If you’ve grilled your fair share of tri-tip roasts, you’ve probably encountered a few that were very thick, especially on one side. The one shown in this photo is an example of that. I had seared both sides nicely, but that big, thick edge was just begging for a good sear, too.
I was aware of techniques like using wadded-up aluminum foil to prop-up meat on edge, but while grilling this roast I noticed a solution sitting right in front of me: the swing-up part of the grate on my Summit 450 that allows access to the smoker box.
Just pop open that grate, lean the tri-tip against it with the thick side facing down, and sear away to your heart’s content.
If you have a grill with a swing-up grate, I hope you can take advantage of this simple but effective tip.
This is a wonderful video by Pat LaFrieda that he calls Steaks 101. It’s meant to help you understand the steaks you might encounter in a restaurant, but it’s great info for shopping for the grill, too.
Thanks to my good friend Kevin Kawahara for sharing the video link on our Facebook page.
Good ol’ George Stephen. We owe him a lot. He invented the iconic Weber kettle grill and founded a company that continues to innovate and produce some of the best grills money can buy.
But George didn’t know what he was talking about when it came to searing meat.
Here’s the first ad that George ran to sell his grills:
It says, “Seals in rich flavor and natural juices of meat, poultry, fish and game.”
George can be forgiven for this misstatement, for it’s been made many times by many chefs and cooking authorities over the years.
Searing meat does not seal-in flavor and juices. This myth has been disproved numerous times. You can read one example here from the America’s Test Kitchen blog.
What searing does is create great color and flavor on the surface of meat as a result of caramelization and the Maillard reaction. These processes create an array of flavor compounds that give grilled meat its wonderful flavor. And interestingly, you can sear meat at the beginning or at the end of cooking and get good results either way.
So go ahead and sear those steaks and chops…but do it to create great color and flavor. To keep the meat juicy, measure internal temperatures using an instant-read thermometer so you don’t overcook the meat.
Contrary to popular belief, a piece of meat is not like a balloon filled with water. It won’t pop and let out all the moisture if you poke it or “nick and peek” to check for doneness.
A piece of meat is more like a sponge. It holds almost all of its moisture even when poked or probed.
America’s Test Kitchen did a test in which they cooked two sets of steaks to medium rare. One set was poked constantly with a fork, the other was not. The result: Both sets of steak lost exactly 19.6% of their moisture during cooking.