What is Pittsburgh Rare? It is a method of cooking a steak that we like around here. You take a screaming hot grill and put a think cut steak on the hottest part of the grill (perfect for a tri-tip). Once the first side on is starting the char, you flip it over until the second side chars. The result? A crispy outside and a red, juicy interior.
So, first, I seasoned both sides of the tri-tip with the following:
Fresh Ground Pepper
Then, I placed the meat over the hottest part of the grill, then flipped when it was starting the char...(I threw a piece of oak in with the charcoal as well for some flavor. Oak and beef are excellent together!)
I cooked to an internal temperature of 140 F, then removed from the grill and let rest for five minutes...
Then I sliced...
The thing I liked about this was that you get something for everyone: medium-rare, medium, and medium well on the same piece of meat.
This was the best tri-tip I had ever grilled, hands down. Tender and juicy.
I may still smoke them from time to time, but since I have the grilling technique down pat, I will grill more than I smoke for sure...
Thanks for stopping by...