The food lab better home cooking through science ( PDFDrive ) 406
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until medium-rare. No low-and-slow smoking, no
breakdown of connective tissue (which, actually, tri-tip is
verylowin),nofancybarbecuesauces.Justseasonedbeef,
grilled, sliced, and served with a bowl of native pinquito
beans,atomatosalsa,andbutterygarlicbread.
Soundsprettydarngoodtome.
Also sold as: Santa Maria steak; Newport steak (when cut
intoindividualsteaks);aguillotebaronne(France);puntade
anca, punta de Solomo, orcolita de cuadril (Latin
America);maminha(Brazil).
Where it’s cut from :The bottom sirloin, from the muscle
groupthatcontrolsthesteer’sbacklegs(itisthemusclethat
appliesforcetothesteer’skneecaps).
Shopping:There’s not much to watch out for here—tri-tips
are pretty consistent. If you have a choice between Prime
andChoicegrades,I’dgowithPrime—thisisacasewhere
you’regoingtowantallthefatyoucanget,becausetri-tip
isagenerallyleancutthatispronetodryingout.
Trimming:Atri-tipshouldneednotrimming,butifthereis
any silverskin on the surface, use a thin sharp knife to
removeit.
Cooking:Tri-tip is not huge on beef flavor or fat, so it’s a
generallygoodideatoseasonitgenerouslyorserveitwitha
flavorful sauce. It has a tapered shape that makes it cook
unevenly. If you have diners who prefer more-well-done
meat,givethemslicesfromthethinner,taperedend.
Traditional Santa Maria–style barbecue calls forsalt,
black pepper, and perhaps a bit of garlic rubbed onto the
meatbeforecooking.Personally,Ilikeasomewhatheartier
spice rub with paprika, a bit of cumin, cayenne, and some
brown sugar.The flavor really helps boost the meat when
slicedandserved.
Just as when cooking a big fat steak, the key to even
cooking, juicy meat, and a nice crust is to start the sucker
overthecoolersideofthegrillwiththelidon(youcanadd
somesoakedwoodchunkstothecoals—tri-tiptakeswellto
smoke) and cook it to within 5 to 10 degrees of its target
pull temperature (which is 5 degrees lower than its target
final temperature). For medium-rare, that’s about 115° to
120°F.Afterthat,slideitonovertothehotsideandcookit
untilnicelycharredallaround.
