Tri Tip Steak

What it's good for:

Grill it over medium-high heat, about 4–5 minutes per side for medium-rare. Rest it 5–10 minutes before slicing. Slice it against the grain, important with tri tip because the grain changes direction in the muscle.

Season simply with salt, pepper, and garlic powder. Or use a Santa Maria-style rub. Tri tip is flavorful enough that it doesn't need a lot of help.

Here's what you're getting:

Tri tip comes from the bottom sirloin, a triangular cut with good marbling and bold beef flavor. From cattle raised on pasture.

More forgiving on the grill than some leaner cuts.

Grass or grain finished?

→ Choose GRAIN FINISHED for max tenderness and buttery flavor.

→ Choose GRASS FINISHED for max nutrition.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed tri tip steak in the fridge for 1-2 days, or refreeze immediately if not using.