Generous Kitchen

Thursday, March 3, 2011

Tri Tip Roast

Let's talk Tri-Tip

From Wikipedia, the free encyclopedia
Beef cut
Beef cut: Bottom Sirloin
Steak type: Tri-tip
(also known as: triangle steak, Culotte)
Whole beef tri-tip rump, grilled medium rare.

The tri-tip is a cut of beef from the bottom sirloin primal cut.[1] It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef.

The scientific name of this muscle is Tensor fasciae latae, inserted in the Fascia lata, the connective tissue covering the Quadricep femoris, also called Quadricep extensor, a group of four muscles which in turn insert in the Patella, or knee cap of the animal.

In the United States, this cut was typically used for ground beef or sliced into steaks until the late 1950s, when it became a local specialty in San Luis Obispo, California, rubbed with salt, pepper, garlic salt, and other seasonings, cooked over red oak wood and roasted whole on a rotisserie, smoked in a pit, baked in an oven, grilled, or braised by putting a pot on top of a grill, browning the meat directly on the grill surface before and after the braising (the tri-tip is still often labeled the "Santa Maria steak"). Most popular in the Central Coast of California and Central Valley regions of California, it has begun to enjoy increasing popularity elsewhere for its full flavor, lower fat content, and comparatively lower cost.

In New York City, the Florence Meat Market has popularized the name "Newport steak" for a steak cut from the tri-tip

Tri-tip has also become a popular cut of meat for producing chili con carne on the competitive chili cooking circuit, supplanting ground beef because the low fat content produces little grease, for which judges take off points.

Tri-tip is a close cousin of the culotte steak, which is cut from the top sirloin.

I've discovered that there are as many opinions
about how to cook tri-tip
as there are cows roaming hills!
Lots and lots of cows!
(or opinions)

So, I'm going to tell you how I do it
fully aware that there are those who will
disagree with my methods.

I will also say, I've had gazillions of plates
of tri-tip, and with the exception of one or two times,
it is always yummy.
So, apparently, there are numerous ways to
cook it and have it be absolutely tasty.

Here's what I do...

First, rub the meat with plenty of
Garlic Salt, Pepper, and Onion Powder.

Sear/Brown the meat in your roasting pan
in hot melted Crisco Shortening.

Then, after browning, put the lid on the pot
and stick in a 300 degree oven
for about 1 1/2 hours.

Take out of the oven and let rest 15-30 minutes.
(leave the lid on the pot)

Cut very thin pieces and place
back in the juices to soak up more deliciousness.

I don't even put it on a platter.
Sure, a platter is pretty, but you lose juice.
Nope, we just put that beautiful LeCreuset
on a big potholder in the middle of the table
and enjoy that juicy delicious steak/beef/tri-tip.

Don't forget to share.

you are loved

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