Also Known As

• Santa Maria Roast
• Triangle Roast
• Bottom Sirloin Tip Roast

Cooking Suggestions

• This is a versatile cut that can be that can be marinated or dry rubbed and is great for cooking over direct heat, roasting, or braising.
• First, sear over very high direct heat before then moving the cut and grilling over indirect heat.
• Essential step - the cut must be rested after grilling. Because the tri-tip can be tighter if not properly rested, rest for at least 10-15 minutes — to ensure that it's nice and tender before you slice it.
• Tri-Tip can also be reversed seared, but needs to be cooked quickly and at a higher heat than many other steaks to ensure that it emerges medium rare and tender. About ten minutes per pound at 450 degrees is the perfect amount of time for a juicy, flavorful final result.
• Use a meat thermometer for the perfect, juicy finished steak.
• Again, resting is an essential piece of the puzzle. At least 10-15 minutes.
• Tri-tip steak is unique in that its grain changes direction, so to slice against the grain, you'll need to change your slicing direction halfway through the piece of meat. A fool-proof technique to achieve this is cutting the meat in half where the grains meat before slicing. This will make it easier to slice each piece against the grain and so you get tender, never-chewy meat.

Wine Pairing

• A Grenache from Spain or France, with it's high alcohol content and juicy fruit notes, pairs wonderfully with seasoned or marinaded tri-tip.
• A Chardonnay, with gorgeous golden hues and a sweet and dry taste, is another excellent choice because its mild fruity flavors won’t overpower the natural taste of the beef.