What is Tri Tip?

Tri Tip is a boneless, triangular cut of beef coming from the bottom sirloin. It is very tender, juicy and flavorful, loaded with a great balance of evenly-distributed marbling. If you haven’t heard of this cut before, you’re not alone. In fact, butchers themselves outside of the West Coast are often unaware of this hidden gem. It is most popular along the West Coast, in states such as California and Oregon. A nickname for this cut is the “Santa Maria Steak“, due to it first becoming popular in Santa Maria, California.

Best Ways to Prepare

Tri Tip is a great option for smoking, grilling or oven-roasting. When smoked or roasted, it is best to do so as a whole roast. However, when grilling, a better option is to have the roast cut into 6-8oz steaks. We recommend shooting for a medium to medium-rare finish for this cut of beef for best results. For medium-rare, pull the roast off of the heat when it reaches an internal temperature of 125°-130°F. For closer to medium, pull it off the heat when it has reached an internal temperature of 130°-135°F. (TIP: always use a meat thermometer to help you achieve the exact final product you’re looking for).

Follow along with our own Chimichurri Tri Tip recipe. Guaranteed to be a keeper for future meals!