Mayor's play – a classic in a modern guise
From pot roast to tri-tip as a trendy cut -The tri tip steak is a very old cut and was also called a Pastorenstück (Pastor's Piece). It was one of the cuts of meat that the butcher presented to local dignitaries to advertise his products. Without social media or newspapers, the town hall or church was the only place to announce, for example, that a freshly slaughtered animal had been slaughtered.
Cutting
The tri tip steak is located in the rump of the cow and is shaped like a shark's fin. The fibers are very short, and it is heavily marbled and relatively flat, yet beautifully tender. All these characteristics make it ideal for quick frying or grilling, but also for braising. The tri tip steak is often confused with Tafelspitz (boiled beef). However, the latter is located further back and is the tapered tip of the tail piece.
Recommendation from the meat sommelier:
Bring the meat to a core temperature of about 57 degrees Celsius on the smoker with a little apple smoke and cut into thin slices.
What side dishes go well with the tri tip steak?
Since no sauce is produced when fried directly, spaetzle should not be served with this dish. A nice seasonal fruit chutney, such as apple or pear, is a good accompaniment to the tri tip steak (bread and butter), or even a mango chutney in summer.
Location of the section:
above the ball of the leg of beef
Flavor intensity:
aromatic and intense beef flavor
Structure:
Very short-fibered and heavily marbled
Alternative article names:
Tri Tip, Pfaffenstück, Hüferschwanzel or Hieferschwanzel (AT), Pastorenstück, Frauenschuh.
Conclusion
The tri tip steak is a cut of meat that can be interpreted in both traditional and modern ways, and is served not only as a steak but also as a roast. It's suitable for any occasion and adds culinary refinement not only to any family celebration, but also to a fine dinner or a lakeside party.
Preparation of the Tri Tip Steak
True soul food is created when the tri tip steak is prepared as a roast. This can be done in a roasting pan in the oven or in a Dutch oven. The cut is seared well on all sides and then removed from the roasting pan. Finely chopped onions and garlic are then sautéed in the roasting pan and mixed with a little tomato paste. Finely chopped soup vegetables are then added. Everything is sautéed thoroughly, given a roasting touch, seasoned, and deglazed with a rich red wine and beef stock.
Now place the meat back in the roasting pan/Dutch oven and braise it with the lid closed in the oven at approximately 180 degrees Celsius (350 degrees Fahrenheit). After about an hour and a half, you can remove the lid and let it simmer uncovered for the last half hour. If using a Dutch oven, increase the top heat a bit.
After braising, the meat is tender as butter and easy to slice. The broth and vegetables can be pureed and used as a sauce. The consistency can be adjusted by adding beef stock or vegetable broth. This goes perfectly with spaetzle, as do potatoes or rice.
Preparation in the oven:
If you want to prepare the tri tip as a steak, you should sear it thoroughly on all sides and then cook it in an indirect oven (120 degrees Celsius fan-assisted oven) until it reaches the desired core temperature. This method brings out the outstanding flavor of this cut of meat to its fullest.
Preparation in the pan:
It is best to fry it in a hot cast iron or iron pan with butter and olive oil as well as some garlic and rosemary and drizzle with butter every now and then
Preparation on the grill:
Grill the meat directly over the flame on all sides and then let it cook in the indirect area to the desired core temperature
Seasoning
If the tri tip steak is going directly onto the grill or pan, it's best to season it just before serving to fully appreciate the meat's flavor. A little pyramid salt or, for example, our whiskey pepper are good choices.
Degree of doneness
The core temperature is a matter of taste, of course, but we recommend around 55 degrees. This way, the meat is still nice and juicy and tender.
Which wine
Cabernet Sauvignon
