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.

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 ...

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.

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 ...