Tri-tip instructions for a vegetarian!
Although I'm a born and raised vegetarian I've taken to learning how to cook fish and meat for my boyfriend (who does not cook...at all). I have become pretty adept at cooking various fish, but pretty much all meat is a challenge.
My boyfriend had an amazing tri-tip steak at Cookshop over the weekend and wants this to be my next conquest, so I'm going to try Wednesday night. Any ideas would be appreciated, keeping in mind that I'm in a NY apartment (so unfortunately no grill) and I have yet to purchase a meat thermometer (I know, I know). Also, he's really looking for a great hunk of meat (so no chili, for example.)
Thanks in advance!
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8 Comments:
Get one of this style of thermometer, and a nice steak. Ask the butcher to help you pick it out.
When you get it home, preheat the oven to 375F, and heat up an oven-safe saute pan or skillet. Season the steak with salt and pepper. If you want, you can also coat it very lightly with vegetable oil. When the skillet is uncomfortable hot to hold your hand 4" above, put the steak down in the dry pan. Let it sear for about 2 minutes. You can lift up to check. You're looking for a nice, even layer of caramelization. If the steak is sticking, you don't have that yet, leave it alone. When you do get it, flip the steak over, stick the probe into the meat, in the middle, making sure it doesn't go all the way through and touch the pan. Put the whole thing in the oven. Make sure the probe is plugged into the unit at set it to alert you when it reaches the proper temperature.
To determine the proper temp, ask your BF how he likes his steak cooked. Look that up on a meat temp chart, and subtract 5 degrees from the low end of the range. Hot meat will continue to cook after you take it out of the pan. It's called carryover cooking.
When the alarm goes off, take the pan out, remove the probe, put the steak on a plate, then put all the sides on the plate, and serve. The steak should have at least 5 minutes resting time between when you take it out of the over and when your BF starts eating it.
Steak is actually pretty easy to cook, even for those who can't eat it. You don't have to, since you can cook by instrument.
thepictsie at 7:24AM on 03/24/09
tri-tip is a delicious cut.... hope he enjoys it.....
pooch at 9:54AM on 03/24/09
Low and slow on the grill, or in the oven. Usually a tri-tip is a massive (4-8lbs) cut, so invite some meat-eating friends over to help the bf out. Tri-tip is the one kind of steak I think really benefits from a nice spicy marinade as well. By all means, use the thermometer as thepictsie suggests.
Embackus at 1:31PM on 03/24/09
Also, you'll probably have to go to a good butcher to even find it. Tri-tip is not a common cut on the East Coast; I had never heard of it until I moved to CA.
Embackus at 1:32PM on 03/24/09
Thanks! I've actually already ordered it via FreshDirect, so it's definitely coming and I need to get my act together!
@ Embackus, The BF said that the one he had on Saturday tasted like it had been heavily marinated, so I'd love to go that route. Do you have any recommendations as to type of marinade and how long I should let it sit?
Any more (specific) comments are well appreciated!
melisse at 2:56PM on 03/24/09
As for the type of marinade, I have to be honest and say that I use the one Safeway puts on for free when you ask for it at the meat counter. I'm pretty sure its oil and vinegar based, its mildly spicy, and I think has worcester sauce in it. This is a very flavorful cut of meat, so feel free to use some strong spices, and lots of black pepper. I usually marinate for 3-4 hours. Enjoy, and don't worry too much about it; the only real way to screw it up is to overcook it, so watch the temp and you'll do fine!
Embackus at 3:26PM on 03/24/09
I know you might be in love and everything... but why learn to cook meat instead of teaching your boyfriend to appreciate your vegetarian lifestyle?? I am sure he can eat meat everytime he eats out...
MadelynRodriguez at 5:21PM on 03/24/09
I live in CA and a catering company I worked for used to do tri tip all the time. I love it cooked medium rare- it's not the most tender cut ever, but the flavor is sublimely beefy. The company always did it over mesquite to medium, but I find that a broiler works okay too, though you don't get that smokey flavor. It's a thick cut, so be brave about getting a nice deep brown crust. The old hand trick works well for gauging doneness- give it a poke. If it feels like the skin between your thumb and index finger when your hand is relaxed (aka soft and smooshy) it's not done. On the other extreme, if it feels like your hand when you're clenching it tightly in a fist, it will be well done. If you don't have a thermometer and really don't want one (I find them invaluable) you can take it off the heat once it doesn't feel soft and floppy and test it by cutting a small cut in the thickest part (the middle) to have a peek, but try to keep cuts to a minimum until it's cooked and rested.
As far as seasoning, I'm certainly no slouch when it comes to toasting, grinding, and preparing my own blends, but I have to admit my favorite seasoning for tri tip is the same one my old company used to use- good old McCormick's Montreal steak. Aside from Old Bay, curry powder, five spice, and chili powder, it's one of the only premade blends I keep in my kitchen, and tri tip is my favorite application for it.
So, long story short, my advice would be to season it and let it sit out an hour or two to come to temperature, cook it over high heat until you have a nice crust, test it and if it is still red in the middle turn the heat down a bit and give it a few more minutes, and then let it REST under foil- seriously, give it a good 15 or even 20 if it's a big one. Your patience will be rewarded. Cut against the grain, which can be a little challenging since it usually runs perpendicular to the most obtuse angle- if you want to make your carving a little easier and don't need long pieces, cut it in half with the grain and then use your newly cut flat side to cut against the grain. Leftovers make awesome phillys too.
Ravara at 5:36PM on 03/24/09