Cooking tri-tip steak strips can seem intimidating, but with the right techniques, ingredients, and tools, you can make delicious steaks at home. Tri-tip is an affordable, flavorful cut of beef from the bottom sirloin that’s perfect for grilling, broiling, pan-searing, or stir-frying as strips. With minimal preparation and easy cooking methods, you can have a restaurant-quality steak dinner on the table in under 30 minutes.
What is tri-tip steak?
Tri-tip steak, also known as triangle roast, is a cut of beef from the bottom sirloin primal cut near the hip. Consisting of three small muscles, it gets its name from the triangular shape. It’s a relatively small roast, between 1.5 to 2.5 pounds, making it a good option for those cooking for smaller groups or as part of a larger spread of meats.
While once considered a scrap cut used for ground beef, tri-tip has gained popularity for its rich, beefy flavor. It’s a leaner cut than other steaks like ribeye but still tender and juicy when cooked properly. When sliced across the grain into strips or steaks, it offers the versatility to be cooked quickly over high heat.
Tri-tip isn’t found in every grocery store since it’s not as common as cuts like sirloin or flank steak. Ask your butcher if they carry it fresh or frozen. Costco also sells whole vacuum-sealed tri-tip roasts.
Benefits of cooking tri-tip
There are several advantages to cooking tri-tip steak:
- Budget-friendly – Tri-tip costs less per pound than premium steaks like ribeye or strip.
- Tender and flavorful – When handled right, it’s juicy and robust in beefiness.
- Lean yet marbled – Has less fat than ribeye but enough marbling for moisture.
- Quick cooking – Slices cook fast over high heat whether grilling, broiling, or pan-searing.
- Versatile – Slices can be grilled, broiled, pan-seared, or stir-fried.
- Serves a crowd – Whole roast feeds 4-6 people.
For an easy, budget-friendly cut that delivers on big, bold beefy flavor, tri-tip makes a great choice for weeknight dinners as well as backyard barbecuing.
How to buy and prep tri-tip for cooking
Picking the right tri-tip
When selecting a tri-tip roast, here are a few tips:
- Weight – Choose a roast between 1.5 – 2.5 pounds for the right thickness.
- Shape – Look for an evenly shaped, compact triangular roast.
- Marbling – Moderate marbling provides moisture without excess fat.
- Color – Should be bright cherry red.
- Packaging – Fresh in the case or vacuum-sealed preferred.
Trimming and slicing
Before cooking, trim off any excess silver skin or hard fat around the edges. With a sharp knife, slice the roast across the grain into 3/4 inch thick steaks or strips for quick grilling or stir-frying.
Marinades and rubs
Tri-tip benefits from extra seasoning before cooking. For maximum flavor and tenderness, marinate overnight or apply a dry rub at least 30 minutes prior. Oil-based marinades help keep the lean meat moist.
Flavorful options include:
- Southwestern dry rub with chili powder, cumin, garlic, and brown sugar
- Rosemary-balsamic marinade with olive oil, garlic, and mustard
- Soy sauce, honey, garlic, and ginger marinade
- Herb-infused oil marinade with basil, oregano, thyme
How to cook tri-tip steak strips
Cut into individual portions, tri-tip can be cooked quickly over high heat. Grilling, broiling, pan searing, and stir-frying are all excellent methods. Cook to medium rare doneness, between 135°F to 145°F internal temperature.
Grilling
The high dry heat of grilling adds great charred flavor to tri-tip steaks or strips. Cook over direct medium-high heat for 2-4 minutes per side. Let rest 5 minutes before slicing across the grain.
Broiling
For indoor cooking, broiling tri-tip delivers similar results to grilling. Place 4-6 inches under high heat and broil 3-5 minutes per side until browned. Don’t overcook or the meat can become tough.
Pan searing
In a hot cast iron or stainless steel skillet, cook seasoned strips 1-2 minutes per side over high heat. Use a meat thermometer to check doneness. Let rest before serving.
Stir-frying
Toss strips in batches into a very hot wok or skillet. Stir-fry 1-2 minutes until lightly browned but still pink inside. Take care not to overcook. Serve immediately with desired stir-fry vegetables.
Tips for cooking the perfect tri-tip
Follow these tips for the most flavorful, tender tri-tip steaks:
- Bring meat to room temperature before cooking for more even cooking.
- Pat dry before seasoning or marinating so flavors stick better.
- Don’t overcook – Cook to medium rare for best texture.
- Let rest 5 minutes before slicing across the grain.
- Slice very thinly against the grain.
- Avoid poking with a fork, which can cause juices to leak out.
Tri-tip steak cooking times and temperatures
Use these cooking times as a guide for different doneness levels when grilling, broiling, or pan searing:
| Doneness | Internal Temperature | Cooking Time Per Side |
|---|---|---|
| Rare | 120°F – 125°F | 2-3 minutes |
| Medium Rare | 130°F – 135°F | 3-4 minutes |
| Medium | 140°F – 145°F | 4-5 minutes |
| Medium Well | 150°F – 155°F | 5-7 minutes |
Always use an instant read thermometer to check doneness for most accurate results. Cooking times may need adjusting based on thickness of steaks and heat level.
Complementary ingredients and flavors
Tri-tip steak partners well with these ingredients and flavors:
- Fresh herbs – Rosemary, thyme, oregano, parsley
- Garlic
- Savory – Mustard, soy sauce, Worcestershire sauce
- Spicy – Chili flakes, hot sauce, chili powder
- Acidity – Wine vinegar, balsamic vinegar, lemon
- Umami – Mushrooms, tomato paste
- Grilled vegetables – Zucchini, bell peppers, onions
When serving, drizzle steaks with compound butter, chimichurri sauce, or pan sauces for extra flavor and moisture.
Full tri-tip steak dinner menu
Building a complete meal around tri-tip steak strips? Here are some full dinner menu ideas:
Mexican-inspired
- Southwestern spiced grilled tri-tip steaks
- Charred corn on the cob
- Black bean and corn salad
- Warm flour or corn tortillas
- Chimichurri or avocado salsa
Mediterranean
- Herb-marinated broiled tri-tip
- Grilled zucchini and bell peppers
- Tomato cucumber salad
- Roasted baby potatoes with oregano
- Tzatziki sauce
All-American
- Grilled tri-tip with barbecue spice rub
- Grilled corn on the cob
- Potato salad
- Coleslaw
- Warm rolls with honey butter
FAQs
Is tri-tip better grilled or smoked?
Both grilling and smoking are great options for cooking tri-tip. Grilling over direct high heat delivers flavorful char while smoking at low temperatures keeps the meat incredibly moist and infuses it with smoky depth. The choice comes down to personal preference and what’s most convenient.
Can you braise tri-tip?
Braising isn’t the best cooking method for tri-tip. The low, slow moist heat can make the meat mushy and dry. Stick to high heat quick cooking methods like grilling or pan searing instead.
How long does it take to grill tri-tip?
Cooking times can vary based on thickness, but expect tri-tip steaks to take 2-4 minutes per side over direct medium-high grill heat. Use tongs instead of piercing with a fork.
What’s the best way to reheat tri-tip?
To reheat leftover grilled or roasted tri-tip, slice it thinly and place it a hot skillet with a little bit of water or broth. Heat through 1-2 minutes until warmed. Avoid microwaving which can make the meat rubbery.
Is tri-tip better than sirloin?
Tri-tip and sirloin come from different parts of the cow. Tri-tip has more marbling for flavor and tenderness. Sirloin is leaner with a looser texture. Tri-tip is more expensive but worth it for the superior flavor.
Conclusion
With its robust beefiness, tender and juicy bites, and quick cooking times, tri-tip makes an excellent choice for easy weeknight dinners or backyard grilling. Low-cost and packed with flavor, the triangular-shaped bottom sirloin cut shines when marinated or rubbed with spices and seared over high heat. Grill, broil, pan sear or stir-fry tri-tip strips for a tasty meal ready in under 30 minutes. Follow these tips for cooking success and enjoy restaurant-worthy steaks without the price tag.