Okay, let’s talk about cooking tri-tip. You know, that triangular cut of beef that can be so darn delicious if you do it right. Now, the big question I’ve been wrestling with is: fat side up or down? I’ve tried it both ways, and let me tell you, it makes a difference.
First time I cooked it, I went fat side down. My thinking was, “Hey, let that fat render out and baste the meat.” I preheated my grill, slapped that tri-tip on there, and cooked it for about 6 minutes per side. It wasn’t bad. The fat did render a bit, and I got some nice grill marks on the lean side. But, and this is a big BUT, it wasn’t as juicy as I hoped. Also, I noticed the heat distribution felt a little uneven.
Then, I thought, “Maybe the other way is better.” So, the next time, I started with the fat side up. This time when I placed it on the grill, I noticed something different. I flipped it after a few minutes, and guess what? The fat side got those beautiful grill marks, and when I cooked the other side, it was like the fat was melting into the meat. Man, the flavor was incredible! It was way juicier than the first time. It felt like the heat was distributed more evenly, too.
I also did a little experiment with the oven. Fat side up in a roasting pan, low and slow. The result? Tender, juicy, and the fat rendered down, giving the meat this amazing flavor. I realized that the fat is like its own natural cooking oil, keeping the meat moist and adding richness.
My Final Thoughts
- Fat side up seems to win for juiciness and overall flavor. The fat rendered better and melted down into the meat, making it tender and delicious.
- Fat side down is okay if you want those grill marks on the lean side, but you might sacrifice some juiciness. It’s also more prone to flare-ups if you’re grilling over direct heat.
- Low and slow in the oven with fat side up is a winner. It’s like a built-in basting system.
So there you have it. My tri-tip trials and tribulations. It’s all about that fat, folks. Don’t be afraid to experiment, but in my experience, fat side up generally leads to a better result. Happy grilling (or roasting)!
