In the post-holiday haze, I’ve been craving beef. Never mind that we had a big prime rib on Christmas, which essentially disappeared because it was mind-blowingly good (I know, I shouldn’t have taken a vacation from the blog when I was making that bad boy), but I’m kind of turkeyed and ham’ed out. You too? Excellent. Let’s make with the moo.
This was the first beef tri tip I’ve ever made. Double R Farms, where I get our pork, also had an Angus steer this fall and I was able to snag one of the tri-tip roasts (steaks?) that I had tucked away in the freezer. I’ve heard of people smoking them, roasting them, BBQ’ing them, but Patrice at Double R suggested just making it like a big steak. So we did!
I brined it for an hour or so, in some (leftover from the holiday) red wine and spices, and then put it into a nice hot cast iron pan with some lard and butter to sear on all sides. I kept close watch on it with my instant-read thermometer until it hit about 125-130 degrees F, and then I pulled it off to rest while I threw some potatoes in the pan and let them cook up. Here’s my confession: I opened a can of whole white potatoes, which are already cooked, rinsed them, and threw them in the pan with the beef drippings. They warmed through and picked up some good beefy flavor and we were good to go in only a few minutes. Shortcut!
I hear Tri-tip is pretty affordable, even in today’s world of super-expensive beef, so if you can get ahold of one for a good deal you should definitely grab it. It cooked up quick, it’s super lean, it was REALLY tender, and the beefy flavor was out of this world. Seriously, it rivaled the flavor of about any steak we’ve had and was as tender as the standing rib roast we had a couple weeks ago. Pretty much as soon as I got it done I checked to see if I could get another one at the farm market this weekend. Going to be a nice, new go-to in the easy and (at least mostly) healthy department.
Have you cooked or eaten tri-tip before? How do you like yours?