Tri-Tip Steak
When you think of steak you typically think of New York Strip, Filet, or may be even T-Bone. But the real fun in steaks is in the obscure cuts of meat. They require a higher level of understanding, why? Because if you overcook them you’re left with a chewy piece of meat. But if you cook them right, then you have heaven on a plate for yourself.
The Tri-Tip steak itself comes from the bottom sirloin cut of meat, near the legs of the cow. It’s typically in a triangle shape *triangle-ish*, hence the name. In the United States, it used to be combined in to ground beef blends, by the 50’s people realized how tasty it could be. It became popular in Central California and has earned the nickname of “Santa-Maria Steak.”
Personally, I think when you can execute a challenging cut of meat rather than your plain jane filet or strip steak you’re left with a way more satisfying eating experience. Plus you can laugh at all those people who are spending high dollar on filet when you can get a tastier cut of meat in tri-tip.
Ingredients
1 Tbsp. Olive Oil
1 Tri-tip Steak, cut into 4 oz. portions
Sumac & Herb Spice Blend from RawSpiceBar (Sumac, Rosemary, Thyme, Mexican Oregano, Fennel, Garlic Powder, Cinnamon, and Black Pepper)
1 Tbsp. Butter
Method
Rub each portion with the olive oil and spice blend. Heat the butter in a cast iron skillet, brown each side and cook to medium rare/medium internal temp. Remove the meat from the heat, let it sit covered in foil for about 5 minutes. Then slice against the grain of the meat and serve.
