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Paprika sprinkled on the exterior of beef will also turn into a nice blackening. Flavor addition is subtle and wont overpower things.
Last week I made a tri tip. I really hate my charcoal grill. The charcoal basin has zero airflow (I guess it really is a smoker and not a grill, but I grill on it) so it sucks getting things up to temp. I made due though. Maybe kept it on a little long (medium, sigh), to get the outside darker. Still, it was incredibly tender and flavorful. I dumped a load of mesquite chips on the coals. Not my first choice for tri tip (oak) but it's what I had.
I don't bother with steak unless I'm buying the fancy grass-fed stuff. Ribeye or NY Strip, depending on what looks better that particular day.
Pat dry. Salt and pepper and into a 225-230 degree oven for 20-25 minutes, depending on thickness.
As time is up, make sure you have a screaming hot skillet going. Add olive oil, butter, some cracked garlic cloves, and maybe some sprigs of rosemary if you feel like.
Steak in pan 45-55 seconds per side and baste.
Remove and rest. Perfect medium-rare everytime with a nice crust. I'll have to try to cornstarch thing and see if it works with the reverse-sear method.
I don't bother with steak unless I'm buying the fancy grass-fed stuff. Ribeye or NY Strip, depending on what looks better that particular day.
Pat dry. Salt and pepper and into a 225-230 degree oven for 20-25 minutes, depending on thickness.
As time is up, make sure you have a screaming hot skillet going. Add olive oil, butter, some cracked garlic cloves, and maybe some sprigs of rosemary if you feel like.
Steak in pan 45-55 seconds per side and baste.
Remove and rest. Perfect medium-rare everytime with a nice crust. I'll have to try to cornstarch thing and see if it works with the reverse-sear method.
Sounds good. I've experimented with cast iron on top of the stove, oven, grill combination of all three. I like my stakes rare, but with a good crust for flavor, so my favorite is to just do it on a hot cast iron pan. The real trick to make the whole thing even more special is to make the sauce out of the brown on the bottom of the pan. Take some cognac and splash it onto the pan. You can light it up if you want or just have it evaporate, add a good splash of heavy cream, some salt and crushed black pepper. Wait for it to reduce and thicken. Enjoy amazing, almost chocolate flavored sauce to go with the stake. My friend did this for me once and I've started doing it since.
Sounds good. I've experimented with cast iron on top of the stove, oven, grill combination of all three. I like my stakes rare, but with a good crust for flavor, so my favorite is to just do it on a hot cast iron pan. The real trick to make the whole thing even more special is to make the sauce out of the brown on the bottom of the pan. Take some cognac and splash it onto the pan. You can light it up if you want or just have it evaporate, add a good splash of heavy cream, some salt and crushed black pepper. Wait for it to reduce and thicken. Enjoy amazing, almost chocolate flavored sauce to go with the stake. My friend did this for me once and I've started doing it since.
So nearly Steak au poivre without the peppercorn crust.
This is how I know you're a California guy at heart.
When I attended Cal Poly SLO, EVERY cookout put on by a club featured tri tip. It was just the thing you did. Kinda miss that.
Originally Posted by 18psi
h8s had VEAL??!!!!
it was probably a metrosexual female calf that majored in poetry and arts that was clubbed to death by trump too
what a jerk
It was ok. The weird part was when they asked me how I wanted it cooked. Can you even do that with a short rib like this?? Quick braise maybe?
Funny story: When we went to Italy years ago when my pre-wife was still a vegetarian, she misinterpreted a sign that she thought was pasta with scallops. It was really veal scallopine. I guess if you're going to jump in... jump all the way in.
bonus content: their pos machines crashed towards the end of teh night so I ended up with a free drink, and churros, and the manager came by and handed out free taco coupons and I ended up with (4) of them.
When I attended Cal Poly SLO, EVERY cookout put on by a club featured tri tip. It was just the thing you did. Kinda miss that.
Yeah, I know. It distresses me how slowly this trend has migrated east. I have found exactly one spot in Chicago which serves tri-tip. And, to their credit, they do it well.
Funny thing; down in San Diego, we were hardcore pork-rib folk. At the Bar Association (name for the ad-hoc club we built in a garage at the apartment complex in Carlsbad), we scouted Stater Bros, Vons and Ralph's routinely, and any time a member of the group found a major sale on pork ribs, it was understood that they'd buy out the place. No one expected compensation, it was just the way things worked.
The same rule applied to tequila and margarita mix. I'll never forget pulling up at the garage one Saturday afternoon after having found that mix was buy-one-get-one-for-a-nickel at BevMo. I think I had about a dozen cases in the Miata, including several strapped to the top of the trunk lid and sitting in the recess behind the seats. Cleared out the whole inventory of two different stores. Mark and Chris both burst out laughing that I'd managed to haul the whole load back in (and on) my little car. Ratcheting straps FTW.
It was amazing. Random people who lived in the apartment complex who we'd never met would literally just show up bearing pork and alcohol, having heard through the grapevine that this was a sure ticket to admission into the club. (We weren't terribly selective. If you had booze, and weren't a total *******, you were welcome at Garage 9E West.)
The very early days of the bar, back when we were just getting started:
Somewhat later, after we'd cleared the garage out, laid down wood flooring, and acquired some furniture and a fridge:
The guy with the Jager bottle on his head is a Marine Colonel (reserve), the guy with the sword is a Marine Captain (active), and the guy at the right was the lead developer on the Midnight Club series, and also rescued Red Dead Redemption from development hell and finally got it shipped.
The old dude with the goatee is Vern, who we all refereed to as The Cap'n. He started it all.
On weekends in summer, we'd haul the entire bar and a fair amount of the liquor out to the apartment pool. Management tolerated our antics, as we were directly responsible for several residents deciding to sign leases there. I'll never forget one couple in particular who came back the following weekend, just to verify that we were actually for-real and did this regularly. Despite the copious amounts of alcohol, glass, fireworks, etc., nobody ever got hurt. (There were several pregnancies, but one of the signs on the bar specifically disclaimed the Mirabella Senior Varsity Drinking Team of responsibility for that.)
10 years ago, I couldn't even acquire Tri-tip without a special order, many days in advance. Now I can pick it up at the local farmers market from one of the stands.
Sometimes you ain't in the mood for high-falutin' cuisine.
I've been eating nothing but steak and fancy sides with cauliflower and exotic spices for a week. Been experimenting with different marinades and cooking techniques. It really is possible to get bored with anything.
Sometimes you just want a god-damned BLT.
Yes, I used the peasant-bacon. The good stuff is still in the fridge.
Sometimes you ain't in the mood for high-falutin' cuisine.
I've been eating nothing but steak and fancy sides with cauliflower and exotic spices for a week. Been experimenting with different marinades and cooking techniques. It really is possible to get bored with anything.
Sometimes you just want a god-damned BLT.
Yes, I used the peasant-bacon. The good stuff is still in the fridge.
Next time try grilled prosciutto instead of the bacon. Top it with a little lemon garlic aioli. Lightly grill the bread
Lemon-Garlic Aioli
Ingredients
3/4 C mayonnaise
1 tbsp fresh lemon juice
1 clove garlic finely mined
1/8 tsp black pepper
Instructions
Combine mayonnaise, lemon juice, garlic, and pepper and stir. Refrigerate for 30 minutes before serving to let the flavors blend.
The prosciutto idea is interesting, but I just picked up a pound of bacon from the butcher that's so thickly-cut it'd qualify as a pork chop in some parts of the country. Gonna try that next.
UPDATE: The thick-cut, brown-sugar cured butcher bacon is mind-blowingly good. We're talking 1/4" slices here, and the flavor is just... I will never buy "bacon" in a pre-sealed plastic bag again. Why don't more people know about this?
Last edited by Joe Perez; Jul 25, 2018 at 10:06 PM.
Reason: Bacon
Watermelon seasoned with salt, pepper, garlic, then grilled. Topped with goat cheese, mint, basil, and balsamic glaze. Served still warm with the goat cheese melting.
Smoky and creamy-melty yet cooled by basil-mint, sweetened by watermelon and glaze, seasoned just right with the salt and pepper and garlic.
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