Leaving the fat cap on a reverse-seared tri-tip steak makes for a unique take on a classic steak. The added fat helps to keep the meat tender and juicy and holds buttery, smoky flavor from the flames, making for an incredibly hearty, flavorful cut of beef.About the cut: Tri-tip, or triangle steak, comes from the triangular bottom tip of the sirloin. It’s a lean and beefy cut that still has a bit of fat to provide buttery flavor and typically weighs between 1 1/2 and 3 pounds.This recipe was created by our partner Benjamin Abrams who made the dish on our Marshal Centerbox™ Smoker, but you can make it on your grill or smoker.
