Jeff Anderson
Custom Title!
Rick, how do you cook your tri-tip? Been interested in trying it since you brought it up earlier in the thread but have found a number of different ways to cook it.
How do you have your steak.
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Rick Meyer
Veteran
The key with tri-tip is to cook it with ridiculously hot heat in the first 8-10 minutes or so...first season the tri-tip with your favorite rub (Santa Maria seasoning is all over the place here but any favorite steak rub heavy in sea salt, pepper, garlic and whatever other seasons you love will do). Sear that bad boy, flip it, get it charred to create somewhat of a crust...then drop the heat or move it from the direct heat to slowly bring it up to 130 (for medium rare). Should take about 45 minutes for a 3-4lbs triangular roast
I do it on a regular propane grill and its delicious. Around here there are crank grills designed to lower the grill surface towards the hot coals (with oak chips here) and after the char you can crank the grill surface up and away from the direct heat. That's how its typically done.
But, propane grill, charcoal, or that crank grill...doesn't matter. It's a great piece of meat that is incredibly easy to cook.
I was looking for a link or a name of that particular type of grill but came across this link. It pretty much repeats everything I said only with pictures and without the initial high-heat searing.
I do it on a regular propane grill and its delicious. Around here there are crank grills designed to lower the grill surface towards the hot coals (with oak chips here) and after the char you can crank the grill surface up and away from the direct heat. That's how its typically done.
But, propane grill, charcoal, or that crank grill...doesn't matter. It's a great piece of meat that is incredibly easy to cook.
I was looking for a link or a name of that particular type of grill but came across this link. It pretty much repeats everything I said only with pictures and without the initial high-heat searing.
Rick Meyer
Veteran
Just thought I'd bring this thread back with a few shots of tonights dinner...
Some prime cuts of bone-in Rib Eyes beautifully laid out on some butcher paper....
rubbed down with some kosher salt, healthy dose of fresh cracked pepper and herbs de Provence...
and after the heat...
It was delicious. And, by the way, so were those grilled scampi-styled jumbo shrimp. ridiculous. Like having mini grilled lobster tails on your plate....only not so mini...
Some prime cuts of bone-in Rib Eyes beautifully laid out on some butcher paper....
rubbed down with some kosher salt, healthy dose of fresh cracked pepper and herbs de Provence...
and after the heat...
It was delicious. And, by the way, so were those grilled scampi-styled jumbo shrimp. ridiculous. Like having mini grilled lobster tails on your plate....only not so mini...
Chris Light
Veteran
i like my steak just like the photo above. on a plate.
burnandreturn
Member
The grill does not make the steak, but it helps!
The grill does not make the steak, but it helps!
Just as the camera is not responsible for a good film, so it is with cooking. BUT as good equipment helps a good film maker, so does good cooking equipment. This is how we cook great steaks! first smoke the steaks with hickory for 20 minutes very low heat. Then move over charcoal to actually cook the steak. Close to charcoal to sear outside then further away from heat to cook to desired doneness.
When we do roasts we smoke for a few hours very low heat. Then wrap in tinfoil and either use wood to finish cooking or propane.
On this grill I can use charcoal, propane or wood.
I built this myself. Can you tell I take my cooking seriously?
The grill does not make the steak, but it helps!
Just as the camera is not responsible for a good film, so it is with cooking. BUT as good equipment helps a good film maker, so does good cooking equipment. This is how we cook great steaks! first smoke the steaks with hickory for 20 minutes very low heat. Then move over charcoal to actually cook the steak. Close to charcoal to sear outside then further away from heat to cook to desired doneness.
When we do roasts we smoke for a few hours very low heat. Then wrap in tinfoil and either use wood to finish cooking or propane.
On this grill I can use charcoal, propane or wood.
I built this myself. Can you tell I take my cooking seriously?
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Matt Grunau
Adobe Demigod
You bastards are making me hungry again.
nice grill burn. I want one. You really should think about making those for the hard core meat fans.
nice grill burn. I want one. You really should think about making those for the hard core meat fans.
burnandreturn
Member
We are real serious when it comes to eating! I have two others, but smaller. I have built around 20 various cookers. But only for my friends. It is a labor of love. Most people wouldn't pay what I would want if I charged them. So we get together and smoke something(meat I mean) and build a smoker. We build them from the ground up. So it takes a while and some beer! But it is fun and we all eat well.
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Capt Quirk
Veteran
Hey Rick, ya burnt them steaks!
Terry_Lasater
All about the Caption
And it's street legal! :thumbsup:
Rick Meyer
Veteran
I wish I did. I actually like a well done almost burnt crust. I flipped too early. But the dark flecks you see...its the herbs de provence.
burnandreturn- that is some impressive gear. wow. that is some serious grill geekage. its like somebody started a STAR TREK thread and we were all waxing poetic about our favorite episode or character and you come showing up wearing Spock ears.
JasonFox
Internet Sensation
For Dallas folks, I had an awesome ribeye at this place last week: http://www.abundancecafedallas.com/
They only serve dinner on Friday and Saturday, and currently offer free beer and wine with your meal. Not awesome free beer and wine, but whatever.
And they only offer a ribeye and a petit filet. But man, was it good.
They only serve dinner on Friday and Saturday, and currently offer free beer and wine with your meal. Not awesome free beer and wine, but whatever.
And they only offer a ribeye and a petit filet. But man, was it good.
Jeffrey Rice
Active member
Just found this thread again.... bone-in Prime ribeyes ? I've been going to the wrong butcher, I guess. Never seen them for sale around here.... I gotta make some calls :beer:
CallaghanFilms
Veteran
Wild Boar (somewhere in the realm between rare and med rare)
-Served on a bread pudding made with truffles and goat cheese...
ARTIST POINT @
