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There's no one, single technique; not one single recipe. Its a cut of meat. You can season or marinade it the way you do so many other meats. Cooking it on the grill can also be done a number of ways (standard sear, reverse sear, etc.). It's just that a piece of tri-tip is typically around 3-4 pounds or so but not overly thick like most large, multi-person cuts, so you BBQ it more like an individual cut.
What I like most about tri-tip is that it tapers on one end. That way you can get a small portion that is medium-well (for that one ignorant sub human friend who does not know how to eat properly cooked meats) and the rest is medium to medium rare. Perfect piece for a typically 3-4 dude dinner gathering.
The Real Reason Tri-Tip Steak Is Associated With California - Mashed
You may have heard of the California cut, today known as the tri-tip steak. Here's the real reason tri-tip steak is associated with California.
www.mashed.com