Tri tip steak

What part do we cut a tri tip steak from

Tri tip steak is hand cut in our factory from the highest quality American Black Angus beef. We import the cooled elements (triangular muscle M. tensor fasciae), then portion them into steaks and vacuum pack. This steak is distinguished by a very large overgrowth of marbling, which guarantees juiciness and flavor.

How to cook a tri tip steak

Remember that it contains a very large amount of marbling. We need to dissolve this fat so that the juices penetrate well into the entire structure of the meat and give it a delicious, buttery taste. For this we need a very well-heated pan or a very hot grill. We turn this steak over and over until the sugars on its surface are caramelized well. It is a leg muscle, so it is not the most tender. Therefore, you can marinade it a bit and keep it in the fridge for a few hours. For example, with some slightly tenderizing marinade with the addition of sour pineapple or lime juice. It has such an intense meat flavor that the marinade will not dominate it so easily. However, marinating is not necessary. Aged American black angus beef without marinating will also be incredibly tender, juicy and tasty even in the case of leg muscles.