When it comes to this steak, the way you cut it will determine just how tender (or how chewy) it will be. Here's what you need to know to get it right.

These reverse seared tri tip sliders start with a slow smoke for rich flavor and finish with a high heat sear for the perfect ...

Tri-tip is a cut of beef you occasionally see as a special on Texas barbecue joint menus. It’s a tough sell – both literally and figuratively. Compared to brisket, tri-tip is leaner and has ...

Bottom sirloin is chewier and leaner and can appear as tri-tip, flap steak or under the general label of "sirloin steak." Food & Wine gives you dozens of sirloin recipes from all over the world.

Also referred to as bottom butt, Santa Maria and triangle steak, it’s very lean and flavorful, but it’s not particularly tender. Smoking is a great way to prepare tri-tip; the slow cooking ...