Tri-tip is a lesser known cut that deserve more time in the spotlight!
Named after its triangular shape, the Tri Tip is a star at the Santa Maria BBQq Festival in California, and for good reasons.
This cut is extra flavourful and does great on the grill. It has good marbling and a fat cap to keep the meat moist throughout cooking. Its shape allows different doneness throughout the cut to satisfy everybody.
Like other Matangi cuts it holds rich 100% grass fed beef flavours enhanced by our unique 3 weeks dry aging process.
Matangi Tri-tip is a triangular cut that comes with a nice fat cap.
A crowd pleaser, its shape has a great advantagewith the tips cooking to more well done, while the centre stays rare/medium-rare.
Ideally season your Tri-tip with sea salt flakes the day before cooking. Alternatively take it out of the fridge one-hour prior cooking and salt it.
Reverse searing your Tri-tip will provide great results. Score the fat cap with a sharp knife but try not to cut all the way through the fat. Pre-heat your oven to 240°C. When the internal temperature reaches 40-43°C take it out of the oven and let it rest for 10 minutes covered with foil. Baste with olive oil or clarified butter and then finish bysearing on a hot grill or skillet.
Slice thinly against the grain and serve.
Season to taste and indulge!