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Tri Tip (3.7 lbs each)
Tri-tip is a triangular, boneless cut from the bottom sirloin. The grain runs two ways, so trim and slice carefully. It has moderate marbling — beefy flavor but leaner than ribeye.
Flavor and doneness:
Rich, savory flavor.
Tender if cooked right, firmer than highly marbled cuts.
Best at medium-rare to medium to keep it juicy (125–130°F for medium-rare; 135–140°F for medium). Use an instant-read thermometer.
Cooking:
Grill or smoke are most popular: either quick, high heat or low-and-slow with a final sear.
Pan-sear and finish in the oven also works.
Sear to form a crust, then finish with indirect heat.
Tri Tip (3.7 lbs each)
Tri-tip is a triangular, boneless cut from the bottom sirloin. The grain runs two ways, so trim and slice carefully. It has moderate marbling — beefy flavor but leaner than ribeye.
Flavor and doneness:
Rich, savory flavor.
Tender if cooked right, firmer than highly marbled cuts.
Best at medium-rare to medium to keep it juicy (125–130°F for medium-rare; 135–140°F for medium). Use an instant-read thermometer.
Cooking:
Grill or smoke are most popular: either quick, high heat or low-and-slow with a final sear.
Pan-sear and finish in the oven also works.
Sear to form a crust, then finish with indirect heat.