Protein Food
Tri-Tip
About This Entry
Tri-tip is a triangular bottom-sirloin roast popular on the US West Coast, often Santa Maria–style grilled over oak. Moderate fat and pronounced beefiness pair with Syrah, Zinfandel, and other fruit-forward medium-to-full reds.
Beginner Guide
Tri-tip is one muscle cut into a roast or steaks. Slice against the grain — the grain changes direction in this triangular cut, which trips up many home cooks.
FAQ
- What is Tri-Tip?
- Tri-tip is one muscle cut into a roast or steaks.
- How should Tri-Tip be cooked for best results?
- Cook to medium-rare or medium depending on thickness; rest 5–10 minutes and slice against the grain when the muscle grain is visible.
At a Glance
Group
Beef
Classification
Animal Protein Foods
Scientific name
Bos taurus
Scientific Classification
- Display name
- Tri-Tip
- Classification
- Animal Protein Foods
- Group
- Beef
- Scientific name
- Bos taurus
Taxonomy
- Cut type
- roast
- Anatomical cut
- sirloin
- Bone state
- boneless
- Processing state
- fresh
- Fat content
- moderate
- Primary cooking methods
- grill, roast
- Recommended doneness
- medium rare, medium