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National Cattlemen’s Beef Association

Beef Tri-Tip Roast

Also indexed as: Sirloin Butt, Tri-Tip Roast

Today, cooks are discovering this lean, flavorful roast is just right for barbecuing.

Tri-tip roast is a boneless cut from the bottom of the sirloin. It is called tri-tip (three tips) because of its triangular shape. This is a small roast, about 2 inches (5.08 cm) thick and weighing 1 1/2 to 2 pounds (0.68 to 0.9 kg).

In California in the 1950s, tri-tip roast was a Napa Valley specialty, referred to as “Santa Maria Tri-Tip,” and until recently this cut was difficult to find and little-known elsewhere. That’s because there are only two tri-tip roasts in each carcass. In the past, rather than marketing such a small number of roasts, butchers usually cut them up for stew meat or ground them into hamburger. Today, cooks are discovering this lean, flavorful roast is just right for barbecuing.

Varieties

Bottom Sirloin Butt

This is another name for tri-tip roast.

Tri-Tip Stir-fry or Strips

Tri-tip roast is often cut against the grain into pieces for stir-fry or strips to be woven on skewers and broiled or grilled.

Buying and storing tips

Look for tri-tip roast that has a clear, red color. Beef normally is purplish-red, but when exposed to oxygen it takes on the cherry-red hue known as the “bloom.” While the exterior is bright red, the interior of the meat retains the darker color. Vacuum-packed tri-tip roast also shows this purplish color.

Packaged tri-tip roast should be cold and the packaging free of punctures or tears; vacuum-packed roasts should have the seal intact. The beef should be firm to the touch. Check the label for the “sell-by” date and make sure to buy it before or on that date

Store tri-tip roast in its original packaging in the coldest part of the refrigerator, where it will keep for 3 to 4 days. It may be frozen in this packaging for up to two weeks. For longer freezing, wrap in heavy-duty aluminum foil, freezer paper, or freezer bags. Securely wrapped tri-tip roast will keep 6 to12 months in the freezer. Defrost in the refrigerator, allowing 24 hours. Cook as soon as possible after defrosting.

Availability

Tri-tip roast is available in butcher shops or may be had by asking at the meat department service counter.

Preparation, uses, and tips

Tri-tip roast is best when cooked by dry-heat methods, such as roasting, grilling, or broiling. This lean cut becomes tough if overcooked. To ensure a juicy result, leave the fat on so it can baste and tenderize the meat while cooking, then trim it off before serving.

To achieve the doneness you want, use a meat thermometer and cook to 5 to 10 degrees below the desired temperature. Temperatures for medium rare are 145°F (63°C), for medium 160°F (71°C), and for well done 170°F (77°C). Remove roast from the oven or grill and let stand 10 to 15 minutes. The roast will continue cooking as it stands.

Tri-tip roast may be marinated or rubbed with a spice mixture before cooking. The purpose of rubs or marinades is not to tenderize this already tender cut, but to add flavoring.

To roast, place tri-tip steak in an ovenproof pan and cook in a preheated oven at 450°F (220°C) for 30 to 45 minutes, depending on desired degree of doneness. Carve the roast against the grain.

To broil, place tri-tip roast 4 to 5 inches (10–12cm) from the heat sources and broil 25 to 30 minutes, depending on desired degree of doneness. Carve the roast against the grain.

To grill, oil the tri-tip roast, or rub it with a seasoning mixture if desired, and place it over medium heat for 30 to 35 minutes, depending on desired degree of doneness. Carve the roast against the grain.

Nutritional Highlights

Tri-tip roast (roasted lean only), 3oz. (65g)
Calories: 121
Protein: 19g
Carbohydrate: 0.0g
Total Fat: 4.4g
Fiber: 0.0g

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.