“Had the GV Tri tip a bit ago and it was great. I love this cut and the GV Tri tip did not disappoint. Lots of ways to cook this cut. I did a sous vide prep (3 h at 145°F) and then seared on a cast iron grill. Salt and pepper and garlic if you like garlic. I like rare beef, but this cut should be taken to 145 to help improve the tenderness a bit.
If you grill it, make sure it rests a bit before slicing.
I like the cuts from smaller beef because it makes the cuts a bit more manageable.”
