Thursday, June 7, 2012

Cowboy Steak or Tri Tip a meal anyone will enjoy on the BBQ

So Summer has come upon us and here in Southern California we are in the middle of June Gloom the Sun might come out after 4 p.m.; if we are lucky  However, with Fathers day just yesterday I thought well I better share with you what I served last year for my hubby and Miss J for fathers day. This is a great recipe to grill either with your broiler or with your outdoor grill.  I love using my broiler, hubby does have the traditional Weber Grill that burns wood or brickets. However, I love my broiler and its very little clean up.  I also served it with creamed corn .

Plus a simple spinach salad with sliced eggs, crumbled  bacon and this dressing.

Tri-Tip with a simple Dry Rub(1) 3 pound Tri-Tip
3 tablespoons Granulated Garlic
3 tablespoons dried onion
2 tablespoons Salt
2 tablespoons Pepper

Preheat Broiler or Barbecue to 500+ Place Broiler on lowest setting.

Take Meat and Bring to room temperature this takes about a hour or so before cooking it could take up to an hour and a half with a 3 pound Tri-tip.

Next start Seasoning with Garlic, Salt, Pepper and Dried Onion on both sides

After meat is room temperature take a Instant Read Thermometer I use an All Clad Meat thermometer I really love it. Next place in the middle on the side of theTri-tip so probe is perfectly centered in beef both horizontally and vertically.

Cook at 5 min per side per pound so I cooked mine about 15 min a side 

Until meat thermometer reaches 145-155 that's medium will be brown on edges and pink in center.

Let rest 20 Minutes before cutting and serving.

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