The tri-tip is unique because it has two grain directions: one vertical and one on a slant. When you start preparing your tri-tip, note where these lines are before seasoning, or cut the tri-tip ...

RECIPE: SeaSalt’s Santa Maria-style Tri-tip. Yield: 8 servings. 1 tri-tip, 1 1/2 to 2 pounds. 2 tablespoons kosher salt. 2 tablespoons garlic salt. 1 tablespoon freshly ground black peppercorns ...

Tri-tip was the answer (although, ironically, it still hasn’t shown up in their online store). A cut popular in California, it comes from the bottom sirloin. As its name suggests, tri-tip is ...

Whether you grill or roast tri-tip, it’s best done medium-rare or to a final internal temperature of 130 degrees and no more. Pay attention to the grain of the meat.

3. Grill over high heat, searing both sides, then move to a cooler spot on the grill and cook, turning frequently, until well-browned and medium-rare to medium (about 130 degrees), 30 to 40 minutes.

AUSTIN, Texas — If you're ready to impress your friends with a tender and flavorful cut of beef that they might be unfamiliar with, it's time to try tri tip ...

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts. If you’re still wondering what to cook for the gang this holiday ...

The Minimalist column last Wednesday, about the tri-tip cut of steak, misstated how many tri-tips can come from one animal. It is two, not one. When we learn of a mistake, we acknowledge it with a ...