| If you are looking for a great tri tip beef recipe, this | | | | fully soaks into the meat. You can also coat it with a |
| article is what you need! | | | | dry rub right before throwing it on the grill. My favorite |
| Do you like being outside with your friends grilling on a | | | | way of cooking this steak is apply a dry rub, then |
| sunny summer day? Well then, if you enjoy steak, I | | | | spread BBQ sauce all over it about 10 minutes before |
| would recommend getting a tri-tip. It is one of the best | | | | it is ready to come off the grill. If grilled properly, it |
| cuts of meat to serve to a lot of people. The best part | | | | should leave the meat with a nice crust and a great |
| about it is that it is a lot cheaper to serve a tri-tip steak | | | | center flavor. |
| than a bunch of individual steaks. A decent size tri-tip | | | | Make sure that you grill your tri-tip over an indirect heat |
| can easily feed about five hungry people. | | | | at about 325°F. This is referred to as slow |
| Most people who live on the East Coast have not | | | | cooking, and yes its very slow (ranging from 60 to 90 |
| been introduced to the tri-tip. It is actually considered to | | | | minutes depending on the size of the meat). You |
| be a roast, and comes from the bottom of the sirloin. | | | | should figure about 30 minutes per pound. |
| Even though it is a roast, when grilled, it is much more | | | | If you like your steak burnt to a crisp, then the tri-tip is |
| similar to steak. If you go to a BBQ on the West | | | | not for you. This cut of meat should be cooked |
| Coast you are guaranteed to find this cut of meet | | | | medium rare to medium. When the center of the meat |
| sizzling on the grill. | | | | reaches 140°F, it is time to take it off of the grill. |
| People prepare this steak many different ways. A | | | | When it is off the grill, let it sit uncovered for about 10 |
| great way is to marinate it overnight so that the flavor | | | | minutes so that the juices won't all run out. |