So you're standing at the butcher counter staring at this triangular hunk of beef labeled "tri tip" and wondering - what is a tri tip steak exactly? I had the same confusion when I first saw it at my local butcher in Santa Barbara. Let me break it down for you straight from my years of grilling experience (and a few failed attempts I'll admit to).
Where This Cut Actually Comes From
Tri tip comes from the bottom sirloin subprimal, that triangular muscle near the cow's hip. Picture slicing off the tip of that triangle - that's your tri tip. Usually weighs 1.5 to 2.5 pounds. What surprises people is it's actually one single muscle, not a composite like brisket.
Ran into an old-school butcher last summer who told me: "Back in the 1950s, we'd just grind this for hamburger - nobody knew what to do with it." Thank goodness that changed! Though honestly, I've had some tough tri tips when butchers didn't trim the silver skin properly.
Why Tri Tip Stands Out From Other Steaks
Let's compare it to popular cuts so you get why this matters for your dinner:
| Cut | Texture | Flavor Profile | Best Cooking Method | Price Range (per lb) |
|---|---|---|---|---|
| Tri Tip | Moderately tender with beefy chew | Rich, beefy, absorbs smoke well | Grill/smoke then reverse sear | $9-$15 |
| Ribeye | Very tender | Buttery, high fat content | Hot grill or skillet | $16-$25 |
| Filet Mignon | Extremely tender | Mild, subtle beef flavor | Pan-sear or broil | $23-$35 |
| Brisket | Tender when slow-cooked | Intense beefy/smoky notes | Low & slow smoking | $4-$8 |
See what makes tri tip special? You get that beefy satisfaction without obliterating your wallet. Though fair warning - it's leaner than ribeye so overcooking ruins it fast. I learned that the hard way during my brother's graduation BBQ.
Finding and Buying Quality Tri Tip
Finding tri tip can be weirdly regional. Here on the West Coast? Every grocery store has it. When I visited family in Vermont? Total blank stares at three supermarkets.
Where to Buy
- Butcher shops: Best bet nationwide - ask for "bottom sirloin butt" if they don't know the term
- Costco: Consistently carries USDA Choice (~$7/lb)
- Online: Snake River Farms (high-end), Crowd Cow (grass-fed options)
Look for these signs of quality:
- Bright cherry-red color (not brownish)
- Visible marbling - thin white streaks in the meat
- Minimal thick fat cap (¼ inch max)
- Silver skin fully removed by butcher
Why does silver skin matter? That connective tissue doesn't melt away during cooking. Left it on once - ended up with chewiness like beef jerky.
Cooking Methods That Actually Work
This isn't a steak you just toss on the grill. After ruining my fair share, here's what works:
The Reverse Sear Method
My foolproof approach for perfect medium-rare:
- Season heavily with coarse salt/pepper/garlic powder
- Smoke at 225°F until internal hits 115°F (about 60-90 mins)
- Sear over screaming hot coals (2 mins per side)
- Rest 15 minutes under foil
Why reverse sear? Slow cooking renders fat evenly without drying.
Grill Times & Temps
| Doneness | Internal Temp | Approx Cook Time (2lb roast) | Texture |
|---|---|---|---|
| Rare | 120-125°F | 50-70 mins | Very juicy, slightly chewy |
| Medium Rare | 130-135°F | 60-80 mins | Ideal balance (recommended) |
| Medium | 140-145°F | 70-90 mins | Firm but still moist |
| Well Done | 160°F+ | 90+ mins | Tough and dry (avoid) |
Pro Tip: Pull it off heat 5°F before target temp - carryover cooking happens while resting. And seriously, rest it! Cut too soon and juices flood the cutting board.
Slicing Technique Matters More Than You Think
My biggest tri tip mistake? Cutting with the grain because I was impatient. Ended up with stringy, chewy slices. Here's how to do it right:
- Find the grain direction (muscle fibers running lengthwise)
- Place knife perpendicular to those fibers
- Cut thin slices (¼ inch max)
Doing this transforms the texture completely. Try it both ways - you'll see the difference immediately.
Flavor Pairings and Leftover Tricks
Classic Santa Maria seasoning is just salt, pepper, garlic powder. But I sometimes add:
- Coffee grounds (sounds weird - works great)
- Smoked paprika
- Brown sugar for light caramelization
Leftovers? Don't just microwave them - turns rubbery. Instead:
- Chop for breakfast hash with potatoes
- Make steak sandwiches with horseradish mayo
- Toss in stir-fries (cook briefly)
What Makes Tri Tip Unique
Why choose this over other cuts? Three big reasons:
- Feeds a crowd: One 2.5lb roast serves 6-8 people
- Budget friendly: Half the price of premium steaks
- Versatile: Works grilled, smoked, even oven-roasted
Though it's not perfect - lacks the buttery tenderness of filet. But for flavor per dollar? Hard to beat.
Your Tri Tip Questions Answered
Is tri tip steak tender?
When cooked right (medium-rare) and sliced thin against the grain? Absolutely. Overcooked becomes chewy fast. I'd rate tenderness 7/10 compared to premium cuts.
Why is it called tri tip?
Two reasons: The triangular shape ("tri") and it comes from the tip of the bottom sirloin. Simple as that.
Can I substitute tri tip for brisket?
Not really. Tri tip cooks in 1/3 the time but won't get fall-apart tender like smoked brisket. Better for quicker cooks.
How many people does one feed?
Rule of thumb: ½ lb per person uncooked. So a standard 2lb tri tip feeds 4 adults comfortably.
Why did my tri tip turn out tough?
Three likely culprits: Overcooked past medium, cut with the grain, or didn't rest before slicing. All fixable next time!
Regional Variations Worth Noting
This cut has serious West Coast roots. In California's Santa Maria Valley, they grill it over red oak with simple seasoning. Oregon? Often smoked with cherry wood. Texas throws it in the smoker like brisket - though honestly that's overkill for this smaller cut.
Essential Gear for Cooking
- Instant-read thermometer: Non-negotiable ($15-$30)
- Sharp slicing knife: Granton-edge knives work wonders
- Cutting board with groove: Catches those precious juices
Don't stress fancy smokers - I've made great tri tip on a $100 charcoal kettle grill.
My Love-Hate With Tri Tip
What I love: The beefy flavor punches above its price point. Feels special without breaking the bank. What frustrates me? Inconsistent thickness - thicker ends cook slower. Solution: Position thicker end further from heat.
Final thought? If you're wondering what is a tri tip steak and whether it's worth trying - absolutely. Start with a small one from Costco. Follow the slicing rules. You'll get why this underrated cut has such a cult following.
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