CUT
Tri-Tip Steak Guide
A triangular bottom-sirloin cut with a beefy bite.
At a glance
| Buy | Ask whether you are buying a whole roast or sliced steaks. Compare trim and thickness. |
|---|---|
| Cook | Use two-zone grilling or a reverse sear for the whole roast. Use direct heat for thinner steaks. |
| Slice | The grain changes direction. Find both grain directions before cooking, then divide and slice each section across its grain. |
Cooking
Dry and season the surface. Sear over direct heat, then finish a whole roast over gentler heat. Check the thickest center with a thermometer and rest before slicing.
KNOW YOUR CUT. WEAR IT.
