Tri-Tip Steaks
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The pantheon of great beef is generally long-established. Filet mignons, porterhouses, rib eyes and chateaubriands were discovered early and left little room for newcomers to the club. Then a relatively late arrival to the steak world combined tender juiciness and delectable flavor, while giving the wallet a bit of a break. The tri-tip steak is actually a subsection of the sirloin cut, a part that was traditionally relegated to use as hamburger before it found its calling in the 1950s by way of the Santa Maria barbecue style of California’s central coast. The cooking method, ed down from the Spanish ranchero culture, involves large chunks of beef over a pit of …
