This smoked tri tip like brisket is cooked low and slow on a pellet grill until tender with a rich bark and deep smoky flavor. Wrapped with beef broth and beef tallow (or butter), it develops a ...

Guga makes a compound butter and sears a tri-tip, seasoning only with kosher coarse salt. He finishes the steak by basting it ...

Searing tri-tip after it's been cooked slowly and gently in just-hot water creates a lovely char on the juicy steak. Nick Kokonas is a Chicago-based entrepreneur who co-founded and co-owns The Alinea ...

Looking for a cut of beef that leans to the inexpensive side? Try tri-tip. It's tasty, tender and won't ding the wallet too much. This tender cut of meat is from the bottom sirloin and packs lots of ...

Tri-tip is a cut of beef you occasionally see as a special on Texas barbecue joint menus. It’s a tough sell – both literally and figuratively. Compared to brisket, tri-tip is leaner and has what ...

Tri-tips come in slightly different sizes, but they don't top out at much more than 3 pounds or so. But pay attention when you spot a tri-tip. Unless you find one labeled "hand-trimmed," you're also ...

The tri (Triangle) tip is cut from the bottom sirloin. It is moderately priced, tender, flavorful, and lean. Tri tips carve like brisket but eats like steak. It first gained popularity on the West ...