Tri Tip, Hanging Tender, Coulotte...How Do I Cook It?
The most under appreciated and lesser known cuts, in my opinion, are the Tri Tip, Hanging Tender, and Coulotte Steaks.
Why?
First, we need to look at the animal itself. These cuts of beef are rare, as you do not yield much per animal. There is only one Hanging Tender per animal - yes really! Tri Tip and Coulotte - two per animal (one on each side of the carcass).
Since these cuts are rare, they are not sold in most grocery stores, restaurants, etc., thought they are gaining popularity! Each cut weighs approximately one to three pounds, which adds to the scarcity of them.
All three cuts are extremely tender and flavorful. We always suggest cooking to rare/medium rare and LET YOUR STEAK REST! When grilling, you want to cook BELOW the temperature you want your steak to be.
What does that mean?
How to rest your steak. Remove from grill, place on a glass plate or dish, and loosely tent with aluminum foil. The key it told hold some heat in, not all, and let the juices redistribute. Once rested, slice thin and against the grain. Take some time prior to cooking to observe how the muscle grains are running, sometimes it can be hard to observe after cooking, so you can be sure to slice against them.
Hanging Tender
The Hanging Tender, also known as the Hanger Steak or Butcher's Steak, is extremely rich flavor and tender. This cut is known as the Butcher's Steak since it is said that butchers kept this under-appreciated steak for themselves. How to cook? Season, cook hot and fast! Some trim the connective tissue in the middle prior to cooking or you can just cut around it after. Always cut against the grain! Note - the muscle grain on this great steak runs at a 45 degree angle, rather than the end-to-end. Take note and care when slicing, you'll be glad you did!
Tri Tip
Tri Tip, also known as the California Cut or Santa Maria Steak, is most popular in the Western states, with possible origin ties to California. Tri Tip is tender and flavorful with great marbling. How to cook? The most common methods are smoking or grilling, you want to cook this steak to rare/medium rare and once again slice against the grain. Season with your favorite steak seasoning or simply with salt and pepper, the flavor is amazing.
Coulotte
Coulotte, also known as the Sirloin Cap or Picanha, is known for being tender and flavorful. How to cook? Similar in preparation to the Tri Tip, it is great for smoking or grilling. Cooking to rare/medium rare, be sure to slice against the grain. Season with salt and pepper or your favorite steak seasoning, it doesn't need much!
Tri Tip, Coulotte, and Hanging Tender are phenomenal cuts of beef that we know you will enjoy as much as we do!
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