The tri-tip cut of beef is a versatile and flavorful cut that has gained significant popularity in recent decades. Known for its unique triangular shape, rich taste, and adaptability, tri-tip is a favorite among grilling enthusiasts, home cooks, and chefs alike. Today, we’ll explore the origins of tri-tip’s popularity, its place on the cow, methods for cooking it to perfection, dishes where it shines, occasions it’s ideal for, and the best sides to serve alongside it. If you are looking for one of the best Tri-Tip’s to buy, look no further than Raikes Beef, out of Ashland, Nebraska. While there, snag one of the bavette steaks and thank me later. My personal favorite.

The Origin of Tri-Tip’s Popularity

Tri-tip’s rise to fame began in Santa Maria, California, in the mid-20th century. Prior to its discovery as a standalone cut, the tri-tip was often ground into hamburger meat or overlooked entirely. In the 1950s, a butcher named Bob Schutz recognized its potential as a whole roast. He seasoned it simply with salt, pepper, and garlic powder before grilling it over red oak wood. This preparation became the hallmark of the now-famous Santa Maria-style barbecue, a regional specialty that put tri-tip on the culinary map. If you don’t know what a Santa Maria Grill is, it’s worth checking out, here.

Since then, tri-tip has grown in popularity across the United States and beyond, appreciated for its rich flavor and relatively low cost compared to other premium cuts like ribeye or tenderloin. Today, it’s a staple in backyard barbecues, steakhouse menus, and even fine dining establishments.

Where on the Cow Does Tri-Tip Come From?

The tri-tip is located in the bottom sirloin subprimal, positioned near the rear of the cow, just above the flank. Its triangular shape gives it its name, and it weighs approximately 1.5 to 2.5 pounds when trimmed. This cut is prized for its balance of tenderness and marbling, making it a flavorful yet accessible choice for a variety of cooking methods.

Cooking Tri-Tip: Methods to Master

Tri-tip’s versatility makes it suitable for a range of cooking techniques. Here are three popular methods:

1. Grilling

Grilling is perhaps the most traditional and celebrated way to prepare tri-tip. The process brings out its smoky, charred exterior while maintaining a juicy interior. Here’s how to do it:

• Preparation: Season the tri-tip with a dry rub or a simple mix of salt, pepper, and garlic powder. Let it come to room temperature before grilling.
• Grilling: Preheat your grill to high heat for searing. Sear the tri-tip for 3-5 minutes per side to develop a crust, then reduce the heat to medium or move it to indirect heat.
• Cooking Time: Cook until the internal temperature reaches 130°F for medium-rare or 140°F for medium, using a meat thermometer. Let it rest for 10 minutes before slicing.

2. Sous Vide

Sous vide cooking ensures a precisely controlled temperature for a perfectly cooked tri-tip.

• Preparation: Season the tri-tip with salt, pepper, and your choice of herbs. Vacuum-seal it in a sous vide bag.
• Cooking: Set your sous vide machine to 130°F for medium-rare and cook the tri-tip for 2-4 hours.
• Finishing: After cooking, quickly sear the meat in a hot cast-iron skillet or on a grill to achieve a caramelized crust.

3. Smoking

Smoking is ideal for imparting deep, complex flavors into the tri-tip.

• Preparation: Apply a generous layer of dry rub and let the tri-tip rest for an hour.
• Smoking: Preheat your smoker to 225°F and use woods like oak, hickory, or mesquite for a traditional flavor. Smoke the tri-tip until it reaches an internal temperature of 125°F for medium-rare.
• Finishing: Reverse-sear the tri-tip over high heat for a crisp exterior, then rest and slice.

How to Slice Tri-Tip: Mastering the Grain

One of the most important steps to serving a perfectly cooked tri-tip is slicing it correctly. The tri-tip cut has a unique grain structure, with the muscle fibers running in two different directions. Proper slicing ensures tenderness and enhances the eating experience. Here’s how to do it:

1. Identify the Grain: Before slicing, take a moment to examine the tri-tip. You’ll notice that the grain changes direction about halfway through the cut. One part of the tri-tip will have fibers running lengthwise, while the other has fibers running diagonally.
2. Slice Against the Grain: To maximize tenderness, always slice against the grain. This means cutting perpendicular to the direction of the muscle fibers. Cutting with the grain can result in chewy, tough bites.
3. Divide and Conquer: Since the grain shifts direction, it’s best to cut the tri-tip in half where the grain changes. This makes it easier to adjust your slicing angle for each section.
4. Use Thin Slices: Slice the meat into thin strips, about ¼-inch thick, to create tender, bite-sized pieces. A sharp carving knife is essential for clean, precise cuts.

By taking the time to slice the tri-tip properly, you’ll showcase its tenderness and make the most of this flavorful cut. Whether serving it as part of a main dish or incorporating it into recipes like tacos or sandwiches, correct slicing is the key to an exceptional dining experience.

Dishes That Showcase Tri-Tip

Tri-tip’s robust flavor makes it a star in several dishes:

1. Santa Maria-Style Barbecue: Serve thick slices of grilled tri-tip with salsa, grilled bread, and beans for an authentic Central Coast experience.
2. Tri-Tip Tacos: Thinly sliced tri-tip makes an excellent filling for tacos, paired with fresh guacamole, pico de gallo, and lime.
3. Steak Sandwiches: Pile slices of tri-tip onto a crusty baguette with horseradish cream, arugula, and caramelized onions.
4. Beef Stir-Fry: Tri-tip’s tenderness makes it perfect for quick stir-fries with vegetables and a savory sauce.

Occasions to Serve Tri-Tip

Tri-tip’s versatility makes it a great choice for various occasions:

• Casual Barbecues: Its ease of preparation and bold flavor make it a hit for backyard gatherings.
• Family Dinners: A roasted or grilled tri-tip is an excellent centerpiece for a comforting meal.
• Special Celebrations: Its affordability and impressive presentation make tri-tip a great choice for holiday feasts or milestone events.

Perfect Side Dishes to Pair with Tri-Tip

A well-prepared tri-tip deserves equally delicious sides. Here are some top options:

• Grilled Vegetables: Asparagus, zucchini, or bell peppers provide a smoky complement.
• Potatoes: Roasted garlic mashed potatoes, crispy potato wedges, or a warm potato salad work wonderfully.
• Salads: A tangy coleslaw or a fresh arugula salad with lemon vinaigrette adds brightness.
• Beans and Bread: Traditional Santa Maria barbecue includes pinquito beans and garlic bread, a perfect match for tri-tip.

Cook one, you won’t be sorry!

The tri-tip cut of beef is a culinary gem with a rich history, unmatched flavor, and versatility. Whether you’re grilling it over an open flame, slowly smoking it to perfection, or experimenting with sous vide precision, tri-tip delivers a memorable eating experience. Pair it with thoughtful sides and serve it on special occasions or casual gatherings to make every meal feel like a celebration. Once considered an underappreciated cut, tri-tip has earned its place as a favorite among meat lovers worldwide.

For more on sous vide cooking, check out our detailed guide, here.

You’ll need a good thermometer to pull it off, see why, here.