Let's Get Cooking

Build flavor by searing.

Build flavor by searing. Add nutty, savory, deeply caramelized flavor to your meat by searing it. How? Add just enough oil to a cast iron or stainless steel pan to coat the bottom, then turn up the heat. Add the meat to the HOT pan and then leave it be for a few minutes. If the meat sticks when you try to turn it, it’s not seared yet. Repeat with each side, then roast or grill to complete the cooking. Fantastic!

Dos & Don’ts of Cast Iron.

Dos & Don’ts of Cast Iron. Don’t soak your cast iron pans, they’ll rust. Do clean them while they’re still warm. Do use hot water and a stiff brush. Don’t use soap! Do use a paste of coarse salt and water to remove stuck on bits. Do dry immeditately. Do apply a light coat of oil after each use. Do re-season when food begins to stick during cooking.

Roasting ABCs.

Roasting ABCs. For medium rare tri-tip roast 15-20 minutes per pound (internal temp of 135°F). Always let the roast rest before carving at least 10-20 minutes. This allows the meat to re-absorb more of the juices giving you a juicier, more tender finished dish.

Season that Cast Iron!

Season that Cast Iron! It’s easier than you think. Just preheat your oven to 325°F. Wash (with dishwashing soap) and dry your pan. Using a paper towel or clean cloth, apply a coat of vegetable oil over the entire pan, inside and outside, handle, bottom, all of it. Place the pan in your heated oven for 1 hour. Turn the oven off, leave the pan inside until it is cooled. That’s it!

Keep Cool in the Kitchen.

Keep Cool in the Kitchen. One secret to less stressful times in the kitchen is to have all your ingredients, utensils and equipment out and ready to go before you start cooking.

It Keeps on Cooking!

It Keeps on Cooking! FoodSafety.gov recommends fresh beef be cooked to 145°F, which will bring your tri-tip to about a medium temperature. To avoid cooking it beyond medium, remove it from the oven or grill when the internal temperature reaches 140°F and keep it loosely covered with foil for about 10 minutes before slicing. The internal temperature will continue to rise as the meat rests.