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How to cook Newport steak?

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I saw some Newport steaks in my local makdet, and am going to get a couple for tonight. What's the best way to cook them?

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  1. Newport Steaks are bottom sirloin steaks/tri-tip steaks which are slightly less tender than top sirloin steaks because they are so lean, but have more flavor. They are best cooked no more than medium rare, grill or broil them. They are easy to overcook and get dry because they have so little fat. They do well with marinades.

    1. Just bought some myself - it's been ages since I cooked them. Found this on another site:

      "We followed the recipe for cooking the steaks, minus the tarragon mustard butter. Two minutes per side on a cast iron grille pan over medium-high heat, and then 4-1/2 minutes in the oven at 400 degrees. The steaks were perfect; a beautiful deep pink color, very tender and flavorful. "

      http://forums.egullet.org/index.php?s... (apparently from a Saveur recipe)

      7 Replies
        1. re: MMRuth

          Photos of the uncooked steak:

           
           
           
          1. re: MMRuth

            mmruth, I'm confused.

            You describe 'Newport' steaks as lean bottom sirloin, yet these look nicely marbeled. And at $11 for just over a pound, it seems improbable they'd be tri-tip which here in CA sells for about $3-4/# untrimmed. I tried to imagine these as 'tri-tip' with the fat cap left on and rolled; but somehow the marbeling didn't look right.

            Can you elaborate a bit more on the cut? You've got me intrigued! They sure look good!

            1. re: toodie jane

              I'm not sure I described them as anything, though I may well be wrong:

              http://www.chowhound.com/topics/341376

              They were nicely marbled. I didn't find much googling them, but this may be useful, though apparently the cut is a 'secret'.

              http://forums.egullet.org/index.php?s...

              Mine had a nice piece of fat around about half of it, which I'm sure helped w/ the flavor etc.

              1. re: MMRuth

                I should add, I'm clueless about where exactly this cut comes from on the cow - so would welcome any other thoughts!

                1. re: MMRuth

                  sorry, ruth, told you I was confused! I mixed up your photo post with that of JMF who did the describing.

                  But I am getting more convinced (reading through the egullet thread) that this Newport is cut from the Tri Tip roast (some are more marbled than others), or Culotte steak as it's sold as on the West coast. Yes, very tasty, and best served med rare to rare.

                  Folded to get an even steak-sized package. The ends of a cross-wise cut from a tri tip taper quite a bit, so folding would give you a package that would cook more evenly. Sort of how you might toothpick the loin ends of a salmon steak together for broiling/ grilling.

                  We usually BBQ the tri tip pr newport on the Weber, but we've also done it your way; cast iron pan to hot oven. Works well.

                  Still at $10/# --holy cow. That's expensive. Safeway stores should know how to break down a tri-tip, and they do come already broken down in cryovac max-paks. Any market should be able to order them, country-wide. Just remove the silverskin, cut crosswise strips, fold, and you've got Newport, I'll bet.

            2. re: MMRuth

              I made the tarragon mustard butter - thought it could use a little more mustard for next time. For the steak - I heated up a cast iron pan (not the grill pan, for whatever reason), added a little butter and grape seed oil, and then the steaks for two minutes on the first side. Then realized that I should have tied them, so did that before searing on the other side, which I did for about 3 minutes because they were so thick. Then into the oven for 4 minutes, with a 10 minute rest. One was completely rare, which made my husband happy, and the other was medium rare on the out side parts, but still quite rare in the middle - which I guess is good b/c when I heat it up for lunch, it won't get over done. Next time I'd cook for another minute or so for mine though. The meat was very tender, without being mushy in the way a filet mignon can be at times, and also very flavorful. The best part was that these two luscious steaks were about $11 for the two of them and must have weighed over one pound in total. I served it with sauteed mushrooms a la Marcella, and a watercress salad.