All posts tagged: Tri-Tip steak

If Mark Bittman’s column in the NY Times about Tri-tip has you on the lookout for this “ultra-thick, nicely marbled, strongly flavored steak,” you might want to call ahead. We cut tri-tip steaks but since there are only 2 per steer (for a total of approximately 5 lbs), we have them only occasionally. Your best bet is to call ahead and reserve (718.233.2700) or you can drop by and make friends with the butchers (never a bad idea).

Our butcher recommends cooking tri-tip as you would brisket – braising it in the oven. For the hardy adventurers out there who continue to grill through the winter months (some of our best cookouts have been in arctic temps, it’s fun, try it!), our staff also recommends crusting the tri-tip entirely with salt and grilling it over the bbq. Of course you can always try Bittman’s method with tomato romesco.

Our butcher reports that the tri-tip cut has returned to the meat case just in time for spring and summer grilling. Cut into steaks, it grills very well and is an ideal cut to marinate. Don’t cook beyond medium rare for best results.

For preparation on a charcoal barbecue, our butcher says:

What you want to do is set up your coals on one side. That way you can easily move the meat away from direct heat. The “tips” are going to cook faster than the inside but you want to keep it as rare as possible. So get a char over direct heat and then move to the side away from the direct flame. Depending on the size you’ll want to cook for 6-8 minutes each side.