Tri-Tip Steak

Tri-Tip Steak

Tri-Tip may be a well-known favorite on the West Coast, but it's still something of a butcher's secret around here. It's a large, flavorful and remarkably versatile steak that can be cooked whole, rested and sliced for the table.

Averaging about 1.8 pounds, Tri-Tip is large enough to feed several people while still cooking like a steak. Grill it, reverse sear it or roast it in the oven, then slice it thinly across the grain. It's equally at home as the centerpiece of dinner or sliced for sandwiches, salads and steak bowls.

One Cut, Plenty of Possibilities

One of the reasons we like Tri-Tip so much is its versatility. It has plenty of rich Beef flavor without being excessively fatty, and cooking it whole makes it an easy alternative to preparing several individual steaks.

100% Grass-Fed & Grass-Finished

Our Beef comes from cattle raised slowly on pasture for more than 36 months, often up to 42 months. They're 100% grass-fed and grass-finished — never grain-fed — and graze the diverse forage growing across our zero-spray pastures.

We raise our cattle without antibiotics, hormones or vaccines. Our Beef is dry-aged, expertly butchered locally, vacuum sealed and flash frozen while very fresh.

Cooking Tri-Tip

Tri-Tip is excellent grilled, roasted or reverse-seared. We especially like cooking the whole piece gently until it's approaching your preferred internal temperature, then finishing over high heat to develop a deeply browned exterior.

Allow the Beef to rest before carving, then slice thinly across the grain. Pay attention as you slice — the direction of the grain can change across a Tri-Tip, so you may need to adjust your slicing direction as you move through the steak.