Recipes from the Farm — akaushi

The Tri-Tip comes from the bottom of the sirloin and is named for its triangular shape. It's been popular on the West Coast since the 1960s but is quickly catching on everywhere else.  It full of flavor and when cooked correctly and cut thinly against the grain, its as good of a cut of steak as any! John is a big fan. I typically sear nicely in the cast iron pan and finish in the oven to 135 degrees (medium rare). That's mainly because we don't always start a fire to grill. But during the summer, cooking over a fire is really nice.