We have tri-tip here in Texas, and it is known by that name as well.
I agree :)Quote:
I propose a cboard meat party at jeffcobb's place
For years, I assumed that I liked rare steak. Then I discovered New York strip. I can cook this cut to a higher level of doneness and still maintain tenderness. I realized that what I liked wasn't rare meat, but tender meat.
Anyway, I never marinade beef any more. I rub it with a simple mix of salt, pepper, garlic and onion powder, and occasionally a few other things, and let it sit at room temperature for an hour before throwing it on the grill. Then I BURN it over flame for about 60 seconds per side, move it off the direct heat and finish it slowly. Then it can be eaten without a knife.