Cooking is a skill that takes time to master, and cooking meat is something that takes a certain amount of finesse, especially tri-tip steak. It’s a tender cut of beef that can safely vary in rareness and texture and is packed with a lot of flavor. It lends itself well to a number of different types of dishes and cuisines, too, making it a worthwhile cut of beef to include in your weekly meals.
If you’re like many people, you know your way around a sirloin steak or a ribeye very well, but your tri-tip steak knowledge might be a tad lacking. What is tri-tip steak? Is it different from other cuts of beef, and is it budget-friendly enough for at-home cooking? The best way to answer these questions would be to attend a cooking class near you. There are cooking classes in DC all the way to cooking classes in Mississauga, all led by expert chefs ready to show you how to prepare and cook any cut of beef properly.
Until then, however, read on to learn exactly what tri-tip steak is, its flavor and how to cook it.
The tri-tip has a good amount of marbling throughout, but is actually quite lean and devoid of any fat caps, so it can be tough if not cooked properly. This is definitely a cut built for grilling and keeping medium rare to medium.
Flavor and Texture of Tri-Tip Steak
This cut has a brisket-like, tender texture and is known to be one of the most flavorful parts of the tri-tip beef cut. There is extensive marbling throughout a steak of this cut, giving it an almost buttery taste, but it can become tough if it is overcooked. After cooking, the tip of the cut will be tougher than the rest of the meat, no matter the level of doneness.
What Is Tri-Tip Steak?
Tri-tip steak comes from the sirloin primal cut of beef, specifically the lower or bottom portion towards the cow’s underbelly muscle. This cut gets its name from its triangle shape and the fact that it’s from the tip of the sirloin. Called by many names such as a California cut, a Santa Maria steak, a Newport steak, a triangle steak and a bottom sirloin butt, this steak is amongst the cheaper cuts of beef. While it isn’t sourced from a brisket, it is also known as a “poor man’s brisket” because the flavor and texture is similar to a brisket but at a fraction of the cost.
It’s a leaner, boneless cut of meat and usually averages about an inch thick. However, it is still packed with protein and zinc, with just enough fat marbled in to enhance the flavor profile. It’s a tender cut that is ideal for roasting and grilling but can also be broiled or cooked in a skillet.
Originally, tri-tip beef was used only for hamburger meat up until about the 1950s, when Bob Schutz of the Santa Maria Market decided to try his hand at cooking it like a regular steak. Locals loved the idea, and this steak’s popularity soared from there. (This is where the nickname “Santa Maria steak” originated.)
Now it can be used as standalone meat, for stews or sandwiches, placed on kebabs or sliced up for tacos. The versatility of this cut of steak for differing recipes is part of the reason it’s so desirable, apart from its tender texture and appetizing flavor.
how to cut Tri Tip steak | Jess Pryles
FAQ
Is tri-tip tender or tough?
Which is more tender tri-tip or brisket?
How do I make my tri-tip not chewy?
What is a tri tip steak?
Rich and meaty in flavour and low in fat, tri tip cooks like a tender steak but slices like a brisket – perfect for people who want to do a brisket-like cook up but dont have the time. It can be smoked, barbecued, grilled or roasted, but it’s always best when cooked to a nice medium rare, before letting it rest and slicing.
Which meats should one avoid?
You should limit or avoid processed meat products such as sausages, salami, pate and beefburgers, because these are generally high in fat and salt. Also limit meat products in pastry, such as pies and sausage rolls. Choose lean cuts, if you are buying pre-packed meat, check the nutrition label to see how much fat it contains and compare products. Prepare turkey and chicken without the skin, as these are lower in fat (or remove the skin before cooking).
Is tri-tip steak tough?
Tri-tip isn’t a tough cut. It is tender and full of beefy flavor. It is a lean cut, but it contains enough fat to keep the steak juicy. The texture is tender if cooked from rare to medium well. However, past that, tri-tip steak has the risk of becoming tough.
Is tri-tip a good ground beef?
Indeed, according to Steak School by Stanbroke, tri-tip was almost exclusively sold as ground beef until its rise in popularity in the 1950s. Using tri-tip for ground beef wasn’t just a way for butchers to hide it in plain sight. It’s also a good way of using up a cut that can be tricky to cook.