The world of beef cuts is vast and diverse, with each offering a unique flavor and texture. Among these delectable options, tri-tip and steak tips stand out as two popular choices. While both cuts share some similarities, they also possess distinct characteristics that make them suitable for different culinary applications. In this comprehensive guide, we will delve into the intricacies of tri-tip and steak tips, exploring their origins, flavors, and ideal cooking methods.
Tri-Tip: The Triangular Delight
Origin and Characteristics:
Tri-tip, also known as Santa Maria steak, is a triangular cut of beef that originates from the bottom sirloin of the cow. Its unique shape and marbling contribute to its exceptional flavor and tenderness. Tri-tip is prized for its versatility, as it can be grilled, roasted, or smoked to perfection.
Flavor Profile:
Tri-tip boasts a robust and beefy flavor with a hint of smokiness. Its marbling ensures a juicy and flavorful eating experience, making it a favorite among barbecue enthusiasts.
Cooking Methods:
Tri-tip is best cooked over high heat to achieve a flavorful crust while maintaining its tenderness. Grilling, roasting, or smoking are all excellent methods for preparing tri-tip. When grilling, sear the tri-tip over direct heat and then move it to indirect heat to finish cooking to your desired doneness.
Steak Tips: A New England Delicacy
Origin and Characteristics:
Steak tips are a cut of beef that typically comes from the sirloin, flap meat, flank steak, or tenderloin tip of the cow. Unlike tri-tip, steak tips are usually pre-cut into small pieces, making them ideal for quick and easy cooking.
Flavor Profile:
Steak tips are known for their intense and savory flavor. They are often marinated in a flavorful blend of herbs, spices, and liquids to enhance their taste.
Cooking Methods:
Steak tips are best cooked over high heat to achieve a flavorful crust while maintaining their tenderness. Grilling, pan-frying, or stir-frying are all suitable methods for cooking steak tips. When grilling, skewer the steak tips and cook them over direct heat, turning frequently to ensure even cooking.
Similarities and Differences
Similarities:
- Both tri-tip and steak tips are flavorful cuts of beef.
- They are both versatile and can be cooked using various methods.
- They are both relatively affordable cuts of beef.
Differences:
- Tri-tip is a larger cut of beef than steak tips.
- Tri-tip has a triangular shape, while steak tips are typically pre-cut into small pieces.
- Steak tips are more commonly found in New England, while tri-tip is more popular in California.
Which Cut is Right for You?
The choice between tri-tip and steak tips ultimately depends on your personal preferences and the dish you are preparing. If you are looking for a flavorful and tender cut of beef that can be cooked whole or sliced into smaller pieces, tri-tip is an excellent option. If you prefer pre-cut pieces of beef that are quick and easy to cook, steak tips are a great choice.
Tri-tip and steak tips are two distinct cuts of beef that offer unique culinary experiences. Tri-tip, with its triangular shape and robust flavor, is a versatile cut that can be grilled, roasted, or smoked. Steak tips, on the other hand, are pre-cut pieces of beef that are known for their intense flavor and quick cooking time. Whether you choose tri-tip or steak tips, you are sure to enjoy a delicious and satisfying meal.
An East Coast vs. West Coast food battle
If you’re not familiar with the phenomenon I encountered that day in Tahoe, it’s this: tri-tip steak is more commonly found on the West Coast, whereas sirloin tips are more commonly found on the East Coast.
Among each region’s backyard chefs and tribalistic purveyors, feelings regarding both cuts can get intense. In the opposite region, both cuts are very difficult to locate, sometimes even due to different names. The mystery surrounding both of these cuts may also be somewhat increased by the drama and online conversations surrounding them.
Also, a long history of coastal rivalry — Magic vs. Bird or Biggie vs. Tupac, for instance, and transplants relocating to and from both areas add some spice to any discussion about tri-tip and sirloin tips.
Steak tips – An American grilling masterpiece
In New England, sirloin tips, also known as steak tips, are a mainstay of summer cookouts and can be found on menus at eateries all over the state. Steak tips are just as likely to be served at the most well-liked bistro on Boston’s Newbury Street as they are at a dive bar.
Finding some excellent “tips” in and around Boston, as well as in New Hampshire, Maine, and Vermont, is not difficult at all. The best steak tips, in this amateur critic’s opinion, can be found in the seedier local establishments around town. They are typically coated in a mixture of soy sauce, salt, black pepper, and one or two “secret ingredients” that are only known to the long-time cook, who may also be the bartender.
Typically, marinating sirloin tips in a sweet-tangy marinade requires extensive preparation ahead of time, allowing the marinade to be thoroughly absorbed by the meat. I’ve heard of some odd product combinations used to give steak tips more flavor. Various condiments such as ketchup, barbecue sauce, soy sauce, lemon juice, lime juice, red wine vinegar, maple syrup, balsamic vinegar, Italian dressing, and even large quantities of Coca-Cola are frequently used for marinating.
A great mystery, and part of the reason that many butchers outside of New England seem dumbfounded when asked for “steak tips,” is what exactly constitutes a “steak tip.” Our ButcherBox sirloin tips are the most common cut; they come from the sirloin sub-primal, similar to but not exactly tri-tip. However, what constitutes “steak tips” in New England is quite confusing and often the subject of debate. While part of the sirloin tip is often used, steak tips can also come from flap meat, flank steak, as well as tenderloin tip and parts of the round. Just don’t use a T-bone or filet mignon to make tips, those should cook up unbothered to a nice medium-rare.
Whatever the precise cut, you won’t be let down if, on your next visit to Boston, you dine at a respectable — or even a dubious — restaurant that specializes in grilled “tips.”
Regarding the tri-tip, the cut also originates from the cow’s sirloin sub-primal. But it’s bigger, frequently shaped like a triangle, and comes in a few different preparation options.
Although it can be found all over the nation, tri-tip is practically legendary in California, where it is a staple of barbecues from San Francisco to San Diego and all points in between.
Tri-tip, like sirloin tips, is often marinated in an array of ways, but traditionally it is seasoned with a fair amount of salt, black pepper, garlic, and olive oil. For a traditional California barbecue — likely on a classic Weber kettle grill — it is often grilled on high heat over a redwood fire. This cut is also delicious when roasted or cooked on a hot cast-iron skillet. Tri-tip should be cooked whole or slice into smaller individual steaks — this differs from sirloin tips which are either pre-cut into small pieces or cut while cooking. Another key for tri-tip is to make sure to slice against the grain for maximum flavor and tenderness.
The best place to savor the succulent cut of tri-tip if you’re looking for the authentic Californian experience is in the backyard of a bungalow on a street lined with palm trees. My acquaintance, a home cook in Palo Alto, frequently discovers that when he lights his grill and throws some oak and hickory wood into the fire, neighbors and other passersby will eventually show up in his yard, carrying bottles of red wine or strong IPAs, naturally, wanting to have a piece or two of his well-known tri-tip. (It is California, mind you. In Boston, you shouldn’t try showing up in someone’s backyard because you won’t get the same warm reception. ).
ButcherBox has you covered if you’re not on either coast, or even worse, if you’re on the other side of the nation from your preferred tip. These cuts often are featured in our monthly subscription boxes.
Once you’ve tried them, or if you’re an expert on both, tell us which tip cut on which coast you prefer.
What is the Difference Between Tri Tip and Picanha?
FAQ
Can you eat tri-tip like steak?
What’s the difference between tri-tip and regular steak?
Does tri-tip make a good steak?
Is tri-tip steak tender?
The tri-tip has excellent marbling (the fat running through the meat) and is very tender as long as you don’t overcook it. Tri-tip is built for grilling, but it can also be cooked in a hot skillet on the stovetop. What Is Tri-Tip Steak? This steak is simply cut pieces of the triangular tri-tip roast, which is why it is also known as triangle steak.
What is the difference between flank steak and tri-tip?
Flank steak is from the cow’s belly muscles and isn’t even a steak. While it may seem like it’s the same area that tri-tip is taken from, which is the bottom sirloin, it isn’t. Tri-tip is positioned just above the flank steak. The two cuts also differ in shape. Tri-tip is naturally triangular while flank steak isn’t.
Is a tri-tip roast the same as a steak?
Yes, they are both tri-tip, but they are not the same thing. The difference is that tri-tip roast is the entire roast while the steak isn’t. Instead, tri-tip steak is cut from the roast. A roast can weigh up to 5 pounds, while a steak can be between 1 – 2 pounds.
How big is a tri-tip steak?
The tri-tip is approximately 1.5-2.5 pounds from the very bottom tip of the sirloin. The tri-tip muscle is naturally in a triangular shape within the bottom sirloin butt, hence the name ‘tri’. This cut can be served whole as a tri-tip roast or trimmed by master butchers into 6 oz. tri-tip steaks.