The Cook’s Kitchen

My favorite things always seem to change. For the longest time when talking about beef, my favorite cut was a bone-in prime rib roast. In the last year or two prime rib has  moved into the number two spot.  Tri-tip has edged into number one.  A tri-tip roast is one of the most overlooked cuts of beef there is.  I guess because they are small and there are only two per steer.  It’s a triangular shaped muscle from the bottom end of the sirloin that weighs in around 2 pounds or so.  It is traditionally served grilled with simple seasonings.  It can be a main meat dish or sliced thinner for sandwiches.

In the 1800’s in what would later would become the State of California the vaqueros (cowboys) would hold a big outdoor party after the round-ups.  Naturally beef was the main attraction.  Traditionalists generally agree that among other cuts, big slabs of sirloin were cooked over coals and served up with beans, salsa and bread.  This tradition has been kept alive in the Santa Maria Valley and is a part of every major event as well as backyard gatherings.  Now days the preferred cut of beef to serve is the tri-tip.

At some of the larger shindigs you are apt to see special mobile grills with grates that can be raised or lowered to the perfect “sweet spot” over the coals.  Some permanent pits use long steel rods to skewer the meat and suspend it. For the backyard cook, just about any grill will work just fine, but build a fire with two heat zones since you will not have the option to raise or lower the grate.  It is possible to roast tri-tip in the oven, but it should be briefly seared under the broiler at the end of the cook. I find that internal temperatures of 125° to 135° in the thickest part yield a nice range of doneness across the roast.  It is worth mentioning that I have cooked tri-tip at lower barbecue temperatures (to the same doneness as above) with good success.  The roast can also be sliced into long steaks if you want more surface area for the seasonings.

Seasonings can best be described as simple.  Salt, pepper, garlic and dried parsley.  The rub recipe I use is:

3 tablespoons sea salt
1 tablespoon granulated garlic powder
1/2 teaspoon dried parsley, ground
1/2 teaspoon black pepper, medium grind

Tri-tip should be sliced against the grain but be careful because the grain direction will change slightly from one end to the other.  Following these general tips should reward you with a fantastic meal.

Photo credit:  Tri-tip sandwich by Robotic Gourmand, 2007