Tri Tip Information

Beef Tri-Tip Roast
Also indexed as: Sirloin Butt, Tri-Tip Roast
See also: Recipes with Beef
Today, cooks are discovering this lean, flavorful roast is just right for barbecuing.
• Varieties
• Buying and storing
• Availability
• Preparation tips
• Nutritional highlights
Tri-tip roast is a boneless cut from the bottom of the sirloin. It is called tri-tip (three tips) because of its triangular shape. This is a small roast, about 2 inches (5.08 cm) thick and weighing 1 1/2 to 2 pounds (0.68 to 0.9 kg).
In California in the 1950s, tri-tip roast was a Napa Valley specialty, referred to as “Santa Maria Tri-Tip,” and until recently this cut was difficult to find and little-known elsewhere. That’s because there are only two tri-tip roasts in each carcass. In the past, rather than marketing such a small number of roasts, butchers usually cut them up for stew meat or ground them into hamburger. Today, cooks are discovering this lean, flavorful roast is just right for barbecuing.
Varieties
Bottom Sirloin Butt
This is another name for tri-tip roast.
Tri-tip roast is available in butcher shops or may be had by asking at the meat department service counter.
Preparation, uses, and tips
Tri-tip roast is best when cooked by dry-heat methods, such as roasting, grilling, or broiling. This lean cut becomes tough if overcooked. To ensure a juicy result, leave the fat on so it can baste and tenderize the meat while cooking, then trim it off before serving.
To achieve the doneness you want, use a meat thermometer and cook to 5 to 10 degrees below the desired temperature. Temperatures for medium rare are 145°F (63°C), for medium 160°F (71°C), and for well done 170°F (77°C). Remove roast from the oven or grill and let stand 10 to 15 minutes. The roast will continue cooking as it stands.
Tri-tip roast may be marinated or rubbed with a spice mixture before cooking. The purpose of rubs or marinades is not to tenderize this already tender cut, but to add flavoring.
To roast, place tri-tip steak in an ovenproof pan and cook in a preheated oven at 450°F (220°C) for 30 to 45 minutes, depending on desired degree of doneness. Carve the roast against the grain.
To broil, place tri-tip roast 4 to 5 inches (10–12cm) from the heat sources and broil 25 to 30 minutes, depending on desired degree of doneness. Carve the roast against the grain.
To grill, oil the tri-tip roast, or rub it with a seasoning mixture if desired, and place it over medium heat for 30 to 35 minutes, depending on desired degree of doneness. Carve the roast against the grain.