Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

First time tri-tip as a steak

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    First time tri-tip as a steak

    My local market had choice Angus Tri-Tip from Harris Ranch on sale for $4.99/lb so I bought 4. Just me tonight and I didn't want to make a whole tri-tip. I have seen tri-tip steaks so I cut some up into steaks and made one. Seasoned with McCormick's Montreal Steak Rub and cooked for 5 minutes (flipping 4 times David Parrish ) on screaming hot GrillGrates using the flat side . Wow! Served with sweet white corn on the cob and leftover potato salad from Memorial Day. And a nice Malbec!

    Click image for larger version

Name:	tri-tip-steak.jpg
Views:	33
Size:	83.0 KB
ID:	85667

    #2
    That is an EXCELLENT sear!

    Comment


      #3
      Nice! You mind going back to the market, picking me up a half dozen or so

      Comment


        #4
        That is brilliant. I never thought of getting another one and just cutting it up into soon-to-be-medium-rare portions.

        I just had a steak at Applebee's. Very thick, with about 1/8" medium-rare waaaaaaaaay in the middle. Sucker came fast, though.

        Comment


          #5
          Originally posted by The Burn View Post
          Nice! You mind going back to the market, picking me up a half dozen or so
          Sure. I don't mind eating them for you as well.

          Comment


            #6
            Originally posted by Jerod Broussard View Post
            That is brilliant. I never thought of getting another one and just cutting it up into soon-to-be-medium-rare portions.

            I just had a steak at Applebee's. Very thick, with about 1/8" medium-rare waaaaaaaaay in the middle. Sucker came fast, though.
            First, what the hell are you doing ordering steak at Applebee's? Second, what the hell are you doing at Applebee's?

            Cutting into steaks is easy, just remember to cut across the grain. That will leave you with some triangle shaped corner pieces and maybe a smallish steak. I cut two whole tri-tips into steaks and cut those odd pieces up for stew.

            Comment


            • Jerod Broussard
              Jerod Broussard commented
              Editing a comment
              I'm away from home for work. Applebee's is on the way back to the hotel. I typically treat myself to one overpriced meal. Rest of the week is fast food, multiple meals off of one delivered pizza, and sammiches.

              And I am no doubt well aware of the grain on them dudes.

            #7
            mgaretz, Sounds like you have a winner there Mark.

            Comment


              #8
              Thanks for the input. BTW, although I hesitate to say so publicly, oh well, here goes -
              I had one of the best restaurant steaks at Applebee's that I have ever had. As I mentioned that to others, I got a lot of raised eyebrows ( and probably instant write offs as any kind of connesouir) but I gotta tell it like it is.

              Comment


              • Jerod Broussard
                Jerod Broussard commented
                Editing a comment
                I waited on tables at Applebee's to finish college. I'm more partial to the Outback Special as for as a "not so expensive hunk of meat" that is pretty darn good.

              #9
              That looks like a winner to me.

              Comment

              Announcement

              Collapse
              No announcement yet.
              Working...
              X
              false
              0
              Guest
              500
              ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
              false
              false
              {"count":0,"link":"/forum/announcements/","debug":""}
              Yes

              Spotlight

              These are not paid placements, they are a curated selection of reviewed products.

              All of the products below have been tested and are highly recommended. Click here to read more about our review process.

              Use Our Links To Help Keep Us Alive

              Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.


              Big. Bold. Flavor.

              Meathead's Amazing rubs and sauce

              Introduce big, bold flavor to your BBQ and grilling creations thanks to the Meathead’s Amazing line of pork, red meat, and poultry rubs as well as a KC-style BBQ sauce. Click here to read more and to purchase.


              A Propane Smoker That Performs Under Pressure

              The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.


              The Good-One Is A Superb Grill And A Superb Smoker All In One


              The Good-One Open Range is dramatically different from a traditional offset smoker, placing the heat source behind and under the smokebox instead of off to the side. Click here to read our complete review.


              Our Favorite Backyard Smoker

              The amazing Karubecue is the most innovative smoker in the world. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. Click here for our review of this superb smoker.