Cooking a steak is an art form especially a Tri-tip. If you under cook it, you’ve ruined it and if you over cook it you’ve ruined it. Where is that happy medium? Well, the key to success is keep it simple! If you have a good cut of meat, all you need to do is grill it and then finish it in the oven (if you like your meat more medium-rare done). Personally, I like my meat medium-rare to more rare. However, most people like their steak more medium-rare so in this example, I’ve cooked it to that liking!
The Tri-tip is a Californian cut. It is a triangle shaped cut of beef from the bottom of the sirloin. It is marbled with just enough fat to keep it juicy when done. Many people ruin it by cutting off too much fat from the meat, stuff it with unnecessary items and mess with it on the grill until all the flavor is gone!
- Good Tri-Tip Cut of meat
- Grilling Pan
- Grilling thermometer
Here’s what to do!
1. Select a good cut of meat from your local butcher. I picked a marinated teriyaki steak from Marina Meats in San Francisco.
4. Using a grill or great grilling pan and get it very hot. It should be around 400° F. Place your steak on the pan and cook it for 5 minutes.