3 Ways to Cut Tit

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3 Ways to Cut Tit
3 Ways to Cut Tit
Anonim

Breast is a popular beef cut with a lot of flavor and low fat content. Your cut is shaped like a boomerang - or a triangle - which can cause questions about how to cut it correctly. It's actually a pretty simple process, and all you need to know is the direction of the fiber in the meat, which changes along the breast piece.

Ingredients

grilling tits

  • 2 tablespoons (28.6 g) of granulated garlic;
  • 1 tablespoon (14, 3 g) of kosher salt;
  • 1 teaspoon (4.7 g) of ground black pepper.

roasting the tit

  • ½ cup (120 ml) of lemon juice;
  • ½ cup (120 ml) soy oil;
  • ¼ cup (60 ml) of soy sauce;
  • ¼ cup (32 g) of white sugar;
  • ¼ cup (32 g) of black pepper;
  • ¼ cup (32 g) of garlic seasoning and salt;
  • ¼ cup (32 g) of chopped garlic;
  • ¼ cup (32 g) of dehydrated chopped onion.

Steps

Method 1 of 3: Cutting the Breast

Cut Tri Tip Step 1

Step 1. Find the fiber before seasoning and cooking the steak

It is easier to determine the fiber pattern when the steak is still raw and unseasoned. Examine the meat before cooking it to find the fiber more easily; it shows the direction in which fat and muscle fibers travel through meat. For the breast, there are two different fiber patterns due to the shape of the steak.

The fiber pattern on the short side of the steak will follow vertically, while the fiber pattern on the long side of the steak will follow diagonally

Cut Tri Tip Step 2

Step 2. Let the steak rest for about 10 to 15 minutes after cooking it

It's important that you don't skip this Step! Allowing the meat to rest ensures that its juice will be reabsorbed, rather than spilling it all onto the cutting board.

Cut Tri Tip Step 3

Step 3. Cut the meat into two pieces along the joint or curved part

Use a sharp knife and a sturdy cutting board. Your two pieces will be different sizes, but it's important to cut the joint or the curved part so that you can cut each of the two pieces against the fiber.

Cut Tri Tip Step 4

Step 4. Slice the meat against the fiber into pieces approximately 1.5 cm thick

Tilt your knife to cut the meat. You should always cut against the fiber, which means that you will cut each of the two pieces differently due to their fiber orientation.

Cutting meat against the fiber makes the meat softer and easier to chew

Method 2 of 3: Grilling the Breast

Cut Tri Tip Step 5

Step 1. Season the steak and let it sit for 30 minutes at room temperature

Mix 2 tablespoons garlic granules, 1 tablespoon kosher salt, and 1 teaspoon ground black pepper in a small bowl. Spread the seasoning mixture all over the steak and let it sit at room temperature for 30 minutes.

Don't forget to determine the fiber of the meat before seasoning and cooking it

Cut Tri Tip Step 6

Step 2. Brown each side of the steak for 10 minutes over medium-high heat

Place the breast on the grill over direct heat until golden brown. Then turn the steak over and brown the other side for approximately 10 minutes more.

Cut Tri Tip Step 7

Step 3. Let the steak cook over indirect heat until it reaches 54 °C

Transfer the steak to a portion of the grill that provides indirect heat. Close the grill lid and let the steak cook for about 20 to 30 minutes. Use a meat thermometer to measure the temperature of the fattest part of the steak. It will be ready when the temperature reaches 54 °C.

Method 3 of 3: Roasting the Breast

Cut Tri Tip Step 8

Step 1. Marinate the steak in the refrigerator for six to 12 hours before cooking it

Mix ½ cup lemon juice, ½ cup soy oil, ¼ cup soy sauce, ¼ cup white sugar, ¼ cup black pepper, ¼ cup garlic and salt seasoning, and ¼ cup onion dehydrated chopped in a large bowl. Place the breast in a plastic container or baking dish and pour the marinade on top. Leave it in the fridge for six to 12 hours.

Cut Tri Tip Step 9

Step 2. Place the steak on a baking sheet

First, insert an oven thermometer into the fattest part of the breast so that you can monitor the temperature.

Cut Tri Tip Step 10

Step 3. Bake the uncovered steak for about 30 to 35 minutes at 220 °C

Cook until the temperature of the meat reaches 57 °C, according to the thermometer reading.

Cut Tri Tip Step 11

Step 4. Remove the meat from the oven, cover it with aluminum foil and let it rest

To get the meat temperature up to 63°C, you'll need to cover the pan with aluminum foil. Let the meat rest for 15 minutes, after which it is ready to be cut.

Cut Tri Tip Final

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