Ask our butchers to tell you their favorite cut of beef — many will say it’s our Tri-Tip. This USDA Choice cut is part steak, part roast, and totally delicious – with just the right amount of marbling for maximum tenderness.
To amp up the flavor, try one of our marinades or seasonings, available at the Butcher counter!
Tips for the Perfect Tri-Trip Steak
Pick up a jar of our Big Time Marinade. Handcrafted and locally made in Sierra Madre, it will bring smoky, sweet, peppery goodness to your Tri-Tip. We’ve also got our Santa Maria seasoning, which will elevate this humble cut of meat to steakhouse-worthy sandwiches and salads in no time.
- Big Time Marinade: marinate 6 hours to overnight in an airtight container or bag
- BF Santa Maria Seasoning: season generously, wrap tightly, and refrigerate for at least two hours
- Don’t have time to marinate? We’ve got our Big Time Tri-Tip all wrapped up and ready for your grill!
We asked Rick, our Meat Director for Tri-Tip grilling tips. He suggested wrapping it in foil and placing it on your gas grill over medium heat. Turn it every ten minutes for a total of 40 minutes. Then, to get those grill marks, unwrap it and place it directly on the grill for 1-2 minutes on each side.
Once your Tri-Tip reaches an internal temperature of 120-125° (medium-rare) or 130-135° (medium), let it rest for at least 15 minutes.
Thinly slice your Tri-Tip against the grain, with your knife at a slight angle.
Whip up a quick vinaigrette: whisk together white wine vinegar, EVOO and fresh lemon juice. Pour over arugula, sliced cherry tomatoes, and grilled corn. Place your sliced Tri-Tip and some bleu cheese crumbles on top. Drizzle with extra Big Time Tri-Tip sauce.
Pile those slices on our freshly baked baguette and drizzle with extra Big Time Tri-Tip sauce. Serve with your favorite sides and a cool Belgian ale – this is SoCal summer eating at its finest!