What is a Tri Tip Steak?
Tri-tip comes from the bottom sirloin, shaped like a triangle and known for its bold flavor and moderate marbling. It offers a tender but structured texture that slices beautifully when cooked whole.
Tri-tip is most often grilled or roasted, then sliced thinly against the grain. Low-and-slow smoking is also popular. Extended braising isn’t ideal, as the cut is lean enough to dry out.
Originally a regional favorite in California’s Santa Maria–style barbecue, tri-tip has grown into a nationwide staple. It’s generally an affordable option with a loyal following.
Whole tri-tips weigh 1.5–3 lb. A 4 oz serving has ~210 calories, 23g protein and 13g fat.
BUY GRAIN-FINISHED TR-TIP ROAST
BUY GRASS-FED TRI-TIP ROAST
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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