Tri-tip is a cut of beef from the bottom sirloin that is growing in popularity for its flavor and versatility. When preparing tri-tip, there are a few key considerations for serving it in the most appetizing way. In this article, we’ll explore the ideal doneness, carving methods, best side dishes, and other serving tips for tri-tip.
What is Tri-Tip?
Tri-tip comes from the bottom sirloin primal cut near the hindquarters of the cow. It’s an angular, triangle-shaped piece of meat that weighs around 1.5 to 2.5 pounds. While not as widely known as cuts like ribeye or tenderloin, tri-tip has become beloved in regions like California for its robust beefy flavor.
When cooked correctly, tri-tip is tender and juicy on the interior while crusty and browned on the outside. It has excellent marbling which keeps it moist during cooking. Tri-tip can be prepared in a variety of ways including grilling, roasting, broiling, or smoking. It’s extremely versatile for serving a crowd.
Ideal Doneness for Tri-Tip
The doneness of tri-tip is a matter of personal preference, but medium rare is generally considered the ideal doneness to optimize tenderness and moisture.
Here are some guidelines for doneness levels:
- Rare: Cool deep red center, soft and slippery texture
- Medium rare: Warm deep pink center, firm but tender texture
- Medium: Hot light pink center, slightly firmer texture
- Medium well: Warm faint pink center, firmer chewy texture
- Well done: No pink center, chewy texture
For tri-tip, rare and medium rare allow the intramuscular fat to render and keep the meat tender. Cooking beyond medium can cause it to become tough and dry.
How to Tell Doneness
The most reliable way to test doneness is by using an instant-read meat thermometer. Insert the thermometer into the thickest part of the meat without touching any bones.
Here are ideal internal temperatures for tri-tip doneness:
- Rare: 120-125°F
- Medium rare: 130-135°F
- Medium: 140-145°F
- Medium well: 150-155°F
- Well done: 160°F and above
If you don’t have a thermometer, you can check doneness using the finger touch method. Lightly press on the meat with your finger – a rare steak will feel soft and spongy, while a well-done steak will be firm.
Slicing and Carving Tri-Tip
Properly slicing tri-tip is important for an attractive presentation and even cooking. There are two main ways to carve tri-tip: slicing across the grain or with the grain.
Slicing Across the Grain
Cutting across the grain of the meat fibers helps break down the muscle structure. This yields more tender and bite-sized pieces of meat. However, the look of the slices may be less uniform.
Slicing with the Grain
Cutting slices parallel to the grain keeps the fibers intact for a slightly chewier texture. The slices will have a uniform presentation. Use a sharp knife and slice against the bias in thin slices.
Tips for Carving
- Let meat rest for 10 minutes before carving to allow juices to redistribute.
- Use a sharp carving knife to cut neat, thin slices.
- Cut across the grain for more tender slices.
- Slice perpendicular to the length of the tri-tip for uniform slices.
- Cut until you reach the uneven portions, then dice or cube the ends.
Best Side Dishes for Tri-Tip
Tri-tip goes well with hearty vegetable dishes, starchy sides, and sauces that complement the beef. Here are some excellent options:
Vegetables
- Roasted or grilled asparagus
- Sauteed mushrooms
- Roasted Brussels sprouts
- Grilled zucchini
- Baked potatoes
- Sweet corn on the cob
Starches
- Mashed potatoes
- Potato salad
- Macaroni and cheese
- Rice pilaf
- Dinner rolls
Sauces
- Chimichurri
- Compound butter
- Red wine reduction
- Horseradish cream
- Chili-lime butter
Pairing tri-tip with multiple colors, textures, and flavors makes for an appealing plate.
Other Serving Tips
Here are some other tips for serving delicious tri-tip every time:
- Allow 1/2 to 3/4 pound per person for main course portions.
- Let rest for at least 10 minutes before slicing to retain juices.
- Trim off any excess fat or silver skin before cooking.
- Grill over direct high heat until browned, then move to indirect heat to finish.
- Roast in a 275°F oven until it reaches the desired doneness.
- Slice across the grain for tenderness.
- Arrange sliced tri-tip on a serving platter instead of serving directly from the cutting board.
- Serve with sauces like chimichurri, salsa verde, or garlic butter.
- Store leftovers for 3-4 days tightly wrapped in the refrigerator.
Conclusion
Tri-tip is a wonderfully flavorful and versatile cut of beef. Serving it at its optimal doneness with strategic carving, flavorful sides, and savory sauces makes for an incredible meal. Slicing against the grain, allowing it to rest properly, and cooking over high heat helps tri-tip achieve its full potential. Served Medium rare with roasted vegetables and chimichurri, tri-tip satisfies any beef lover.