Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, tri-tip. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
The tri-tip is a triangular cut of beef from the bottom sirloin subprimal cut, consisting of the tensor fasciae latae muscle. Tri-tip is a cut of steak sliced from the bottom sirloin. It is relatively inexpensive, has great flavor, and grills easily.
Tri-Tip is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Tri-Tip is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have tri-tip using 1 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Tri-Tip:
- Prepare Tri-tip
It is lower in fat than many cuts of beef, though it often comes with a piece of fat attached to it. To oven-roast a tri-tip, prepare meat with rub and refrigerate as instructed. Tri-tip beef is low on cost, but big on flavor. Simply enough, the tri-tip got its name from its shape—a uniquely triangular cut of meat taken from the bottom sirloin.
Instructions to make Tri-Tip:
- Get a pre-rubbed Tri-tip from Costco (2.5Lbs)
- Sear 5 min on each side (10 min total) on the BBQ at 500 degrees F
- Bake in oven for 20 min at 400 degrees F
- Rest for 5 min and eat
Tri-tip steak is a versatile beef cut best cooked by grilling, broiling, and skillet-cooking. It is lean, tender, full of flavor, and a bargain compared to other steaks at the meat counter. It was first introduced in Oakland, California by Otto Schaefer. This was among the best tri tips I have ever eaten. Tri-Tip has been my favorite meat to grill for so long it's pretty much what you can expect from me if you attend a barbecue we're hosting.
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