When the temperatures top 100 and the shade on our fishing grounds has given way to glaring sun, fishing slows and the conversation often drifts to what ifs. More than once we’ve opined on our fly of choice, if we were allowed to fish with only one fly. My choice is the Prince Nymph, because of its ease of tying with low cost materials, and its versatility in presentation, speaking to its effectiveness with many fish.
Given the same choices for beef, I imagine many people would choose a Porterhouse or bone-in Rib Eye.
I’d agree that the taste and texture of both is superb, but both are too fatty and too expensive to be properly considered a diet staple. At BBQ4Dummies.com we have three central mantras—cheap, easy to prepare, and healthy. Besides offering a fine deep flavor, the Tri Tip steak meets and greatly exceeds the above requirements.
Tri Tip, a part of the beef loin just north of the hindquarters, is a household word in California. Originally cut for ground sirloin, butchers and grillers discovered the cut to be highly flavorful and relatively low in fat. Santa Maria Tri Tip , traditionally cooked over a red oak fire, has gained national prominence. Most outdoor chefs pick out a Tri Tip roast for the weekend’s cookout, passing by the less popular Tri Tip steak.
The Tri Tip steak, also known as the Culotte steak or bottom sirloin, is a strip about 1” wide and deep, cut from the Tri Tip roast. It has the rare characteristics of being very low fat when properly trimmed, yet offering extreme flavor when marinated, and remaining tender when properly cooked. I recently came across some great looking Tri Tip steaks at our local Safeway (Von’s in SoCal, Randall’s and Dominick’s in the Middle). Although not normally a fan of ungraded beef, $2.97 per pound for a 4.4 lb. tray was too enticing to pass up.Two secrets to award winning Tri Tip are 1) marinate for 48 hours , and 2) never cook past medium .
Two secrets to award winning Tri Tip are 1) marinate for 48 hours , and 2) never cook past medium . The marinade, slightly modified from The Complete Meat Cookbook has become a strong favorite within our group of family and friends. Cooking should be over extremely hot coals, or flame grilled as I prepare mine. About 5 minutes per side will yield a perfectly done medium-rare Tri Tip.
INSTRUCTIONS and RECIPE
First, trim the steak of all visible fat around the edges.Using a Steve Raichelen Marinade Turbocharger or a thin knife blade, penetrate all surfaces of the steak to allow the marinade to be properly absorbed. Prepare the following marinade, and refrigerate with the steaks in a non-reactive container for 48 hours.
Jack Daniel’s Rancher’s Marinade
Combine the following in a medium sized saucepan to treat approximately 2.5 lbs. of steak.
3 tbs. olive oil
2 tbs Dijon mustard
¼ cup Jack Daniel’s (or any strong bourbon)
1/3 cup Soy Sauce ( I prefer Aloha brand, Hawaiian Soy)
2 tbs. red wine vinegar
1 tbs. Worchestershire/A-1
¼ cup dark brown sugar
2 tbs. minced red onion
1 tbs. minced garlic
1 tbs. minced ginger
1 tbs. salt
2 tsp pepper
½ tsp. liquid smoke
Cook over hot coals as shown above. Double wrap in aluminum foil, and let set for 20-60 minutes so the juices will disperse within the steak for improved flavor. Goes great withJR’s Smoked Rice and Barbequed Green Beans.
Products recommended are affiliate links, and we receive a “thank you” in the form of a referral fee if you buy them. It’s no extra cost and helps us want to write more for you;-)
Mchandsome says
Steak on a budget…BBQ for dummies was my link from Ask Google.. Good tips. I will try-Tip it later lol.
LC says
I don’t know why I cut that setting process short. I do as you suggest, TJ. I double wrap in aluminum foil, then in a beach towel, and put it in the cooler. I’ve spammed every other article with that process and missed this one, thanks!
TJ says
Tri-Tip is my favorite!
One more suggestion. Instead of foil try a small ice chest.
This comes in handy when cooking several tri tips. After you cook the meat to about 115-120 degrees put the tri tip(s) in a small ice chest (without ice), and let sit for several hours. Like you mentioned above the meat continues to cook in its own juices. I have done this numerous times when cooking large amounts of Tri Tip (50-150). Each one stays warm and turns out tender and juicy.
Sunshine says
Assume you mean the canned. Have used those, but have to doctor them up. Much rather make from scratch if I have the beans. At one time I could find the dried beans at Nugget or maybe it was Raley’s, but no longer. Probably didn’t sell as most didn’t know how to cook them Santa Maria style or possibly had never had them. Haven’t tried Safeway, maybe they have them. For those that don’t know, they’re Pinquito beans, a small pink bean, unique to the Santa Maria Valley.
LC says
Hey, I actually saw some prepared Santa Maria beans at Walmart the other day. I will try some and let you know if they are any good.
Sunshine says
Now, all you need are the Santa Maria beans to go with it. Just have trouble finding the beans in EG and have to order unless I can find someone coming this way that will bring me some.
BTW, when are you installing the deep pit? That’s when the fun really begins.