This Underrated Steak Becomes Insanely Juicy With These Chef Methods
My easy tri tip steak recipe turns an affordable, lean cut into a deeply savory dinner. Using the dry-brine and reverse-sear methods, you’ll get a caramelized crust and a melt-in-your-mouth steak every time. It’s proof that you don’t need a steakhouse budget to get a steakhouse-quality dinner.
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→ Ingredients
• 2 to 2 ½ pound trimmed tri-tip steak
• 3 tablespoons high-smoke-point oil, like avocado
• 3 tablespoons melted unsalted butter
• 2 to 3 teaspoons freshly squeezed lemon juice
• optional chimichurri sauce for serving
• salt and pepper to taste
Watch more recipe videos:
Bistec Encebollado: https://youtu.be/aP2yuUolLv0
Mississippi Pot Roast: https://youtu.be/7yhFk8p8cp0
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Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
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7 Comments
Another steak cut with tenderness and juicy if a flat iron steak
Chef great recipe and technique. Being from So. Cal we normally got it served with Pinquito Beans and Pico De Gallo. I am going to try your serving method.
My husband loves the Filet mignon
That sure looks like a delicious steak. However, who's come up with the theory of 5 minutes rest per inch of steak thickness? Meat does not really absorb molecules from butter nor lemon. Resting may help control carryover temperature, other than that, the rest of the theories around resting steaks are myths that had been debunked.
Grew up eating this cut in Santa Maria in the 80s. My dad and I would go fishing off of Vandenberg AFB (now SFB). Afterwards, we'd drive into Santa Maria, a small coastal farm town in central California Coast. On Saturdays and Sundays, charity organizations would fund raise by grilling these cuts and selling them off the side of the road. Being Filipino American , we were biased and would get it from a Filipino church group, served with rice of course.
I can make this, but I might make a trip up there again for reminsce and get some great OG tri tip.
Rarely can top Chef learn from us amateurs but, on roasted peppers I think I can contribute. I started cooking as a kid. because I loved roasted peppers and my mother simply didn't have time to do it carefully. Few decades later and that speciality stayed with me. Instead of the container, use two wrappings of kitchen towels over peppers (any roasting is good but if you want that extra, fire some wood on the grill and roast over actual wood coals, worth it). If roasted properly no knife is needed, just a gentle, baby touch and all of the skin should peel leaving clean smooth result.
I'll take the "well done" end. I just can't eat raw meat that still looks like the cow is mooing. LOL!