Where do you get your tri-tips from?I guess it depends on what I'm wanting to do. I think overall, it's a tri-tip. I like to roast them in the grill, a bit offset from the fire. But I love a filet for a fancy dinner. If I want to cook a steak, I'm going NY Strip in favor of a ribeye. But it's hard to beat a flank steak that's got a nice marinade to it.
As for restaurants, I just can't stand ordering steak somewhere. The only time I'm ever happy with a steak at a restaurant is if it's one of those fancy, high end places, and I'll only get a filet.
I read a lot about them but can never find them in a grocery store.
I even had a beef slaughtered last year and asked for the tri-tip and they didn’t know how to cut it and ended up giving me a bottom
Round or something like that (not going back there)