The Tri Tip Steak
What is a Tri Tip Steak?
Tri-tip steak is a triangular muscle cut from the bottom sirloin subprimal cut and ranges between 1.5-2.5 pounds. It is a tender and flavorful cut, with a bold, beefy taste. It's also a relatively inexpensive cut of meat.
The average 4 oz serving of tri-tip has about 175 calories, 19 grams of protein, and less than 5 grams of fat. It's also high in B vitamins such as niacin and riboflavin, and is a good source of zinc and selenium. Tri-tip can be cooked using almost any method, including grilling, pan-frying, broiling, roasting and braising. It should be cooked to an internal temperature of 145°F. It is commonly used in fajitas and stir-fry dishes.
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Tri-Tip Steak Cooking Guides
| Method | Cook Temp | Avg Time | Finish Temp |
|---|---|---|---|
| Bake | 425°F | 10-15 mins | 145°F |
| Grill | Med-High | 13-15 mins | 145°F |
| Sous Vide | 130°F | 2 hrs | 145°F |
Note: The above guidelines are only guardrails. Stoves, pans and steak sizes vary; to achieve the perfectly cooked Tri-Tip Steak is always good to have a meat thermometer handy and check internal temp regularly.
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Tri Tip Steak FAQ
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Tri-tip steak is naturally tender and well-marbled, but can be further tenderized by marinating in an acidic-based marinade — like lime juice or vinegar — for a few hours before cooking.
