Tri-tip barbecue is as important a part of California’s culinary history as anything created in the great restaurant kitchens of Los Angeles and the Bay Area. But you wouldn’t know it living ...

Here's a good way to make sandwiches with your Independence Day BBQ leftovers. Randolph cut up the leftover tri-tip roast into thin slices. He made an au jus sauce. The sauce is simple. You just ...

Tip Steak with just a few simple steps. With a flavorful steak rub, a beautiful crust, and a juicy, tender finish. Why you’ll love this Perfect crust Big juicy flavor Easy pan-sear ...

Tender sirloin and crispy bacon swim in a garlic red wine broth with chewy pearls of barley, sweet carrots, and earthy ...

MY mother broiled a mean steak, but it was never better than when she was able to coax a tri-tip out of the butcher. She faced two challenges when buying this cut. First, there are only two per ...

Chef notes. Tri-tip is a cheaper, tougher cut, but it magically transforms as it braises low and slow in a broth that gets flavored with my secret ingredient: French onion soup mix.

Nowadays, the company goes through 700,000 pounds of Midwest, corn-fed, certified Angus tri-tip annually at its restaurants. “It marbles very well, so it’s juicy in every bite,” Pickerel says.

Sprinkle the tri-tip with the rub, massaging the meat all over. Set aside to rest for 20 minutes. Heat the oil in a cast iron skillet over medium-high heat and sear the meat, starting with the fat ...

There is tri-tip straight up ($8.99), with horseradish and jus. It begs for dutifully creamy mashed potatoes ($2.99). Also available are chicken, salmon and portobellos, but that’s not why you ...

"Tri-tip is a cheaper, tougher cut, but it magically transforms as it braises low and slow in a broth that gets flavored with my secret ingredient: French onion soup mix," says Thiessen.

Remove the tri-tip, then add the carrots, celery and onion and cook, stirring frequently, until the vegetables are softened and beginning to caramelize, 6 to 8 minutes. 4 ...