Tri-Tip sirloin roast
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$104.80
Tri-tip is a triangular cut of beef from the bottom sirloin, famous for its rich, beefy flavor, excellent marbling, and affordable price point. It originated in Santa Maria, California in the 1950s and has since become a staple of American barbecue.
Core Cooking Methods
- Santa Maria Style (Grilling): Seasoned simply with salt, pepper, and garlic salt, then grilled over red oak wood on an adjustable open pit.
- Reverse Sear (Best for Smokers/Ovens): Cooked low and slow at 225°F (107°C) until the internal temperature reaches 115°F (46°C), then seared over high heat in a cast-iron skillet or hot grill for a perfect crust.
- Oven Roasting: Seared first in a pan, then roasted at 425°F (218°C) for about 20 to 25 minutes until it reaches medium-rare.