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  2. Peppered Tri-Tip Roast Recipe - AOL

    homepage.aol.com/food/recipes/peppered-tri-tip-roast

    (If you don’t, use the makeshift aluminum foil rack described on page 46.) Place the tri-tip fat side up on the rack and roast until the internal temperature of the thickest part of the roast, measured with an instant-read thermometer, reaches 120 degrees for rare, 125 to 130 degrees for medium-rare, 135 degrees for medium.

  3. Recipe: Triple Tri Tip Steak Bowls - AOL

    www.aol.com/news/recipe-triple-tri-tip-steak...

    Recipe: Triple Tri Tip Steak Bowls - AOL

  4. Peppered Tri-Tip Roast Recipe - AOL

    w.main.welcomescreen.aol.com/food/recipes/...

    Want to make Peppered Tri-Tip Roast? Learn the ingredients and steps to follow to properly make the the best Peppered Tri-Tip Roast? recipe for your family and friends.

  5. How to Cook Tri-Tip Steak - AOL

    www.aol.com/cook-tri-tip-steak-131814151.html

    The post How to Cook Tri-Tip Steak appeared first on Taste of Home. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 ...

  6. 100 Christmas dinner ideas for the ultimate holiday feast

    www.aol.com/62-christmas-dinner-ideas-ultimate...

    Rub the meat with an herb compound butter for even more flavor. Ina Garten's Filet Mignon with Mustard and Mushrooms by Ina Garten Ina knows a thing or two about entertaining a crowd.

  7. Santa Maria–style barbecue - Wikipedia

    en.wikipedia.org/wiki/Santa_Maria–style_barbecue

    Tri-tip on the grill, with a saucepan of beans and loaves of bread. Santa Maria–style barbecue is a regional culinary tradition rooted in the Santa Maria Valley in Santa Barbara County on the Central Coast of California. This method of barbecuing dates back to the mid-19th century and is today regarded as a "mainstay of California's culinary ...

  8. Standing rib roast - Wikipedia

    en.wikipedia.org/wiki/Standing_rib_roast

    A slice of standing rib roast will include portions of the so-called "eye" of the rib, as well as the outer, fat-marbled muscle (spinalis dorsi) known as the "cap." The traditional preparation for a standing rib roast is to rub the outside of the roast with salt and seasonings and slow-roast with dry heat. It also may be grilled or cooked sous ...

  9. Tri-tip - Wikipedia

    en.wikipedia.org/wiki/Tri-tip

    Tri-tip dinner with gravy, served with brown butter, parsley potatoes. The tri-tip is a triangular cut of beef from the bottom sirloin subprimal cut, consisting of the tensor fasciae latae muscle. Untrimmed, the tri-tip weighs around 5 pounds. [1] In the US, the tri-tip is taken from NAMP cut 185C.

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