Steak Tri Tip
Cory Said:
What is the name of the sauce served with Buckhorn's tri-tip steak?We Answered:
mushroom brown gravy sauce. you can make itJudy Said:
Tri Tip steak turned Black in Fridge, is it bad?We Answered:
The reason for the color change is most likely your marinade, it doesn' tthat its bad or that anything went wrong but different marinades can turn the color or beef. if the meat doesn't smell spoiled, you would be able to tell this over the smell of your marinade, you are fine. beef is good as long as is smells like meat or blood. you should be fine, when you do cook, thugh,taste a small bit first and if you sense an unusual aftertaste you ay want to be safe and toss it but I eally think that your'e fine and its just the marinade.Arlene Said:
how do you cook tri tip steak?We Answered:
TRI-TIP1 tri-tip
Salt and pepper
Onion powder
Garlic (use fresh if you have)
1/8-1/4 tsp. oregano
1 tbsp. red wine vinegar
1 tbsp. red chili powder
Spice up the tri-tip with all of the above spices. If you have fresh garlic, make couple of holes and insert the garlic in meat. Put the tri-tip in a crockpot in the morning on low, before you leave to work and it will be done when you get home. The meat shreds real good. If you have any left over, make shredded beef tacos, burritos or taquitos the following day.
http://www.cooks.com/rec/doc/0,1726,1551…
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Johnnie Said:
where can i buy tri tip steak in north carolina?We Answered:
The tri-tip also called a triangle roast is a cut of beef from the bottom sirloin primal cut. It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef. The tri-tip is still often labeled the "Santa Maria steak". In New York City, the Florence Meat Market has popularized the name "Newport steak" for a steak cut from the tri-tip Also Known As: Triangle Steak, Culotte Steak, Bottom SirloinPerhaps you are asking for it by a different name than the locals use. Many butchers grind it into ground beef because there is only 1 per side, I suggest you ask locally
Violet Said:
What is the difference between regular steak and tri-tip steak?We Answered:
Steak refers to any slab of beef (or meat) cut into a steak.Tri-tip steak is cut from the tri-tip.
The better steaks are from more tender cuts of beef...
From the rib... you have ribeye .
From the loin... you have a strip loin (or NY strip), filet mignon, T-bone and the Porterhouse... etc
Then you have less tender cuts of beef that are made into steaks...
Chuck steak
Round steak
My point is that steak can be from anywhere. The name tells you what part of the steer it came from.
Maureen Said:
Where can you get tri-tip steak and whats the best way to cook it ?We Answered:
The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the sirloin, round, and flank primals. It can be used as a roast or it can be cut into steaks. The tri-tip steak is excellent when it is grilled or broiled, but it can easily become very tough if it is overcooked. The fat should not be trimmed until after cooking because it helps to seal in the juices, keeping the meat somewhat tender. The tri-tip is also known as triangle Steak and culotte steak.1 tri-tip steak
2/3 cup red wine
1/3 cup soy sauce
2 tablespoons sugar
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
Marinate tri-tip for several hours in red wine, soy sauce, sugar, rosemary, and thyme, refrigerated.
Heat a grill on high.
Sear the outside of the meat with high heat with the fat side up. Then reduce heat to medium and slow roast for 20 minutes.
Let the steak rest in a foil tent for about 10 minutes before cutting diagonally across the grain.
Marsha Said:
What is the best marinade for tri tip steak?We Answered:
A-1. It's how steak is done!