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
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!
Best tri-tip ever
I bought my wife a wagyu gold tri tip for her birthday. Reverse seared it and it was amazing! The best tender and flavorful steak I have ever smoked!
Posted 8/16/2019 by Chad
Very simple marinade. Soy, water and sugar, garlic, ginger, and green onion. Smoked it with apple until an internal temp of 110. Seared it to get a crust. The meat explodes juice in your mouth when you chew. I have spoiled my family.
Posted 7/24/2019 by John
SRF Team : Hi John,
We are so happy to hear you and your family enjoyed the American Wagyu Black Grade Tri-Tip! Thank you for sharing your recipe, it sounds yummy!
I had never heard of the Tri Tip cut before - since everything else I have had from Snake River has been off the charts good I decided to try it. Marinaded for 24 hours and then roasted it on indirect heat at about 450 degrees in the Green Egg. Pulled the Tri Tip at about 120 degrees and let it rest. Wow - what amazing flavor and texture! If you like flank and skirt steaks you'll love this!
Posted 6/18/2019 by Tom
Posted 6/12/2019 by Chad