Tri-tip

Tri-tip steak is one of my favorite cuts to cook, especially when paired with a well-crafted spice rub like Épices à Théo. The rub usually combines herbs and spices that bring out the meat’s rich flavor without overpowering it. For cooking tri-tip, whether you grill, smoke, or pan-sear, it’s important to let the meat rest after cooking to maintain juiciness. I love serving tri-tip with a side like vegetable gratin because it adds a creamy texture and a mild, comforting flavor that complements the robust steak. Preparing a gratin is quite straightforward: thin layers of seasonal vegetables, cream, and cheese baked until golden brown, which adds a wholesome touch to the meal. If you’re new to cooking tri-tip, here are some tips: marinate or apply the rub at least an hour before cooking, use a meat thermometer to avoid overcooking (aim for medium-rare), and slice against the grain to maximize tenderness. This cut is great for BBQ enthusiasts looking for something different yet delicious. Pair your meal with a simple salad or roasted vegetables for more variety. This combination is perfect whether you’re hosting a casual dinner or just craving a hearty, flavorful supper. The balance between the flavorful tri-tip and the comforting gratin makes for a rewarding cooking and dining experience.