>From the Food Network website...


Whiskey Tri-Tip 

Recipe courtesy Sandra Lee, 2007
Show: Food Network Specials
Episode: Sandra Lee's Semi-Homemade Grilling

Difficulty: Easy 
Prep Time: 5 minutes 
Inactive Prep Time: 3 hours 30 minutes 
Cook Time: 35 minutes 
Yield: 4 servings 

2 1/2 pounds tri-tip steak 
2 tablespoons prime rib seasoning salt (recommended: Penzy's or Lawry's) 
1 cup whiskey (recommended: Jack Daniel's) 
1/2 cup apple cider 
Rinse steak and pat dry. Cover and pat tri-tip with the seasoning salt . Put in 
a large resealable plastic bag and pour in whiskey and cider to coat meat. 
Marinate in refrigerator for 1 to 3 hours. 
For the Oven: 
Preheat the oven to 450 degrees F.. 
Remove steak from refrigerator, let come to room temperature (approximately 20 
to 30 minutes). 
Remove the meat from the marinade. Discard the marinade. Place the tri-tip, 
fat-side up, on a rack in a shallow roasting pan. Roast for 30 minutes, then 
begin checking the internal temperature on an instant-read thermometer: for 
medium-rare, 135 to 140 degrees F and 140 to 145 degrees F for medium. Let 
stand 5 to 10 minutes before slicing. 
For Grill: 
Set up grill for indirect cooking over medium-high heat. Oil grate when ready 
to start cooking. 
Remove steak from refrigerator, let come to room temperature (approximately 20 
to 30 minutes). 
Remove steak from marinade, discard marinade. Place steak on hot oiled grill 
and cook 30 to 35 minutes per side for medium or until internal temperature 
reaches 145 to 150 degrees F on an instant-read thermometer. 
Transfer steak to a platter and let rest 5 to 10 minutes. Slice thinly across 
the grain and serve hot or warm.

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