8-oz. Tri-Tip Steak
The Tallgrass Tri-Tip is cut from the bottom sirloin from the Tri-Tip Roast. It is a full flavored cut with fine textured marbling and great tenderness. However, because of the leanness of this cut, it should be prepared to a medium rare to medium degree of doneness. It is also known as the "Santa Maria" Steak because of it's popularity on the Central Coast of California. This steak works well with your favorite marinade.
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Tips for Cooking the Tri-Tip Steak:
• Marinate the steaks with your favorite marinade for 1-3 hours prior to cooking and let stand, covered, at room temperature until the grill is ready.
• Start cooking when the coals are ash covered and the heat is medium.
• Wipe the excess marinade from the steaks and season both sides with sea salt and fresh ground pepper.
• Wipe the grill surface with a thin sheen of olive oil and lightly coat the steaks on both sides with olive oil.
• Place the steaks on the grill and cook for several minutes on one side before turning over to cook the other side. Use tongs only to turn the steaks, never forks or knives.
• Check with a meat thermometer to determine internal temperature. When the internal temperature reaches 130 to 135 degrees, remove from the grill and let stand for several minutes before cutting or serving. This will allow the steaks to finish cooking through residual temperature and allow the juices to redistribute throughout the steaks.
• Cut slices about ¼ inch thick and against the grain. Enjoy!
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