Fellers Ranch Wagyu Tri Tip Recipe
The Best Way to Prepare Wagyu Tri Tip
Fellers Ranch® Wagyu Tri-Tip is the perfect cut of meat for anyone looking for an unbelievable smoking experience. Easy to prep, and easy to eat, home-cooks love our Tri-Tip. Our meat is USDA Certified and proudly raised for 30 months in Conger, MN. With picture-worthy marbling and a unique Wagyu taste, this is the perfect Tri-Tip to show off at the BBQ!
The Tri-Tip is a popular cut located under the sirloin, which is the end part of the loin located at the hip of the cow. This cut is perfectly marbled and is considered to be one of the easiest to prep, as it doesn’t need much trimming. Regardless of how little there may be, it is still always important to remove any excess fat or silver skin on the Tri-Tip.
Best Way to Cook Wagyu Tri-Tip
There are many ways to cook our Wagyu Tri-Tip. Grilling of course, but one can also braise or smoke the meat if that's more convenient! No matter how people like their beef cooked, this cut will be a hit at any dinner table because there really isn't anything else quite like it!
Wagyu Tri-Tip Recipe by Pig's Eye BBQ
Feeling creative? Here’s a recipe from Fellers Ranch and Pig’s Eye BBQ.
- Prior to cooking, make sure any excess fat or silver skin is removed from the Tri-Tip. Once you get it all cleaned up, hit it with your favorite beef dry rub. My favorites for Tri-Tip would be Croix Valley Garlic BBQ Booster and Croix Valley Kansas City Dry Rub.
- Let it sit after being seasoned for about an hour on the kitchen counter prior to cooking. This will allow the beef to sweat with that seasoning on it.
- I recommend doing a reverse sear on the Tri-Tip. Set up the grill for two zone cooking (Put all the coals on one side of the grill and leave the other side with nothing. If you’re using a gas grill, keep half the burners on and the other half off.)
- Go ahead and set the Tri-Tip on the cool side of the grill, while running the hot side at about 225-250°F. The meat will slowly heat up.
- Once the meat reaches 115°F IT, pull it off the grill and lightly cover with foil for about 10 min.
- Then, I open all my vents and pull my Weber kettle lid off. I’ll get the grill super hot (600-800°F).
- At this time, put the Tri-Tip over the open flame for about a minute, then flip it to the other side. I personally do this twice, so each side is over the flame about 2 minutes in total.
- Pull the meat off the grill and let it rest 5-8 minutes. It is key to let the meat rest because the juices need time to redistribute.
- Once the meat is ready, slice it against the grain. It is important to note that Tri-Tips have two different grains intersect: half of the steak contains fibers running vertically and the other half has fibers coming at an angle.
- After cutting, it’s time to serve with any sides or garnishes you’d like!
About the Brand
Fellers Ranch® is a partnership between a third-generation family farmer, a 75 year-old family-owned (USDA-inspected) artisan butcher shop, and several seasoned ranchers. Together, we have an exciting new vision. That vision is based on decades of raising cattle and processing meat. We are all located in south-central Minnesota, which is where our cattle are raised.
Fellers Ranch® produces the highest quality Wagyu beef in the Midwest. Our cattle are fed a custom diet and are raised in a low stress environment . Following 14 days of dry aging, the result is amazing tenderness, marbling, and flavor.
We are family farmers, and we support small business. Fellers Ranch® does not utilize commercial feedlots or corporate processing plants.
We believe that the best breeding, calving, raising, processing, and delivery is done by local people that we know and trust.