Tri-Tip Chili Cheeseburger Recipe | Hey Grill, Hey (2024)

FAQs

How to cook tri tip beef patties? ›

PREHEAT FRYING PAN OVER MEDIUM- HIGH HEAT. ADD 1 TABLESPOON OF OIL. OPEN THE PACKAGE AND PLACE THE PATTIES IN THE SKILLET. COOK FOR APPROXIMATELY 3-3 1/2 MINUTES ON EACH SIDE.

Smoked Tri Tip is a flavorful and juicy steak that will soon become one of your favorites. When cooked correctly, it's incredibly tender and completely delicious.

Smoke the tri tip.

Preheat a smoker to 225°F. When the smoker is hot, place the seasoned tri-tip on the smoker. Smoke until the internal temperature reaches 135°F for medium rare.

Reverse searing is a cooking method that involves cooking a steak slowly in an oven or on the grill until it is almost done, then searing it quickly over high heat to create a flavorful crust. This method is ideal for cooking tri tip steak, as it results in a tender, juicy steak with a crispy crust.

Flavor and Texture

Tri-tip offers a leaner, beefier taste with a firmer bite, making it more akin to traditional steak. Brisket, on the other hand, is renowned for its intense, smoky flavor and unparalleled tenderness. It's a true embodiment of low and slow cooking.

The longer you cook tri-tip the more tender it will become, so you can choose your time according to what you are trying to accomplish.

Tri tip steak usually cooks best when cooked in low heat over a long period of time, so roasting it in the oven or smoking it are excellent methods for moist tri tip. Sous vide and slow cooking also work well, as these methods lock moisture into the meat.

Grill on medium heat (300-400°F). Grill for 20 to 40 minutes until internal temp is 135°F. Flip tri-tip every few minutes. Rotate around on grill if grill cooks unevenly.

The best techniques for how to cook tri-tip steak are fast-cooking methods, meaning less time in the kitchen and more time for eating. This particular cut comes from the bottom sirloin, which also makes a delicious roast.

The key to being able to smoke a tri tip like a brisket (low and slow so you get fall-apart meat goodness) is to begin with a Prime cut tri tip. You need enough fat in your steak because tri tip is leaner than a brisket.

Why is my smoked tri tip chewy? ›

The tenderness of tri-tip is in large part reliant on how it is sliced post-Traegering. Incorrectly slicing meat can make a perfectly Traegered steak tough and chewy.

Place tri-tip on smoker unwrapped for 60-90 minutes. Cook until internal temperature reaches 125 – 130 degrees F for rare and remove. Wrap tri-tip in foil and let rest for 15 minutes. When slicing any cut of beef, it's important to slice against or perpendicular to the grains.

Tri tip is a steak-like cut with very little connective tissue, and that means it should be cooked to the same doneness as a steak would be: 130°–135°F (54–57°C) for medium-rare or 135°–145°F (57–63°C) for medium. The temperature to cook the tri tip at is kind of up to you.

My tri tip marinade starts with a base of olive oil plus red wine and balsamic vinegar. The oil adds a little extra fat and helps tenderize the meat. The acid in the vinegar does its part, too, breaking down the steak's tough fibers.

And I've been skeptical… But I had to try it out and I was surprised. Smoking a Tri Tip like a brisket produced some flavorful, juicy meat. Some folks thought it was better than brisket. And it was a lot quicker to cook a tri tip that a whole brisket too.

The tri-tip's robust beefy flavor and firmer texture adds incredible flavor and bite when added to recipes, like tacos, sandwiches or fajitas. For mouth-watering results try a marinade and marinate two to three hours before you cook. Or, use a simple dry brine to tenderize and season the steak.

Can I use a different type of beef? I recommend using tri tip or sirloin roasts, but you could try another type of beef roast – just keep in mind that some cuts of beef don't cook up quite as tender.

Tri Tip steak has more flavors than top sirloin because it has more fat. Although it can be chewy at times, it also can still be tender when cooked properly. The top sirloin is leaner and is not from the juiciest section of the cow, but it is quite popular for its deep beefy flavor.