Tri-tip beef comes from a distinct triangular cut of meat from the bottom sirloin subprimal cut of a cow. This flavorful, versatile steak has an interesting history and is especially popular on the West Coast of the United States.
A Unique Cut of Meat
The tri-tip is a small triangular muscle that sits near the sirloin primal cut on the hindquarter of the cow. It’s essentially the muscle that allows the cow to lift its leg. This little muscle tends to weigh around 1.5 to 2.5 pounds untrimmed, making it the perfect size for an individual steak.
Tri-tip wasn’t well known around most of the country until relatively recently. But it has long been a staple in Central California barbecue culture. Today it’s gaining popularity nationwide as an affordable and tasty grilling steak.
Where Tri-Tip Comes From on the Cow
If you picture the cow’s hindquarter, tri-tip comes from the bottom sirloin, near the round primal cut. It’s specifically cut from the tensor fasciae latae muscle in this area.
On a beef carcass diagram, tri-tip is labeled as NAMP cut 185C. It’s essentially the small triangle-shaped muscle tucked under the larger sirloin primal.
Other Names for Tri-Tip
Since this cut was popularized in California you may also hear it called
- Santa Maria steak
- Newport steak
- Triangle tip
- Triangle steak
The Santa Maria name comes from its use in the Santa Maria-style barbecue prevalent in California’s Central Coast region.
History and Origins
References to tri-tip in the U.S. date back as early as 1915, where it was referred to as the “triangle part of the loin butt.”
Exactly who named it “tri-tip” and popularized cooking it as a steak is disputed. Several butcher shops and meat markets in 1950s California claim to have been the first to transform tri-tip from scrap meat into desirable steaks.
Tri-tip was likely first grilled over red oak wood and seasoned simply with garlic, salt, and pepper in Santa Maria, California in the late 1950s It became a specialty in the local California Central Coast barbecue culture From there it gradually spread in popularity throughout the West.
How to Cook Tri-Tip
There are several excellent ways to cook tri-tip:
-
Grilling – The traditional preparation, over high heat. Create a two-zone fire and sear it first over direct heat before moving to indirect heat. Target medium rare doneness.
-
Smoking – Delicious prepared in a smoker at low heat (225-250°F) until it reaches about 130°F internal temp.
-
Roasting – Seasoned tri-tip can be roasted in the oven at 275°F to medium rare doneness.
-
Braising – Brown the meat first on the stovetop, then braise in flavorful liquid on low heat.
-
Sous vide – For very tender, evenly cooked results. Cook to 130°F then give it a quick sear.
No matter how you cook it, tri-tip should be sliced against the grain before serving. This ensures tenderness.
How to Buy Tri-Tip
When purchasing tri-tip, you can find it in a few different forms:
-
Whole roast – This is the traditional shape of the muscle, left whole. Around 1.5 to 2.5 lbs.
-
Partial roast – Often the thin “tail” is removed, making it thicker and more even in shape.
-
Individual steaks – You may be able to buy single 3/4 to 1 lb steaks. Convenient for small households.
-
Untrimmed – More economical, with fat cap intact. You’ll need to trim it yourself.
-
Trimmed – Pricier, but conveniently trimmed of fat, silver skin, and sinew.
For the best results, look for USDA Choice grade beef with good marbling throughout. Higher grades like Prime will be even more flavorful.
How to Prepare and Cook
Tri-tip benefits from a flavorful dry rub or marinade before cooking. It can handle assertive flavors like garlic, chili powder, cumin, paprika, coffee, and more.
If you buy untrimmed, you’ll need to carefully trim away any large pieces of fat and silver skin. Leave a thin layer of fat for flavor and moisture.
Bring the meat to room temperature before cooking for more even results. Use a digital thermometer to judge doneness; take it off the heat around 125-130°F for perfect medium rare. Always let rest for 5-10 minutes before slicing.
Cut the rested tri-tip across the grain into thin slices. Now you’re ready to enjoy this incredibly flavorful and underrated cut of beef!
An Ideal Steak for Entertaining
For your next barbecue or dinner party, tri-tip can be a real winner. It’s got beefy flavor similar to other premium steaks, yet comes with a more budget-friendly price tag. You can feed a small crowd with a single roast.
Backyard grill masters will also love showcasing their skills by perfectly grilling or smoking a tri-tip. It’s a little more unique and interesting than the standard burgers and hot dogs.
Give this West Coast specialty a try soon and discover your new favorite cut of meat! It offers great taste and versatility at a reasonable cost per pound.
How to trim tri-tip
Some tri-tips may be sold untrimmed with a fat cap on one side. I prefer to remove all the fat so you can get a nice charred crust on all sides. Before you season, look at how the grain of the meat runs. You’ll notice the grain slightly changes direction at the thickest part, so keep that in mind for later when slicing against the grain.
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 Slice a Tri Tip
FAQ
What is another name for a tri-tip cut?
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.
What is tri-tip called at the grocery store?
If you’re shopping for this cut somewhere other than the West Coast, keep in mind that some stores may carry it under one of its alternate names, such as Santa Maria cut or bottom sirloin tip rather than tri-tip steak.
What cut of beef is closest to tri-tip?
Tri-tip comes from a similar part of the cow as London broil. The triangular cut is taken from the bottom sirloin steak rather than the round, but it is similar in that the cut is lean. The origin of tri-tip dates to some time between World War II and the mid-1950s with several individuals having claims to the origin.
Is a tri-tip a good cut of meat?
Seeing as it’s not a universally prized cut, it’s safe to say that tri-tip isn’t a big moneymaker for butchers. It may not have the intense, fatty beefiness of ribeye, or the cachet of a beef tenderloin, but it’s definitely worth seeking out.