Try a Tri-Tip: Rich in Flavor

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The tri-tip is a triangular-shaped cut of beef from the bottom sirloin primal cut. It’s known for its rich flavor and tenderness when cooked properly.

Originating from California, particularly in the Santa Maria area, the tri-tip gained popularity in the mid-20th century. It was traditionally cooked over red oak wood, seasoned with a simple rub of salt, pepper, and garlic, then grilled or smoked.

To cook tri-tip:

1. **Seasoning:** Rub the tri-tip with a mixture of salt, pepper, garlic, and any other preferred seasonings. Let it marinate for at least 30 minutes to allow the flavors to penetrate the meat.

2. **Grilling:** Preheat your grill to medium-high heat. Place the tri-tip directly over the heat and sear each side for 4-5 minutes to develop a crust. Then, move it to indirect heat and continue grilling for about 15-20 minutes per side, or until the internal temperature reaches your desired level of doneness (typically around 130-135°F for medium-rare).

3. **Oven Roasting:** Preheat your oven to 425°F. Sear the tri-tip in a hot skillet on the stovetop for 2-3 minutes per side, then transfer it to a baking dish or roasting pan. Roast in the oven for about 25-30 minutes, or until the internal temperature reaches your desired level of doneness.

4. **Resting:** Once cooked, let the tri-tip rest for 10-15 minutes before slicing against the grain to ensure tenderness.

The key to cooking tri-tip is to avoid overcooking, as it can become tough and dry. Aim for medium-rare to medium doneness for the best results. Enjoy it sliced thinly across the grain for maximum tenderness and flavor.

We recommend serving the tri tip with roasted potatoes—white or sweet—and grilled or oven-baked asparagus. We’ve got these as well!