What is a Tri Tip Steak
The Tri-Tip, an unsung hero among steaks, earns its reputation through versatility and a distinctive triangular shape. Cut from the bottom sirloin, it boasts a robust, beefy flavor that sits somewhere between lean sirloin and rich ribeye. When sliced against the grain, it yields tender, juicy bites with a touch of smokiness. Often considered a West Coast favorite, the Tri-Tip is perfect for gatherings, providing a flavorful canvas for your culinary creativity.
Where its located on the animal
The tri-tip comes from the bottom sirloin area of the cow, specifically from the tri-tip roast, which is a triangular-shaped muscle.
How to Cook the Tri Tip
1st way: Smoke to Reverse Sear
- Smoke the Tri Tip Steak in your smoker at 225-250 degrees (roughly 1-2 hours depending on the size of your device)
- Or Cook in your oven at 350 degrees
- You are looking for an internal temp of 125-130 for a Med Rare to Medium Tri Tip Steak
- Once it hits your desired temperature, pull it from the smoker and let it rest for 15 mins to stop cooking.
- Now fire up your grill or cast iron pan to high heat and finish the Tri Tip Steak with a sear on both sides.
- Since you let it stop cooking after you smoked it, a quick sear should not affect the internal temperature.
2nd way: Reverse sear on the grill
- Same idea as the smoker, but you will cook your Tri Tip Steak on the “cold side” of your grill, or not over direct heat, until you reach an internal temp of 125-130 degrees.
- Then pull and let rest for at least 15 mins (so it stops cooking)
- Get your coals raging hot again or turn your grill up to med high heat
- Now fire up your grill or cast iron pan to high heat and finish the ribeye with a sear on both sides.
- Since you let it stop cooking after you smoked it, a quick sear should not affect the internal temperature.
Preferred Temp to cook a Tri tip
For a Rare Tri Tip: 115-120 internal temp
For a Med Rare Tri Tip: 125 degrees
For a Med Tri Tip: 130-135 degrees (we prefer about 125-130 degrees)
need to know about the tri tip
- The grains run two different ways! You need to take a picture of the Tri Tip when its raw so you can fully see both grains. After you let it rest you need to make sure and cut against the grain on both sides of the Tri Tip.
WHERE TO GET A tri tip IN SEATTLE?
Are you looking to buy a tri tip in Seattle? Visit our West Seattle Butcher Shop at http://www.LJmeats.com!
You can also pick up your monthly meat box at our West Seattle Restaurant.
