Tri Tip Steak

$36.00 USD
$36.00 USD
• Per package

5.0 average rating from 2 reviews

16oz avg/package

  • 100% grass fed and finished. Our cattle are never fed grain
  • Versatile cooking. Grilled, pan fried, or reverse seared, the tri tip steak is robust enough to handle most cooking methods
  • Raised clean. We never treat our Long Island pastures with herbicides, pesticides or synthetic fertilizers, and our cattle never receive subtherapeutic antibiotics or added hormones. All of our animals are humanely raised
  • Respected flavor. Coming from the bottom sirloin, tri tip steaks are appreciated by aficionados for their excellent flavor
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Additional Information

Our grass-finished tri tip steak is cut from the bottom sirloin, near the hip—an area known for producing a flavorful, moderately tender cut with a distinctive grain. Tri-tip offers a perfect balance of rich beef flavor and versatility, making it ideal for grilling, roasting, or slicing thin against the grain. When cooked properly and rested, it delivers juicy, steakhouse-quality results with a clean, grass-finished finish.

Benefits:

  • Cut from the bottom sirloin for bold flavor and balanced tenderness
  • Naturally lean with a rich, beef-forward taste
  • Excellent for grilling, roasting, or reverse-searing
  • Best cooked to medium and sliced against the grain

For best results thaw your tri tip steaks  in the refrigerator for 24 hours then let rest at room temperature for 30 minutes prior to cooking.

Our tri tip steaks are  best eaten within 12 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss. 

Home Delivery

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

  • $5 flat rate ground shipping
  • Free shipping at $200

All Other Locations:

  • Shipping charge calculated at checkout

Additional Information:

  • All orders shipped frozen. All products individually packaged
  • Nationwide shipping Monday thru Thursday
  • UPS Ground / UPS Air depending on delivery location
  • Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
  • Tracking information emailed when order is shipped

How We Raise Our Beef
  • 100% grass fed and finished
  • Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
  • Raised humanely on pasture of grasses and legumes
  • No antibiotics, hormones or growth promotants

Cooking Tips

Grass-finished tri tip steak is a flavorful, moderately marbled cut with a distinct grain pattern that rewards careful cooking. Because it’s leaner than grain-finished versions, keep the heat moderate and avoid cooking past medium (140–145°F) to maintain its tenderness and juiciness. A simple 30-minute oil-based marinade helps the exterior brown evenly and gives you more flexibility during cooking—especially helpful given the tri-tip’s varying thickness.

General Tips:

  • Sear over medium heat, then finish low and slow for even doneness throughout
  • Tri-tip has two grain directions—after resting, slice thinly against the grain, adjusting angle as the grain changes
  • Rest 5–10 minutes before slicing to keep juices from running out
  • Marinades with oil, garlic, herbs, and a little acidity complement tri-tip beautifully

Grill Tips:

  • Preheat to medium and lightly oil the grates
  • Sear 3–4 minutes per side over direct heat for a nice crust
  • Move to indirect heat, close the lid, and cook gently to your target temperature
  • Pull around 130–135°F knowing the temperature will rise slightly while resting
  • Slice against the grain in both sections of the tri-tip for maximum tenderness
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