How to Cook Beef Loin Tri Tip Steak Perfectly Every Time

Tri tip steak, also known as triangle steak or Santa Maria steak, is a flavorful and budget-friendly cut of beef from the bottom sirloin. This tender steak has a signature boomerang shape that makes a dramatic presentation, yet it cooks up quickly on the grill or stove.

With a mild beefy taste, simple seasoning, fast cooking time, and affordable price, tri tip steak is an easy weeknight dinner option. Here is a complete guide on how to cook beef loin tri tip steak to juicy, tender perfection every time.

What is Tri Tip Steak?

Tri tip steak is cut from the tri tip roast which is a small triangular muscle from the bottom sirloin primal cut near the hind leg of the cow. It lies near the top sirloin but is a separate muscle.

Compared to top sirloin tri tip has more marbling which provides great natural flavor and tenderness when cooked properly. It is a leaner cut than ribeye but more tender than other sirloin cuts.

The triangular shape tapers on one end, making it look like a boomerang Tri tip steaks are cut across the grain into portions about 3⁄4 to 1 inch thick weighing around 1 to 2 pounds.

This specialty cut was made popular in Santa Maria, California which is why tri tip steak is often called Santa Maria steak. It has become more readily available across the U.S. in recent years.

Benefits of Cooking Tri Tip

There are several advantages to cooking tri tip steak:

• Quick cooking – Tri tip steaks cook faster than many steak cuts since they are tender and thin. They can be grilled, broiled, pan seared or roasted in about 10 minutes.

• Budget-friendly – Prices are typically 25-50% lower than premium steaks like ribeye or New York strip. Tri tip offers excellent value.

• Lean and tender – Nice marbling provides flavor and tenderness while keeping it lower in fat than fattier rib or chuck cuts.

• Versatile – Its mild beefy flavor takes well to various seasonings and cooking methods. Try Mexican rubs, marinades, smoker recipes and more.

• Easy to find – No longer just a California thing, most butcher shops across the U.S. routinely stock tri tip steaks due to popularity.

How to Choose a Tri Tip Steak

When selecting an individual fresh tri tip steak at the meat counter or butcher shop, look for these qualities:

• Color – Should be a bright cherry red color indicating freshness. Avoid steaks with brown or gray hues.

• Marbling – Look for small streaks of white fat marbled throughout the lean red meat. This provides flavor and moisture.

• Firmness – Meat should feel firm and spring back when touched, not mushy.

• Size – For individual steaks, ideal thickness is 3⁄4 to 1 inch and 1 to 2 pounds total weight.

• Expiration date – Only choose steaks that will be used by the sell-by date on the package.

For best results, allow your steak to rest in the refrigerator overnight after purchasing to allow enzymes in the meat to naturally tenderize it. Remove from fridge 30 minutes before cooking.

How to Cook Beef Loin Tri Tip Steak

Tri tip steak cooks fast over high heat. Just 10-15 minutes is needed for grilling, broiling or pan searing. Use an instant read thermometer to check for doneness.

1. Choose a cooking method – Grilling, broiling or pan searing are best. You can also roast in the oven at 400°F for about 15 minutes.

2. Pat steak dry – Rub with paper towels to remove excess surface moisture for better browning.

3. Apply seasoning – Use salt, pepper, garlic powder, herbs, spice rubs or marinades. Let marinate for 2-4 hours.

4. Get cooking surface very hot – Heat grill, broiler or stove-top skillet over high heat. Use a thermometer to confirm temperature.

5. Cook steak 2-5 minutes per side – Turn steak once halfway through cooking time. Cook times depend on thickness.

6. Check temperature – 125°F for rare, 135°F for medium rare, 145°F for medium. Remove from heat just before reaching desired temp.

7. Rest steak 5 minutes – This allows juices to redistribute for a tender and juicy result. Slice across the grain before serving.

Grilling Tri Tip Steak

The high dry heat of an outdoor grill sears the outside of the steak while cooking the inside quickly. Use these tips for perfect grilled tri tip steak:

• Get charcoal or gas grill as hot as possible, or maintain about 450-500°F temp on a grill thermometer.

• Oil the grill grates right before putting steaks on. Use a brush to apply a thin coating of oil to prevent sticking.

• For 1-inch thick steaks, grill approximately 4 minutes per side for rare or 6 minutes per side for medium rare.

• Checking temperature with an instant read thermometer is the only sure way to avoid under or overcooking.

• Once removed from grill, tent steak loosely with foil and let rest 5 minutes before slicing across the grain to serve.

Broiling Tri Tip Steak

The high overhead heat of the broiler in your oven also sears the outside quickly. Follow these tips:

• Position oven rack 3-4 inches from broiler element and preheat broiler on high 15 minutes before cooking.

• Line a broiler pan with foil and place steak on pan. No need to oil the pan.

• For 1-inch thick steaks, broil approximately 8-10 minutes total, flipping once halfway through. Check internal temp.

• As with grilling, let steak rest at least 5 minutes tented with foil before slicing and serving.

Pan Searing Tri Tip on the Stove

Pan searing in a hot skillet gives amazing caramelization and crust on the outside of the meat. Use these pan-searing tips:

• Use a thick, heavy skillet like cast iron or carbon steel. Heat it over medium high heat until it reaches about 400°F on a thermometer.

• Add just a teaspoon of oil or butter to prevent sticking. Swirl to coat pan.

• For 1-inch steaks, cook approximately 4 minutes per side. Use tongs to flip steak.

• Test temperature after flipping at the 4 minute mark. Cook longer if needed.

• Let steak rest 5 minutes off heat before slicing thinly across the grain.

Best Way to Slice Tri Tip Steaks

Proper slicing makes or breaks a perfect tri tip steak, because it impacts tenderness and juiciness. Here is how:

• Rest first – Never slice into steak immediately after cooking. Resting allows juices to reabsorb for most tender, juicy meat.

• Identify grain – Look for the muscle fiber direction in the meat. Use a knife to help see the pattern.

• Slice across grain – Cut perpendicular across the grain, not parallel with it. This shortens the muscle fibers for a more tender bite.

• Cut thin – Aim for slices between 1⁄4-1⁄2 inch thick. Thin slices make tri tip exceptionally tender.

Slicing properly is key to enjoying incredibly tender tri tip steak, even if you accidentally overcook it a bit. The meat will still be juicy if you let it rest sufficiently.

Tri Tip Steak Doneness Guide

Checking temperature is the only sure way to nail the perfect level of doneness each time. Here are the stages:

• Rare: 120-125°F – Cool, red center

• Medium rare: 130-135°F – Warm, reddish-pink center

• Medium: 140-145°F – Hot, pink center

• Medium well: 150-155°F – Slightly pink center

• Well done: 160°F and above – No pink

Tri tip steak is best enjoyed at medium rare to medium doneness to experience it at its most tender and flavorful. Cooking beyond that risks drying out the meat.

Always keep in mind that the steak will continue cooking after removed from the heat, rising about 5-10° more degrees, so pull it just before reaching your ideal temp.

Top 5 Tri Tip Marinade Recipes

While a simple salt and pepper seasoning is delicious, marinating truly takes tri tip steaks over the top. Try these amazing marinade recipes:

1. Chimichurri marinade – Fresh parsley, cilantro, oregano, garlic, olive oil, vinegar

2. Teriyaki marinade – Soy sauce, brown sugar, garlic, ginger, sesame oil

3. Greek marinade – Lemon juice, olive oil, oregano, garlic

4. Southwest marinade – Lime juice, chili powder, cumin, garlic, cilantro

5. Red wine marinade – Red wine, thyme, garlic, Worcestershire sauce

Make extra marinade to serve alongside your grilled or pan seared tri tip steak for added flavor.

What to Serve with Tri Tip Steak

Tri tip steak deserves some delicious complementary side dishes. Here are some recommendations:

• Oven roasted potatoes or sweet potatoes

• Sauteed or grilled veggies like zucchini, onions, peppers

• Baked beans, cowboy beans or refried beans

• Fresh garden salad or Caesar salad

• Rice pilaf or cheesy polenta

• Grilled corn on the cob

• Warm bread, rolls or garlic bread

Tri tip steak is also wonderful served over salad, stuffed into sandwiches or tacos, or sliced for steak salad or pasta recipes. This versatile cut takes well to many cuisines.

Tri Tip Steak Recipe

This easy pan seared tri tip steak recipe produces a juicy, flavorful weeknight dinner in about 30 minutes start to finish.

Ingredients:

• 1-1.5 lb tri tip steak, 1 inch thick
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tbsp butter

Instructions:

1. Combine olive oil, garlic, salt, pepper, paprika, onion powder and garlic powder in a small bowl. Rub spice mix all over the steak. Allow to marinate for 20 minutes at room temperature.

2. Heat a cast iron skillet over medium high heat until very hot, about 2 minutes. Add butter and swirl to coat pan.

3. Add steak and cook approximately 4-5 minutes per side for medium rare doneness, flipping once. Use tongs to turn steak.

4. Check temperature with a thermometer, removing from skillet around 135°F for medium rare.

5. Tent steak with foil and allow to rest 5 minutes. Slice very thinly across the grain before serving.

Enjoy this easy and budget-friendly tri tip steak dinner any night of the week. Adjust cooking times as needed for thicker or thinner steaks.

FAQs About Cooking Tri Tip Steak

What is the best way to cook tri tip steak?

The best cooking methods for tri tip steak are grilling, broiling, pan searing and high heat roasting at 400°F. Cook for only about 10 minutes total since they are tender cuts.

Should I marinate tri tip steak?

Marinating is not required but does add lots of flavor. The meat benefits from 2-4 hours in a marinade. Try chimichurri, teriyaki, red wine and other wet marinades.

What temp should I cook tri tip steak to?

The ideal doneness for tri tip is medium rare, around 130-135°F internally after resting. This keeps the meat tender and juicy.

Do you sear both sides of tri tip?

Yes, sear both sides of the steak to develop a nice crust all over the exterior while keeping the inside tender and pink.

How long does it take to cook 1-inch thick tri tip steak?

Expect about 8-10 minutes total cooking time for a 1-inch thick tri tip steak on the grill, under the broiler or pan seared on the stove over high heat.

How do you keep tri tip steak from being tough?

Cook quickly over high heat just until medium rare. Let rest 5 minutes before slicing across the grain into very thin slices to shorten the muscle fibers.

Get Perfectly Cooked Tri Tip Steak Every Time

Cooking tri tip steak is easy thanks to its quick cooking time and mild beefy flavor that pairs well with almost any seasoning. Use high dry heat on the grill, under the broiler or in a hot skillet to develop a nice sear while keeping the inside tender and juicy.

Check temperature early and let rest before slicing thinly across the grain for most tender results.

With this complete guide to cooking beef loin tri tip steak, you can enjoy budget-friendly gourmet steak dinners any night of the week.