Guy Fieri knows that you don't always have to pay top dollar for a great steak. Here's the cut he thinks you should buy to ...

In Texas, however, my encounters with tri-tip have been underwhelming. Too often, it’s cooked like brisket , which is a mistake – it lacks the intramuscular fat to survive a long, slow cook.

Lastly, reverse-seared tri-tip is juicier. Slow cooking allows the fat to render more slowly, which permeates the meat and ...