If you’re looking for an easy yet amazing Tri Tip recipe, you’ve come to the right place. This steak is marinated with a rub seasoning, I use on my Texas Style Brisket, with one other secret ingredient that will surprise you. Plus, it’s topped off with a Chimichurri Sauce that is, out of this world, incredible. So you get one of the most tender and juicy beef steaks, that is seasoned and seared on the grill and baked to perfection, with one of the best meat condiments ever created.
Cooking a Tri Tip Perfectly
One of the main secrets to a great Tri Tip is locking in the juice with a sear and cooking low and slow. That means paying real close attention to the internal temperature while it grills, smokes or bakes. In this recipe I use both the grill and the oven to get the temperature I want. And since my personal tastes fall into the “medium rare” category, my target temp is around 130 degrees Fahrenheit. Using an external meat thermometer helps meat get there perfectly because I can monitor the temp, outside of the oven, with out disturbing the cooking process by opening and closing the door. And this can be done with grills and smokers as well. So once you’ve decided your preferred cooking method of choice, you can set it and forget it.
Tri Tip Ingredients
1 Trip Tip Steak 3 to 4 lbs.
Salt and Pepper to taste
1/2 cup Smoked Paprika
2 tbsp Kosher Salt
2 tbsp Black Pepper
2 tbsp Sugar
1 tbsp Chili Powder
1 tbsp Cumin
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Mix 3 parts Brisket Rub with 1 part Coffee grains. Click Here for Chimichurri recipe.
Follow the instructions in the Tri Tip video tutorial.
This Texas Style Beef Brisket is a winner. It’s a one in a million recipe that’s just going to knock your socks off and impress anyone you’ve invited over for dinner or Football Sunday. It’s got just the right spice and it is balanced so beautifully. And, believe it or not, you don’t even need a smoker to pull this off, either. I show you how to make this Brisket in just 7 hours of roast time, in your oven no less, and you’re going to be absolutely amazed with the results because it’s juicy, tender and packed with more flavor than your pallet can handle.
Beef Brisket Bark
These days, It’s all about the “Bark!” A great Beef Brisket usually has that tender and juicy middle with a nice black bark tone to the outside. Well, in order to achieve that color, it has to be smoked. It’s just a natural part of the process but the problem is, I don’t own a smoker and a lot of you folks don’t either. So a great alternative is using Smoked Paprika in the rub. Doing that can help you achieve the same great taste but in a conventional oven. And the best part is you will get a fantastic red toned bark that looks phenomenal. So trust me when I say that this Texas Style Beef Brisket will win you and anyone over if you follow my instructions in the video below. I mean, just look at this Brisket SQUISH!
This Prime Rib Standing Rib Roast is a Prime example of what Poor Man’s Gourmet Kitchen is all about. I saved $20 bucks on this meat due to the fact that I scored a sale. If I bought this Roast before Christmas day it would’ve cost me well over $55 dollars with tax, but because the store over stocked for the holidays and it didn’t sell they run the risk of losing it altogether and throwing it out without making a dime. So they drop the price. And, in this case they dropped the price dramatically. Only 2 days left on the expiration date but the meat still looks great, and after the price drop, plus the $5 dollar off coupon attached to the label, this 7.5 lb Rib Roast only cost me $30 bucks!
Prime Rib Standing Rib Roast Ingredients:
1 Beef Rib Roast
1/3 cup Olive Oil
Salt and Pepper
4 Garlic Cloves, chopped
1/4 tsp Salt
1/4 tsp Black Pepper
Cover the Rib Roast with Salt and Pepper, especially the fat side. Then combine all the marinade ingredients and let it sit for 5 to 10 minutes and coat the entire roast with the marinade, gently massaging the mixture into the meat on all sides. Refrigerate for 24 hours if possible, then roast at 350 for 20 to 22 Minutes per pound (below is a basic meat time and temperature guide). Let the Roast cool for 5 minutes before cutting into the meat after cooking. Then serve with Aju and Horseradish.
Approximate cooking times and required temperature based on a 4 to 6 pound rib eye roast in a 350 degrees F oven:
RARE (140 degrees F): 18 to 20 minutes per pound MEDIUM RARE (145 degrees F): 20 to 22 minutes per pound MEDIUM (160 degrees F): 20 to 24 minutes per pound MEDIUM WELL (165 degrees F): 22-24 minutes per pound WELL (170 degrees F): 22-26 minutes per pound