What Is Tri-Tip Steak? A Simple Guide to This Sirloin Cut
Tri-tip is a triangular-shaped cut taken from the bottom sirloin. It’s known for its balanced combination of beefy flavor and tenderness when cooked correctly, making it a favorite for grilling and roasting.
Unlike slow-cooking cuts, tri-tip performs best with higher heat and careful slicing against the grain.
Where Tri-Tip Comes From
Tri-tip comes from the bottom sirloin, located near the rear of the cow. This area sees moderate use, which gives the tri-tip more structure and flavor than ultra-tender steaks, without making it overly tough.
Because of its location, tri-tip has a distinct grain pattern that changes direction across the cut. A key detail that affects how it should be sliced after cooking.
What Makes Tri-Tip Unique
Tri-tip stands out because it offers:
- Rich, beef-forward flavor
- Moderate tenderness without heavy marbling
- A distinctive triangular shape
- Excellent performance on grills and roasts
Its changing grain structure means proper slicing is just as important as proper cooking.
Best Cooking Methods for Tri-Tip
Tri-tip is best cooked using dry-heat methods that preserve flavor and structure:
- Grilling over direct or indirect heat
- Oven roasting
- Reverse-searing for even doneness
Low-and-slow braising is not recommended, as it can dull the cut’s natural texture.
A Word From the Ranch
Tri-tip rewards attention and technique. When cattle are raised right, and the cut is cooked with care, it delivers honest beef flavor without excess. Simple seasoning, proper slicing, and patience make all the difference.