Tri tip or the bottom of sirloin (beef back) is now increasingly popular in the culinary world. The meat tastes delicious and the price is quite affordable, and it is very suitable when grilled. Tri tip can be grilled or sliced into steak, but no matter how you slice it, the meat is sure to be delicious! Here are some tips for tri tip baking.
- Preparation time: 2 hours 20 minutes (preparation: 20 minutes)
- Cooking time: 20-30 minutes
- Total time needed: 3 hours
Ingredients
- Tri tip steak
- Marinade seasoning, according to taste
Step
Step 1. Buy cooking ingredients at the nearest supermarket
The amount of ingredients purchased depends on how many people will be eating. If in doubt, just measure 200 grams per person.
- Ask the butcher if you can't find a tri tip. He may keep some in the kitchen or he will cut it to your order.
- Try to get meat that is still whole, because it will be cheaper per gram and you can also choose which parts you will cook yourself.
- Make sure the meat has marbling (white color) for the best flavor.
Step 2. Take the roast
For the ultimate in deliciousness and ease of grilling, set aside some of the fat, but leave some so the meat doesn't dry out (the fat will turn into oil and smear the meat).
Step 3. Brush with spices
There are many brands and flavors on the market, but it's best to choose the one that suits your taste. Do not be too excessive in giving the seasoning so that the savory beef taste dominates.
Step 4. Leave it for a while
After the tri tip is cut and covered with spices, let it rest for a few hours at room temperature. Not only will the spices soak in, but it will also make it easier for you to bake. If the air is too cold, the inside will be raw and only the outside will burn.
Step 5. Prepare the grill
Preheat the grill to 200 degrees Celsius. When the grill has reached that temperature, start grilling.
- If you are using charcoal, push the coals to one side or separate them into a large pile on the other side of the grill.
- If you are using gas, keep the heat low on one side. If your grill has 3 burners, leave one side higher than the center and the sides.
Step 6. Bake the tri tip meat earlier
Place the cutlets on a cooler grill and do not place them over a direct fire. As the meat cooks, the fat will drip and make the fire sizzle, which also affects the taste of the meat. However, if directly exposed to fire, the hiss of fire can be out of control.
Step 7. Cover the grill
Let the fire burn and smoke will appear to add flavor to the meat. Keep an eye on the temperature and also the flame, but don't open it or shake it.
Step 8. Let it cook
Bake one side for about 10-15 minutes, then flip and cook again for the same amount of time. The longer it cooks, the better the results. Make sure you refrigerate the meat for 4-5 minutes so it doesn't get too hot while eating.
Step 9. Test for doneness
You can use a food thermometer and check the temperature in the meat, but of course this will require you to make a hole in the bacon so all the fat comes out. People who are experienced in cooking will choose the “press test”.
- Pinch the muscle between your thumb and index finger and remember how it feels. Then try to press the top of the meat and if it feels like it means the meat is still half cooked.
- Press the muscles under your thumb, then press the top of the meat. If it feels tougher, it means the meat is still half cooked.
- Tighten your thumb muscles and press the top again. If your meat tastes like it, it means it's cooked.
Step 10. Remove the meat if it is undercooked
Step 11. Cook the rest
Once you've baked and placed it on a cutting board, place the foil on top and let it rest for about 10 minutes. The beef will continue to cook and the fat will not drip.
While the meat is simmering, prepare your dinner, other meals, and drinks. Gather guests so they're ready to eat when you're ready to serve the tri tip
Step 12. Cut the meat in the opposite direction When you are ready (the meat should be ready too), cut it in the opposite direction and the food is ready to serve
Some people like thin slices, others don't.
- If the roast is cooked properly, you don't need to slice it too thinly. The slices will look good. Prepare slices 1, 2 cm thick.
- But if the meat looks dry, it is better to slice it thinly.
Step 13. Serve with your favorite food
Tex-Mex (read: Texas-Mexico) flavors like beans, corn, and salsa are great choices. Onion bread, salad and potatoes are also great.
Pair with wines such as Cabernet Sauvignon, Syrah, Chateauneuf du Pape or with red wine
Tips
- If the butcher doesn't know what a tri tip is, just ask for the whole bottom of the sirloin.
- Don't poke your flesh! Punching holes for sauces, stuffing meat with onions, piercing with a food thermometer or other sharp object can cause fat to escape and dry out the meat.
- The remaining tri tip slices can be used as ingredients to make sandwiches. Use quality bread, cheese, mayo, and mustard.
- You only need to remove the tendons. Fat should be left alone.
- For apartment chefs, the tri tip can also be cooked using an electric grill. Cook for 30 minutes and always keep an eye on the tri tip.
Warning
- Make sure you always keep an eye on the grill.
- Be careful when cooking over an open flame.
