Searching for an amazing steak to roast or grill? Look no further than the Tri Tip, this cut from the bottom sirloin is a crowd pleaser. The California classic is the Santa Maria style. The recipe starts with a base of salt, pepper, onion powder and garlic powder. From there the sky is the limit. I personally recommend the addition of rosemary, red wine and some paprika to embrace the spirt of California. The real secret to making this cut tender is to make sure to cut against the grain when serving. For a 3 lb roast it will take about 35 to 40 minutes. Rub or marinate your Tri Tip the day before (or have your butcher do it!). Set up your grill for a hot side to sear and a cooler side to cook. Sear all sides of the meat over the hot side taking care not to burn. Move the Tri Tip over to the cooler side of the grill. Try to keep the grill temperature around 275° to 300°f. Cook the roast to 5° under your desired temperature, remove the steak and loosely tent with aluminum foil then rest the meat for 10 minutes. Cut against the grain and bask in the glory. Now available at Lake Norman Butchery! Happy grilling.
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