Wagyu Tri-tip

A thick-cut tri-tip steak: beefy, juicy and a West Coast favorite that’s right at home on a Texas grill.

The cut

A boneless steak portioned from the tri-tip, the triangular muscle of the bottom sirloin, about 0.98 lb. It is lean to moderately marbled with a grain that can change direction across the steak. Serves about 2.

Flavor

Big beef flavor with a tender, juicy bite. It sits somewhere between a sirloin and a flank.

How to cook

• Season boldly (salt, pepper and garlic, Santa Maria style) and let it sit 30 minutes, or overnight in the fridge.
• Grill or cast iron: sear over high heat 4 to 5 minutes per side, then move to lower heat until done.
• Thick steaks: reverse sear. Cook at 250°F (oven or smoker) to about 120°F inside, then sear hard.
• Rest 5 to 8 minutes. Slice against the grain, and watch for where the grain changes direction.
• Common targets: medium-rare 130–135°F, medium 140–145°F.

Size & price basis

Per package (one tri-tip steak), avg 0.98 lb. Actual weight varies. Weights are approximate averages.

How it ships: Frozen, in insulated packaging with dry ice. Vacuum sealed, individually wrapped.

Food safety: USDA recommends cooking whole-muscle beef to 145°F with a 3-minute rest and ground beef to 160°F. Doneness temps below are common chef targets.