Tips from our Butchery team- steak lovers try the tri-tip!

This lesser-known cut is a tasty great value alternative to rib-eye, sirloin and fillet, you just need to make sure you don’t over-cook it! The Tri-tip is a triangle cut from the tail of the rump and into the sirloin. Slice it into steaks, grill it whole, barbeque it, make it into sandwiches, and so much more.

How To Roast Tri-Tip

Season with salt and pepper in advance to give the seasoning time to
penetrate the meat and enhance its flavour.
Rub softened butter all over the meat and sear it in a cast-iron or
carbon-steel pan on the stovetop.
Finish the roast in a 180°C oven for 20 minutes or longer, until the internal
temperature is 48°C for rare, 54°C for medium-rare and 60°C for medium.
Rest the meat 5 to 10 minutes after cooking to allow the juices to
redistribute.

How To BBQ Tri-Tip Steak

Follow these tips to get the best results when cooking your steak.
Season with salt and pepper in advance to give the seasoning time to
penetrate the meat and enhance its flavour.
Let it come to room temperature before cooking for more even doneness.
While searing the tri-tip on the BBQ, watch it carefully. As the meat’s fat heats up, it can drip down and cause flare-ups. Keep moving the tri-tip away from the flame if flare-ups occur.
Use a meat thermometer to check for your desired level of doneness (48°C for a rare, 54°C for medium-rare and 60°C for medium).

How To Carve Tri-Tip Steak

It’s best to slice tri-tip thinly against the grain, which shortens the muscle fibres and makes them more tender. Tri-tip actually has two different grain directions which intersect near the top point of the “triangle.”