Oven Roasted Tri Tip using the reverse sear method delivers a perfectly juicy and tender roast with a beautifully caramelized crust. Cooked low and slow before a high-heat finish, this foolproof ...

Chef Jeff from Smith's says tri-tip is one of his all time favorite cuts of meat. He explained how it got the name "tri-tip", it's triangle shaped. 1. Combine the ingredients for the marinade in large ...

Good things take time, especially when it comes to a great pot roast. Reader Jim Malmberg emailed us about the red wine-braised tri-tip pot roast he had at Mistral, the French bistro in Sherman Oaks ...

Beef prices are at an all-time high. As a result, those restaurants that are open have heavily tilted their menus toward ground beef consumption. Grocery store shoppers are also buying a lot of ground ...

Tri-tip is a cheaper, tougher cut, but it magically transforms as it braises low and slow in a broth that gets flavored with my secret ingredient: French onion soup mix. The deep, meaty flavor of the ...

Actress, author and cooking show host Tiffany Theissen is stopping by the TODAY kitchen to share a few of her favorite warming fall recipes from her new cookbook "Pull Up a Chair: Recipes from My ...

1. For the marinade: Combine the olive oil, garlic, shallot, oregano and black pepper in a heatproof container and microwave for 45 seconds on high. When the marinade has cooled slightly, add the ...

ATLANTA — East of the Rockies, the tri-tip roast is like the Sasquatch of meat. I have asked for tri-tip in grocery stores from Chicago to Tampa, Fla., only to be met with the pleasant stare that ...

Southern barbecue has its aficionados, as does Kansas City barbecue. Hot links, pork ribs and beef ribs all have their fans. Just as devoted are the Californians from the central Coast who are hooked ...

MY mother broiled a mean steak, but it was never better than when she was able to coax a tri-tip out of the butcher. She faced two challenges when buying this cut. First, there are only two per cow, ...