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Tri-Tip
Tri-Tip
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Price and Value
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Tri-tip is solidly mid-range — similar to flank or skirt steak.
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A whole tri-tip is usually 2-3 pounds, making it one of the best value cuts for feeding 4-6 people.
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It's gaining popularity which has pushed prices up, but it's still well below premium cuts like ribeye or strip.
How to Cook It
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The classic method is a two-zone approach: sear over high heat first to develop a crust, then move to indirect heat (or a lower oven) to finish to medium rare.
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Grill is the traditional California method, but a cast iron sear followed by oven finishing works perfectly.
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Because of its tapered shape, the thin end will be more done and the thick end more rare — this is actually a feature, not a bug.
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Everyone gets their preferred doneness.
Slice It Right
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Tri-tip is tricky because the grain changes direction partway through the cut.
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Find where the grain shifts — roughly in the middle — and cut the roast in half there.
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Then slice each half against its own grain direction.
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Thin slices, always against the grain.
Quick Tips
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Season simply — salt, pepper, garlic powder is all you need
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Sear first, then finish with indirect heat or in the oven
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The tapered shape means built-in doneness variety — thin end more done, thick end more rare
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Find the grain shift in the middle and cut each half against its own grain
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