Hand-rubbed with a signature seasoning, char-roasted over an open flame, and then smoked in the oven until the center reaches the perfect shade of pink. Buckhorn Grill’s certified-Angus tri-tip is not just the franchise’s signature item—it’s the reason behind its initial creation. After selling thousands of these tri-tip sandwiches at the Napa Chef’s Market, the founders knew they had something great, leading them to open the very first Buckhorn Grill in Metreon. That was in 1999; today, Buckhorn has expanded to nearly a dozen locations across California and New York.

At each location, chefs pile their perfectly charred and tender tri-tip atop half a dozen sandwiches, such as the Bacon-Cheddar Buck or the Roadhouse Buck topped with red ranch and blue cheese. They also use that same certified-Angus in their burgers, topping the 1/3-pound patties with everything from apple-wood smoked bacon and avocado to simple lettuce, tomato, and onions. Beyond beef, the eatery smokes its own sausage, slow roasts barbecued chicken, and even marinates and grills portabellas for vegetarians and finicky pet rabbits.