Tri Tip Roast

a.k.a : Triangle Roast, Newport Steak

cooking methods:

cut description:

The tri-tip steak is a triangular shaped muscle cut from the bottom sirloin sub-primal cut. It is lean and generally mild in flavor and retains its moisture well when grilled or roasted to medium-rare. Originally developed in California, it’s traditionally grilled over a redwood fire and seasoned simply with olive oil, salt, pepper and garlic.

the difference

The ButcherBox grass-fed tri-tip steak is expertly cut and portioned and arrives as a single 26 ounce roast. This ensures consistency in flavor, texture and preparation times. Try cooking it whole or slice it into smaller individual steaks.

Grilling Recipe

  • Preheat grill.
  • If using open flame, allow heat source to burn down somewhat, minimizing flare-ups.
  • Make sure grill surface is extremely hot. Wipe grill surface down with vegetable oil or nonstick cooking spray immediately before grilling
  • For nice crosshatch marks, place Tri-tip steak at a 45 degree angle across the hottest part of the grill grates.
  • Sear 3 minutes per side, with a quarter turn every 1.5 minutes.
  • Move steak to cooler part of grill, cooking for about 8 minutes per side, with a quarter turn every four minutes.
  • For medium-rare, remove steak from grill when internal temperature reads 115°F.
  • Slice this steak against the grain.

Roasting Recipe

  • Preheat oven to 425°F.
  • Place Tri-tip Roast in pan brushed with small amount of oil.
  • Roast in oven for 15 minutes.
  • Reduce heat to 350°F degrees and continue to roast for 15 to 20 minutes or until the internal temperature reaches 115°F for medium-rare.
  • Slice this steak against the grain.



  • Remember! Grass-fed beef cooks about 30% faster than regular beef due to its lean structure. It can easily overcook so err on the side of caution. If your goal is a medium-rare steak with a final temperature of 125°F, remove the steak when the thermometer reads 115°F.
  • For the best possible flavor and texture always allow ButcherBox grass-fed beef to rest in a warm place 8 to 10 minutes after cooking before cutting or serving.

Defrost Instructions :

  • Allow meat to defrost in the refrigerator overnight. It’s best left in its original packaging.
  • For a quick defrost, place in a bowl of cool water in sink and allow a steady drip from tap to keep water moving.
  • For cuts of meat an inch thick or less, a warm water bath at 125 degrees will defrost in 10 to 15 minutes, but be sure not to leave the meat in water for longer than 30 minutes.
  • Allow beef to reach room temperature before cooking

Happy Eating !