Alpine Butcher
Region: US
Friday 26 June 2026 15:16:18 GMT
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roberthernandez9284 :
I think the more marbled a steak is, the longer you should cook it so that more of all that marbled fat renders. Not well done or anything, but a well marbled steak should be cooked to medium so you're not just eating unrendered fat. Fat doesn't really render until it gets to 130
2026-06-27 07:52:44
24
Rusty Yeti :
I’m sure you’ll get roasted on here and maybe that’s your whole gig. Tip has two grains. You cut it in one. Secondly why fry it in oil? Smoke it to 115 then high temp at 700 degrees for color. Wrap in foil. Dry cooler for 90 min. You have the perfect meat. You don’t need to pre cut it.
2026-08-11 04:58:32
0
KayGee13 :
why would you put a fatty steak in oil? cook it in that pan bare. it'll render out some of that fat and tastes way better cooked in its own fat
2026-08-03 16:55:48
2
Mikey MMA :
Always cut my tri tips into steaks… prime from costco. Makes me like 8-9 nice size steaks
2026-07-16 16:21:11
1
Jhovi :
115 😑
2026-08-19 22:46:54
0
Les Miserables :
Love Tri tip
2026-06-28 05:35:35
1
jsevennn :
perfect
2026-06-26 20:36:04
1
USALOVE :
Somebody’s gotta explain to me someday why it’s OK and fashionable to eat fat if it’s in the middle of a steak, but it’s not OK and low class to eat fat if it’s on the outside of the steak
2026-06-26 18:36:20
4
tylerbrillante :
Let’s make it more greasy!
2026-06-26 21:50:21
1
Mr. Lahey :
Why did you put it on a propane grill? Get some nice gassy flavor?
2026-06-27 05:35:35
0
⚜️Ÿåcįné⚜️ Mïni 🎩Tøk• :
💀
2026-07-02 13:25:58
0
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