Tri-tip is a small, triangular, boneless cut of beef known for its rich flavor, leanness, and distinct shape. It weighs between 1.5 and 2.5 pounds and comes from the bottom sirloin of the hindquarter.

Cut and Characteristics

• Origin: Bottom sirloin (the tensor fasciae latae muscle).
• Shape: Distinctly triangular with a tapered point.
• Flavor & Texture: Deeply beefy and savory, striking a balance between a lean tenderloin and a marbled ribeye.
• Names: Often called the California cut or Santa Maria steak because of its popularity in West Coast barbecue.

Cooking and Preparation

• Methods: Great for high-heat grilling, reverse-searing, oven roasting, or smoking.
• Doneness: Best cooked to medium-rare or medium to stay juicy and tender.
• Slicing: Features two grain directions that meet in the middle; you must slice against the grain for tender bites.