Details
Harter House customers declare their loyalty to Tri-tip, buying somewhere between 6-10 tons worth when advertised at our six store locations. Now we are bringing it to your home.
Tri-Tip roasts are traditionally California favorites, but Harter House Meats is expanding this Choice meat’s popularity from coast to coast. Tri-Tip beef is full of flavor and great for grilling. The cut is important when ensuring the Tri-Tip’s superior taste and tenderness. Our professional butchers know every great Tri-Tip needs a layer of fat left on the meat, so the juices tenderize and flavor the meat while it cooks. To make sure you get the best experience, we include a sample of Pappy's Original Seasoning FREE with each Tri-tip order!Harter House Signature Special: $19.99 Each!
Additional Information
| Tips From Your Butcher | Grilling Tri-Tip might push you beyond your comfort zone, but it's worth the challenge. First, use your favorite seasoning; for me, it’s a tossup between Pappy’s and Santa Maria. Pile and light your charcoal on one side of the grill (don't spread it out). Put the Tri-Tip on the grill—fat-side down-directly in the flame, searing the meat 7-8 minutes. Yes, your steak will be momentarily engulfed by flames. After you sear the fat side, flip the Tri-Tip to the lean side on indirect heat (away from your charcoal pile), letting the juices and flavor from the fat cook in for 30-45 minutes, depending on the desired internal temperature. You’ll need a meat thermometer for this one: For a rare Tri-Tip, you’ll want an internal temperature of 140; for medium-rare, 145-150; and for medium, 150-155. |
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| Cutting Tips | Let your Tri-Tip rest a few minutes after pulling it off the grill. It’s important to cut your Tri-Tip against the grain. We also recommend thinner slices—somewhere between a quarter- and half-inch thick pieces. |
| Nutritional Facts | Serving Size: 8oz raw, Calories: 464, Total Fat: 28g, Carbs: 0g, Protein: 47.2g |
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