This triangle-shaped cut of beef has long been a staple of the Santa Maria barbecue scene, and is typically coated with a simple dry rub and cooked to medium-rare over oak wood. It's delicious.
Region | The Tri-Tip Roast, cut from the bottom of the sirloin on a natural seam, sits between the top sirloin and round primal. Full of flavor and highly versatile, the Tri-Tip has a wide grain similar to flank steak or Bavette, but with more tenderness. Lean and full of rich, beefy flavor, the Tri-Tip is a quick-cooking weeknight wonder.
Preparation | The intense flavor of this cut is perfect for a tender, weeknight roast or as the weekend star of mouthwatering BBQ. Seasoned with salt and pepper or bold, Latin spices, the Tri-Tip won’t disappoint. While a wet marinade will add a ton of flavor to the wide grain, too acidic a marinade will chemically cook the meat, stealing the natural tenderness, so handle with care.
Cooking Tips | The Tri-Tip allows for variation in seasoning and application, but one thing's a must — cook it hot, dry and fast. It's just like cooking a steak. First, build flavor with a pan-sear, then finish in an oven or grill. For medium-rare, aim for an internal temperature of 130-135° F. The size of the cut determines the degree of carry-over cooking and resting time. We recommend allowing for at least 8-10° of carry-over cooking and a standard resting rate of 5-minutes per inch of thickness.
Why We Love It | While some parts of the country send this cut to the grind bucket, the Tri-Tip is celebrated in West Coast barbecue. Its tenderness and bold flavor make this cut a big winner for a number of meals. Make it an easy, weeknight star of Beef Roast with Herbed Vegetables or add some flair to Taco Tuesday with indulgent strips of juicy, sliced beef.
I'm so happy that you guys created this and that I found it. It is such an easy way to get amazing quality beef and the prices are great. Plus I'm trying some cuts that I never would have otherwise.