California Farm Grilled Wagyu TriTip Beef

Name: California Farm Grilled Wagyu TriTip Beef
Total time: 2160 s
Yield: 2 people, 4 dinners
Cuisine: American
Ingredients: 1 tritip, 1 1/2 pound, 1 1/2” thick; Flaked seasalt, mild green peppermill to taste; Mesquite charcoal; 2 fresh yukon potatoes, skin on; Roll of fresh baked french sour dough bread; Bottle full bodied red wine

Hobby Horseman @HobbyHorseman

California, United States

Our family butcher has local grass fed Wagyu TriTip Beef for sale. ( Wagyu sounds like Mr Magoo). We bought a tritip, 1 1/2 pound, 1 1/2” thick, enough for 2 people two days in a row.
Our first time trying Wagyu beef. Grilled to get the best flavor, no herbs or spices, put flaked seasalt and a peppermill on the table for flavoring after we taste it.
Served with steamed potatoes, steamed carrots and fresh baked sour dough bread, and a bottle of home made red wine from last year.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Sear 6 minutes, grill 15 min., rest time 15 min.

2 people, 4 dinners

1tritip, 1 1/2 pound, 1 1/2” thick
Flaked seasalt, mild green peppermill to taste
Mesquite charcoal
2fresh yukon potatoes, skin on
Roll of fresh baked french sour dough bread
Bottlefull bodied red wine
Equipment: internal temperature probe, grill, mesquite charcoal chimney
Cost: beef $8 a pound, other $2, $5 holiday dinner

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Steps

Sear 6 minutes, grill 15 min., rest time 15 min.

1

Sear room temperature meat 3 minutes on each side over white hot coals. Move to indirect heat area and grill to internal temperature of 130F degrees, about fifteen minutes. Rest fifteen minutes. Serve with flaked sea salt and peppermill with mild green peppercorns on the side.
2

Drizzle juice of cut meat over skin on, steamed potatoes and steamed carrots, and to dip fresh baked sour dough bread in. This tritip, sliced 1/4” thin, across the grain, and on the diagonal, came out tender, like filet mignon, but more flavorful! Serve with full bodied red wine. Enjoy.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on November 12, 2022 02:31

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.