Last Friday after work, Gil went to The Butchery in Brea, purveyors of excellent, top quality meats, and bought a 2 1/2 lb. Kobe beef Tri-Tip. I never had the opportunity before to try the legendary, melt-in-your-mouth tender Kobe beef from Japan, so I was more than happy to cook and have a taste of this American-raised version (aka, "Wagyu"). One of the butchers at The Butchery advised Gil that it was best to season this amazingly marbled cut of beef with just salt and pepper, sear it over high heat on the grill, then move it over to indirect heat and cook until medium or medium rare. Basically, you don't ever ever want to over season or overcook this amazing hunk of Barry White Love...So, yes, the end result was really good. The meat, while not as buttery rich as I had expected it to be (probably a good thing), was exceptionally flavorful.
Ingredients:
2 1/2 lbs. Kobe/Wagyu Beef Tri-Tip
Black pepper
Kosher salt
Onion Powder
Garlic Powder
1. Lightly season all sides of the Tri-Tip with black pepper, salt, onion & garlic powder. Cover with foil and let sit at room temperature for 1 hour.
2. Heat your grill (charcoal or gas) to 400F. Sear the beef 10 minutes on each side.
3. Wrap the Tri-Tip in foil and move to the side of the grill to indirect heat.
4. Continue grilling the beef for about 30 minutes or until the internal temperature registers 130F.
5. Remove wrapped meat to a chopping board and let rest for 10-15 minutes. Unwrap and slice to serve.
Ingredients:
2 1/2 lbs. Kobe/Wagyu Beef Tri-Tip
Black pepper
Kosher salt
Onion Powder
Garlic Powder
1. Lightly season all sides of the Tri-Tip with black pepper, salt, onion & garlic powder. Cover with foil and let sit at room temperature for 1 hour.
2. Heat your grill (charcoal or gas) to 400F. Sear the beef 10 minutes on each side.
3. Wrap the Tri-Tip in foil and move to the side of the grill to indirect heat.
4. Continue grilling the beef for about 30 minutes or until the internal temperature registers 130F.
5. Remove wrapped meat to a chopping board and let rest for 10-15 minutes. Unwrap and slice to serve.
2 1/2 lbs. Kobe (Wagyu) Tri-Tip Beef.
Season with black pepper, kosher salt, onion powder and garlic powder.
Onion powder, black pepper, garlic powder, kosher salt.
Cover meat with foil and let sit 1 hour at room temperature.
Sear the beef 10 minutes each side.
Wrap the beef with foil and move to the side (indirect heat) and continue grilling for 30 minutes or until the internal temperature is 130F.
Remove meat from grill to a chopping board (do not remove foil) and let rest 10 minutes. Uncover and slice into serving size pieces.
Sooooo good!
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