What is Tri-Tip? California's Secret BBQ Cut
Master the triangular roast that put California BBQ on the map - from Santa Maria style seasoning to the unique grain direction challenge
Chef Steven Harty
Professional Chef
30+ years experience
30+ years professional experience, trained under Rick Bayless. Specializes in precision cooking.
Education
Culinary Training under Chef Rick Bayless
Quick Answer
Tri-tip is a triangular cut from the bottom sirloin, weighing 1.5-2.5 lbs. Made famous in Santa Maria, California, it's known for rich beef flavor, versatile cooking methods, and a unique grain direction that changes across the roast. Only two tri-tips per cow.
Understanding Tri-Tip
What It Is
A triangular cut from the bottom sirloin, weighing 1.5-2.5 lbs. One of the most flavorful beef cuts with excellent marbling. Only two tri-tips per cow.
California Connection
Made famous in Santa Maria, CA in the 1950s. Traditionally grilled over red oak and served with pinquito beans and salsa. Now California's signature BBQ cut.
Value & Availability
More affordable than premium steaks but exceptionally flavorful. Increasingly available nationwide as popularity spreads. Ask your butcher if not displayed.
Santa Maria Style BBQ
The Original California BBQ
Simple seasoning, red oak smoke, pure beef flavor
Santa Maria Rub
- 2 tbsp coarse salt
- 1 tbsp black pepper (coarse)
- 1 tbsp garlic powder
- 1 tsp cayenne (optional)
Method
- 1Combine all seasonings in a bowl
- 2Pat tri-tip dry with paper towels
- 3Apply rub generously on all sides
- 4Let sit 1 hour at room temp or overnight in fridge
- 5Grill over red oak if possible (any hardwood works)
Traditional Sides: Pinquito beans, fresh salsa, grilled French bread, and green salad. The simple seasoning lets the beef's natural flavor shine.
Tri-Tip vs Other Cuts
| Feature | Tri-Tip | Brisket | Sirloin | Ribeye |
|---|---|---|---|---|
| Cut Location | Bottom sirloin | Chest | Hip/back | Rib section |
| Weight | 1.5-2.5 lbs | 10-15 lbs | 12-16 oz steaks | 12-16 oz steaks |
| Cooking Time | 30-45 min | 10-14 hours | 8-12 min | 8-12 min |
| Best Method | Grill/Smoke/Roast | Low & slow smoke | Grill/Pan sear | Grill/Pan sear |
| Tenderness | Moderate | Very tender when done | Lean, firm | Very tender |
| Fat Content | Moderate marbling | High (fat cap) | Lean | High marbling |
| Price/lb | $8-12 | $5-10 | $10-15 | $15-25 |
| Flavor | Beefy, rich | Smoky, rich | Mild beef | Rich, buttery |
💡 Key Advantage: Tri-tip offers the rich flavor of premium cuts at a fraction of the price, with cooking times measured in minutes rather than hours like brisket.
Cooking Methods
Grill (Traditional)
- 1.Set up two-zone fire (hot and cool sides)
- 2.Season with Santa Maria rub
- 3.Sear over direct heat 4-5 min per side
- 4.Move to indirect heat until 130°F internal
- 5.Rest 10-15 minutes before slicing
Pro Tip: Use red oak for authentic Santa Maria flavor
Reverse Sear
- 1.Season and place on wire rack
- 2.Roast at 250°F until 115°F internal
- 3.Heat cast iron or grill to very high
- 4.Sear 1-2 minutes per side
- 5.Rest 10 minutes before slicing
Pro Tip: Best method for even doneness throughout
Smoke
- 1.Apply rub and let sit 1 hour
- 2.Smoke at 225°F with oak or hickory
- 3.Spritz with apple cider vinegar hourly
- 4.Remove at 130°F internal
- 5.Optional: Quick sear for crust
Pro Tip: Oak wood is traditional for tri-tip
Oven Roast
- 1.Sear in hot cast iron on all sides
- 2.Transfer to 425°F oven
- 3.Roast until 130°F internal
- 4.Rest 10 minutes
- 5.Slice against the grain
Pro Tip: Great indoor option for apartment living
The Grain Direction Challenge
What Makes Tri-Tip Unique
Tri-tip has TWO different grain directions due to its triangular shape. The grain runs one way on the thick end and a different way on the thin end.
✓ How to Slice Correctly
- 1Identify the grain before cooking (easier to see)
- 2After resting, find where grain direction changes (usually middle)
- 3Cut the roast in half at the grain change point
- 4Slice each half against its own grain direction
- 5Rotate your cutting board as needed
✗ Common Mistake
Slicing the entire roast in one direction results in tough, chewy pieces from the section where you cut with the grain.
Visual Guide
The triangular shape means grain runs different directions. Cut in half at the "seam" then slice each piece separately.
Nutrition Facts
Nutrition Facts
Serving Size: 4 oz (113g) cooked
*Percent Daily Values based on 2,000 calorie diet
Buying & Storing Tri-Tip
🛒 What to Look For
- ✓Marbling: White flecks throughout the meat
- ✓Color: Deep red, not brown or gray
- ✓Fat Cap: Thin layer on one side (don't trim)
- ✓Weight: 2-2.5 lbs ideal for even cooking
- ✓Labels: Look for "Choice" or "Prime" grade
❄️ Storage Guide
Refrigerator
3-5 days in original packaging or wrapped tightly
Freezer
4-6 months wrapped in freezer paper and foil
After Cooking
3-4 days refrigerated, slice before storing for quick reheating
Tip: Thaw frozen tri-tip in refrigerator overnight, not at room temperature.
Frequently Asked Questions
What is tri-tip called at the butcher?
Tri-tip may be labeled as bottom sirloin roast, triangle roast, Newport steak, or Santa Maria steak. In some regions, butchers may not separate it and include it in ground beef instead. If you don't see it, ask your butcher to cut one for you.
Why is tri-tip hard to find outside California?
Traditionally, butchers outside California ground this cut into hamburger rather than selling it separately. The tri-tip became famous in Santa Maria, California, and the tradition stayed regional for decades. It's becoming more available as its popularity spreads.
How do you know when tri-tip is done?
Use an instant-read thermometer. For medium-rare, cook to 130-135°F internal temperature. For medium, aim for 135-145°F. The thick end will be more done than the thin end, which gives you options for guests who prefer different doneness levels.
Why does tri-tip have two grain directions?
Tri-tip comes from where multiple muscles meet at the bottom sirloin. The triangular shape means muscle fibers run in different directions across the roast, requiring you to identify the grain change point and rotate your cutting board while slicing.
Can you cook tri-tip in the oven?
Yes! Use the reverse sear method - roast at 250°F until 115°F internal, then sear in a hot cast iron pan or under the broiler. This gives excellent results for indoor cooking and produces even doneness throughout.
Chef Steven Harty
Professional Chef | 30+ Years Experience
Chef Harty brings over 30 years of professional culinary experience, having trained under renowned chef Rick Bayless. He specializes in precision cooking and measurement accuracy, ensuring all our cooking conversions and ingredient calculations are tested and verified in real kitchen conditions.
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