Simple Sliced Tri-Tip

Tri-tip comes from California’s Central Coast, where it earned its reputation as food meant to be cooked simply, sliced thin, and shared. It’s not a flashy cut, and that’s the point — when you start with good meat and don’t overcomplicate things, it doesn’t need much help.

This version keeps everything intentional: salt, time, and a reverse sear that makes the process more forgiving and the results more consistent. Cut against the grain, serve it as finger food, and let people grab what they want.

It’s the kind of dish that reminds you good food doesn’t have to be precious — it just has to show up. Grab the recipe card below and put it on the table.