About a month ago I was up at a family cabin for a mini-reunion. In a surprise to me, I was tasked with making a tri-tip dinner. At the last minute. Without any prep beforehand and without some of my tools (especially a meat thermometer), I was nervous. Especially since I had only grilled tri tip once before. Luckily, after a quick bit of research, I managed to make a tasty reverse sear tri-tip.

It was so tasty, in fact, that I knew I would have to make it again at home soon. And create a specific recipe to forever imprint the world wide web.

In this post, I’ll guide you through my entire process of creating a reverse seared tri tip, from marinating to grilling to perfectly slicing the meat. You’ll discover the best tri-tip marinade to infuse your meat with flavor and make sure every bite is tender. And I’ll show you an easy-to-make chimichurri sauce that complements the grilled tri-tip beautifully.

Whether you’re planning a weekend BBQ or looking to impress your guests with a stunning dinner, this recipe will provide you with all the tips and tricks you need to master the art of reverse sear tri-tip. Let’s get grilling!

The Reverse Sear and Tri-Tip

What is Reverse Searing?

Reverse searing is a cooking method that flips the traditional searing process on its head. Instead of using high heat to sear the meat first and then finishing it at lower temperatures, you start by slowly cooking the meat at a low temperature and then finish with a high-heat sear. This method gives an even cook while also delivering that deliciously caramelized exterior.

Props to the Maillard reaction. See my top ten grilling tips for some suggestions with the prep and cooking.

Why Reverse Sear Tri-Tip?

The tri-tip cut is known for its rich flavor and tender texture when cooked properly. However, due to its triangular shape and varying thickness, achieving a uniformly cooked tri-tip can be challenging. This is where the reverse sear method shines:

• Uniform Cooking: The gentle initial cooking process allows the internal temperature to rise gradually and evenly. This helps in avoiding overcooked edges and an undercooked center.
• Enhanced Flavor: Slow cooking at a low temperature helps to retain more of the meat’s natural juices.
• Perfect Crust: Finishing with a high-heat sear caramelizes the exterior, creating a flavorful crust without overcooking the inside.

Explanation of the Reverse Sear Method

To achieve a perfect reverse sear tri-tip, use the following steps as a general guide:

1. Prep and Season: Begin marinating the tri-tip. If you’re looking for the best tri tip marinade, consider using my recipe below. Allow the tri-tip to marinate for at least an hour or up to overnight for deeper flavor penetration.

2. Low-Temperature Cooking: Preheat your oven or grill to a low temperature, around 250°F (120°C). If using a grill, set it up for indirect cooking. Place the tri-tip on a baking sheet or grill grate and cook until the internal temperature reaches about 110°F (43°C) for rare, 115-120°F (49°C) for medium-rare, 125°F (54°C) for medium, and 140°F (60°C) for medium-well. Note that these aren’t final doneness temps, they will cook further. Flip the meat occasionally. This usually takes about 45 minutes, depending on the thickness of the cut.

3. High-Heat Sear: If making grilled tri tip, move the meat to the direct heat side of the grill and crank it even higher. For the oven-cook method, preheat a cast iron skillet or use a broiler on high heat. Sear the tri-tip for about 1-3 minutes on each side, or until a deep brown crust forms. Monitor closely to avoid burning. Approximate final doneness temps – 120-125°F for rare, 125-130°F for medium-rare, 135-140°F for medium, and 145°F for medium-well.

4. Final Rest and Slice: After searing, let the tri-tip rest for about 10-15 minutes. This step is crucial for juicy meat. I like to rest meat with a lightly tented foil covering. When ready to serve, slice the tri-tip against the grain to ensure tenderness.

By following these steps, you’ll achieve a perfectly reverse seared tri tip that’s juicy on the inside with a delectable crust on the outside.

Choosing the Perfect Tri-Tip

It’s important to start off strong by picking a quality piece of meat. Tri-tip is a triangular piece of beef from the bottom sirloin. It’s known for its rich, beefy flavor and relatively tender texture. Here’s how you can select the best cut to ensure a perfect grilled tri tip.

Additionally, consider asking if the tri-tip is USDA Prime, Choice, or Select. USDA Prime has the highest level of marbling, followed by Choice and then Select.

First, look for a tri-tip that has a good amount of marbling. Marbling refers to the streaks of fat within the meat which enrich the flavor and juiciness. More marbling often means a more tender and flavorful result. 

Another aspect to consider is when the meat was packaged. The color of the meat may help – opt for one that is bright, cherry-red. Avoid cuts that look brown or grayish. But also refer to any date labels on the packaging.

Speaking with the butcher directly can afford you the guidance of a professional. Don’t hesitate to ask the butcher for help in picking the best cut. They can offer insights into the meat’s freshness and quality.

Prepping Tri-Tip for Marination

Once you’ve chosen the perfect tri-tip, the next step is to prepare it for marination.

• Trim the Fat: While some fat is good for flavor, too much can cause flare-ups on the grill. Trim any excess fat.
• Marinade Selection: Choose the best tri-tip marinade based on your flavor preferences. I have provided one here that I enjoy, but feel free to venture out. Or try just seasoning it straight on the grill with the simple seasoning mix. Whatever floats your boat.
• Marination Time: Figure out how much time you have – if you need the meat fast, then skip the marinade. It needs at minimum one hour to really have any impact. 4-6 hours seems to be the sweet spot for me. But you can do it overnight. Just be careful with too acidic a marinade.

Crafting the Best Tri Tip Marinade

One of the key secrets to achieving flavorful grilled tri tip is mastering the art of the marinade. The right marinade can elevate your reverse seared tri tip from good to extraordinary by infusing it with layers of flavor and ensuring it remains tender and juicy. Let’s dive into the steps for creating the perfect marinade for your tri-tip.

Marinade Prep Steps

1. Choose Your Base: Start with a liquid base that will help in tenderizing the meat and enhancing its flavor. Common ingredients in the liquid base include soy sauce, Worcestershire sauce, sodas, stocks or broths, and olive oil.

2. Add Some Acidity: Incorporate an acidic component to tenderize the meat. Vinegar, citrus juice, or even wine are excellent options.

3. Introduce Aromatics: Fresh herbs such as rosemary, thyme, and parsley add earthiness, while minced garlic and finely chopped shallots or onions bring a robust depth of flavor.

4. Sweet and Savory Balance: Add a touch of sweetness to balance the acidity and enhance caramelization. Brown sugar, honey, or maple syrup are great choices. This step is more optional than the others. I haven’t include a sweet ingredient in this marinade.

5. Spices and Heat: For an extra kick, mix in your preferred spices and a bit of heat. Smoked paprika, cumin, and chili flakes can add an exciting profile to your marinade. Also, don’t forget to season with salt and pepper to taste.

How Long to Marinate Tri-Tip?

The duration of marinating can significantly impact the flavor and tenderness of your tri-tip. Here’s a guideline to help you achieve optimal results:

• Minimum Time: If you’re pressed for time, marinate for an hour. This will impart a basic level of flavor to the outer layers of the meat.
• Optimal Time: For best results, marinate the tri-tip for 4-6 hours. This duration allows the marinade to penetrate deeper into the meat, enhancing both flavor and tenderness.
• Maximum Time: You can marinate up to 24 hours, especially if you prefer a more intense flavor. However, be cautious not to exceed this time as the acidic components may start to alter the texture of the meat excessively. With tri-tip I would rarely want to exceed 12 hours.

How to Reverse Sear Tri-Tip

Reverse searing a tri-tip is an excellent way to achieve a flavorful, juicy, and perfectly cooked piece of meat. This method involves slowly cooking the meat at a low temperature before finishing it with a high-heat sear. Follow these steps to master the perfect reverse sear tri-tip.

Bringing it to Room Temperature

Before you start the cooking process, allow your tri-tip to come to room temperature. This step ensures even cooking throughout the meat, preventing the outside from overcooking while the inside remains underdone. Typically, 30-45 minutes at room temperature is sufficient.

Direct vs. Indirect Heat Setup  

Set up your grill for indirect heat. If using a gas grill, turn on only one side of the burners. For a charcoal grill, arrange the coals on one side, creating a zone of direct heat and a zone of indirect heat. This setup allows you to cook the tri-tip slowly on the cooler side before giving it a high-heat sear on the hotter side.

Initial Low-Temperature Cooking

Place the tri-tip on the grill’s cooler side, away from the direct flame. Close the lid and cook at a low temperature, ideally around 250°F (120°C). Slow cooking at a low temperature helps to retain the meat’s moisture, cook the inside all the way to the desired doneness, and develop a tender, juicy texture.

Seasoning the Meat

Once the meat is on the grill, generously season it. For the best results, use a combination of salt, freshly ground black pepper, smoked paprika, and garlic powder. Remember, the seasoning will penetrate the meat during the slow cooking process, enhancing its overall flavor.

Monitoring Internal Temperature

Use a reliable meat thermometer to keep an eye on the internal temperature of the tri-tip. Turn the meat occasionally, every ten to fifteen minutes. This step should take about 45 minutes. Look for the following temperatures: about 110°F (43°C) for rare, 120°F (49°C) for medium-rare, 130°F (54°C) for medium, and 140°F (60°C) for well done.

These aren’t the final temperatures. They will cook further during the sear, and there will be carryover cooking once removed from the heat.

High Heat Sear

Once the tri-tip reaches the desired internal temperature, move it to the hot side of the grill, a preheated cast iron skillet, or under the broiler. Sear each side for about 1-3 minutes or until a deep brown, caramelized crust forms. This high-heat searing process seals in the juices and adds a layer of rich flavor.

Resting and Slicing the Meat

After searing, remove the tri-tip from the heat and let it rest for at least 10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a moist and flavorful bite. When slicing, be sure to cut against the grain. Tri-tip has two distinct grain patterns. Look at the grain before each slice to be certain you’re cutting across it. Aim for slices about the width of a pencil. Or go very thin if you are wanting to use this for sandwiches like roast beef.

Making the Chimichurri Sauce

Grilled tri tip is great on its own. But a vibrant, flavorful chimichurri sauce can really complement and contrast its flavor. This zesty, herbaceous blend is the perfect topping for our reverse sear tri-tip, bringing an extra layer of complexity and freshness to the meat. I’ve paired chimichurri with beef before in one of my favorite ways to have steak – grilled kabobs with chimichurri. Give those a try some time.

Washing and Chopping

Start by thoroughly washing your parsley and thyme. After washing, pat the herbs dry with a clean kitchen towel or paper towel. Next, finely chop the parsley, thyme, garlic, and shallot. The key here is to chop them as finely as possible to release their full flavor.

Mixing and Blending

Once your herbs, shallot, and garlic are prepped, it’s time to bring everything together. In a medium bowl, combine together all of the chimichurri ingredients.

Adjust the salt and black pepper to taste, then stir everything together until well combined. For a more homogenous sauce, you could blend the mixture lightly with a blender. But I prefer the loose herb and aromatic mixture in the olive oil bath.

Let the chimichurri sit for at least 15 minutes to allow the flavors to meld. This resting period ensures that your sauce reaches its full potential, perfectly complementing your grilled tri tip.

Serving Suggestions

You’re well on your way to creating an unforgettable dining experience featuring your perfectly reverse sear tri-tip and vibrant chimichurri sauce. Remember, the key is in the details – from the way you slice and arrange the meat to the complementary sides you choose. Enjoy the process, and most importantly, enjoy the delicious results!

How to Slice Tri-Tip

When it comes to achieving the perfect reverse sear tri-tip, slicing plays a crucial role in enhancing both the flavor and texture. To slice the tri-tip, start by identifying the grain of the meat. Tri-tip generally has two different grain directions, so it’s essential to cut it correctly to maximize tenderness.

You can try to make it a bit easier by cutting the meat in half where the grains change direction. Then, slice each half against the grain into thin, even slices. Aim for slices about the width of a pencil. It doesn’t need to be exact. Cut thinner if you are wanting to use this on a sandwich.

Using the slider In the photo above, you can see my rough drawing out the grain of the beef. The yellow is one grain, the red is the second grain, and the green is a curve where the two grains come together. The blue lines show how to slice tri-tip for each grain.

Don’t worry, it isn’t an exact science. As long as you are generally following slicing against the grain, you’ll be good.

How to Arrange the Meat on a Platter

Presentation is important. Arrange your perfectly sliced tri-tip neatly on a large serving platter, slightly overlapping each other to create a visually appealing display. This arrangement not only looks elegant but also makes it easy for guests to serve themselves.

If you’re looking to add a touch of flair, consider fanning the slices out in a semi-circular pattern around the edge of the platter, leaving space in the center for your delicious chimichurri sauce. Include some tongs so people can serve themselves.

Drizzling Chimichurri Sauce

Chimichurri sauce is the perfect complement to your grilled tri-tip. To elevate the presentation and flavor, drizzle the chimichurri sauce over the arranged slices of tri-tip. Use a spoon to create a thin, even layer of sauce, ensuring that each piece gets coated.

Or, to keep things separate, serve the chimichurri in a small bowl on the side, allowing guests to add whatever they desire. The vibrant green color of the chimichurri contrasts beautifully with the rich, brown and red meat, making the dish as visually stunning as it is delicious.

Perfect Side Dishes for Tri-Tip

No meal is complete without the perfect side dishes. Here are some delectable options that pair wonderfully with your reverse sear tri-tip:

• Grilled or roasted vegetables: The smoky, charred flavor of grilled and roasted veggies like bell peppers, zucchini, and asparagus complements the savory tri-tip beautifully
• Potatoes in all their varieties: Homestyle mashed potatoes, a simple baked potato, or a twice-baked potato can all be a perfect pairing
• Fresh fruit: A fruit platter paired with a delectable fruit dip, a tropical fruit salad, or a watermelon salad make a juicy addition to your feast
• Rolls: Try my favorite homemade roll recipe
• Chips and guac
• And finally – a unique cedar plank grilled brie

Each of these sides has been chosen to enhance the flavor profile of the grilled tri tip, creating a well-rounded and satisfying meal that your guests will love.

Frequently Asked Questions

What is the Ideal Internal Temperature for Tri-Tip?

When preparing a reverse seared tri tip, achieving the perfect internal temperature is key to ensuring juicy, flavorful meat. The ideal internal temperature for tri-tip depends on the desired level of doneness:

• Rare: 125-130°F
• Medium Rare: 130-140°F
• Medium: 140-150°F
• Medium Well: 150-160°F

For the best results, we recommend aiming for medium (140°F). These temperatures help to maintain the tri-tip’s natural tenderness and juiciness, making it the star of your grilled tri-tip meal.

Can I Use This Method for Other Cuts of Meat?

Yes, the reverse sear method is incredibly versatile and can be used on various cuts of meat to achieve a perfectly cooked center with a deliciously seared exterior. Some other cuts that benefit from the reverse sear method include:

• Ribeye
• Strip Steak
• Pork Chops

This technique works particularly well for thicker cuts of meat, where you want to ensure an even cook throughout before achieving that classic, caramelized crust.

How Long Does Chimichurri Last in the Fridge?

Chimichurri is a fresh, vibrant sauce that pairs wonderfully with grilled meats like tri-tip. When stored properly in an airtight container, chimichurri can last in the refrigerator for up to 1 week. To maintain its bright flavor and color, make sure to stir it well before serving. If you notice any off colors or scents, it is best to discard it and make a fresh batch.

What to Do if Your Tri-Tip is Under/Overcooked

Even with the best techniques, sometimes meat can come out undercooked or overcooked. Here’s what to do in each situation:

• Undercooked Tri-Tip: If your reverse sear tri-tip is undercooked, simply return it to the grill or oven at a low temperature until it reaches your desired internal temperature. Keep a close eye on it to avoid overcooking.
• Overcooked Tri-Tip: If your tri-tip is overcooked, all is not lost. Slicing the meat thinly against the grain can help to mitigate some of the toughness. You can also serve it with a generous helping of chimichurri or another sauce to add moisture and flavor.

Remember, practice makes perfect! Each time you prepare a reverse seared tri tip, you’ll get a better sense of how to achieve the ideal doneness for your taste. Happy grilling!

How did yours turn out?

We love to see how your culinary creations turn out! If you try this reverse sear tri-tip recipe, leave a comment below and share your experience. Did you put your own twist on the marinade or the chimichurri? How did your family or friends like it?

Don’t forget to snap a photo of your grilled tri-tip masterpiece and tag us on social media @doyouroux, or by using #doyouroux. Happy cooking!

Reverse Sear Tri-Tip with Chimichurri

Recipe by Marc PetersonCourse: MainDifficulty: Intermediate

Servings

6-7

servings

Prep time

20

minutes

Cooking time

50

minutes

Marinating Time

4

hours 

Total time

5

hours 

10

minutes

This tri tip with chimichurri features tender, juicy meat seasoned and cooked using the reverse sear method. Topped with a vibrant chimichurri sauce of fresh herbs and garlic, it delivers a burst of flavor in every bite.

Ingredients

• Marinade

• 2 to 3 pound tri-tip steak

• 1/2 cup olive oil

• 1/3 cup soy sauce

• 3 tablespoons Worcestershire sauce

• 2 cloves garlic

• 1 tablespoon fresh lemon juice

• 1/2 tablespoon parsley flakes

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• Seasoning Mix

• 1 tablespoon salt

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 1/2 teaspoon ground black pepper

• Chimmichurri

• 1 and 1/2 cups parsley, chopped

• 1 and 1/4 cups extra virgin olive oil

• 1/4 cup shallot, minced

• 1/4 cup red wine vinegar

• 5 cloves garlic, minced

• 1 tablespoon fresh thyme, minced

• 1 teaspoon red pepper flakes

• 1 teaspoon salt

• 1/4 teaspoon ground black pepper

Directions

• Marinate the tri-tip
• In a large bowl, mix all marinade ingredients except the tri-tip
• Place the tri-tip in a large ziplock bag and pour the marinade over it
• Seal the bag, removing as much air as possible, and make sure all the meat is covered
• Refrigerate for at least 1 hour, ideally 4-6 hours, and at most 12 hours
• Prepare the seasoning mix
• Combine all seasoning mix ingredients in a small bowl or shaker
• Prepare the chimichurri sauce:
• Chop and mince the parsley, shallot, garlic, and thyme
• In a medium bowl, combine all chimichurri ingredients
• Mix well and let sit, covered in the fridge for at least 30 minutes to allow flavors to meld – remove from the fridge 30 minutes prior to serving
• Cook the tri-tip:
• Preheat your grill to about 250°F (120°C) for indirect cooking – if using a gas grill, turn on one side of burners and leave the other side off, for a charcoal grill, pile the coals on one side
• Remove the tri-tip from the marinade
• Rub the seasoning mix all over the meat – or just wait and sprinkle the seasoning on the meat while it is on the grill
• Place the tri-tip on the grill grates over indirect heat on the opposite side of the ignited burners or coals
• Cook, turning every ten minutes or so, until the internal temperature reaches about 110°F (43°C) for rare, 115-120°F (49°C) for medium-rare, 125°F (54°C) for medium, and 140°F (60°C) for medium-well (note that these aren’t final doneness temps, they will cook further), this should be about 35-50 minutes
• Move the tri-tip over to the direct heat side of the grill and increase the heat with more coals or turning up the burner – we want it searing hot
• Sear the tri-tip for 1 to 3 minutes per side until a nice crust forms
• Remove the meat from the grill, loosely cover it with a foil tent, and let the meat rest for 5 to 10 minutes before slicing against the grain
• Serve with the chimichurri sauce on top or on the side

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The post Perfect Reverse Sear Tri-Tip and Chimichurri Recipe appeared first on Do You Roux?.

I know, I just posted shrimp kabobs so this is two kabob recipes in a row. But it is just starting to be grilling season here and I just can’t help myself. And this recipe is a family favorite meal. The bright and fresh flavors of the chimichurri help bring out the best of these marinated steak kabobs.

My sister-in-law and her family lived close when we were in Texas. So we would get together fairly regularly. And get-togethers for me really center around food. Family is good too, but food! That goes doubly true for holidays where food can become part of the tradition.

These marinated steak kabobs became part of our Easter tradition in Texas. I think it originally started because our first Easter getting together there was going to be a beautiful weekend, so we knew grilling would be perfect. Then it took a little searching around to decide what to make.

I found a grilled steak kabob recipe from the Cozy Apron that seemed like a good starting point. For one who makes a lot of recipes, I don’t strictly follow recipes well. So I ended up with some changes and differences in how I made the kabobs. But they were a hit at our first Easter gathering, so they became our traditional meal.

Preparing the Marinade

The kabobs are delicious, but it is really the chimichurri that makes this dish unique. A chimichurri is a simple sauce originating in Argentina that is based largely on finely chopped parsley. Mix the parsley with oil, oregano, garlic, and red wine vinegar then sprinkle in some salt and red pepper flakes to finish it off. It makes a loose sauce that is typically drizzled over grilled meats.

But the sauce is so good that it can be used for a whole lot more. One of the changes I made when approaching this recipe was using some of that chimichurri in the marinade for the steak kabobs. I want that bright flavor throughout the whole dish. You could even try making some extra chimichurri and using a basting brush while grilling to add more flavor to everything.

Mix some of the chimichurri with the other marinade ingredients in a large bowl with the cubed steak. Then let it sit for at least 30 minutes and up to 6 hours. That’s when the marinade can do its magic and release its flavor into the meat. It will help accentuate the meat in a simple, yet profound way.

Make the Marinated Steak Kabobs Your Own

My recipe below will have a set list of ingredients. But this is a kabob. It is easy to make it your own. Thread whatever you want onto the skewers along with the marinated steak. Just consider what flavors will pair well with each other and get along together with the bright flavors of the chimichurri.

I typically go with a mix of potatoes (baby blue, gold, and red ones), cherry tomatoes, bell peppers, zucchini, yellow squash, and red onion. With the steak, of course. Adding mushrooms, eggplant, pineapple, carrots, or hot peppers to the mix would all be delicious substitutions. Anything that sounds good with grilled steak, really.

When choosing what should go along with the meat in your marinated steak kabobs, make sure to consider how much it would need to cook. I use potatoes because they are delicious. But they would still be crunchy and uncooked if I put them onto the grill raw with the rest of the skewers. So instead I cut them up into skewer-size pieces, toss them in a bowl with a little water, butter, and salt, and then microwave them for a few minutes until they are basically cooked through.

So bust out the skewers and see if these marinated steak kabobs slathered in chimichurri sauce should become a part of your family traditions or gatherings.

Marinated Steak Kabobs with Chimichurri

Recipe by Marc PetersonCourse: DinnerDifficulty: Intermediate

Servings

8

servings

Prep time

30

minutes

Cooking time

10

minutes

Marinating Time

30

minutes

Total time

1

hour 

10

minutes

A bright and flavorful chimichurri sauce rounds out these marinated steak kabobs that are grilled to perfection with loads of veggies

Ingredients

• Chimichurri

• 5 cloves garlic, minced

• 2 cups parsley, finely chopped (about 2 bunches)

• 1/3 cup oregano, finely chopped

• 1 teaspoon red pepper flakes

• 5 tablespoons red wine vinegar

• 1 and 1/3 cup olive oil

• 1/2 teaspoon salt

• Meat, Marinade, and Kabobs

• 4 pounds sirloin steak

• 1/2 cup prepared chimichurri (from above)

• 1/2 olive oil

• 2 tablespoons fresh lime juice

• 1 tablespoon red wine vinegar

• 2 cloves garlic, minced

• 2 teaspoons smoked paprika

• 3 pounds potatoes – petite blue/gold/red preferred

• 2 large bell peppers (any colors)

• 1 large red onion

• 1 small zucchini squash

• 1 small yellow squash

• 1/2 cup water

• 2 tablespoons butter

• 1/2 teaspoon salt

• 10 ounces cherry tomatoes

Directions

• Chimichurri
• Chop and mince the garlic, parsley, and oregano
• Combine the garlic, parsley, oregano, red pepper, red wine vinegar, olive oil, and salt into a medium bowl and stir together until well mixed
• Marinade and Kabobs
• Cut the steak into 1 to 2-inch cubes
• Add the steak to a large bowl with 1/2 cup of the prepared chimichurri, olive oil, lime juice, red wine vinegar, garlic, and paprika
• Put the bowl in the fridge, covered, for at least 30 minutes and up to 6 hours
• While the steak is marinating, chop the potatoes, bell peppers, red onion, zucchini, and yellow squash into bite-sized 1 to 2-inch pieces
• Put the cut potatoes into a microwave-safe bowl with the water, butter, and salt
• Microwave it on high for 5 minutes, stir, and microwave again for 3 minutes
• Check with a fork to see if the potatoes are done, and continue cooking in 2 minute increments until the fork easily pierces them
• Just before you are ready to assemble the kabobs, light and preheat the grill to high heat
• Assemble the kabobs by threading on steak and vegetables in alternating patterns until all the ingredients are used
• Place the kabobs on the grill, cooking them for about 5 minutes on each side until the steak is done
• Serve the kabobs with the remaining chimichurri sauce on top

The post Marinated Steak Kabobs with Chimichurri appeared first on Do You Roux?.

The steak. The melted butter. The tang. This is steak with gorgonzola butter.

This all starts on a trip to Florida. My wife and I love going to Universal Studios Orlando. And we have gotten annual passes on two separate occasions. I’ve mentioned this before in another post. During one of our trips to the area, we decided to take a trip to the beach on a Saturday. Because you should never go to a theme park on a Saturday. The lines are crazy.

Our beach of choice was Cocoa Beach. And after spending some time in the sun and the waves, we were famished. Nothing makes you quite as hungry as being out in the sun and water. So we perused the local listings and settled on a place that had awesome reviews called Fat Kahunas. And we were not disappointed. I highly recommend checking them out if you are ever in that area.

We started our late lunch/early dinner with coconut shrimp. Then we split the surf and turf option for the main course. It was a steak and shark. The shark was unique because I had never had it before, but it tasted a lot like swordfish. The steak was steak. Seasoned and cooked well, but what set it apart was a gorgonzola butter that melted on top for pure tangy, salty flavor.

And that’s when I realized blue cheese – and specifically gorgonzola – was good.

Compound Butter and Steak

I’ve learned a lot about butter and compound butter since that time. I’ve even made my own butter at home. But compound butter is basically just butter with extra ingredients added for flavor. So it is a fancy way of saying flavored butter. The options are almost endless with compound butter – just mix together flavors that sound good. But for our case, we’ll keep it simple with a straight mix of gorgonzola and butter.

I’ve even discovered the joy of pre-made compound butters that can be purchased at the store. There is a Chef Shamy Garlic Butter that includes garlic, parmesan, and basil with the butter and makes a divine combination. From toast to vegetables, this butter makes things delicious.

It is fairly common practice to top grilled steak with a slice of flavored compound butter. It helps add both juiciness and flavor. Just cut off a pat of the butter and plop it onto the filet once you have taken it off the grill. Make sure to use an instant-read thermometer to get the perfect cook on your steak. The timing works perfectly because it is necessary to let the steak rest for a few minutes once you take it off the heat. And the butter can melt and spread while the steak rests.

After resting, you’ll have a perfectly grilled steak dripping with flavor from the melted butter on top.

Side Dish Perfection

Steak is delicious, but not a full meal in its own right. Fortunately, a whole lot of sides pair perfectly with a grilled steak. Try any of the following as side dishes for your steak with gorgonzola butter:

• Macaroni and Cheese
• Baked Potato
• Steamed Broccoli
• Roasted Asparagus
• Garlic Mashed Potatoes

I’ve even been known to spread some of the gorgonzola butter on top of the side dish for even more of its salty tang. This is simple (5 ingredients?!) recipe packs a powerful punch of flavor. Pick out some quality steaks and your favorite gorgonzola cheese and get to work on entertaining your taste buds. Whatever you pair it with, know that this is one of my absolute favorite ways to cook and serve steak.

Grilled Steak with Gorgonzola Butter

Recipe by Marc PetersonCourse: DinnerDifficulty: Moderate

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Resting Time

1

hour 

Total time

1

hour 

25

minutes

Sizzling seared steak topped with a tangy gorgonzola butter for melt-in-your-mouth flavor

Ingredients

• 1/2 cup salted butter (1 stick)

• 1/3 cup gorgonzola cheese, crumbled

• 4 six ounce steaks

• 1 teaspoon salt

• 1/2 teaspoon pepper

Directions

• Making the Butter
• At least an hour before making the compound butter, take the butter out of the fridge so it can soften to room temperature
• When the butter is soft and workable, add the butter and gorgonzola to a mixing bowl
• Gently stir to combine until they are fully incorporated
• Scrape the butter out onto parchment paper or plastic wrap, form it into a log, and roll it up in the parchment or plastic
• Place it in the fridge until ready to use, can be stored for up to 2 weeks
• Grilling the Steak
• About 30 minutes before grilling, take the steaks out of the fridge and season all sides with salt and pepper
• Around 10 to 15 minutes before grilling, fire up the grill to a medium-high heat so it can come to temperature
• Place the steaks on the grill and cook them to your desired doneness* using an instant-read thermometer to check the temperature, usually 3 to 10 minutes per side depending on tastes: Rare – 125°F, Medium-Rare – 130°F, Medium – 135°F, Medium-Well – 145°F, Well Done – 155°F
• While the steaks are cooking, slice four 1/4 to 1/2 inch rounds off of the gorgonzola butter
• When the steaks have finished cooking, remove them from the grill, place them on a plate to rest, top each one with a slice of the compound butter, and loosely tent with foil
• Let the steaks rest 3 to 5 minutes and then serve

Notes

• The USDA recommends cooking steaks to at least 145°F for safe consumption
• Use the thermometer in the thickest part of the steak, push it into the center, and keep it away from fat and bone for an accurate read

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