This steak is built for griling. HOWEVER it is also amazing to smoke or put in the over.
The tri-tip is the triangular section of the sirloin primal and comes from the point where the sirloin meets the round and flank primal.... which is exactly where the name comes from: Tri-Tip = Triangular = Three tips.
The tri-tip is full of flavor because of excellent marbling and very tender as long as you don't overcook it. We suggest not cooking more than medium.
OUR TRI TIP IS MARBLED LIKE A RIBEYE
We source our tri-tip from a beautiful farm in Nebraska. Unlike what you will usually find at the supermarket, they are dry aged for about 17 days and then wet aged for over 30+ days and it makes a HUGE difference.
Source: US MidWest
Best for: Grilling
Best Cooked: Medium, Medium-Well