Show Us Your Meat, and We'll Show You Ours

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(awesome cut of meat btw, Wegman's usually has it)

I was going to ask you where you get your tri tip. The shitty giant by me doesnt carry it. How much per pound is it usually?
I may have to start shopping at Whole Foods for meat but it hurts me in my wallet.

Damn cold has been making me so lazy about grilling -- I did the pan sear + finish in oven for a ribeye last weekend and I mistimed it and cooked it more than what I like.

I tried the pan sear a few weeks ago when I ran out of propane. I overdid it too. Not sure what it is about pan sear that makes it tricky. I even used cast iron.

1. It's pretty expensive compared to other cuts -- I think about ~$15ish for a 2lb'er? But you can actually use the whole cut since it's very lean. Wish i had a sandwich meat slicer to make thin slices of it for sammiches

2. I think the trick with the pan sear method is NOT to sear it too long -- probably about 30 seconds on each side, and then into the oven. I had it down for a bit before i learned the reverse sear method. I use CI as well, warm up the oven to 500 and keep the pan in there while it warms up.

If you feel like spending some money, I'd recommend grabbing a Thermapen. <!-- m --><a class="postlink" href="http://www.thermoworks.com/products/thermapen/">http://www.thermoworks.com/products/thermapen/</a><!-- m -->