak from the smoker and cover it with aluminum foil for 10 minutes to rest. As a general guideline, you should cook the steak 5minutes on each side for rare, 7 minutes on each side for medium rare to medium and 8 minutes for medium well to well done.
Seal bag, and let the steak marinate for 2 to 6 hours. A tri tip roast is from the bottom sirloin portion of the steer. The sirloin is home to popular fabricated cuts but is first separated into the top sirloin butt and bottom sirloin butt.
It generally falls in the range of one and a half to two and a half pounds. The meat keeps cooking after it is removed from the heat and covered. The bottom sirloin is found in the upper hip of the cow.
The cut is considered perfect for roasting but some people even slice it for steaks. The sirloin is home to popular fabricated cuts but is first separated into the top sirloin butt and bottom sirloin butt. Place the steak on the grill and cook for 5 to 8 minutes on each side, depending on the size and thickness of the steak.
By marinating the slices, you can even produce flavorful and delicious steaks from the bottom sirloin cuts. Smoking sometimes you may want to go for a smokey taste. As the name implies, this cut of beef is triangular in shape with 3 points.
Each steak is boneless, about 3/4 to 1 inch thick, and should be nicely marbled. For best results when cooking, always use a meat thermometer. The tri tip can be effectively cut into 1” (2.5 cm) steaks that are great for grilling.
They should be turned only once to brown both sides and then moved to the bottom shelf near the coals and seared for about three minutes on each side.