Tri-Tip
Tri-tip is a triangular beef roast cut from the bottom sirloin, weighing 1.5 to 3 pounds. It is the signature cut of Santa Maria-style California BBQ. The grain runs in two different directions across the triangle, which means slicing direction matters more than on most cuts: each half of the roast must be sliced separately to cut against the grain.
Tri-tip is a triangular beef roast cut from the bottom sirloin, weighing 1.5 to 3 pounds. It is the signature cut of Santa Maria-style California BBQ. The grain runs in two different directions across the triangle, which means slicing direction matters more than on most cuts: each half of the roast must be sliced separately to cut against the grain.
Tri-tip sits at the bottom-front corner of the sirloin primal. For decades it was a regional specialty in central California, sold as ground beef or stew meat elsewhere. The cut took national hold in the 1990s and is now one of the more widely-stocked roasts in American supermarkets. In Brazil the same anatomical cut is maminha, served at churrascarias.
Eating quality is the appeal: tri-tip has more marbling than other bottom-sirloin cuts, takes well to high-heat grilling and reverse sear, and feeds 4 to 6 people from one roast. The two-direction grain is the only complication: cut the roast in half along the grain seam, then slice each half across its own grain.
Also known as: Tri-tip steak, Tri-tip roast, Triangle steak, Bottom sirloin tip, Maminha (Brazil).
What good quality looks like
- Distinct triangular shape, point on one end, wider base on the other
- Visible grain seam running through the middle, marking the change in grain direction
- Moderate marbling, more than top sirloin but less than ribeye
- A thin fat cap on one side, white not yellow
- Bright cherry-red lean, fine firm grain
How to cook it
- Reverse sear: low oven or smoker (110°C / 225°F) to internal 50°C / 122°F, then high heat to finish at 54°C / 130°F
- Slice the roast in half along the grain seam, then slice each half across its own grain
- Santa Maria preparation: rubbed with salt, pepper, garlic, and grilled over red oak
- Rest 10 minutes before slicing, the cut holds juices well
Frequently asked
Why does tri-tip have a "two grain" direction?
The triangular shape sits where two muscle groups meet, each with its own fiber direction. To carve correctly, find the seam where the grain changes (visible as a faint line running through the roast), cut the roast in half along that seam, then slice each half across its own grain.
Tri-tip vs picanha?
They come from different parts of the sirloin. Picanha is the sirloin cap (top of the upper sirloin), bigger fat cap, more marbling. Tri-tip is from the bottom sirloin, leaner with less fat cap. Both eat well from a hot grill but are different cuts.
Is tri-tip the same as maminha?
Yes. Brazilian butchery calls it maminha; it is served at churrascarias on long skewers, salt-crusted and grilled over hardwood. Same anatomical cut, regional preparation differs.
Can I cook tri-tip well-done?
You can but you will lose much of the eating quality. The cut is at its best at medium-rare to medium (54-60°C / 130-140°F). Past medium it dries out faster than ribeye or strip because of its lower marbling.