I have probably cooked 50-60 tri tip roasts and still am not sure I am slicing them the optimum way. The grain of it seems to run several directions. Does anyone have a picture of a "properly" sliced roast? Is it best to divide the roast after cooking into the two sections of different grain and then slice? They are always great and no one complains but I am always looking to make it a little better. EVOO salt and Raising the Steaks to about 120 over 325 heat then rest and sear at 550+.