Serious Eats: Talk
Friday steak night - Tri Tip
I really appreciate all of the advice that I've received here for a few cuts of steak which have been new to me. I am making my way through my summer project to try less mainstream cuts of beef. The list is pretty much complete (I've already tried flank, hanger, flat iron, flap, skirt) and tri tip is next on the list. I understand it usually comes in the size of a roat but y local butcher has them ranging from 1.25 to 1.5 l s as well so I thought I'd buy that since there are only a few of us and I don't have a grill. The plan was to pan sear and finish in the oven. I just wanted to get some idea of what I'm in for. I like a hearty cut of beef with hanger steak being my all time favorite. Is tri-tip pretty flavorful? What are your favorite ways to prepare it.