Pastured Tri Tip Steak, Kosher Salt, Granulated White Sugar, Black Peppercorn, Coriander, Bay Leaves, Granulated Garlic, Smoked Paprika

Remove steak from refrigeration 30 minutes before cooking to temper to room temperature. Remove steak from bag, discarding excess marinade.

For a smoked pastrami tri tip; prepare a wood fire or smoker. Oil the tri tip and sear it over high heat for good browning (maillard reaction), being careful to begin to render the fat cap on top without burning it. Once thoroughly browned, manipulate your fire or smoker to hold at no higher than 225°F and smoke tri tip for around 2 hours or until target internal temperature is reached. We recommend pulling the tri tip when it is near mid-rare, at an internal temperature of 135°F. Allow to rest for 15 minutes before carving and serving.

For a quicker steak; Preheat oven to 350F. Place a well-seasoned cast iron skillet or otherwise oven proof-pan over med-high heat. Season steak with salt and oil the pan. If grilling, oil the steak. Sear steak on each side until it gains good color, about 5 minutes per side. Place steak and pan in oven, and roast for 10-20 minutes, or until desired internal temperature is reached. Once steak is cooked to desired temperature (pull at an internal temperature of 120°F for rare, 130°F for mid-rare, 140°F for medium, 150°F for mid-well, and 160°F for well-done) allow to rest on a cooling rack for 10 minutes before slicing and serving.

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