Tri-tip twice

*Disclaimer: This is not a “foodie” blog like GoRare. This is not the place to find cooking tips and new recipes like the treasure trove of information Katrina shares over on Make Mine Beef. And it isn’t a place where consumers regularly come for a behind-the-scenes look at the industry, like Anne provides on her Feedyard Foodie.

This a blog for the production sector, but I told you a couple weeks ago that I fancy myself somewhat of a CAB evangelist so I couldn’t pass this opportunity up.

The reason most of my Midwestern acquaintances haven’t had tri-tip has to do with geography. I think tri-tip is the West Coast’s best kept secret. The triangle-shaped 1 ½ to 2 ½-pound roast is carved out of the loin, and since there are only two per animal it can be hard to find unless you’re in California or Oregon where they’re a menu mainstay.

If you’ve never had tri-tip, it’s worth the effort to locate one.

(In full disclosure, I’ve only ever had Certified Angus Beef tri-tip, so I’ll only guarantee that statement if you go for the high-quality.) Ask your butcher or your meat department manager.

Some people like to cut tri-tips into steaks. Since they’re technically a roast, they do well in a Crockpot and make the best hot beefs, but I always think of that as a wasted opportunity. With a few prep steps, I like to throw that whole hunk of meat on the grill.

My suggestion: use a rub. I’ve never found one I didn’t like, but my ultimate favorite was a couple of free packets I picked up from a tradeshow, courtesy of the Texas Beef Council. Sure wish I could get my hands on some more of that. (Hint, hint, any dear Texas readers who want to butter me up.)

Anyway…I rub it down and then sear all sides briefly in a pan of hot oil.

Meanwhile my grill has been heating up. I turn it all the way down to the very lowest settings before grilling it for 12-15 minutes per side. Let it “rest” for five minutes to let the juices redistribute and viola.

I’ve never messed this one up.  (Ok, almost never. There was that one time that its grill buddy—the potato and carrots pouch—leaked some butter and caused a flare-up. Even then I just scraped the charred side off and it was still delicious. Gotta love a piece of meat that’s that forgiving!)

It works great for entertaining because you don’t have to baby-sit the grill, plus you have varying degrees of doneness from the ends to the center cuts.

The weather around here is supposed to be b-e-autiful this weekend and I can’t think of any better way to say, “Welcome spring!”

There’s no law that says I can’t have tri-tip twice in one week is there?

May your bottom line be filled with black ink,

Miranda

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