And what country can preserve its liberties if their rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms. The remedy is to set them right as to facts, pardon and pacify them. What signify a few lives lost in a century or two? The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants.
Sunday, March 2, 2025
Beef Tri Tip Steak Trio! | How to Cook a Tri Tip 3 Different Ways |
Soak in buttermilk in the fridge for 2 days. Rince and pat dry. Rub ground garlic, salt, thyme, and pepper in and pat down with melted butter. On the pellet grill at 500 turning every 8 minutes to give it a nice crust. Once fully crusted down to 250 until internal temp is 145 to 150. Slice thin and marinade with a butter thyme sauce.
Personally, I like to cook it using sous vide at for 2 hours @129°F. Then sear it on the grill for 5-minutes. Makes perfect Tri-Tip every time. DaleC in Idaho
I made my tri-tip into 2 steaks and one small grilled roast, with one long piece left to cook up today. The steaks I rubbed with Tom Douglas' Rub with Love Steak Rub (https://tomdouglas.securetree.com/steak-rub-35-oz), the small roast with simple salt and pepper. I amended the Steak rub with a bit more salt, regular and smoked paprika as the original is a bit sweeter than my partner likes. On the grill over medium heat for about 6 minutes, rotate 90 degrees, 2 minutes, flip,3 minutes, rotate, let it ride to an internal of 132 or so, off and covered in foil so it rose to about 138 or 140, for enough time to scoop the fondant potatoes and green beans, pout the wine and serve it all up!
Best way is to get thyself to the Santa Maria Elks Rodeo where the tri tip was first cut.
ReplyDeleteYum!
ReplyDeleteSoak in buttermilk in the fridge for 2 days. Rince and pat dry. Rub ground garlic, salt, thyme, and pepper in and pat down with melted butter. On the pellet grill at 500 turning every 8 minutes to give it a nice crust. Once fully crusted down to 250 until internal temp is 145 to 150. Slice thin and marinade with a butter thyme sauce.
ReplyDeletePersonally, I like to cook it using sous vide at for 2 hours @129°F.
ReplyDeleteThen sear it on the grill for 5-minutes.
Makes perfect Tri-Tip every time.
DaleC in Idaho
I made my tri-tip into 2 steaks and one small grilled roast, with one long piece left to cook up today. The steaks I rubbed with Tom Douglas' Rub with Love Steak Rub (https://tomdouglas.securetree.com/steak-rub-35-oz), the small roast with simple salt and pepper. I amended the Steak rub with a bit more salt, regular and smoked paprika as the original is a bit sweeter than my partner likes. On the grill over medium heat for about 6 minutes, rotate 90 degrees, 2 minutes, flip,3 minutes, rotate, let it ride to an internal of 132 or so, off and covered in foil so it rose to about 138 or 140, for enough time to scoop the fondant potatoes and green beans, pout the wine and serve it all up!
ReplyDeleteMade a rocking skirt steak last night w/ a little marinade made with Worchestire sauce, Teriyaki, Ginger, and some brown sugar.
ReplyDelete