🥩 Featured Cut of the Week: Tri TIp
A West Coast Classic Ready for National Fame
If you know, you know — Tri-Tip is one of the best beef cuts you’re not eating enough of (yet).
This triangular roast from the bottom sirloin is packed with bold beef flavor, rich marbling, and incredible versatility whether you grill it, smoke it, or pan-sear it.
It’s been a legend in California barbecue for decades. Now? It’s making its way to the national stage — and for good reason.
What Is Tri-Tip?
Tri-tip comes from the bottom sirloin subprimal, a hardworking muscle that, when trimmed properly, delivers serious flavor with surprising tenderness.
It gets its name from its signature triangular shape. Each whole tri-tip typically weighs between 1.5 to 2.5 pounds, making it a manageable cut for quick weeknight dinners or slow-smoked weekend feasts.
Texture & Flavor:
Moderate marbling = juicy and tender when cooked properly
Beefy, rich, slightly buttery flavor
Leaner than a ribeye, but more tender than a typical sirloin steak
Fun Fact:
Tri-tip exploded in popularity in the Santa Maria Valley of California in the 1950s, where it’s traditionally grilled over red oak wood and served with pinquito beans, salsa, and grilled bread.
Why Tri-Tip Deserves Your Attention
✅ Fast Cooking: Unlike large briskets or roasts, tri-tip can be ready in under an hour.
✅ Affordable: It’s a flavor powerhouse without the prime rib price tag.
✅ Crowd-Pleaser: Tri-tip can easily feed 4–6 people with one cut.
✅ Versatile: Sear, smoke, grill, or oven-roast — all work beautifully.
Tri-tip sits perfectly between luxury cuts like filet mignon and workhorse cuts like chuck. You get the richness without the waiting game.
How to Cook Tri-Tip the Right Way
Cooking tri-tip isn't complicated—but how you treat it matters.
Here’s a two-zone cooking method (ideal for grills) that locks in juice and flavor:
📜 Quick Method:
Season heavily with coarse salt, black pepper, garlic powder, and paprika. Simple is best here.
Sear directly over high heat for 3–4 minutes per side to build a deep, crusty exterior.
Move to indirect heat (or a cooler part of the grill).
Cook until internal temp hits 130°F for perfect medium-rare.
Rest for 10–15 minutes.
Slice across the grain carefully (the grain changes direction halfway through).
💡 Pro Tip: Use a reverse sear if smoking — low and slow until 115°F internal, then sear hard to finish.
🔪 How to Slice Tri-Tip (And Why It Matters)
Slicing tri-tip wrong is the fastest way to ruin it.
The grain changes direction about halfway across the roast:
From the pointed tip: slice straight across.
From the wide end: rotate 45° and slice across the new grain direction.
✅ Slicing against the grain means shorter muscle fibers, which means more tender bites.
❌ Slicing with the grain leads to long, chewy fibers — not what you want.
🍴 How to Serve Tri-Tip
This cut is a blank canvas for a ton of killer meals:
🔥 Santa Maria Style:
Tri-tip seasoned simply and grilled over red oak.
Serve with pinquito beans, fresh salsa, and garlic bread.
🔥 Steak Night:
Slice thinly and serve with mashed potatoes and roasted veggies.
🔥 Tacos:
Dice it into bite-sized pieces and throw it in tortillas with salsa verde and onion.
🔥 Sandwiches:
Pile thin slices on a toasted baguette with horseradish cream.
🔥 Leftovers:
Tri-tip reheats beautifully for steak and eggs, hash, or beef fried rice.
💡 Pro Tip: Because of the marbling and strong beef flavor, tri-tip pairs perfectly with chimichurri, garlic butter, or smoky dry rubs.
🛒 Buying Tri-Tip: What to Look For
Look for bright, cherry-red meat with good fat marbling.
Trimmed tri-tips are ready to season and grill.
If untrimmed, trim off any heavy silver skin but leave a thin fat cap if possible — it bastes the meat during cooking.
👀 Sometimes tri-tip is labeled weird depending on where you shop:
Bottom sirloin roast
Triangle roast
Newport steak (less common)
🧠 Final Thoughts
Tri-tip isn't just a West Coast legend anymore.
It’s the perfect cut for anyone who wants bold beef flavor without a three-hour cooking project.
Grill it, smoke it, roast it—just don't forget to slice it right and serve it proud.
📸 Cooked one lately? Tag us @TheMeatClass and show off your tri-tip skills.
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