i inherited. a marinated Steak House Tri Tip from Food Lion. My question is do I need to dry brine. If so do I need rinse it off or just leave it alone. This is a new baby for me and I don't want to screw it up. Any help will help and the temp I that I need to cook. My mother don't like pink meat.
Depending on the marinade , I'd leave it alone! probably couldn't minimize it anyway. Wouldn't dry brine either. Just reverse sear and cook till desired temp. If she doesn't like pink meat cook to 140 ish!
I wouldn’t brine but tough one on yer mom…..tri tip medium rare is as far as I would go and be sure to look up on how to cut it up, it’s a little tricky. Maybe pull it at medium rare, cut in half and keep cookin moms? pull yours early cause it will keep cookin’
good luck!
I’ve done a few tri tips and have been hit and miss. I learned from my mistakes. Yes, dry brine it. Put it in the freezer for about 30 minutes, flip and go another 30 minutes just before going into the cooker. Cook it SLOW. It’s a tough cut of meat and needs time to tenderize. The freezer trick extends the cooking time. I’d target 225 in the cooking chamber with a reverse sear. It’s best at medium rare. Don’t go beyond medium. It’s not a chuck roast. Cooking it well done will produce poor results.
On the package it should list the sodium content. Most likely already plenty brined because salt is cheap and makes things taste better. I would remove, dry, add some black pepper and garlic powder to the outside and reverse sear. Medium is fine for Tri tip and your Mom will be happy. Just watch a video on how to slice it. Troutman posted a recipe for marinaded tri tip a while ago and it is one of my favorite dishes. The factory just beat you to the marinating step. Enjoy.
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Agree with most here don't brine further if already marinated.
Since tri-tip thickness is not uniform, it usually ends up with a range of doneness...cook the thickest part to medium rare and give your mom slices from the thinner parts which will be medium well? Make sure to slice thin.
They cut 'em funny out here, usually lots of fat cap and extra, only a tiny piece of the "tail" is thinner. Even with a CA style cut I'm used to you can just tuck the tail and make it uniform for a cook. Seen lots of triptips out here that are not what I would consider triptip, honestly only been on the shelves in the last 2ish years.
It is kind of hard to give you a good answer because you've left out a lot of important details. What is the weight? does it have a fat cap on it? what kind of marinade? How much salt in the marinade?
Something I use to make a lot was Tri-Tip Shish Kabobs. Colorful, beautiful presentation, easy to grill and you can get a uniform doneness since all the TT chunks are roughly the same size.
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My grandmother can’t stand any pink! She won’t eat if it has any. So, I cook to my standard 130 and slice the end for her and pan sear to bring to well done for her.
not sure if that was mentioned above but just a thought.
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I have typically cook tri tip rare to med-rare(118-130). I have cooked them like a brisket and it was good but we do prefer the rare to med-rare version and always cut against the grain in thin slices. For your Mom you could take her slices and either cook them a little more in the oven in a small pan OR just turn the lights down so she can't see the red meat. My brother did this in the restaurant he ran as the executive chef on steak special nights.
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