Content

• Ingredients
• grilled trai tip, California style Ingredients
• oven baked trai tip with red wine sauce Ingredients
• pan-fried tai-type Ingredients
• Steps
• Method 1 of 3: Grilled Tray, California Style
• Method 2 of 3: Bake Tray with Red Wine Sauce in the Oven
• Method 3 of 3: pan-fried tray
• Tips
• Warnings

Mmm, what could be better than beef steak! Especially if it is a tri-tip - a triangular notch from the upper part of the leg, long-cut. This article will show you how to best prepare this kind of steak, as well as suggest which sauces and marinades will enhance this rich beef flavor.

Ingredients

grilled trai tip, California style Ingredients

• 1 triangular beef tenderloin (450 to 700 grams)
• 2 tablespoons vegetable oil
• Salt, pepper, minced garlic or spice mix, to taste

oven baked trai tip with red wine sauce Ingredients

• 1 triangular beef tenderloin (450 to 700 grams)
• 1 tablespoon olive oil
• 1 tablespoon safflower oilThe decomposition temperature of this oil is very high, which is necessary when baking at 245 ° C.
• 1/4 cup (60 ml) red wine (Cabernet Sauvignon, Merlot, or Syrah)
• 1/2 cup (120 ml) water
• 2 tablespoons butter, unsalted, divided into 4 small cubes
• 2 teaspoons ground pepper, coarsely ground
• Salt and pepper to taste

pan-fried tai-type Ingredients

• 1 triangular beef tenderloin (450 to 700 grams)
• 1/4 cup (60 ml) soy sauce
• 1/4 cup (60 ml) olive oil
• 2 heads of garlic or 1 tablespoon of garlic paste
• 2 tablespoons of water
• Salt and pepper to taste

Steps

Method 1 of 3: Grilled Tray, California Style

1. 1 Prepare your steak. Blot the steak with paper towels, then pour a small layer of olive oil over it. Sprinkle with spices, cover loosely and leave for an hour.
2. 2 Preheat your grill. Regardless of whether you have a gas or charcoal grill (preferred), make two cooking zones on it: one side very hot (about 230 ° C / 450 ° F), and the other at medium temperature (about 120 ° C / 250 ° F).
3. 3 Grill the steak slowly. Place the tray on the less hot side of the grill with the thickest part of the steak facing the hotter side and cook with the lid closed. Turn the steak occasionally, about every 20 minutes, until it reaches 43 ° C (110 ° F) at the thickest part. This will take 30 to 40 minutes, depending on the thickness of your steak and the temperature of the grill.
4. 4 Fry the steak. Once the temperature reaches 43 ° C (110 ° F), move the steak to the hotter side of the grill and grill for 5 minutes on each side.
5. 5 Let it persist. Remove the steak from the grill, wrap in aluminum foil and let sit for 5-10 minutes. This will help the meat stay juicier.
6. 6 Cut and serve. Cut the steak in half and pay attention to the fibers: if the muscles are long, turn the steak 90 ° and cut the remainder along the fibers into pieces about 5 to 10mm in size.
7. 7 Submit it. Serve the steak with garlic bread, grilled potatoes or fries, green salad and zinfandel or Cabernet Sauvignon.

Method 2 of 3: Bake Tray with Red Wine Sauce in the Oven

1. 1 Preheat the oven. Set the temperature to 245 ° C (475 ° F) and place a wire rack in the top third of the oven.
2. 2 Prepare your steak. Pat the steak dry with paper towels, add a small layer of olive oil, and sprinkle well with salt and pepper.
3. 3 Heat 1 tablespoon safflower oil over medium-high heat until sizzling in a heavy, oven-safe skillet. Then fry the steak on all sides for 3-5 minutes.
4. 4 Fry the steak. Place the skillet in the oven and heat for 10 minutes to medium heat (62 ° -68 ° C / 145 ° -155 ° F). Then remove from the oven, cover with foil and let sit for 5-10 minutes to make the dish juicier.
5. 5 Make the sauce. Place the skillet on the stove and add the red wine at medium heat, peeling the bottom of the skillet (burnt pieces). Cook for about a minute, until the amount is halved.
   • Mix with water and meat juices accumulated in a plate, bring to a boil and cook for 3-5 minutes, until the liquid is half boiled away.
   • Stir in the oil until it is completely mixed with the sauce.
   • Season with salt and pepper to taste.
6. 6 Chop up the steak. Cut the meat in half, then cut along the grain into 5-10mm pieces.
7. 7 Submit it. Place a few slices on each plate and garnish with wine sauce. Serve with fries, green salad and the same type as the one you used to make the sauce.

Method 3 of 3: pan-fried tray

1. 1 Marinate the steak. In a large glass bowl, whisk together the olive oil, soy sauce, garlic, pepper and water until combined. Place the steak in the marinade, turning once, then cover and refrigerate for at least 4 hours. Turn over once, halfway through this time.
2. 2 Prepare the skillet. Heat 1-2 tablespoons olive oil until sizzling. Pat the steak dry with paper towels, then place in the skillet.
3. 3 Brown the steak. After placing it in the skillet, wait one minute, then turn it over and let the other side roast for one minute.
4. 4 Cook your steak. Reduce temperature to low and cook for 6-12 minutes, turning occasionally. The cooking time depends on how you prefer to cook the steak.
5. 5 Submit it! Cut the steak against the grain, in about 5-10mm chunks and serve with fried young potatoes, a tablespoon of horseradish, syrah or Cabernet Franc.

Tips

• Cook your steak the way you like it. The generally accepted best tray flavor (medium and very mild) may not be for everyone. Here are some cooking times and temperatures you can try:
  • Most uncommon: 45 ° to 52 ° C (115 ° to 125 ° F)
  • Very rare: 52 ° to 57 ° C (125 ° to 135 ° F)
  • Rare: 57 ° to 62 ° C (135 ° to 145 ° F)
  • Moderately common: 62 ° to 68 ° C (145 ° to 155 ° F)
  • Common: 68 ° to 74 ° C (155 ° to 165 ° F)
  • Most common: 74 ° C to 80 ° C (165 ° to 175 ° F)
  • Most commonly used: 82 ° C (180 ° F)
• Very important: meat cuts such as the trai tip must be beaten well. Otherwise, the steak will taste great, but at the same time tough and viscous.
• Try adding different sauces. tai-tip goes well with almost any meat additives. Here are some options to try:
  • Chimichurri sauce
  • Grilled onions and mushrooms
  • Dor Blue cheese sauce
  • Oil
  • Barbecue sauce

Warnings

• The USDA recommends that beef be cooked to at least 63 ° C (145 ° F) to prevent foodborne illness.