Learn how to break down a raw tri-tip roast into perfect steaks and grill them to perfection on the Big Green Egg! This step-by-step guide covers trimming, slicing, seasoning, and grilling techniques ...

This recipe is a perfect blend of simplicity and flavor, offering a smoky, juicy tri-tip steak complemented by a vibrant Argentine sauce. It's ideal for a Father's Day celebration, minimal in prep and ...

Tri-Tip is an affordable cut of steak that tastes decadent -- if it's cooked properly. The best way to grill this steak is by using the 2-zone method.

You can slice tri-tip into individual steaks before cooking, or cook it whole and slice afterwards. The grain runs in different directions, so it can be a little tricky to get it right.

Tri-tip is a cut from the “hind quarter of the animal, between the top sirloin and the bottom round,” explains Josh Turka, owner of 5th Quarter Butcher Shop in Waitsfield, Vermont.

To cook the tri-tip, preheat the oven to 170˚C (fan-forced) and return the frying pan to high heat. Add the vegetable oil. Cut the tri-tip, 8 cm from the wide end, to give you two large pieces.

Tri-tip is pictured atop a grill with an open flame after smoking in a smoker for hours at Dog House Grill in Fresno on Aug. 6, 2024. The popular barbecue place cooks between 400 and 700 cuts of ...