How to Cut Tri Tip Steaks for the Perfect Meal

If you’re looking for a delicious and easy-to-prepare steak dinner, look no further than tri tip steak. This lean and flavorful cut of beef is perfect for grilling, and with a little bit of know-how, you can cut it into steaks that are sure to impress.

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When it comes to cutting tri tip steaks, there are a few things you need to keep in mind. The first is that you’ll want to make sure the steak is at least 1-inch thick. This will ensure that the steak is cooked evenly and won’t dry out. Secondly, you’ll want to make sure that you cut the steak against the grain. This means that you’ll be cutting perpendicular to the muscle fibers. This results in a tender and juicy steak that’s easy to chew. Finally, you’ll want to make sure that you don’t overcook the steak. Tri tip steak is best served medium rare, which means it should be slightly pink in the center. Follow these tips and you’ll be sure to have the perfect meal!

What is Tri Tip?

Tri tip steak is a tender and juicy cut of beef that is perfect for grilling. The steak is taken from the tri-tip roast, which is a triangular shaped muscle located in the bottom sirloin of the cow. This roast is also known as the triangle tip roast, triangle steak, or base sirloin steak. The tri-tip roast is a relatively lean cut of beef that is flavorful and can be cooked to perfection with a little bit of practice.

Why Cut Tri Tip Steaks?

The Tri-tip steak is a flavorful, juicy and relatively lean cut of beef that is ideal for grilling, roasting or pan-frying. When cut properly, it can make an impressive and delicious addition to any meal.

While the Tri-tip steak is sometimes referred to as a “bottom sirloin” steak, it is actually a separate muscle located in the lower section of the cow’s hindquarter. This muscle is relatively tough and full of connective tissue, but when it is cooked properly, it can be extremely tender and juicy.

Most Tri-tip steaks are sold with the bone attached, which helps to add flavor to the meat. However, boneless steaks are also available, which are slightly easier to prepare.

When cutting Tri-tip steaks, it is important to use a sharp knife and to cut against the grain of the meat. This will help to ensure that your steaks are tender and easy to chew.

If you are looking for a delicious and lean cut of beef that is sure to impress your dinner guests, then look no further than the Tri-tip steak!

How to Cut Tri Tip Steaks

Any cut of steak can be tricky to master, but tri-tip steaks are especially challenging because of their unique shape. Here’s a step-by-step guide on how to cut tri-tip steaks so you can get the perfect sear and achieve that succulent, juicy texture.

1. Trim the Fat
The first step is to trim any excess fat off the steak. You want to leave a thin layer of fat for flavor, but anything more than that will just end up making the steak greasy.

2. Cut Against the Grain
Next, you’ll want to cut the steak against the grain. This may seem counterintuitive, but it’s actually the best way to ensure that your steak is tender. If you cut with the grain, the fibers will be longer and tougher. But if you cut against the grain, those fibers will be shorter and more tender.

3. Cut Into Individual Steaks
Once you’ve cut against the grain, you can then cut the steak into individual portions. To do this, simply slice perpendicular to the grain that you just cut. You should now have individual steaks that are easy to cook and eat!


Now that you know how to cut tri tip steaks, you can make the perfect meal every time. With a little practice, you’ll be able to master this technique and impress your guests with your culinary skills.