7 Steps To Perfect Tri Tip Subs

Step 1: Choose the Right Tri Tip

The foundation of any great tri tip sub is the quality of the meat itself.

What to Look For:

• Marbling: Look for tri tips with fine specks of fat throughout the meat. This marbling will ensure juiciness and flavor.
• Color: The meat should be deep red, not brown or gray, indicating freshness.
• Source: If possible, source your meat from trusted butchers or local farms where the cattle are grass-fed.

Tips for Selection:

• Visit your local butcher shop. They can guide you to the best cut for your needs.
• Ask for advice on tenderness and how the tri tip has been aged, as dry-aging can add immense flavor.

<p class="pro-note">🥩 Pro Tip: Freezing the tri tip for a few days before cooking can help the meat tenderize naturally due to ice crystal formation.</p>

Step 2: Seasoning is Key

Seasoning isn't just about adding flavor; it's about enhancing the natural taste of the tri tip.

Basic Rub Ingredients:

• Kosher salt
• Black pepper, freshly ground
• Garlic powder
• Smoked paprika

Optional Enhancements:

• Brown sugar for a sweet crust
• Chili powder for some heat
• Fresh herbs like rosemary or thyme

Steps:

1. Pat Dry: Ensure the meat is dry before seasoning to help the rub stick.
2. Rub the Seasoning: Coat the tri tip generously with your seasoning blend. Let it sit for at least an hour or overnight in the fridge for flavors to meld.

<p class="pro-note">🔥 Pro Tip: Coat the meat in a thin layer of olive oil or mustard before seasoning to make the rub stick better and to enhance browning.</p>

Step 3: Grilling Techniques

Grilling is one of the best ways to cook tri tip, imparting a smoky flavor that pairs excellently with the rich beef.

Grilling Techniques:

• Two-Zone Cooking: Set up your grill with one side at high heat and the other at low heat.
  • Sear the tri tip over high heat for a couple of minutes on each side to create a delicious crust.
  • Move it to the low heat side to cook through to your desired doneness, ideally medium-rare to medium.

Temperature Guide:

• Rare: 120°F - 130°F
• Medium Rare: 130°F - 135°F
• Medium: 135°F - 145°F

Resting: After grilling, let the meat rest for 10-15 minutes. This allows the juices to redistribute.

<p class="pro-note">🌡️ Pro Tip: Use a digital meat thermometer to avoid overcooking or undercooking your tri tip. Remember, meat continues to cook while resting, so remove it from the grill about 5 degrees before your target temperature.</p>

Step 4: Slicing the Tri Tip

Slicing tri tip correctly can significantly affect the texture and presentation of your subs.

Slicing Guide:

• Direction: Always slice against the grain. The direction of the grain often changes in tri tip, so be observant.
• Thickness: Aim for slices that are roughly 1/4 to 1/2 inch thick for optimal flavor distribution and tenderness.
• Equipment: A sharp knife is essential for clean cuts. Consider a serrated or chef's knife for this task.

Tips:

• Rest the meat before slicing to prevent juices from running out.
• Cut across the 'V' shape of the tri tip, allowing you to adjust slicing direction with the changing grain.

<p class="pro-note">🔪 Pro Tip: If the grain is difficult to see, make a small test cut, look at the fibers, and then slice against them for maximum tenderness.</p>

Step 5: Building Your Sub

Now that you have perfectly grilled and sliced tri tip, it's time to assemble your sandwich.

Sub Ingredients:

• Bread: Choose a sturdy roll like a French baguette, ciabatta, or even sub rolls with a good crust to hold the filling.
• Spread: Horseradish mayo, chimichurri, or a simple garlic aioli.
• Toppings: Lettuce, tomatoes, red onions, pickles, or whatever you prefer.

Steps to Build:

1. Prepare the Roll: Slice it open and toast it lightly if desired to maintain its structure.
2. Spread & Layer: Apply your choice of spread, then layer the sliced tri tip.
3. Toppings: Add greens and other toppings, keeping it balanced to avoid overwhelming the flavor of the meat.

<p class="pro-note">🌶️ Pro Tip: Experiment with different toppings like caramelized onions or roasted peppers for a unique twist on your tri tip sub.</p>

Step 6: The Side Game

No sub is complete without sides to complement the main dish.

Side Ideas:

• Potato Salad: Adds creaminess to counteract the sandwich's texture.
• Chips or Fries: For a bit of crunch.
• Coleslaw: A fresh, tangy side to balance the richness.
• Pickles: To cut through the fattiness of the tri tip.

Tips for Sides:

• Keep sides simple so as not to overpower the sub but to enhance its flavors.
• Consider the texture contrast; if the sub is soft, go for crispy sides, or vice versa.

<p class="pro-note">🥗 Pro Tip: Make your potato salad a day ahead to let the flavors meld, or roast your vegetables with some of the tri tip seasoning for a cohesive meal experience.</p>

Step 7: Pairing Drinks

A thoughtful drink pairing can elevate the entire sub experience.

Drink Pairings:

• Beer: A robust IPA or a malty porter can complement the grilled flavors.
• Wine: Choose a medium-bodied red like Merlot or Zinfandel, which pairs well with grilled meats.
• Non-Alcoholic: Iced tea with a hint of lemon or even sparkling water with a splash of lime juice can cleanse the palate between bites.

Tips for Pairing:

• Flavor Match: Aim for drinks that either contrast or complement the sub's flavors.
• Serving Temperature: Serve beers cold, wines at cellar temperature, and non-alcoholic drinks chilled.

Final Thoughts:

As you wrap up your tri tip sub adventure, remember that the journey to perfecting this dish is one of experimentation and enjoyment. The right combination of seasoning, cooking, and assembly transforms a simple sandwich into a culinary masterpiece. Each bite should be a harmonious blend of textures and flavors, with the star - the tri tip - being tender, juicy, and flavorful.

Encourage readers to dive into our other grilling tutorials, exploring different meats, and techniques to enhance their BBQ skills further.

<p class="pro-note">📝 Pro Tip: Document your tri tip sub-making process. Note what worked, what didn't, and refine your technique with each attempt for ultimate perfection.</p>

<div class="faq-section"> <div class="faq-container"> <div class="faq-item"> <div class="faq-question"> <h3>How long should I grill the tri tip?</h3> <span class="faq-toggle">+</span> </div> <div class="faq-answer"> <p>Grill for about 10-15 minutes on the high heat side for searing, then move to the low heat side for another 10-20 minutes, depending on your desired doneness.</p> </div> </div> <div class="faq-item"> <div class="faq-question"> <h3>Can I use an indoor grill for tri tip?</h3> <span class="faq-toggle">+</span> </div> <div class="faq-answer"> <p>Absolutely! An indoor grill pan can mimic the effects of an outdoor grill, though the smoke flavor might be less pronounced.</p> </div> </div> <div class="faq-item"> <div class="faq-question"> <h3>What if my tri tip is too tough after grilling?</h3> <span class="faq-toggle">+</span> </div> <div class="faq-answer"> <p>This might indicate overcooking or slicing with the grain. Always slice against the grain and consider using a lower heat for longer if tenderness is an issue.</p> </div> </div> <div class="faq-item"> <div class="faq-question"> <h3>Should I marinate the tri tip?</h3> <span class="faq-toggle">+</span> </div> <div class="faq-answer"> <p>Marinating can add flavor, but tri tip is flavorful enough with just a dry rub. If marinating, do so for no more than 24 hours to avoid over-tenderizing.</p> </div> </div> </div> </div>