This tri tip was the best tri tip I've ever had. Basically impossible to screw up the cook due to the insane marbling.
Typically, I marinade my flank steak and do it in the oven. I wasn't sure how much I'd love it with thyme, butter, and garlic on the blacktop. This was an extravaganza of flavor. Look at the video I attached and you'll see. I had a terrible knife to work with, which felt criminal because this meat was of such impeccable quality. This is going to be a staple in my house from now on.
I cannot express enough how buttery soft and flavor-packed all of the steaks we got were. I cooked these on a blacktop, and the result was juicy, incredibly delicious meat that made about fifteen people lose their minds. I cooked them in an array of ways, and each cut delivered an immense, quality-packed experience. I made a chimichurri for this cut, and it paired so well. I also made one into a sandwich with the chimichuri and some other goodies. I will return for your steaks a million times over.
We used this for Pork Tonkasu and a stir fry with Mexican sweet pepper from our garden, etc. As each cut we tried before, the pork flavor is so rich that American pork has no flavor at all. Worth every penny!!!!!
Fantastic! Enjoyed the chopsthus far. Better than steak!
