Beef tri tip is a flavorful and versatile cut of beef that is growing in popularity. This guide will cover everything you need to know about tri tip including what part of the cow it comes from, its history how to cook it and some delicious tri tip recipes to try.
Where Tri Tip Comes From on the Cow
Tri tip is a small triangular cut that comes from the bottom sirloin of the cow, near the rear leg. It’s shaped like a triangle, which is how it gets its name “tri tip”. The tri tip roast weighs around 2-3 pounds and when sliced into steaks, tri tip steaks are usually around 1 inch thick.
Tri tip is sometimes called a “poor man’s brisket” because it has a similar flavor at a lower price point. However, unlike brisket which comes from the front of the cow, tri tip is considered a steak since it comes from the rear.
The History of Tri Tip
While tri tip has likely been around as long as cows have, it really gained popularity in the 1950s in Santa Maria, California The story goes that a local butcher named Bob Schutz received an excess supply of hamburger trimmings Instead of grinding them up, he decided to turn the meat into steaks. It became a hit at the town’s annual barbecue festival and tri tip’s popularity spread.
Tri tip is still most popular in central California where it is known as the “Santa Maria Steak” But these days the delicious cut is growing in recognition across America
How to Cook Tri Tip
There are several great cooking methods for tri tip that highlight its rich beefy flavor:
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Grilling – The high dry heat of the grill nicely sears the exterior while keeping the interior moist. Cook over direct high heat for 4-5 minutes per side.
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Smoking – Smoking tri tip low and slow tenderizes while infusing delicious smoky flavor. Smoke at 225-250°F for 1-2 hours until it reaches 125°F internally.
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Pan searing – A hot cast iron skillet gives a great sear. Cook for 2-3 minutes per side and baste with butter as it cooks.
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Roasting – Roast in a 275°F oven for about 1 hour until it reaches 120-125°F internally. Let rest before slicing.
The key is not to overcook tri tip. Cook to medium rare, between 125-135°F internal temperature. Tri tip can get tough if cooked beyond medium. Let rest 5-10 minutes before slicing across the grain.
Marinades and Rubs for Tri Tip
Tri tip benefits from marinades and spice rubs which add flavor and help tenderize. They also form a tasty crust when grilled or seared. Try marinating for 2-12 hours or use a dry rub right before cooking. Here are some tasty options:
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Teriyaki Marinade – The sweet and salty flavors are perfect for tri tip. Combine soy sauce, brown sugar, garlic, ginger and pineapple juice.
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Southwestern Dry Rub – Brings the flavors of the Southwest with chili powder, cumin, garlic powder, oregano, and brown sugar.
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Herb and Garlic Marinade – An easy marinade with olive oil, garlic, rosemary, thyme and lemon.
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Coffee Chili Rub – Wake up the flavor with chili powder, coffee grounds, brown sugar, garlic, salt and pepper.
Slicing and Serving Tri Tip
When cooked, tri tip can be sliced across the grain for hearty steak plates. It also shines when thinly sliced for tacos, sandwiches, and appetizers.
To properly slice, cut the whole roast in half lengthwise where the direction of the grain changes. Then slice each half thinly across the grain. This ensures tender slices.
Popular ways to serve tri tip include:
- Tri tip steak dinners with roasted veggies
- Tri tip tacos with pico de gallo
- Tri tip sandwiches with caramelized onions and chimichurri sauce
- Tri tip salad with blue cheese and balsamic dressing
- Tri tip sliders on Hawaiian rolls
The slightly charred slices also work great for nachos, quesadillas, rice bowls, pasta dishes and more!
Where to Buy Tri Tip
Since tri tip is still gaining popularity outside of its California homeland, it can sometimes be hard to find. Talk to your local butcher and request it – many can order it specially. It’s also worth checking your grocery meat counter.
When shopping, allow about 1/2 pound of trimmed tri tip per person. Plan for more if you want leftovers since it makes great sandwiches and tacos the next day!
Storing and Freezing
Store fresh tri tip in the refrigerator for 3-5 days. For longer storage, wrap tightly in plastic wrap or vacuum seal, removing as much air as possible. Tri tip will last 6-12 months in the freezer. Thaw in the refrigerator before using.
Tasty Tri Tip Recipes
Ready to cook up some delicious tri tip? Here are some mouthwatering recipes to try:
Santa Maria Tri Tip
Traditional Santa Maria style – seasoned with salt, pepper and garlic and grilled over red oak coals. Get the California taste!
Coffee Chili Tri Tip
A wake-up call for your steak! Dry rubbed with an ancho chili, coffee and brown sugar blend.
Tri Tip Teriyaki Bowls
Grilled teriyaki glazed tri tip served over rice and veggies for a filling bowl.
Tri Tip Tacos with Chimichurri
Flavorful Argentinian chimichurri sauce takes these tacos up a notch. Add cotija cheese and cilantro.
Tri Tip Subs
Pile thin sliced tri tip with melty provolone, mushrooms and onions on a toasted sub roll.
Tri tip is a triple threat – inexpensive, flavorful and easy to cook. This underrated cut deserves a place in your steak rotation. Try out some tri tip today!
How to prepare tri tip
Tri tip can be bought from the butcher trimmed or untrimmed. While it’s generally cheaper to buy the latter, make sure you have a knife sharp enough at home to trim it yourself – otherwise it’s probably worthwhile spending a few extra dollars per pound/kilogram to have the butcher do it for you. You can also buy tri tip steaks individually, which are ideal for smaller households.
Just like a brisket, you want to cut off any ragged ends and silver skin, trimming down the fat as much as possible. It’s fine to leave a little fat on, but get rid of any thick chunks of fat so that you are left with a lean, boneless, boomerang-shaped piece of meat.
When it comes to seasoning, tri tip is incredibly versatile and takes well to both dry and wet rubs. As it’s a fairly thick cut, you want to season it aggressively with salt, pepper and your favourite spices. To help the seasoning stick, first rub it with a neutral oil and coat it in your preferred spice mix.
How to cook tri tip
Rich and meaty in flavour and low in fat, tri tip cooks like a tender steak but slices like a brisket – perfect for people who want to do a brisket-like cook up but dont have the time. It can be smoked, barbecued, grilled or roasted, but it’s always best when cooked to a nice medium rare, before letting it rest and slicing.
Cook the tri tip in a low oven at 275ºF / 135ºC or smoke it with indirect high heat for about 45 minutes, letting the meat cook evenly the whole way through. For best results when cooking, always use a meat thermometer. Insert the thermometer horizontally into the thickest part of the tri tip and aim for an internal temperature of 125ºF–130ºF/51ºC–54ºC. Remember that it’s triangular shape will mean that the tail or “tip” will be more done, while the centre will be slightly pinker.
Once you have achieved your desired doneness, transfer the tri tip directly onto charcoal or onto a hot pan to give it a final sear on the outside.
Allow the meat to rest for 5–10 minutes before slicing.
Beef Tri Tip Steak Trio! | How to Cook a Tri Tip 3 Different Ways | The Bearded Butchers
FAQ
Is tri-tip a good cut of beef?
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Santa Maria Valleyhttps://santamariavalley.comThe Ultimate Guide to California Tri-tip – Santa Maria ValleyA tender and lean cut, tri-tip actually has a history with (almost) as much depth as its flavor profile. … It’s rich in meaty flavor and lower in fat than oth…
What is another name for tri-tip meat?
It is also called a California cut, a bottom sirloin butt, a Newport steak, a Santa Maria steak or even referred to as a “poor man’s brisket”. But unlike brisket – which comes from the front of the cow, below the chuck – tri tip is actually considered a steak.
Is tri-tip the same as brisket?
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Source:Tri-tip comes from the bottom sirloin, while brisket comes from the chest.
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Tenderness:Tri-tip is naturally more tender, while brisket is tougher and requires long, slow cooking to become tender.
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Fat Content:Tri-tip is generally leaner, while brisket can be quite fatty, especially in the point cut.
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Cooking Methods:Tri-tip is typically cooked quickly to medium-rare, while brisket is usually cooked low and slow until very tender.
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Flavor:Both have a rich beef flavor, but brisket’s flavor is more pronounced and deep due to the longer cooking time and fat breakdown.
How should tri-tip be cooked?
On stovetop, heat on high until pan is very hot, then add tri-tip, fat side down. Turn heat to medium-high and sear roast for about 4 minutes. Turn the roast and put it in the oven. Cook it for about 10 minutes a pound, checking with an instant-read thermometer until it reaches 130 degrees for medium-rare.
What is tri-tip beef?
“It’s been hangin’ around every bistro for far too long.” “Tri-tip, that larger, tender, triangular part from the bottom of a steer, isn’t well known to most people. It is probably the least-expensive, best taste of beef you can purchase. There’s not a lot of connective tissue, so it cooks very quickly and easily.
What is a tri tip brisket?
The Tri Tip gets its name from its easily recognizable shape of being triangular with 3 distinct points. This is where it gets tricky, the grain of the meat starts in one corner and fans out across the entire piece of meat. Unlike a full packer brisket, that has two muscles overlapped that the grains run in different directions.
What does a tri-tip steak taste like?
Tri-tip is a very flavorful steak, boasting a nice beefy taste and tender chew. Although it is a lean cut of meat, it does have a decent amount of fat, offering a bit of buttery taste. It does take to a marinade nicely, and therefore will adopt the flavors of the ingredients.