Board Sauce for Tri Tip

Ingredients

• 3 tablespoons butter (softened)
• 2 cloves garlic (microplaned)
• 2 tablespoons fresh parsley (finely chopped)
• 1 tablespoon fresh chives (finely chopped)
• Flaky sea salt
• Coarse black pepper

Instructions

1. 1

   While the tri tip rests, spread softened butter directly on a large cutting board. Scatter minced garlic, chopped fresh herbs (rosemary, thyme, parsley), flaky salt, and cracked pepper over the butter.

   Use a wooden cutting board with a juice groove if you have one. The groove catches the meat juices as they run and mixes them into the butter. That blend of butter, herbs, and beef drippings IS the sauce.

2. 2

   Place the rested tri tip directly on top of the butter and herbs. Slice against the grain. The slices will drag through the butter mixture as you cut.

   Slice slowly and deliberately. Each pass through the butter coats the bottom of the slice. By the time you’re done, the board is a mess of herb butter and beef juice - and every piece is dressed.

3. 3

   Serve the slices directly from the board, dragging each piece through the pooled sauce as you plate. Spoon any remaining board sauce over the top.

   This is a presentation move as much as a flavor one. Bring the whole board to the table and let people serve themselves. It looks dramatic and the taste backs it up. No separate sauce bowl needed.