The Tri-Tip is a staple of Central California cuisine. This triangular cut from the sirloin is famous for its performance on the grill, especially when prepared on hardwood. While the tri-tip is lean, it’s bursting with flavor. In Santa Maria, the home of the Tri-Tip, this crescent shaped roast is prepared using salt and pepper and grilled to an ideal medium rare. The Snake River Farms Tri-Tip has the rich taste you expect from American Wagyu beef, yet is surprisingly lean. Serve in the classic California style with garlic toast, salsa and pinquito beans or use your favorite method to grill, braise or rotisserie cook this delicious roast.
Due to the unique conformations of this product, approximate weights can vary up to +/- 0.5 pounds.
Roast Temperature Guide
Here are the magic numbers you’ll need to determine when your roast is cooked to the degree of doneness you most prefer. The internal temp is when the roast should be removed from the heat. The roast will continue to cook so the temperature will rise during the rest period.
|Rare||Red center, very cool||110°F|
|Medium Rare||Red, warm center||120°F|
|Medium Well||Pink center||140°F|
|Well||No pink||Not recommended|
*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.
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How to Cook The Perfect Roast
Preparing a roast can seem like a daunting task, but it really is a straightforward process. Once you’ve tried one of these easy methods, you’ll be amazed at your own culinary skills. Read More
Seasoned like I would a brisket then smoked for 2 hours and finished at high heat on the grill to get a nice sear. Came out amazing and got rave reviews. Easily fed 5 adults. Came in around 3 lbs before cooking. Will buy again.
Posted 11/23/2019 by Matt
Better than filet
The first Tri Tip I smoked was a choice SRF and it was so good I ordered 2 Gold grade. If choice grade was this good Gold grade will be unbelievable.Dry brined overnight using course sea salt with a little montreal steak seasoning. Smoked indirect to 100 degrees internal then seared to 115 degrees internal then let the carry over take it to 125 internal.Tender, juicy, good.
Posted 10/22/2019 by Conway
I've had tri tip before from the store and I thought it had like super skinny caps on it but damn this peice I got is great in weight at 3.2lb super amazing marbling has fat to where if you wanted you could trim some but I don't like trimming anything I can get to render and mostly looks soft and easy to liquify over high heat so I'm happy cant wait to look it up it's cold and raining now and for a little while but soon I'll be able to grill it up nice and serve the family up some tri tip steaks. 3.2lb is probabaly enough for everybody to try and the people who like steak go actually get there grub on. You did it again srf keep it up at least 50 more years I want to eat that moon wagyu =) lol
Posted 10/17/2019 by Angiu
Now I'll never be able to buy tri-tip from anyone else. Darn you SRF!
After a quick 30-minute salt dry brine, I did a standard reverse sear (my own beef rub, smoked at 275 over post oak to 110 then seared over the hot coals for 3 minutes/side). Hands down the best steak I've ever served.
My guests were pissed that I ruined tri-tip for them and now they won't enjoy it anywhere other than at my home.
Posted 10/9/2019 by Al
Reverse seared 4 steaks for a potluck the other day. In a dry salt brine for 2 hours in refrigerator then seasoned with a Santa Maria rub. Grilled with lump charcoal and mesquite chunks to medium rare. Everyone raved and a few said this isn't tri tip! So good I'm doing a repeat next month.
Posted 8/22/2019 by Orion
SRF Team : Yum! Thank you for sharing, Orion!