Tritip

Tri-tip is a triangular cut of beef from the bottom sirloin subprimal, typically weighing between 1.0 and 1.5 kilograms (2–4 pounds) when sold as a whole roast. It is valued for its beefy flavor, relatively coarse grain, and moderate marbling. The cut is sometimes marketed as tri-tip roast, triangle roast, triangle steak, or Santa Maria steak.

Tri-tip is commonly prepared whole as a roast or cut into steaks. Popular cooking methods include grilling, broiling, roasting, and smoking. When grilled or roasted, it is often seared over high heat and finished over indirect heat; low-and-slow smoking is also used to develop a pronounced smoke flavor. Because the muscle fibers change direction across the cut, careful slicing against the grain—sometimes in two directions—is recommended to maximize tenderness.

Seasonings range from simple salt and pepper to regional blends. Tri-tip is closely associated with the Santa Maria-style barbecue tradition of California’s Central Coast, where it is typically seasoned with garlic, salt, and black pepper and grilled over red oak. The cut gained wider popularity in the United States during the mid-20th century and is now found in many markets and restaurants.

Tri-tip is relatively lean and, like other beef cuts, should be cooked to a safe internal temperature; many chefs aim for medium-rare to medium to preserve juiciness. It can also be sliced for sandwiches, served as an entrée, or ground for other preparations.