If you want to experience the epitome of California barbecue, you want Tri-Tip. It became a local specialty in the 1950s when a local rancher was rumored to have barbecued it whole instead of using it for ground beef. Ours is dry aged, making it extremely tender and loaded with beef flavor. The shape of this cut means you can achieve different levels of doneness with one steak, making it a perfect cut for a hungry crowd. Watch our co-founder James explain this cut.
The Tri-Tip has muscle fibers that have an amazing texture when sliced against the grain. The meat comes from the groin of the cattle, an area that stays tender and packed with flavor.
This cut works well as a quick-grilling steak or as a slow and low bbq roast. We like it best charred to a nice medium rare, and served with chimichurri sauce. Always let this cut rest for at least 10 minutes after cooking, and slice against the grain.
Not just a piece of meat
Great flavor starts in the field. At Porter Road, we partner with farmers who raise their animals on pasture, for a difference you can taste.Learn more about our process