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!
Gas Grill: NXR Tabletop/Portable Propane Charcoal: Weber Performer Silver (i.e., 22.5")
Charcoal: Weber OTG 22.5" Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way Smoker: GOSM Propane 38" 2-drawer
Pellet: CampChef/Browning Deluxe PGP24LTD Thermometer: 2 Mavericks, Red backlit Thermapen
Anova Wi-Fi Sous Vide
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.
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.
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.
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.
) 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!
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