About this cut
The Tri-Tip is an iconic triangular cut from the bottom sirloin, famously celebrated as the centerpiece of Santa Maria-style BBQ. It features a distinct, coarse grain and a deep, beefy intensity that rivals more expensive primary steaks while maintaining a leaner profile. When prepared correctly, it offers a superb balance of succulent texture and a savory, mineral-rich finish that captures the essence of Californian wood-fired cooking.
Taste-DNA
The Tri-Tip is the Tensor fasciae latae muscle, located at the ventral-lateral portion of the bottom sirloin. This muscle facilitates movement in the hip and leg, resulting in a firm grain structure that requires precise carving to ensure tenderness.
Preparation
Cooking Guide
For optimal results, utilize a reverse-sear method or cook over an open red oak fire to an internal temperature of 52-54°C (125-130°F) for medium-rare. The most critical step is the carve: the muscle fibers change direction midway through the cut, so you must adjust your knife angle to always slice against the grain. Avoid overcooking beyond medium, as the lean structure can become dry and tough without sufficient residual moisture. Always rest the meat for 10-15 minutes to allow the juices to redistribute through the fibers.
Core Temperatures
Portions per Person
Embrace the Santa Maria tradition by pairing this robust cut with a bold California Zinfandel or a cool-climate Syrah, served alongside fresh pico de gallo and pinquito beans.