I marinate it, wrap it loosely in foil, put in my stoneware baking dish (9x9 or 13x9, depending on size of meat), then bake in oven for about 50 minutes at 375. Check with meat thermometer to see when it's done.
My favorite way to prepare a tri tip is with a rub and then cook it on the grill of course! Medium heat (about 350 degrees) for 15-20 minutes. Flip once, don't pierce and when you take it off, let it rest for 10 minutes before cutting! Enjoy!!
Tri-tip steak gets its name from its triangular shape. It is cut from the bottom sirloin section of the beef, and the triangular tip portion distinguishes it from other cuts such as sirloin steaks.
tri-tip THIS; sadies & ilana are boss. they're cooler than yr mum. snap. you really just gonna take that? :)
Tri-tip is a cut of beef from the bottom sirloin of the cow (think near the bottom of the ribs.) It's a very popular cut of meat in California in the U.S., but it's hard to find in other states. A proper tri-tip sandwich is always made on French bread with thinly sliced tri-tip meat, but from there, variations are endless. The sandwich can include a garlic aioli, or a ketchup and worcestershire sauce, or a vinaigrette. Some sandwiches add fresh vegetables, or roasted vegetables, or no vegetables at all. Perhaps the most popular tri-tip sandwich variation is the Santa Maria tri-tip, which has tri-tip smoked over oakwood with a rosemary rub, served thinly sliced on grilled French bread, with pinto beans and fresh, chopped tomato.
Tri-tip is a cut of beef from the bottom sirloin of the cow (think near the bottom of the ribs.) It's a very popular cut of meat in California in the U.S., but it's hard to find in other states. A proper tri-tip sandwich is always made on French bread with thinly sliced tri-tip meat, but from there, variations are endless. The sandwich can include a garlic aioli, or a ketchup and worcestershire sauce, or a vinaigrette. Some Sandwiches add fresh vegetables, or roasted vegetables, or no vegetables at all. Perhaps the most popular tri-tip sandwich variation is the Santa Maria tri-tip, which has tri-tip smoked over oakwood with a rosemary rub, served thinly sliced on grilled French bread, with pinto beans and fresh, chopped tomato.
250
A tri tip roast is usually around 2-3 pounds in weight. It is a triangular-shaped cut of beef from the bottom sirloin, typically about 2 inches thick.
Tri-tip is believed to have originated in California in the United States. It became popular in Santa Maria, CA in the mid-20th century and is often associated with Central California cuisine. It is a triangular cut of beef from the bottom sirloin.
about 330
You usually buy 6oz of meat per person. Note that you will get about 40-50% shrinkage with Boston butts and brisket. Not too sure about tri-tip shrinkage as I don't cook that but it all depends on the fat content. Bill Barbecue Recipes - http://www.bbq-book.com
4 to 6 mins
First off, traditional tri-tip is seasoned with a rub. The common ingredients include; garlic salt, parsley, sugar and pepper. Save yourself time and buy a pre-mix online that many use everyday. It is called SLO Seasoning and it was made by someone who loves and knows tri-tip! They will even send you a free sample, just e-mail info@SLOseasoning.com
Generally it depends upon a few factors: The size of the Tri Tip and the temperature you are cooking it at and what style of burner you are using. I have done a tri tip on a roteisserie using an infared burner which keeps the temperature at aroung 450 degrees. A typical Tri Tip takes me anywhere from 45 mins to an hour possibly a little longer if you are basting it as you go. They generally turn out very well and make sure you let it rest before cutting it. Hope this helps