Chef critique
Tri-Tip with Blue Cheese Butter & Roasted Romanesco
A well-paced, flavorful steakhouse-style recipe with spot-on seasoning and temperature guidance, marred only by a minor bullet-list formatting issue and fussy fractional spoon measurements.
Score: 9/10
Suggested fixes
- In Step 3, write the oil, salt, and rosemary inline in the prose rather than as a 3-item bullet list.
- Round ⅞ teaspoon salt in Step 4 to ¾ or 1 teaspoon (adjusting the total salt in the ingredient list to 3 or 3¼ teaspoons) and write ½ tablespoon olive oil in Step 7 as 1½ teaspoons.
Issues
- low / clarity: Step 3 uses a bulleted list for only three added ingredients (1½ tablespoons olive oil, 1 teaspoon Morton kosher salt flakes, and ½ teaspoon dried rosemary); bullet lists should be reserved for mixtures or preparations of more than three ingredients.
- low / clarity: Awkward kitchen measurements like ⅞ teaspoon salt, 3⅛ teaspoons total salt, and ½ tablespoon olive oil are impractical for home cooks who use standard measuring spoons.
Strengths
- Excellent synchronization of cooking times so the steaks finish resting right as the roasted vegetables come out of the oven.
- Spot-on salt ratios across the beef, potatoes, and Romanesco, as well as an ideal pull temperature (130°F) and rest time for medium-rare tri-tip steaks.
- Ingredient amounts are clearly specified at first use and reconcile accurately with the master ingredient list.
- Thoughtful technique details, such as adding raw grated garlic to the potatoes for only the final 2 minutes of roasting so it doesn't burn, and reminding the cook to slice tri-tip across the grain.