Personally, while I like a tri-tip steak just fine I prefer to buy and cook whole tri-tips. At the Costco near me, they usually cut the prime roasts into steaks. Sometimes there are a couple of whole ones but a lot of times I have to ask the butcher to go cut me some. The butcher says that's what people seem to want. What about you? Do buy tri-tip steaks?
Announcement
Collapse
No announcement yet.
Tri-tip roast or steaks?
Collapse
X
-
Club Member
- Aug 2017
- 7570
-
Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
Tags: None
-
Club Member
- Sep 2015
- 5075
- Tennessee
-
22" Weber Kettle w/SNS, 18" WSM, Bronco, Grilla Chimp, Traeger Tailgater, UDS, Camp Chef Tahoe Stove.
I like the whole roast. I have ever seen one sliced into steaks though, or maybe I have and they had some exotic name so they could bump the price up.
-
Coulotte is a different cut.
"One side (the larger side) is called the tri tip, and the other side (the smaller side) is the Brazilian picanha. In the U.S., the picanha is often called the top sirloin cap (culotte or coutlotte) but the most accurate translation is the rump cap."
- 1 like
-
Attjack The tri-tip is actually bottom sirloin. Top sirloin has the 2 parts, the main part, which our Costco sells whole as cap off top sirloin or sliced into top sirloin steaks (cap off) and the smaller top sirloin cap steaks (coulotte, picanha). Back in the late 60's when I was cutting meat, we used to grind the bottom sirloin into hamburger, before the word tri-tip was ever used.
- 1 like
-
Butchers around here sell steaks, but I never get them. I prefer the full roast. Also, that is a cut that I think really benefits from Sous-Vide-Q (9-12 hrs at 130, followed by a full ice bath before you get some smoke and char on it). It's as tender as a good New York steak, at that point, and you can hit a perfect medium-rare. I don't think it's possible to stay medium-rare and have them still be really tender with most tri-tips without the sous vide usage -- they can still be great, but nowhere near as tender.
Comment
-
I cook these a lot and do a front sear, then add my rub and finish indirect until 130-135 and they turn out perfect. I may have to try doing sous vide on a tri tip but not sure it would be worth it for me??
-
Thank you! I've been wondering what I was doing wrong. I've done 2 tri tips and both were chewier than I thought they should be. The method I used was to sear up front then bring them to medium rare on the indirect side, around 130F. I was disappointed.
- 1 like
-
-
Club Member
- Mar 2020
- 3545
- Muskego, WI
-
Current cookers:
Rec Tec RT700 "Bull" pellet cooker
Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
Weber Genesis 3 burner gas grill w/ rotisserie
Charbroil Grill2Go gas grill
Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
Onlyfire rotisserie kit for 22" kettle
Weber Smokey Joe
SnS Deluxe
Vortex
The Orion Cooker convection cooker/smoker (two of them)
Pit Boss 29â€, 3 burner griddle
Joule Sous Vide circulator
Favorite beer: Anything that's cold!
Favorite cocktail: Bourbon neat
Have never seen tri tip steaks in my area. In fact, full tri tiproast are only rarely seen. I usually get them from one of the online vendors.
Comment
-
Club Member
- Aug 2017
- 7570
-
Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
Originally posted by klflowers View PostI like the whole roast. I have ever seen one sliced into steaks though, or maybe I have and they had some exotic name so they could bump the price up.
- Likes 1
Comment
-
Troutman yea I try and stay far away from the "blade tenderized" steaks? I never understood why they would do this to good quality meat??
- 1 like
-
I did see that once at the Costco here but never thought about buying it. If I did, I would give it a coating of rub and a quick smoke - maybe 1 - 2 hours tops. I would pull it very rare and would then dice the meat, add onions, garlic and peppers. I would mix a little soy sauce, red table wine, cilantro and salsa and let it sit overnight. I would then grill that up for outstanding tacos.
-
Club Member
- Aug 2017
- 7570
-
Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
- Likes 2
Comment
-
Club Member
- Nov 2015
- 4701
- The Great State of Jefferson
-
24X40 Lone Star Grillz offset smoker
Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
20X36 Lonestar Grillz pellet pooper
SnS 18" Travel Kettle
SmokeDaddy Pro portable pellet pooper
2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
20 x 30 Santa Maria grill (Maria, duh)
Bradley cabinet smoker (Pepper Gomez)
36" Blackstone griddle (The Black Beauty)
Fireboard
Thermoworks Smoke and Thermapen.
Gourmet dinnerware by PJ Enterprises
- Likes 3
Comment
-
TripleB I control the trim and I save the fat for a grind. TT burgers are pretty dang good, but it's nice to have the fat for whatever AND it's quite a bit cheaper, especially in a cryovac pack.
- 1 like
-
Founding Member
- Jul 2014
- 1141
- Brentwood, CA
-
Mark Garetz
Rec Tec pellet grill
Weber Genesis Gasser
Maverick ET-732 and Thermapen and others
I just now came home with a cryovac of prime tri-tips from Costco ($6.79 /lb). Not only are they several dollars per pound less that way, but they also aren’t blade tenderized. My Costco never has them out, I have to ask for them. I cut some into steaks and leave most as roasts. The little ends of those that become steaks get further cut into stew sized chunks.
- Likes 2
Comment
-
Founding Member
- Jul 2014
- 3120
- Neptune Beach, FL
-
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Roasts for me, but I've never tried the steaks, so I'm only expressing an unfounded, biased allegiance to what I've always done.
Comment
-
Club Member
- Sep 2016
- 1351
- Spokane, WA
-
Weber 22" (4 of them)
Weber Ranch
Weber 26"
SNS Kettle
PK Grill (40+ years old)
Weber Jumbo Joe
Thermoworks Smoke, DOT, Signals, Smoke X4, and Thermopop
Slow n' Sear XL (2)
Slow n' Sear
http://completecarnivore.com is my site
I always go roasts, never tried the steaks. I know my parents used to buy the roasts and slice them before drowning them in an over salty marinade and over cooking them on their cheap gas grill so maybe I am just jaded away from buying anything but the whole roast.
Also if you buy a full bag (usually 5 or 6 tri tips) or even a case you can get those non-blade tenderized and save a bit of money per pound. When I get tri tips from Costco that is usually how I buy them. Cook up one and vacuum seal the rest and throw them in the freezer.
- Likes 2
Comment
-
Club Member
- Mar 2016
- 1630
- Sunny SoCal
-
Cooking gadgets
Weber Summit Charcoal Grill Center
Weber Summit Platinum D6
Blue Rhino Razor
Dyna-Glo XL Premium Dual Chamber
Camp Chef Somerset IV along with their Artisan Pizza Oven 90
Anova WiFi
Thermometers
Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.
Other useful bits...
KitchenAid 7-qt Pro Line stand mixer
A Black & Decker food processor that I can't seem to murder
A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
Weber GBS griddle, pizza stone, and wok
Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL
I can honestly say that I’ve never even seen a Tri tip steak. O_o
Kinda defeats the whole point IMO...
If I’m going to grill a steak, I’m going to pick up a steak cut...like a ribeye, New York strip, etc.
- Likes 1
Comment
-
The commissary has tri-tip sometimes here, I was blown away when wally world had 2 poor grade tri-tips the other day, I grew up in so-cal and NV, never seen a tri-tip steak before. If I had a choice I'd still prefer whole. They cook perfect for my house, a few petite "steak" slices cooked med for those few who prefer, some good number of slices cooked med-rare all with the same effort and taste.
- Likes 1
Comment
Announcement
Collapse
No announcement yet.
Comment