Tri-Tip
Tri-tip is a small, triangular roast from the bottom sirloin, near the hip of the cow. It is lean but full of flavour, and cooks well on the grill or in the smoker in about an hour. It is the classic cut for California’s Santa Maria barbecue.
Quick facts
Primal: Sirloin (bottom)
Tenderness: Fairly tender
Fat: Lean to moderate
Price: Good value
Best: Grill, smoke, roast
What is tri-tip called in other countries?
| United States | Tri-tip, triangle roast, Santa Maria steak |
|---|---|
| France | Aiguillette baronne |
| Germany | Bürgermeisterstück or Pastorenstück |
| Austria / southern Germany | Hüferschwanzel |
| Netherlands | Ezeltje (also huwelijksstukje); often not sold separately, but cut with the staartstuk or bavette |
| Argentina | Colita de cuadril |
| Turkey | No standard name; sold as tri-tip |
| Trade codes | IMPS 185C (tri-tip, fat on), 185D (tri-tip, peeled) |
Names and cut lines vary by country and by butcher, so ask for the cut by description if the name doesn't match. Dutch and Turkish names are common butcher usage; there is no official Turkish retail cut standard. How we name cuts
Texture, fat and price
Tri-tip is a single muscle that weighs about 1–1.5 kg trimmed. It has good beefy flavour and moderate marbling. Its grain runs in two directions that meet near the middle, so it must be cut in two before slicing. It costs much less than the steaks from the back, which makes it a favourite for feeding a group.
How to cook tri-tip
- Grill
- Reverse sear
- Smoke
- Roast
- Trim the silver skin and season well; a mix of salt, pepper and garlic is traditional.
- Cook over indirect heat (or at 120 °C in a smoker) until the centre is about 8 °C below your target.
- Sear over direct high heat for 1–2 minutes a side to finish.
- Rest 10 minutes. Cut the roast in two where the grain changes direction, then slice each half thinly across its grain.
Tri-tip cooking temperatures
| Stage | Centre temperature |
|---|---|
| Rare | 49–52 °C (120–125 °F) |
| Medium-rare | 54–57 °C (130–135 °F) |
| Medium | 57–63 °C (135–145 °F) |
Take the meat off the heat 2–3 °C before your target; it keeps rising while it rests. The USDA's safe minimum for beef steaks and roasts is 63 °C (145 °F) with a 3-minute rest. Lower temperatures are common for steak but sit below that guideline.
Tri-Tip nutrition facts
Per 100 g, raw: beef bottom sirloin, lean and fat, trimmed to 0" fat, all grades.
| Nutrient | Per 100 g |
|---|---|
| Energy | 164 kcal |
| Protein | 20.6 g |
| Total fat | 8.6 g |
| Saturated fat | 3.2 g |
| Cholesterol | 65 mg |
| Sodium | 52 mg |
Source: USDA FoodData Central, FDC ID 168734. Cooking removes water, so values per 100 g of cooked meat are higher. Actual values vary with the animal, grade and trim.
Related cuts
Flap / Bavette (from the same bottom sirloin) · Picanha (the fat-capped top of the rump, often confused with tri-tip) · Top Sirloin (leaner steak from just above)
Sources
- USDA Food Safety and Inspection Service, Safe Minimum Internal Temperature Chart.
- USDA Agricultural Marketing Service, Institutional Meat Purchase Specifications (IMPS), Series 100: Fresh Beef.
- USDA Agricultural Research Service, FoodData Central.