Ingredients / Meat / Year-round
Tri-Tip
Butchers used to grind this into hamburger, until Santa Maria figured out it is the best steak most people have never grilled.
Know this
Off the bottom sirloin: big beefy flavor, great marbling, about half the price of a ribeye. Look for a 1.5 to 2.5 lb roast with a good fat cap. Chef secret: the grain runs in two directions inside a tri-tip. Find where it pivots, cut the roast in half there, then slice each piece against its own grain, or a perfect medium-rare eats chewy.
Cook
Reverse sear. Low heat until 125°F internal, then blast the crust hot, rest 10 minutes, slice thin.
Season
Year-round, but it owns the grill all summer.
Best pairings
chimichurri · pinquito beans · Santa Maria salsa · grilled garlic bread · charred corn · red peppers
Also worth trying: horseradish cream, blistered shishitos, roasted potatoes, watercress salad, garlic butter, red-oak smoke, grilled scallions, cracked black pepper.
Recommended wine
A jammy Zinfandel, big enough for the char. Around $18 to $30.
See the full pairing guide