Santa Maria Tri-Tip Recipe - Food.com (2024)

FAQs

What is the best cooking method for tri-tip steak? ›

When it comes to cooking tri-tip in the oven, opt for broiling the meat instead of baking to keep with the fast-cooking methods that make tri-tip recipes most delicious. As with grilling, marinating 2 to 3 hours will help to keep the steaks tender and moist, but it it's not essential.

Place tri-tip on grill and sear for about 20 to 25 minutes total cooking time. Cook until an instant read thermometer reads 120°F for a rare roast, 130°F for medium-rare and 140°F for medium. Step 3: Remove from the grill, let rest on a cutting board 30 minutes for the juice to redistribute and for it to slightly cool.

My tri tip marinade starts with a base of olive oil plus red wine and balsamic vinegar. The oil adds a little extra fat and helps tenderize the meat. The acid in the vinegar does its part, too, breaking down the steak's tough fibers.

The longer you cook tri-tip the more tender it will become, so you can choose your time according to what you are trying to accomplish. For a more traditional texture you can cook it until it is just heated through, usually 3 to 4 hours.

Reverse searing a tri tip steak can start with a grill or oven. The point is to cook the steak until it's almost done, followed by giving it a quick sear on high heat. Therefore, you can choose whether to use the oven or the grill, depending on your usual preferences for cooking steak.

If you need shredded or strips of beef for fajitas, tacos, salads, or sandwiches, a slow-cooked tri-tip steak meal might be the best choice. Not only is it convenient to make when you want something ready to go after a long day, but it also makes for a tasty and satisfying meal.

Marinating tri-tip infuses the meat with flavor and moisture, making it more tender and enjoyable once cooked. Although other cuts can also be marinated, tri-tip's lean nature makes it well-suited for this preparation method.

Tri tip is MADE for grilling, and it just tastes better than oven roasting. You are going to get an amazingly tender tri tip either way,, but you are only going to get that ultra-crispy black exterior from the grill. The smoke also adds flavor.

Marinating Tri Tip steak is a good idea because it's one of the leaner cuts of meat that can get a little tough when cooked without extra moisture. It's particularly good for steaks that will be grilled or smoked. Try marinades with any strong flavor that will pair well with beef.

How to make tri-tip not chewy? ›

While the tri tip is a steak-like cut, it has very long muscle fibers, and long muscle fibers mean stringy, chewy steak if you don't handle them correctly. You have to cut across the grain of the meat fibers to shorten the individual fiber pieces you'll be eating.

The tri-tip has a good amount of marbling throughout, but is actually quite lean and devoid of any fat caps, so it can be tough if not cooked properly. This is definitely a cut built for grilling and keeping medium rare to medium.

The key to being able to smoke a tri tip like a brisket (low and slow so you get fall-apart meat goodness) is to begin with a Prime cut tri tip. You need enough fat in your steak because tri tip is leaner than a brisket.

Searing Tri Tip Steak

If you want a sear that your oven isn't achieving, consider searing the tri tip steak before putting it in the oven. Just heat up a skillet with a drizzle of oil and sear the steak on each side for 1-2 minutes. Alternatively, you can do the same after it comes out of the oven.

This distinctive cut is gaining attention across the nation for its hearty roasted flavor and juicy, tender texture. While generally well-marbled, Tri-Tip roast is still considered a lean cut and can become dry if not cooked to the proper temperature. This roast is best served medium-rare to medium.

Lean, tender, and flavorful, Tri-Tip Steak works well with smoking, grilling, and roasting. We recommend cooking to a medium-rare internal temperature of 135 degrees F.

Tri-tip steak vs tri-tip roast – is there a difference? Yes. The tri-tip roast is the complete roast, situated at the bottom of the sirloin. Tri-tip steaks are individual steaks cut from the roast.