05/14/2026
Petty’s Ad For 5/14/26-5/20/26
We Have Delicious Homemade Sausages & Burgers For Your Grilling & Chilling Needs & Great Grab & Go Heat & Eat Items If You Rather Stay Cool Indoors. Don’t Forget The Wine & Beer. We Have A Large Variety Of Sodas Available As Well To Stay Hydrated & New Sparkling Waters! Come Grab Some Hot Or Cold Sandwiches & Cold Drinks.
Specials From The Meat Dept
Prime Tri Tips $12.99 lb.
Jerk Chicken Skewers $6.99 lb.
Prime Filets $36.99 lb.
Salisbury Steak $8.99 lb.
All White Meat Chicken Nuggets $3.59 lb.
Specials From The Deli
Cranberry Almond Chicken Salad $11.69 lb.
Blue Cheese Ziti $7.49 lb.
Balsamic Brussels $10.69 lb.
Beef Bologna $10.29 lb.
Baby Swiss $10.49 lb.
Lunch Special
BBQ Pulled Pork With Pepper Jack Cheese, Caramelized Onions And Cole Slaw On A Sub Roll. Comes With Chips And A Pickle.
Cheese Department
New Bridge Smoked Swiss: Has A Relaxing Aroma Of The Roaring Ski Lodge Hearth After A Day On The Slopes. This Cheese Is Mature, Sweet & Smooth & Never Overbearing. Come Try A Free Sample Delicious!
Wine Dept
Wine Tasting This Saturday May 16th From 1-4 PM
How to Roast Tri Tip in the Oven
This Steak Is Easy To Prep And On The Table In About 30 Minutes! It's Great For Both Weeknight Meals, And Also Fancy Holiday Dinners. Leftovers Make Great Sandwiches!
Ingredients
- 2-3 Lb Tri-Tip Roast Which Is Simply The Size Of Most Tri Tip Roasts, The Exact Size Is Not Important!
- Kosher Salt And Fresh Cracked Black Pepper OR Your Favorite Steak Seasoning
- Olive Oil
- 4 Tablespoons Butter
- Optional: 4 Cloves Garlic Pressed Or Finely Minced
- Optional: Fresh Herbs Like Finely Chopped Rosemary
Instructions
- Preheat Oven With Rack In The Middle, To 425℉
- Place Tri Tip On A Cutting Board Or Work Surface. Sprinkle Generously With Kosher Salt And Black Pepper, Or Steak Seasoning, If Using.
- Heat A Large, Oven Proof Skillet (Cast Iron Is An Excellent Choice) To Medium Heat On The Stove Top. When Hot Add About 1 Tablespoon Of Olive Oil And Swirl To Coat Bottom Of Pan.
- Add Roast And Sear Each Side For 2-3 Minutes, Until A Deep Golden Brown Crust Forms.
- Transfer Skillet To Oven And Cook Until An Instant-Read Digital Thermometer Inserted In The Thickest Portion Reaches Temperature (See Guide Below). Usually About 10-12 Minutes Per Pound. I Pull Mine Between 138°- 140°
- While Roast Is Cooking, Make Sure To Have Your Butter Ready, As Well As Garlic And Herbs If Using.
- Remove Roast And Immediately Add 4 Tablespoons Butter (And Minced Garlic, If Using) To Hot Skillet. Mix It Around A Little To Melt And Let The Garlic Cook.
- Using A Potholder Or Towel (Remember That Skillet Is HOT) Tilt The Pan And Use A Spoon To Spoon The Garlic-Butter-Pan Juices Over The Top Of The Roast A Few Times. **Alternately- You Can Remove Your Pan From The Oven And Place On Stove Top And Immediately Remove Roast From Pan And Set On A Cutting Board And Tent With Foil. Then Place Your Butter/Garlic/Herbs Into The Pan On The Stove Top And Cook. At This Point With Your Roast Removed, You Can Turn Your Pan On Low Heat If Needed, Without Overcooking Your Meat. I Sometimes Do This If I've Let My Roast Cook A Little Longer Than I Had Planned, Or If My Pan Doesn't Seem Hot Enough To Be Cooking My Garlic. Then Simply Return Sliced Meat Back To Warm Pan, Or Spoon Buttery Juices Over Sliced Meat.
- Tent Skillet With Foil And Let Sit For 10 Minutes Before Serving.
- To Serve, Place Steak On A Cutting Board And Slice Against The Grain (See Photo Guide In Article, And Note That Meat Grain Changes Direction In This Cut Of Roast). I Like Thin Slices, About 1/4 Inch, But Slice However Thick Or Thin You Like!
- Use A Wooden Spoon Or Heat-Proof Rubber Spatula To Stir Butter And Juices In Pan And Then Spoon Over Sliced Meat. Alternately You Can Place The Sliced Meat Back Into The Pan With Juices To Serve (This Is What I Usually Do!)
Notes
Tri Tip Is Best When Cooked A Little More Rare, Meaning It's Still Pink Inside. Keep In Mind That The Thinner End Pieces Will Be More Done, And The Thicker Middle Will Be Less Done, So It Often As Something For Everyone Of Varying Tastes! If You Start Slicing And Realize The Center Isn't As Cooked As You Like, Slice The Ends And Pop The Middle Back In The Oven For A Few Minutes.
I'm Providing A Temperature Range Since It's Difficult To Hit An Exact Number. If You're Shooting For A Specific Done-Ness, I'd Aim For The Very Middle Of The Range. My Personal Preference Is To Pull My Roast At 138°-140°. After Resting It Is At The Low End Of Medium And High End Of Medium Rare. I Don't Recommend Cooking Any Cut Of Steak Well Done. Rare: 120°-130°Medium Rare: 130°-140°Medium: 140-150°Medium-Well: 150-160°Well-Done: 160-165°
https://conta.cc/3RnFeh3
Email from Pettys Meats Petty’s Ad For 5/14/26-5/20/26 We Have Delicious Homemade Sausages & Burgers For Your Grilling & Chilling Needs & Great Grab & Go Heat & Eat Items If You Rather Stay Cool
