Cut Hub

How to Cook Tri-Tip

Ribeye flavor at chuck-roast prices.

Tri-tip is a 2–3 pound triangular cut from the bottom sirloin — the centerpiece of California's Santa Maria-style BBQ and a sleeper hit nationwide. Lean, beefy, and well-marbled when from a quality animal, it cooks in under an hour, sears beautifully, and feeds 4–6 people for the price of a couple of ribeyes. The two non-negotiables: cook to medium-rare (any further and it dries out), and slice against the grain — which changes direction halfway through the roast, so plan your cuts.

Target Temp

130°F pull → 135°F medium-rare after rest

Cook Time

45 min – 1.5 hours + 10 min rest

Method

Reverse sear or hot direct grill

Difficulty

Intermediate

Tri-tip is a 2–3 pound triangular cut from the bottom sirloin — the centerpiece of California's Santa Maria-style BBQ and a sleeper hit nationwide. Lean, beefy, and well-marbled when from a quality animal, it cooks in under an hour, sears beautifully, and feeds 4–6 people for the price of a couple of ribeyes. The two non-negotiables: cook to medium-rare (any further and it dries out), and slice against the grain — which changes direction halfway through the roast, so plan your cuts.

Find a good one

Look for a 2–3 lb roast with even marbling and a thick fat cap. Choice grade is the floor; Prime is worth the upgrade. Avoid 'tri-tip steaks' (pre-sliced) — buy the whole roast and slice it yourself for better control. If your grocer doesn't carry it, ask the butcher; it's cut from the bottom sirloin and almost always available.

Santa Maria seasoning

Salt, coarse black pepper, garlic powder. That's the traditional Santa Maria rub. No sugar, no paprika, no smoke seasoning. Apply heavily 1–24 hours ahead. The point is to let the beef and the red oak do the talking — same philosophy as a Central Texas brisket, applied to a cut you can cook on a weeknight.

Reverse sear or Santa Maria parrilla

Two best methods. Reverse sear: smoke at 225°F until internal hits 115°F (~45 min), then sear over screaming-hot coals or cast iron for 60–90 seconds per side until internal hits 130°F. Santa Maria: grill over a hot red oak fire on an adjustable-height grate, raising and lowering to control the sear. Either way, target medium-rare (130°F) and pull — carryover takes it to 135°F.

Slice against the grain (it changes)

This is the part that catches people. The grain in a tri-tip runs in two different directions — one in the rounded end, one in the pointed tip. Look at the roast after resting and you'll see the grain lines. Cut the roast in two where the grain shifts (roughly along the longest dimension), then slice each piece against its own grain. Slice thin — pencil thickness — for maximum tenderness.

From around the web

Frequently asked

What internal temp for tri-tip?
Pull at 130°F for medium-rare — carryover takes it to 135°F during the 10-minute rest. Past 140°F it starts drying out. Tri-tip is lean, so cook it like a steak, not a roast.
Should I trim the fat cap on tri-tip?
Leave it. The fat cap is thin (1/4 inch at most) and renders during the cook, basting the meat. If yours has a thick cap, trim it down to 1/4 inch but never bare.
How do I slice tri-tip?
Look at the grain after resting — it runs in two directions because the roast bends. Cut the roast in half where the grain changes (roughly along its longest line), then slice each half against its own grain, pencil-thin.
What's the best wood for tri-tip?
Red oak is the Santa Maria standard — clean and mild, lets the beef show. Post oak, pecan, and cherry are all excellent. Avoid heavy mesquite on a short cook; it can turn acrid before the meat is done.

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