If you want the epitome of California barbecue, you want tri-tip. It became a local specialty in the 1950s when a local rancher was rumored to have barbecued it whole instead of the using it for ground beef. Ours is dry aged for a minimum of 14 days, making it extremely tender and loaded with beef flavor. The shape of this cut means you can achieve different levels of doneness with one steak, making it a perfect cut for a hungry crowd.
The tri-tip has muscle fibers that have an amazing texture when sliced against the grain. The meat comes from the groin of the cattle, an area that stays tender, but is packed with flavor. The surrounding muscles develop a deep flavor from the workout they get living a pasture-raised lifestyle.
This cut works well as a quick grilling steak or as a slow and low bbq roast. We like it best charred to a nice medium rare, and served with chimichurri sauce. Always let this cut rest for at least 10 minutes after cooking, and slice against the grain.