My new method for cooking tri-tip not only tastes just as good as it does grilled, but it turns out perfectly every single time too!

Although slow-cooking a tri-tip roast wrapped in foil is typically done in the oven, you can just as easily slow-cook it on your grill, ideal on a hot summer day. Tri-tip is a tender, boneless roast, ...

Place tri-tip on the cooler side of grill. Cover and cook, with vents open, turning every 5 minutes, until steaks register 120 degrees for medium-rare or 130 degrees for medium on an instant-read ...

“Tri-tip got its name because it’s a triangular cut from the bottom sirloin,” writes columnist Donna Maurillo. “It’s boneless, with a nice amount of marbling, which makes it good … ...

Angelica Horkan with the Wisconsin Beef Council joins FOX6 WakeUp to prepare beef tri-tip roast with rosemary garlic vegetables.

Looking for a cut of beef that leans to the inexpensive side? Try tri-tip. It's tasty, tender and won't ding the wallet too much.

The trick to a tender grilled tri-tip roast is not over cooking it. Once grill thinly slice the roast to keep it nice and tender. To enhance the flavor, try adding my delicious horse radish sauce ...

Also, it is important to not grill the steak for too long; cooking the tri-tip to anything past medium doneness will negatively impact its flavor and texture.

Tri-tip is a local specialty of California’s Central Coast and is the centerpiece of a Santa María–style barbecue, where the triangular cut of beef is seasoned with a dry rub, grilled over ...

Cutting a tri-tip and keeping it tender is tricky business. To get the most out of this unique and rewarding cut of beef, follow this expert chef's advice.

From the Santa Maria Elks Lodge’s Friday open-flame cookouts, the known torchbearer of the original Santa Maria-style barbecue, to Nick Priedite and his crew taking the same art and putting their own ...