Personally, we love cooking these whole over charcoal or in the smoker. Give the beef a little gentle smoke, bring it slowly up towards your preferred internal temperature, then finish over fierce heat to develop a beautiful caramelised crust. It’s a magnificent cut for reverse searing and equally impressive cooked Santa Maria-style over glowing embers.

For the best eating experience, we recommend cooking to medium rare, allowing the beef to rest properly, then slicing thinly against the grain. Remember, the grain changes direction across a Tri Tip, so pay attention when carving.

Big on flavour, wonderfully juicy and incredibly versatile, the Angus Reserve Tri Tip is one of those cuts that every serious barbecue enthusiast should experience.

Our Cooking Recommendation

• Reverse Sear: Smoke or gently roast at 110–120°C before finishing over very hot charcoal.
• Medium Rare: Aim for a final internal temperature of approximately 48-50°C.
• Rest: Allow 15-25 minutes before carving.
• Carving: Slice thinly against the grain, taking care to follow the changing muscle fibres.
• Season & Serve: Season the slices, toss through any cooking juices on the cutting board and serve immediately. You can thank me later!