Beef. Gorgeous and delicious when it’s done right. Tasteless hockey puck when done wrong. Don’t let your meat be a tasteless hockey puck. This tri tip recipe includes a fantastic marinade that produces a flavorful, robust steak, and a grilling hint straight from Gordon Ramsey’s mouth. Well, from his mouth via my TV. Ok…via my computer screen. I don’t have a TV. I watch Master Chef on my monitor. And I love every minute.
This is a tri tip steak. It is not the most expensive piece of meat you can buy. But that doesn’t mean it cannot be absolutely delicious. Here’s the thing though. Notice the grill marks? Cook your steak on high 2 1/2 minutes, flip, 2 1/2 minutes (that’s the Ramsey tip). Don’t fiddle with it, move it, adjust it, scootch it over just to check if it’s burning. Don’t. Touch. It. You can handle that for under 3 minutes. Right?
2 1/2 minutes per side will give you a medium rare steak. We like ours a little closer to medium, so we leave it sitting for closer to 3 minutes per side. As you close in on the 2 1/2 minute mark, you are allowed to touch the steak. Just slightly. You are looking for a fleshy softness similar to the feeling of the webbing between your thumb and pointer finger. Relax your hand. Poke just above the bone of your thumb…in the curved part under the knuckle of your first finger. That’s how your steak should feel. That tip is courtesy of Graham Elliot.
Allow your steaks to rest a little before slicing into them. This helps the juices all redistribute to keep them perfectly juicy and delicious. Mmmmmmm. Most certainly NOT a tasteless hockey puck. Meaty perfection.
Print Recipe for BBQ Master Tri Tip Steak
BBQ Master Tri Tip Steak
Ingredients:
1/4 cup soy sauce
1/4 cup olive oil
1 tablespoon water
1 teaspoon cider vinegar
1 tablespoon brown sugar
3 cloves garlic, peeled and minced
ground black pepper to taste
4 pounds beef tri tip steaks
Directions:
1. In a large, non-reactive bowl, blend the soy sauce, olive oil, water, cider vinegar, brown sugar, garlic, and pepper. Place the beef tri tip in the marinade. Cover, and marinate in the refrigerator at least 4 hours.
2. Preheat an outdoor grill for high heat, and lightly oil grate.
3. Grill the beef slices 3 minutes per side, or to desired doneness. Allow to rest 5 minutes before serving.
