In my neck of the woods, the snow has melted (finally). Many people are turning their attention to all manner of grilling projects. My goal over the next few months is to help you become a grilling guru who will impress family and guests alike. It begins today with my Maple Bourbon Tri Tip Steak recipe.
Not everyone has been exposed to Tri Tip, which is a shame. This steak is lean and full-flavored. You can eat it as a main dish or use it for another endeavor. Think tacos, fajitas, and lush steak sandwiches.
What is Tri-Tip Steak?
Tri Tip is one of those marvelous butcher’s “secrets.” These steaks have a bold, beefy flavor. Thanks to the marbling, which melts as the meat cooks, you also get an incredibly tender bite.
As the name implies, the cut of the Tri Tip resembles a triangle. You get the best results from the steak by cooking it at no more than medium doneness. Be careful. Overcooking results in leathery meat. No matter what, let your Tri-tip rest for at least 10 minutes so the juices redistribute. Patience counts toward fantastic results.
Maple Bourbon Tri Tip Steak Ingredients
3 lbs Tri Tip (½ pound per person as a main dish)
Cuso’s Maple Bourbon Rub
Bourbon (your choice)
Maple Bourbon Tri Tip Steak Instructions
- Rub the Tri Tip all over with oil
- Apply the rub, patting it into place
- Smoke the steak at 225F until it reaches an internal temperature of 120F
- Sear the steak over charcoal, drizzling it in bourbon as you create the crust.
- Rest 10 minutes before carving.
PitMaster’s Memo: Benefits of Reverse Searing
Generally, most steaks are prepared on one heated surface. Reverse searing starts in a low-temperature oven or smoker, then goes to a charcoal grill. The second part of the process is when you get that beloved crispy crust.
The reverse searing method is ideal for novice grillers. It’s really hard to get this wrong. When you follow the basic process, you’ll end up with juicy beef with a look worthy of a magazine cover. Reverse searing allows you to control your temperature. In turn, it’s less likely you’ll overcook a beautiful cut of meat. And, hey, if you use an iron skillet on the charcoal grill, you can save all those crispy bits for topping your steak just before serving.
Italian vegetable medley
Parmesan roasted green beans
Pear salad with walnuts
Pull apart garlic rolls
From the Bar
Orange sparkling water
Sparkling white wine