The tri-tip steak has its name because it’s a triangular cut from the bottom sirloin sub primal cut. It mostly consists of muscle and usually weighs around 5 pounds. Thanks to its intensive marbling, it is wonderfully juicy and has a rich, robust taste.
Fun Fact: The tri-tip cut was actually discovered by Otto. No, not by our Otto, the inventor of the Otto Grill, but by Otto Schaefer Sr. who first marketed the steak as “tri-tip” in Oakland, California back in the 1950s. Before that, the triangular shaped cut was mostly ground up and used for hamburgers.
There are several ways to prepare this cut, but the best way to grill tri-tip is with a high temperature sear. The trick for the perfect sear is to age the tri-tip for at least three weeks. As a grill staple in the US, tri-tip is traditionally served as a roast in large parts of Europe. So, better ask your trusted butcher if the cut was aged properly and is well-suited for grilling. In our best tri-tip steak recipe with whisky marinade, Otto will show you how to get an especially aromatic grill result on your plate.
Preparing the whiskey marinade
Steak and whiskey go great together. First, you prepare the whiskey mustard marinade. Chop the ginger, garlic and red onions finely. Then, mix well with all of the other ingredients in a bowl.
Homemade steak marinade
Now, it’s time to marinade the meat. Put the tri-tip steak in a bowl and pour in the whiskey marinade. Cover with cling foil and let it sit in the fridge for at least 4 hours or even better overnight. After that, the best tri-tip marinade is finally done. Now, off to the grill.
To learn more about marinating meat read Otto’s marinade tips!
Prepare the mushrooms
The next step is preparing the mushrooms. First, clean the mushrooms with water and a small brush. Then, cut off the tip of the stem. Cut the mushrooms in half or a quarter – depending on their size or your preference – and place in a bowl. Dice the onions and chop the thyme finely and set aside.
Preheat the Otto Grill
Preheat the Otto Grill to 1500°F for three minutes. It is important that you make sure to take the grill grate out beforehand so that the steak doesn’t pre-cook when placed on the hot bars of the grate. Fill the drip tray with some water to provide a nice steam and prevent any fat to burn.
Tri-tip on a gas grill
Before you start, dab the excessive marinade off the steak so the herbs in the marinade won’t burn from the high heat. Now, put the tri-tip on the cold grill grate and into the Otto Grill. Set the Meat-O-Meter to stage 4 and grill the steak at full temperature for about 2 minutes, depending on its size. Take it out as soon as the seared tri-tip has a nicely browned crust.
The next step is to let your meat rest. Remember, it is always wise to undercook your meat because during its rest, even off the grill, the meat will continue to cook inside. Set the Meat-O-Meter to stage 5 and let the seared tri-tip rest at a low heat until it has reached your desired core temperature. Afterwards, turn the burners off and let the meat sit for a couple more minutes to incorporate the juices back into your perfectly seared tri-tip. In the meantime, get back to your mushroom ragout.
Sauté the mushrooms
Pour a bit of oil in a pan and heat it up. Add the mushrooms and sauté them until they’re a glistening golden-brown color. Add the onions and thyme, cooking it all together at a moderate temperature for another 2-3 minutes. Then, take the pan off the stove and season with salt and pepper. Serve the mushroom ragout in a bowl.
Serve and enjoy your seared tri-tip
Carve the tri-tip steak across the grain and serve on a wooden board seasoned with salt and pepper. The mushroom ragout, served as a side dish, is a tasty compliment to the flavorful steak. A smoky whiskey complements the marinade and rounds off this wonderful dish. Cheers!
Have a look at Otto’s Steak Chart and learn more about the different beef cuts!