tri tip steak

With the aid of a digital thermometer and plenty of hands-off time, this recipe makes the best of an inexpensive beef roast, which really shines when thinly sliced and reused in flavor-packed dishes over the next week. Though the recipe suggests a 2- to 3-pound roast, it will work for one of any size. (Just be aware that the timing will change accordingly.) As the beef rests in the fridge, it will initially darken in color and may later turn brown or gray; this is due to the oxidation of muscle pigments and is expected. Once you start cooking, always rely on your thermometer, not your timer. To test for doneness without a thermometer, insert a thin metal skewer all the way through the meat and hold it there for 10 seconds. Rapidly remove the skewer and touch it to the skin under your lower lip. It will feel like a hot bath water at rare.

Slow-Roasted Beef

(2- to 3-pound) inexpensive lean beef roast,

salt and black pepper

vegetable oil

Pat roast dry with paper towels. Rub generously with salt (at least 1/4 cup) and pepper on all sides. Shake the roast gently, allowing any excess salt and pepper to fall off.

Place a wire rack in a small rimmed baking sheet or lay 5 to 6 metal skewers across a large plate or baking sheet. Place roast on top of rack or skewers, making sure it is fully elevated above the bottom of the baking sheet. Place elevated roast on the bottom rack of your refrigerator, uncovered (or loosely covered with foil, if you are squeamish about raw meat), and let rest undisturbed for at least 24 hours and up to 48 hours.

Transfer baking sheet with elevated roast directly from the refrigerator into a cold oven and set oven temperature to 225 degrees. Cook until the center of the roast reaches 120 degrees for rare, or 130 degrees for medium, as tested with a digital thermometer. Depending on the oven and the exact geometry of the roast, this will take 1 to 2 1/2 hours.

Remove baking sheet with roast from oven and set on a trivet or on top of your stovetop. Let the roast rest on the baking sheet for at least 30 minutes.

Heat vegetable oil in a large skillet (any heavy skillet without a nonstick coating will do) over high until lightly smoking. Sear roast, turning occasionally, until well browned on all sides, about 4 minutes total.

Carve into thin slices with a sharp knife and serve what you’ll eat today. When finished, carve remaining roast. Carefully lay fanned slices into zipper-lock freezer bags in layers no thicker than 1/2 inch. Squeeze out as much air as possible and stack sealed bags on an aluminum baking sheet. Place in freezer until completely frozen. Store frozen for up to 2 months.

To thaw, place one bag of frozen sliced steak on an aluminum baking sheet at room temperature until defrosted, about 45 minutes. It is important to use an aluminum sheet, as the high thermal conductivity of aluminum greatly speeds up the thawing process. Use thawed sliced steak as desired.

You might need to ask your butcher (assuming you have one) or even a store meat manager to order in a tri-tip roast. Two pounds is a good size, but if you come across a larger one, by all means grab it as the extra meat makes amazing sandwiches. The trick is to carve the tri-tip against the grain, which can change directions in this cut. So before you rub it and roast it, take a look at the raw meat and see which direction the long strands of muscle fiber are running on each part of the roast. After the roast has been cooked, and it has rested for 15 minutes or so, slice the roast in two at the place where the fibers change direction. Carve each piece separately.

Grilled or Oven-Roasted Santa Maria Tri-Tip

tri-tip,

beef rub

Trim silver skin. The meat may have a thick layer of fat, some of which can be sliced off, but keep a good amount to help baste meat.

Sprinkle meat with rub and massage lightly all over. Cover and refrigerate at least an hour or as long as overnight. Remove from refrigerator an hour before cooking.

Prepare charcoal grill or heat a gas grill to high. Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups. Turn the roast and sear other side for about the same time. Then lower gas to medium-high or move the meat to a cooler part of the charcoal grill.

Turn meat again and cook another 8 to 10 minutes. Flip and cook again. A 2-pound roast will require about 20 to 25 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat.

Rest roast on a cutting board 10 to 20 minutes. Slice against the grain. The roast is shaped like a boomerang, so either cut it in half at the center of the angle, or slice against the grain on one side, turn the roast and slice against the grain on the other side.

Tender, juicy, flavorful.... let&#39;s smoke a tri tip steak to perfection on the Traeger. Grab some pellets, and ice cold beer, and fire up the smokers folks, it&#39;s steak night!

Traeger Tri-Tip Steak

lb Tri-tip steak

tsp sea salt

tsp black pepper

onion powder

garlic powder

paprika

Pre-heat smoker to 180°F.

Combine dry rub ingredients in a bowl and mix together well.

Trim off any fat on steak and apply dry rub liberally on all sides.

Place steak directly on smoker and smoke for 20 minutes at 180°F. After 20 minutes, remove from the smoker and put on plate. Tent with aluminum foil.

Place grill grates on smoker and increase temperature to 425°F. Once heated, place steak on grill grates and cook until desired internal temperature, test with thermometer. Always cook to temperature and not time. However, It should take about 7-9 minutes a side for medium.

When steak reaches desired temperature, remove from smoker and allow to rest before slicing. Slice against the grain of the meat when serving.

Reverse-searing is a grilling technique for steak that ensures a dark, sizzling crust and a rosy center that is perfectly cooked to your desired degree of doneness. This brilliant grilling method combines the low and slow cooking of traditional barbecue with the high heat charring practiced at steakhouses. Though it works well with any thick steak, from picanha to porterhouse, this recipe calls for a cut of steak popularized in Santa Maria, Calif., and is today known and loved across the U.S. as tri-tip. As the name suggests, it’s a triangular or boomerang-shaped steak cut from the tip of the sirloin, blessed with a robust beefy flavor.

Reverse-Seared Steak

wood chips

oil,

tri-tip steak (about 2 to 2 1/4 pounds; see Tip)

Coarse kosher or sea salt

black pepper

onion or garlic (or both)

If using wood chips, soak in water for 30 minutes. <a href="https://www.nytimes.com/2022/05/14/dining/how-to-reverse-sear-steak.html">Set up your grill for indirect grilling</a> and heat to 250 degrees. Clean and oil the grill grate.

Remove the tri-tip from the refrigerator. Generously season it with salt, pepper and granulated onion or garlic (or both) on all sides.

Place the tri-tip, fat side up, on the grill grate away from the heat. Insert a remote thermometer probe, if using, deep into the center of the meat. If you soaked wood chips, drain them. If using a charcoal grill, add the wood chunk(s) or chips to the coals. If using a gas grill, place the wood chunks under the grate over one of the burners, or place the chips in your grill’s smoker box. Close the lid. Indirect grill the tri-tip to obtain an internal temperature of 110 degrees, which will take 30 minutes or so. Transfer the tri-tip to a platter and let it rest for at least 10 minutes, or as long as 1 hour.

Just before serving, heat your grill to high. On a charcoal grill, rake the coals into a mound in the center of the grill, adding fresh coals as needed. Let the new coals burn until glowing red. On a gas grill, simply set the burners on high.

Return the tri-tip to the grate directly over the heat, fat side up, and reinsert the thermometer probe, if using. Direct grill until the top and bottom are sizzling, crusty and dark, and the internal temperature is 125 degrees for rare or 135 degrees for medium-rare, 3 to 6 minutes per side, turning with tongs.

Transfer the tri-tip to a cutting board and thinly slice across the grain. (You do not need to rest the meat a second time.) Take time to notice the even color and doneness of the meat and to appreciate the intoxicating aroma of the wood smoke. Serve at once, while the steak is still hot.

Air fryer tri tip steak recipe - the most delicious tender and juicy tri tip steak with a perfect crunchy crust!

Air Fryer Tri Tip Recipe 

olive oil

paprika*

garlic powder*

salt*

pepper*

chimichurri sauce, to garnish, optional

https://mediavine-res.cloudinary.com/video/upload/s1y6zvs6mfzdxmbw4d8f.mp4

Tender and juicy tri tip steak with a perfect crunchy crust, air fried to medium rare perfection in less than 25 minutes from the fridge to your dinner table!

Top 5 tri tip steak recipes from across the web

The most viewed tri tip steak recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Slow-Roasted Beef

Grilled or Oven-Roasted Santa Maria...

Traeger Tri-Tip Steak

Reverse-Seared Steak

Air Fryer Tri Tip Recipe

Top 5 tri tip steak recipes from across the web

The most viewed tri tip steak recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow-Roasted Beef

Grilled or Oven-Roasted Santa Maria...

Traeger Tri-Tip Steak

Reverse-Seared Steak

Air Fryer Tri Tip Recipe

The most viewed tri tip steak recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine