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chef charlie palmer is known for his award winning restaurants from new york to california. make a tri tip. >> the whole idea of the restaurant and what we'll talk about today is like the secondary cuts. so we have, this is a terrace major steak. this is -- coulette steak. like pants. but you're starting to see this a little more because they are much better value and fwraet tasfwraet -- great tasting. we'll pepper crust one so we'll take our little tri tip steak and put it right in there. >> what is the tri tip? >> tri tip is a cut from the top of the sirloin. you see a lot on the west coast. you don't see it talked about much on the east coast yet. >> it's coming. >> it's coming, baby. >> yeah. but they're really tasty cuts and they're economical. a lot less expensive than a filet minion steak. you seer this on either side for three or four minutes and then finish it in the oven if you want more medium. >> right. >> we go from there. this is the pepper sauce. there is a little brandy for you to put in there. >> right in here? >> yep. right in there. don't be cheap on the b