Steak: Grilled, Boiled or Fried from Scandanavia To Santa Maria
Steak refers to a particular slice of meat that is cut perpendicular to the muscle fibers and may still include the bone. When the word steak is used without reference to a specific meat, it is often in reference to a beef steak.
Beef steaks are best when properly grilled, but you can also pan-fry or broil them. Steaks may also be cut from other grazing animals, usually farm raised, such as Bison, deer, pigs etc. The word steak originates from the mid-15th century Scandinavia in the Middle English dialect.
A popular cut of beef steak in California is the “Tri-tip” sometimes referred to as a Santa Maria tri-tip, a name derived from a shop in Santa Maria, CA. Tri-tips generally weigh between 2 and 2.5 pounds and is cut from the bottom of the sirloin and is roughly triangular in shape. While the tri-tip steak has been widely ignored almost every place else, it has been popular in California, especially Central California, since time of the Vaqueros or “Spanish Cowboys”, when they were ranching cattle in the early 1800’s, but is gaining in popularity throughout the world.
Tri-tip for a larger cut of meat, really does lend itself to grilling. The most popular way to grill it is over oak wood fire, but it can also be grilled over gas or smoked. Tri-tip also marinades very well to add that extra flavor punch. Tri-tips are great for large family gatherings, company BBQ’s or any event you can imagine, on average one tri-tip can feed 4 to 5 people, depending on its size and the most common way to cook it for optimal flavor is at about 140-145 degrees for a medium rare.