She Strengthens

Unleash the Flavor of Tri-Tip Steak

A Cut Above the Rest

Tri-Tip steak is often referred to as the “poor man’s prime rib” due to its rich flavor and tender texture. This California-style cut is actually two different muscles from the front shoulder of the cow, making it a unique and delicious addition to any meal.

Selecting the Perfect Cut

When choosing a Tri-Tip steak, look for a triangular cut with contrasting grains in the middle. A good cut should be around 3 inches thick, 8 inches long, and weigh between 2-2.5 pounds. You can find Tri-Tip steak at most grocery stores, including CostCo.

Preparation is Key

To ensure a tender and flavorful Tri-Tip steak, it’s essential to season it aggressively. Allow the steak to come to room temperature for at least an hour before grilling, and don’t be afraid to add your favorite seasonings and tenderizers. A 10-minute rest after cooking is also crucial to allow the juices to redistribute.

Grilling to Perfection

Set your grill to medium-low heat and cook the Tri-Tip steak for 20 minutes, turning every 7-8 minutes to achieve a nice cross-hatch pattern. Use a meat thermometer to check the internal temperature, aiming for 120°F for medium-rare. Once cooked, remove the steak from the grill and let it rest for 5 minutes before slicing.

Slicing and Serving

To slice the Tri-Tip steak, first cut it in half to find the grain change. Then, cut from the ends to the center, slicing across the grain. If you’re concerned about overcooking, slice the steak thinly. For a rarer steak, slice it thicker. Use a cutting board with a tray to catch the juices, and serve the sliced steak with the juices poured over the top.

Tips and Tricks

• Use a tenderizing rub to enhance the flavor and tenderness of the steak.
• Coat the steak with canola oil before applying the rub for added flavor.
• Let the steak rest for 10 minutes before slicing to allow the juices to redistribute.
• Slice the steak against the grain for maximum tenderness.
• Use a cutting board with a tray to catch the juices and serve them over the steak.