Tri Tip Steak
Tri Tip Steak
Flavor: 3 Out Of 5
Tenderness: 3 Out Of 5
Alternative Names: Triangle Steak, Sirloin Triangle Steak
The tri tip steak is a triangular muscle cut from the bottom sirloin, it is a tasty cut at a reasonable price.
In the late 1950's a butcher in California chose to roast this cut rather then to grind it. Many found the tri tip recipes to be a perfect balance of taste and tenderness, its popularity quickly spread throughout the central coast of California. Because many North American meat packers still ship their tri tip to California, this cut is hard to find in other parts of North America.
Tri tip takes well to dry rubs and marinades and is an excellent steak for grilling, broiling and pan-searing.
Tri Tip Cooking Instructions (Grilling)
Tri Tip Recipe
Trim off any excess fat, season both sides with salt and pepper, you may also season with your favorite dry rub or marinade if you wish. If using a gas grill, first brush the grill with vegetable oil to prevent sticking, preheat on high for 10-15 minutes with the lid down.
Scrap the grill clean with a grill brush, and adjust the heat to medium-high. Grill with lid down until nicely browned, turn over and continue to grill until the other side is browned. The interior will be cooked through, this method works best with moderately thin steaks.
For maximum flavor and tenderness cook to medium-rare (135 degrees) or to medium (145 degrees), anything more will begin to dry out the steaks. Remove the steak from the grill and tent with foil for 5 minutes, this helps to redistribute and retain more juices when sliced and promote a more even color throughout the meat. The temperature of the steaks will rise about 5 degrees as they rest, remove the steaks 5 degrees before desired doneness.
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