inuyaki | a food blog called “grilled dog”

No marinades. No drowning meat in sauces. Just meat, a good spice rub, and the oven. This is about as easy as good food gets.

We’re not allowed to grill or barbecue where I live, so this technique is perfect for us. It’s also great for lazy cooks since you can use a digital probe thermometer to tell you when the meat reaches the right temperature.

INGREDIENTS
Your favorite spice rub
1 beef tri tip (any size)

1. Sprinkle rub on all sides of the tri tip and let stand at room temperature for at least an hour. I suppose you could do this overnight, as well, but make sure tri tip is at room temperature before you start cooking.
2. Preheat oven to 400 F
3. Sear both sides of the tri tip, fat side first, approximately 5 minutes per side
4. After searing, place meat fat side up on a rack set on a foil-lined cookie sheet.
5. Place in oven and cook until the internal temperature is 125 degrees. (I had my digital probe thermometer in the tri tip, so I didn’t really keep track of time, but it was somewhere between 20-30 minutes.)
6. When meat reaches temperature, remove from oven and wrap in foil, resting for 10 minutes before slicing. The meat will continue to cook and you should end up with a medium rare/medium tri tip.
7. To serve, slice tri tip against the grain into 1/4-1/2 inch thick slices. Serve with your favorite BBQ sauce.

NOTES
I used a BBQ Spice Rub and BBQ Sauce from Texas Best. Texas Best BBQ Sauce was top rated by Cook’s Illustrated magazine a few years ago, but it was impossible to find because they had ceased operations. A couple months ago, Texas Best resurrected itself is now back in business. Check them out at www.texasbestbarbequesauce.com.

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.