Tri Tip

Decided to make a tri-tip.  I had previously done this once or twice but forgot to actually document it and therefore each time I’ve had to make it, I have to google various recipes and try to figure out what I had done previously.  I think one time I wrapped it in aluminum foil and another time I put it on a raised platform in a pan.  This time I remembered to write down how I made it so I had it for future reference.  I guess tri tip is more of a west coast cut of beef that isn’t typically  made it other parts of the US (though with the passage of time I’m sure it is more common now all over the US).  It was Labor Day and so we were trying to come up with something to make – I didn’t want to use the grill because it has been insanely hot here all the time.  I purchased an untrimmed Tri Tip from the store that was about 2.7 lbs or so.

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I started the night before with a dry rub (I read that you can marinate in a dry rub for up to 3 days in the fridge or at least for a few hours before cooking).  My dry rub consisted of: dried parsley, garlic powder, salt, pepper, paprika, chili powder.  The amount of each ranged from 1 tsp to 1 Tbsp.  So much of dry rubs and sauces are tailored to whatever you like.  I read a lot of people use garlic salt but I don’t have any of that in the house.

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After rubbing the meat, I put it in a ziploc bag with 1/4. olive oil.

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This was left in the fridge overnight until the following late afternoon.  I took the meat out of the fridge about 1 hour before I was going to cook it.  I also preheated the oven to 400 F.

Using a large pan, I seared the meat (fat side down first) for about 2-3 minutes per side.  I then tossed it onto a grate over a pan and into the oven. The meat was left to cooked for 40 minutes (10-15 min per pound).  I used a meat thermoter and aimed for about 140 F to get to medium / medium rare.  I ended up cooking it a little longer than I would have liked and it was only barely pink.

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My favorite part was the edge with the crust of dry rub – so much flavor.  We paired it with some potatoes and also cooked up some mushrooms to put on top.  I didn’t make any sauce for the meat this time.  Overall a very simple recipe.

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-StewsCat

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