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Beef Tri-Tip

Suggestions for cooking Kobe beef tri-tip?


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Suggestions for cooking Kobe beef tri-tip?

Ruth Lafler | May 20, 2003 04:51 PM

I was cruising a market with a small but upscale meat counter, and stopped dead in my tracks at cryovaced Snake River Kobe beef tri tips at an "introductory price" of $8.99/lb (I'll post the location on the SF board).

So I bought one.

Now how do I cook it to maximize the "Kobeness" of it?

Should I cook it whole? Cut it into culotte steaks? Cut it into kabobs? Grind it like Ryan's filet mignon?

The Rogue posted a while back that it should be quick cooked to keep the marbled fat from draining, but I'm not sure what the best method would be with a 2.5 pound piece.

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