Steakhouse
BEEF SIRLOIN TRI-TIP
The unique triangle shape gives this cut its name. It makes it ideal for cooking, as it cooks evenly and retains its juiciness. Our Tri-Tip is known for its exceptional tenderness, marbling and rich beefy flavor. It can be prepared by grilling, smoking or pan-searing.
Cooking Instructions
Oven it
Preheat the oven to 350° F (325° F for convection oven). Remove Tri-Tip from the package and place it in a roasting pan. Place in the oven, uncovered, for 50 minutes to 1 hour. Check if the internal temperature reaches 160° F as measured with a food thermometer. Remove Tri-Tip from the oven and let it rest for 15 minutes before slicing across the grain.
Air Fry it
Remove Tri-Tip from the package and place it in the air fryer on the cooking grate, fat side down. Set the air fryer to roast setting, set the temperature to 350° F, and set the time to 30 minutes. Press “start” on the air fryer. After 30 minutes, turn Tri-Tip over, using tongs, so the fat side is up. Set the air fryer to roast setting, set the temperature to 350° F, and set the time to 10 minutes. Press “start” on the air fryer. After 10 minutes, check if the internal temperature reaches 160° F as measured with a food thermometer. Let Tri-Tip rest for 15 minutes before slicing across the grain.
Grill it
Preheat the grill to high heat. Remove Tri-Tip from the package. Grease the grill or brush oil directly on the meat. Place Tri-Tip in the center of the grill over direct heat. Cook for 5 minutes, then flip and repeat. Move Tri-Tip to indirect heat. Cook for about 10-15 minutes per pound or until the internal temperature reaches 160° F as measured with a food thermometer. Remove Tri-Tip from the grill and let it rest for 15 minutes before slicing across the grain.
Smoke it
Preheat the smoker to 225° F. Remove Tri-Tip from the package and place it on the smoker’s cooking surface with the fat side down. Smoke Tri-Tip for 2 ½ to 3 hours to an internal temperature of 160° F as measured with a food thermometer. Remove Tri-Tip from the smoker and let it rest for at least 5 minutes before slicing across the grain.
CHEF’S TIP
Let the Tri-Tip rest for 20 to 30 minutes.
The Tri-Tip has two different grains. First, slice on the dividing line, then slice each half against the grain.