With a sharp knife, carve it against the grain. It can be eaten as a roast and sliced into thin strips, or cut up into steaks according to grain.
Your favorite dry rub (enough to coat the meat on all sides), or salt and pepper;
How to cook a 24 oz tri tip. Drizzle the vegetables with the olive oil and add the parsley, rosemary, oregano or basil, dill (if using), salt, and pepper. Served a la carte by the half or whole pound. So for this recipe i’ve used a simple rub comprised of just kosher salt, black pepper, and garlic powder.
I make sure to grab one anytime i see it. Since it is a lean cut, if you are going to take this steak beyond medium , then you should probably marinate it two to three hours before you plan to cook. California style of cooking is to flash sear on both sides with high heat (grill or stove top in a skillet) and then take heat down and cook to.
1 tsp pepper or to taste; This cut is popular on the west coast and has an amazing flavor profile. Place cookie sheet in smoker or oven for ten minutes.
1 tsp salt or to taste For a more traditional texture you can cook it until it is just heated through, usually 3 to 4 hours. All of our tri tip is slow cooked overnight to ensure a tender and delicious product.
Make plenty for second servings (and leftovers) it will get rave reviews! Cook until the internal temp reaches 165° f. Weight roasting time internal temp.(remove from oven) stand time int.
Choose mesquite bbq or pepper garlic tri tip topped with gorgonzola butter. Eight hours will give you a more tender, but still toothy result and 24 hours will result in super tender meat. Add all ingredients or a few that you'd like to add to your shopping list:
Bake at 350° f for approximately 12:00 to 15:00 minutes, turning your steak halfway to ensure even cooking.