View All Cuts of Meat

Tri-Tip Steak

Sirloin tri tip steak

Information for Tri-Tip Steak

Cut Ratings

Flavor 2 star
Tenderness 2 star
Value 3 star
Leanness 4 star

Typical Cooking Methods

BBQ, Broil, Grill, Roast

Other Names for Tri-Tip Steak

Triangle Steak, Culotte Steak, Newport Steak

Good Substitutes for Tri-Tip Steak

Flank steak, Sirloin steak

Traditional Dishes for Tri-Tip Steak

Pot roast, Stuffed tri-tip roast, Southwestern Tri-tip steak, Santa Maria Steak

Sous Vide Tri-Tip Recipes

View all Sous Vide Tri-Tip Recipes

Description of Tri-Tip Steak

This cut is obtained from the sirloin primal cut. The sirloin primal cut is located between the short loin and the round. Sirloin has a mixture of cuts and in general the beef cut taken from top sirloin is not as chewy as the one taken from the bottom sirloin.

The tri-tip is a triangular muscle taken from the bottom sirloin. This steak might not be the most tender of steaks but it has a unique taste of its own. It weighs around 1.5 to 2.5 pounds when the fat is trimmed away. Tri-tip steak is also very lean. This particular cut has especially gained popularity in California where it is barbequed in Santa Maria style, a traditional culinary tradition there.

Additionally this beef cut is very versatile. It not only makes a delicious steak but also a perfect roast when cooked right. This cut has excellent marbling that contributes to its taste.

Before this cut gained popularity, it was minced for sirloin burger patties. You can easily spot it by its unique curved triangular shape. Also The Florence Meat Market in New York City has made tri-tip famous by the name of "Newport Steak."