Bob (this one) wrote:
> jmcquown wrote:
>> Bob Terwilliger wrote:
>>
>>> Andy wrote:
>>>
>>>> I'm trying a sirloin tri-tip roast for my roast beef au jus.
>>>>
>>>> It's currently at 67 F. I've never oven-roasted one, only bbq
>>>> steak'd them but I'll know at 135 F.
>>>
>>> What's your oven temperature? I like the Alton Brown method of
>>> cooking it slowly at first (like around 250°F) and then searing it
>>> on
>>> the stovetop to finish.
>>>
>>> Bob
>>
>>
>> Oh, uh, Andy... I think you need a slightly fattier roast and hotter
>> than oven 250F an internal temp 135F for a tri-tip. With a tri-tip
>> we aren't talking about a roast you can do rare to medium rare and
>> still have quite tender. Sorry, dude. Won't happen. You should
>> really POT roast this and cook it all the way through. You can
>> still use the juices but it won't be au jus.
>
> Jill, I have to disagree with you here. Tri-tip is a fine piece of
> meat
> to grill or roast. Cooked to medium or less, it's a good bit of
> eating.
> In many parts of the country, tri-tips are specifically marketed as
> grilling steaks.
>
> Pastorio

All I can say is the tri-tip roast I bought and roasted to medium-rare was
tough as shoe leather. It was hard as nails to slice and while tasty, was
very tough. Too lean, IMO. Might have been better if I'd draped slices of
streaky bacon over the top to give it some fat.

Jill