The Best Ways To Keep Your Tri-Tip Steak From Drying Out
Tri-tip may not be the most common cut of beef but fans know it's certainly among the most delicious. This staple of West Coast barbecue is famous for its rich, beefy flavor, versatility, and affordable price. There are some essential techniques to remember to avoid a tough, dry steak when working with tri-tip.
The key to a juicy, flavorful tri-tip is using high heat but carefully monitoring the beef's internal temperature. This means heating your grill to temperatures of 450 degrees Fahrenheit or higher. The goal is to develop a deliciously seared crust while keeping the internal temperature at around 135 degrees Fahrenheit. That should result in the equivalent of a steak cooked to medium doneness. Using one of the best instant-read meat thermometers is the easiest and fastest way to reliably keep an eye on the temperature of your meat.
The second critical step comes once you remove your tri-tip from the grill. Let your beef rest for five to 10 minutes, allowing it to cool and for the juices to redistribute throughout the cut. Slicing into your tri-tip too quickly will cause the juices to quickly run out onto your cutting board, leaving overly dry meat behind.
Versatile flavors and cooking methods
Marinating your tri-tip can also help keep it juicy. The salt in most marinades produces a mild brining effect, which can help the meat retain more moisture. A good marinade, like one of these unique steak marinades you need to try, will also improve the flavor of your steak.
There are a few key reasons why home cooks need to be more careful with tri-tip than many other cuts of beef. The most significant is how lean tri-tip typically is, with relatively little interior fat and marbling compared to some of the more traditional cuts of steak. Tri-tip's unique shape can also lead to thinner parts of this particular cut cooking faster than the thicker regions.
While most people cook tri-tip on the grill, those without outdoor space have alternatives in their kitchen. Your oven's broiler can be used to produce an equally delicious tri-tip thanks to its high, direct heat. In a pinch, you can even pan-sear your tri-tip over medium-high heat.
With these simple techniques, you can ensure you'll always have the kind of juicy tri-tip that keeps your guests coming back for every future barbecue.