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Tri-Tip Steak

A tri-tip steak is a tender and flavorful cut that's ideal for grilling. Whole tri-tips are sometimes sold as "tri-tip steaks", you may also see 1- to 2-inch slices of tri-tip sold as steaks. The cut comes from the thigh area of the animal.

Primal Cut

  • Loin Primal

Tri-Tip Steak Cooking Methods and Tips

Typical Cooking Methods

  • Grilling

  • Broiling

  • Pan-Fry

General Cooking Recommendations

For a pre-sliced tri-tip steak, direct cooking over high heat is the way to go. The high temperatures will create an appetizing crust on the outside of the steak. Keep a thermometer handy to make sure you aren't overcooking the tender meat within. Grilling, broiling, or cooking in a heavy pan are all good methods.

A tri-tip has good flavor - you can marinate it, but it's not necessary.

How to Cook Tri-Tip Steak on Your Traeger

Season the steak with your favorite rub or just use salt and pepper. Then, set your Traeger to 500 degrees Fahrenheit.

Once the grill has preheated, place the steak directly on the grill for 4 to 6 minutes per side, until the internal temperature of the meat reaches 135 degrees Fahrenheit for medium-rare.

Tri-Tip Steak Internal Temperatures

  • For rare, aim for 120-130 °F internally.
  • For medium-rare, aim for 130-135 °F internally.
  • For medium, aim for 135-145 °F internally.
  • For medium-well, aim for 145-155 °F internally.
  • For well-done, aim for 155-165 °F internally.

Tri-Tip Steak FAQs

Is Tri-Tip Steak a Good Cut?

Yes, tri-tip steaks are flavorful, tender cuts. They typically aren't as thick as cuts like ribeye.

How Much Does Tri-Tip Steak Cost?

Expect to pay $7 to $10 per pound for tri-tip steak. In any case, tri-tip should be considerably less expensive than a ribeye or New York strip.

How Do You Know When Tri-Tip Steak Is Done?

The steak is done when the internal temperature reaches 135 degrees for medium-rare.

What Is a Tri-Tip Steak Best For?

A tri-tip steak is best for grilling, broiling, or other high heat methods.

What's the Difference Between a Tri-Tip Roast and a Tri-Tip Steak?

Tri-tip steaks are slices from a tri-tip roast.

What's the Difference Between a Beef Tri-Tip Steak and Sirloin Cap Steak?

These are similar cuts in size and flavor, they just come from different parts of the animal.

Can Tri-Tip Steak Be Cooked From Frozen?

Yes, you can cook 1- to 2-inch thick tri-tips from frozen.

Interesting Facts About Tri-Tip Steak

Many butchers used tri-tip for ground beef until the 1950s and 1960s -- the American outdoor grilling boom. Needing more grillable cuts to satisfy public demand, butchers in California began trimming away this triangle-sized muscle from the bottom sirloin.

Most cuisines around the world cook tri-tip whole. In French cuisine, the entire cut is roasted. In Germany, it is boiled with horseradish. Central Californians have claimed the tri-tip as their own, the "Santa Maria Tri-Tip" is considered a delicacy of the region.

Food scientists have measured tri-tip as the 9th most tender cut, even more tender than ribeye.

The National Cattlemen's Beef Association identifies the tri-tip with UPC number 1430. You may see this number in the UPC code on the beef package label at the supermarket.

Tri-Tip Steak Nutritional Facts

According to the USDA, a broiled 6-ounce portion contains 450 calories, 51 grams of protein, and 25.8 grams of fat.

Tri-Tip Steak Recipes