Flavour packed section of the rump. This is the ideal cut for gently barbequing and takes marinades and rubs beautifully. Great fat covering and great shape makes this one of the most tolerant cuts to cook.
Skillet, Pan Roasting, and Barbecue
Cooking Your Grass-Fed Tri-Tip:
Bring your tri-tip to room temperature for even cooking. Prepare the charcoal barbecue, letting the coals become ash-covered and white, for a consistent medium-high heat.
Rub the tri-tip with olive oil, mustard, sea salt, black pepper, thyme and garlic. Sprinkle over some fresh thyme leaves for an aromatic touch.
Place the tri-tip over direct heat on the grill and sear each side, getting a nice crust, max 5 minutes per side.
After searing, shift the tri-tip to a cooler part of the grill for indirect cooking. Cover on the grill, move it regularly to ensure an even cook, whilst keeping an eye for the desired level of doneness.
Test the meat with a thermometer for precision; medium-rare is perfect at 55°C.
Let the tri-tip rest off the grill, allowing the juices to settle.
Carve against the grain and serve. Pair with your choice of sides like fresh, grilled vegetables or a crisp garden salad for a complete meal.
We have a minimum order value of £38 after any discounts are applied
Standard Delivery Delivery is £5.95
Orders over £70 get free shipping
We aim to pack all deliveries ordered before 12pm next day Monday - Thursday. We do not pack on Fridays due to the cost of Saturday delivery. All deliveries ordered after 12pm Friday are packed Tuesday.
Our insulated packaging ensures the freshness of our products for up to 72hrs