Tri-tip is a tender, lean beef cut that gets its name from its triangular shape. It is sold as a small roast from the bottom sirloin or cut into tri-tip steaks. What makes it special is the full flavor it promises for an affordable price. Season tri-tip and roast in the oven for an easy-fix dinner.
With so many different cuts of beef—from the 7-bone chuck roast to the tri-tip roast—figuring out the best way to cook a piece of beef can be confusing. This chart from the Cattlemen’s Beef Board and National Cattlemen’s Beef Association can help.
Seared Sous Vide-Style Tri-Tip - teal a chef technique without the fancy equipment: This is Nick Kokonas' trick for cooking sous vide at home. The tri-tip roast cooks slowly and gently in a sealed bag submerged in barely hot water, resulting in luscious, juicy beef. It’s then grilled until nicely charred and rested for 10 minutes before slicing and serving.Recipe on Food & Wine