About the cook

My name is Cody Federmann and I work for Precoa. I've worked for Precoa since 2020, and my current role is Business Development Manager. I really enjoy grilling on my Pit-boss Navigator 550, and for this cook I'm making a tri-tip steak. The tri-tip cut is not one to overlook at the meat counter. While it is priced cheaper than other prime cuts, this steak is packed with flavor and makes for a delicious meal. 

The recipe is one of my favorites particularly because it's super easy. I can throw the meat in the smoker and walk away. It's great if you're hosting friends or family because you can get the meal started and hang out while it cooks to perfection. On top of that, it allows for a good smoky flavor and the meat never dries out or gets burnt. If that's not the mark of a good steak, I don't know what is!

My finished Tri-Tip Steak off the Pitboss Navigator 550.

Tri-tip steak done right

Like I mentioned previously, this cook is super simple. To get started, all you need is an olive oil base, garlic powder and salt and pepper. I cover the meat with oil and then give it a nice coating of garlic powder and a pinch of salt for each steak. After that I cover the rest with pepper. 

When it comes to cooking steaks on the Pit-boss, I set the temperature to 225. Living in Vegas, the sun gets hot and will make it cook quicker but it's always good practice to allow yourself some time when smoking. I let the steaks cook to an internal temperature of about 120 degrees and then I'll open the flame portion to get a good char on both sides trying to pull the tri-tip to around 135 degrees internally.

The perfect coating of seasoning.

Ingredients and supplies

• Tri-tip steak
• Olive Oil
• Garlic Powder 
• Salt and Pepper to taste

Cooking instructions

Take the tri-tip steaks out of the fridge, and coat with olive oil

Cover with a nice coating of garlic powder and pinch of salt 

Coat the rest in pepper

Heat the Pit-boss to 225 degrees

Allow a couple hours to smoke the steaks

Check the steaks internal temperature, once it reaches 120 open the flame portion to char both sides. 

Once the steaks reach an internal temp of 135, you're good to go!

Juicy tri-tip steak served with a whiskey old-fashioned.

I may be old-fashioned...

Something about this steak just begs for a whiskey old-fashioned. It's easily one of my favorite drinks to pair with this steak when serving friends and family. The classic recipe calls for your favorite whiskey over an ice-filled glass, simple syrup, a little water and a teaspoon of bitters. You can add maraschino cherries and orange peel depending on your taste. For sides, I like to make good old fashioned mac and cheese. Steak with mac and cheese? Few have heard of a better duo. 

Proud to be a part of funeral service

I started working for Precoa in 2020, but worked for Batesville for 2 years before that. Being involved with funeral service for about 4 years now I can say that I'm proud to work in such a service-based industry. The thing I love about funeral service is the opportunity to help families have an  intentional plan in place for a time when it matters most.

The impact that funeral service has on families is like no other.