Cook Tri Tip Steak
Mmm, tri-tip steak! It's not only one of the most flavorful cuts of beef, it's also one of the least expensive cuts. You can cook tri-tip in a variety of ways, from grilling to oven roasting, or even pan-fried. Beyond cooking it, you can also marinate it first for extra flavor.
Ingredients
Method One: Grilled Tri-Tip California Style Ingredients
- 1 tri-tip steak (1-1/2 to 2 pounds/.450 to .700 kilograms)
- 2 tablespoons vegetable oil
- Salt, pepper, garlic powder, or spice rub, to taste
Method Two: Oven-Roasted Tri-Tip With Red Wine Sauce Ingredients
- 1 tri-tip steak (1-1/2 to 2 pounds/.450 to .700 kilograms)
- 1 tablespoon olive oil
- 1 tablespoon safflower oil. This has a very high smoke point, necessary when roasting at 475°
- 1/4 cup (60ml) red wine (cabernet sauvignon, merlot, or syrah)
- 1/2 cup (120ml) water
- 2 tablespoons unsalted butter, cut into 4 small cubes
- 2 teaspoons peppercorns, cracked or ground coarsely
- Salt and pepper to taste
Method Three: Pan Fried Tri-Tip Ingredients
- 1 Tri-tip steak (1-1/2 to 2 pounds/.450 to .700 kilograms)
- 1/4 cup (60ml) soy sauce
- 1/4 cup (60ml) olive oil
- 2 cloves garlic or 1 tablespoon garlic paste
- 2 tablespoons water
- Salt and pepper to taste
Steps
Grilling Tri-Tip California Style
- Prep the steak. Dry the steak well with paper towels, then brush a light layer of vegetable oil over it. Rub in spices, cover loosely, and let sit for an hour.
- Fire up the grill. Whether you use charcoal (preferred) or gas, set your grill to use 2-zone cooking: one side very hot (about 450°F/230°C), one side medium (about 250°F/120°C).
- Slow-grill the steak. Place the tri-tip on the cool side of the grill, with the thickest part of the steak facing the hot side of the grill, and cook with the lid closed. Turn the steak occasionally, about every 20 minutes, until it reaches 110° (43°C) in the center of the thickest part. This will take about 30 to 40 minutes, depending on the thickness of your steak and the temperature of your grill.
- Sear the steak. Once the temperature reaches 110° (43°C), move the steak to the hot side of the grill, and sear it for about 5 minutes per side.
- Let rest. Remove the steak from the grill, tent with aluminum foil, and let rest for 5 to 10 minutes. This will help the steak retain the juices better.
- Slice and serve. Cut the steak in half, and note the grain: if the muscle is long strands, rotate the steak 90° and slice the rest across the grain in about 1/4-inch to 1/2-inch 5 to 10mm) slices.
- Serve it up. Serve with garlic bread, grilled potatoes or fries, green salad, and a zinfandel or cabaret sauvignon.
Making Oven-Roasted Tri-Tip With Red Wine Sauce
- Preheat the oven. Set it to 475°F (245°C), with the rack on the upper third of the oven.
- Prep the steak. Pat the steak dry with paper towels, brush with a light coating of olive oil, and rub vigorously with peppercorns and salt.
- Sear the steak. Heat 1 tablespoon safflower oil in a heavy, oven-proof skillet over medium-high heat until shimmering, then sear the steak on all sides, 3 to 5 minutes total.
- Roast the steak. Place the skillet in the oven, and roast for about 10 minutes for medium rare. Remove from the oven, tent with tin foil, and let rest for 5 to 10 minutes in a dish to catch any juices.
- Make the sauce. Place the skillet back on the stove, and over medium-high heat add the red wine, scraping up the fond (the browned bits on the pan), and cook about a minute, until reduce by half.
- Stir in the water and steak juices that have collected in the plate, bring to a boil, and cook 3 to 5 minutes, until the liquid is reduced again by half.
- Stir in the butter, whisking until the butter is fully blended with the sauce.
- Season to taste with salt and pepper.
- Slice and serve. Cut the steak in half, then slice across the grain in about 1/4-inch to 1/2-inch (5 to 10mm) slices.
- Serve it up. Arrange a few slices on each plate, and dress with wine sauce. Serve with french fries, a green salad, and the same type of wine you used for the sauce.
Making Pan-Fried Tri-Tip
- Marinate the steak. In a large glass bowl, whisk together olive oil, soy sauce, garlic, pepper, and water, until thoroughly combined. Place the steak in the marinade, turning once, then cover and let sit in the refrigerator for at least 4 hours, turning over halfway through.
- Prepare the skillet. Heat 1 to 2 tablespoons olive oil until shimmering. Pat the beef dry with paper towels, then place in the skillet.
- Sear the steak. After placing the steak in the skillet, let sit for one minute, then turn and sear on the other side for a minute.
- Cook the steak. Lower the heat to medium, and cook 6 to 12 minutes, turning occasionally. Time is dependent on how you like your steaks prepared.
- Serve it! Slice the steak against the grain in about 1/4-inch to 1/2-inch 5 to 10mm) slices, and serve with roasted new potatoes, a tablespoon of horseradish, and a syrah or cabernet franc.
Tips
- Very important: slice cuts like tri-tip across the grain, not with the grain. Failure to do so will result in steak that tastes great, but might be a little too stringy and chewy.
- Try a variety of sauces. Tri-tip marries well with most any steak topping. Here are some idea to try:
- Chimichurri sauce
- Grilled onions and mushrooms
- Bleu cheese sauce
- Butter
- Barbecue sauce
- Cook it how you like it. While tri-tip tastes best (and is most tender when served medium rare), that taste is not for everybody. Here are some approximate cooking times and temperatures to help guide you:
- Blue: 115° to 125° F (45° to 52°C)
- Very rare: 125° to 135°F (52° to 57°C)
- Rare: 135° to 145°F (57° to 62°C)
- Medium rare: 145° to 155°F (62° to 68°C)
- Medium: 155° to 165°F (68° to 74°C)
- Medium well: 165° to 175°F (74°C to 80°C)
- Well done: 180° (82°C)
Warnings
- The USDA recommends that beef be cooked to a temperature of at least 145°F (63°C)°C (145 °F) to prevent food-borne illness.
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