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Topic: Advice for working with beef  (Read 305 times)
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nellreno
« on: May 13, 2011 08:02:09 PM »

I rarely cook with beef, it's often too expensive for me. My mom actually bought me a package of *looks at the label*....sirloin tri-tip steaks today. There isn't any fat sitting on top of the steaks that I would have to trim off but there is fat marbeled through the meat. That fat worries me a little, I don't want my steaks to end up grisly or with clumps of fat in there.

What is the best way (with an oven and stove-top) to cook the steaks so that they don't end up chewy and unedible. I was planning on marinading them with something if that makes a difference.

(I know this is a beginner question but I'm really a beginner when it comes to beef)
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« Reply #1 on: May 14, 2011 03:57:28 PM »

Here's some info on the tri tip.

http://bbq.about.com/cs/beef/a/aa071401a.htm
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« Reply #2 on: May 20, 2011 06:53:23 AM »

Tri-tip is also fabulous slow cooked in a 250 oven for 3-4 hours (2.5 - 3 lbs of beef). Marinate it with wine or beer, garlic, onions, herbs of your choice. You can flour it and brown it first or not; wrap it in foil with some veggies and stick 'er in the oven.
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« Reply #3 on: May 21, 2011 02:51:34 PM »

The fat you see in the beef is the good stuff. You will see more expensive cuts have more of the marbling in it. It will melt and make the meat yummy. Tri tip does wonderful with a rub and slow cooked all day. This will cause all the connective tissue to break down and you end up with a some bbq that cuts like butta.
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