Roast beef au jus II
 

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.

Andy

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

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


Yeah, 250 F., but I because of the tri-tip thickness (flatter than
round) I'll have to forego the searing stage.

--
Andy
http://tinyurl.com/dzl7h

Andy 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=B0F) and then searing it on
> > the stovetop to finish.
>
> Yeah, 250 F., but I because of the tri-tip thickness (flatter than
> round) I'll have to forego the searing stage.

A couple ties with butcher twine will even out the thickness.

Sheldon

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.
>
> Andy

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

what do you mean by "67 F" and "135 F"?

Thanks, Nancree

Never mind. Got it!

jmcquown wrote:

> Sorry, dude. Won't happen.


Jill,

Like are you from the valley?

;)

Andy

Andy wrote:
> jmcquown wrote:
>
>> Sorry, dude. Won't happen.
>
>
> Jill,
>
> Like are you from the valley?
>
> ;)
>
> Andy

Dude, like does it count that I was like, you know, like born in SoCal?!
Like Duuude! Like whassup?! Like, it's Bitchin!

Sorry. Somehow that word worked its way into my vocabulary. I am so sorry!

Jill

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=B0F) 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.

I just don't know about them road kill dudettes... it would be a shame
to stew tri-tip.

http://www.orbeef.org/New%20Tri-Tip.htm

Sheldon

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

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

jmcquown wrote:
>
> 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.

Maybe you shoulda had that pick up truck back up over the coon, woulda
tenderized it more. Chances are what you were sold wasn't tri-tip,
it's an easy cut to replace with a chunk of chuck. Butchers are
typically less honest than used car salesmen.... butcher's honesty is
on par with crematorium workers, how do you know what ashes are in that
urn... could be that tri-tip you murdered. hehe

Sheldon

In article >,
"jmcquown" > wrote:

> Bob (this one) wrote:
> > jmcquown wrote:

> >> 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.

> 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.


Sorry to hear about your bad experience. Tri tip is very popular around
here. It's a very tasty cut of beef, but it's probably about the
toughest cut of beef that you'll see grilled or roasted. It's not only
tough, but usually is sold around here trimmed of almost all fat, and so
it is quite lean. It's often served in very thin slices (the commercial
places use an automatic slicer like you see in the deli) and always
across the grain.

Like Sheldon, I'm suspicious that they slipped you chuck. There's quite
a bit of stir-fried chuck sold around here also. It's referred to as
Carne Asada. It is cut very thin and heavily marinated, then cooked
quickly so it doesn't toughen too much.

Dan Abel wrote:
> In article >,
> "jmcquown" > wrote:
>
>> Bob (this one) wrote:
>>> jmcquown wrote:
>
>>>> 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.
>>>
>>> Jill, I have to disagree with you here. Tri-tip is a fine piece of
>>> meat
>>> to grill or roast
>
>> All I can say is the tri-tip roast I bought and roasted to
>> medium-rare was tough as shoe leather.
>
> Sorry to hear about your bad experience. Tri tip is very popular
> around here. It's a very tasty cut of beef, but it's probably about
> the
> toughest cut of beef that you'll see grilled or roasted.

That was my point; it was tough. I eat my roast beef rare and this was just
awful.

> It's not
> only tough, but usually is sold around here trimmed of almost all
> fat, and so
> it is quite lean. It's often served in very thin slices (the
> commercial places use an automatic slicer like you see in the deli)

I wish I'd had a slicer, might have improved the results.

> Like Sheldon, I'm suspicious that they slipped you chuck. There's
> quite
> a bit of stir-fried chuck sold around here also. It's referred to as
> Carne Asada. It is cut very thin and heavily marinated, then cooked
> quickly so it doesn't toughen too much.

I actually prefer chuck roast and even chuck steaks; it's always very tender
but then I don't cook it the same as a "roast" - I use it in stew or braise
it in a bit of broth with wine and herbs and cook it well done. It's one of
the few cuts of beef I prefer well done.

Jill

jmcquown wrote:
>
> I actually prefer chuck roast and even chuck steaks; it's always very tender
> but then I don't cook it the same as a "roast" - I use it in stew or braise
> it in a bit of broth with wine and herbs and cook it well done. It's one of
> the few cuts of beef I prefer well done.

You really need to learn how to grill chuck steaks, no other steak
tastes so good, and there is no reason a properly prepared chuck steak
can't be grilled to tender succulence. Look for a 1st cut about 1 1/2"
thk. Do NOT freeze, freezing will make any steak tough. Trim out any
sinew (those yellowish chunks) and excessive fat. Rub generously all
over with black pepper, sweet paprika, a little salt... knead the
seasoning into the meat and place in fridge to rest for like 6-8 hours.
Then bring to room temperature and slap on a preheated hot grill.
About 8-10 minutes each side on an *open* grill... do not close the
lid. A lot of smoke will ensue but do NOT lower the heat or your steak
will steam and become tough. If there are flare ups move the steak and
use a water spray judiciously, you don't want to steam that steak. Do
not over cook. Let rest no more than two minutes... this is one steak
you get to eat hot. Anyone wants well done fergedaboudit, chuck needs
to be cooked no more than medium. This is the only steak that ketchup
won't mask it's flavor, so Heinz all you like. Best sides are freshly
made cole slaw, chunky crinkle cut fries, and brewskies.

Sheldon