Hooray for the Tri-Tip!

The Tri-Tip is a cut of beef of which many people are not aware. It is a favorite of mine, so I want to share how to prepare it. It is a cut from the sirloin and there are only two per beef animal, one on each side.

We suggest allowing your tri-tip to get to room temperature before smoking/grilling.
Rub with your favorite seasoning, We use Paul Prudhomme Blackened Steak Magic.
Rub into the tri-tip well.
Place on smoker/grill with cherry wood. Temperature 500 degrees.
Grill time varies depending on the tr-tip. 20 minutes is approximate, turning several times. Allow to rest before carving.
Carve against the grain. You can see the grain in the first photo.
I love mine with blue cheese and Maldon Sea Salt. Enjoy one of the best cuts of beef!

Psalm 50:10: For every beast of the forest is mine, the cattle on a thousand hills.

Bits O Beef

Here’s to Us Cooking Together! This blog part of the www.zanobiaangus.com website will be dedicated to all things beef. You will find recipes and cooking videos. If you used to follow the page on Facebook, this is where you will now find that content, along with information about our cattle and day to day life on the ranch.  We hope you will enjoy it!