Santa Maria style grilled tri tip, with a little twist. Cooking up some Wagyu seemed like a great way to break in my new Iron ...

Tri-tip is a cut from the “hind quarter of the ... started selling the cut (it previously had been reserved for ground beef), and it soon became part of Santa Maria’s distinctive barbecue ...

Straccetti di manzo, which translates roughly from the Italian to “little rags of beef,” is a trattoria staple. The cooking ...

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 ...

This beef tri-tip roast is tender, juicy, and packed with bold flavor from garlic and rosemary. Roasted alongside vibrant bell peppers, onions, and red potatoes, it’s a complete one-pan meal ...

Trim and season the beef. If there’s a layer of heavy connective ... use the makeshift aluminum foil rack described on page 46.) Place the tri-tip fat side up on the rack and roast until the ...

Slice the tri tip into strips against the grain. Place the sliced beef and the marinade into a zipper bag and allow to marinate overnight or at least 2 hours. 2. Add the oil to a large skillet ...