Tri-Tip Roast

Tri-Tip Roast

The Tri-Tip is a triangular muscle that produces a mild, juicy roast. A California original, it is traditionally grilled over a redwood fire and seasoned simply with olive oil, salt, pepper and garlic. It was previously a rarity at the butcher’s, but is quietly gaining popularity. Cook it whole or slice into smaller individual steaks.

Chef Tips

  • DEFROST your meat properly – overnight in the fridge or under cold, running water for 30 min.

  • Dry your meat completely and bring to ROOM TEMP before cooking.

  • Our grass-beef is best enjoyed MEDIUM-RARE (125°F). Beef continues to cook 5 - 10°F after being removed from heat, so when cooking on high heat, remove it from the heat source 5°F “early” (120°F).

  • REST your meat. Slicing and serving it too soon means losing those delicious juices. If covering meat with foil to keep warm, cover it loosely so it doesn’t lose moisture.