| |

How to Cut Tri Tip

How to Cut Tri-Tip – Enhance your grilling skills by learning how to cut your tri-tip for a melt-in-your-mouth experience. It may seem trivial, but let me tell you, it’s a game-changer. Once you’ve got this skill down, you’ll be slicing up all sorts of meat like a pro.

Drool-worthy and ready to eat pellet grilled tri tip

Tri-tip is a tricky little triangle not truly appreciated for its flavor because it can be a little chewy. The culprit? The way you slice it! That can make all the difference. 

But this secret to cutting doesn’t just apply to tri-tip. It will make any meat juicier, more flavorful, and easier to enjoy. With a little knife magic, your friends will hail you as the grilling master. 

Why Learn How to Cut Tri-Tip Perfectly

The beauty of a perfectly cut tri-tip is that it’s delicious and excellent for any occasion. Whether hosting a weekend barbecue with friends, enjoying a cozy family dinner, or celebrating a special event, tri-tip is a crowd-pleaser. So knowing how to cut tri-tip perfectly is essential for tender (not chewy) beef for an unforgettable dining experience with your loved ones. 

What You Need 

  • Grilled Tri-Tip: This flavorful, triangular cut of beef comes from the bottom sirloin, known for its rich marbling and tenderness.
  • Very Sharp Knife: A sharp knife is essential for slicing into a grilled tri-tip. Dull knives mash it instead of slicing, making the job harder.
  • Cutting Board: A Non-slip cutting board will prevent slipping, and if it comes with a channel to catch those awesome juices, even better.
Freshly sliced and satisfying grilled tri- tip

How to Cut Tri Tip

step by step instructions
  1. Rest – Let your tri-tip rest 10-15 minutes after grilling to allow the juices to reabsorb for juicy, tender meat.
  2. Find the Grain (lines of muscle fibers that run throughout the beef) – These fibers can be tough, so you want to cut against, not with, these lines for a more tender and easier-to-chew steak.
  3. Separate – Identify the middle of the tri-tip. It has two different muscles, separated by a layer of fat. Cut against this fat layer to separate the two muscles straight in the middle of the beef crosswise to the grain. (Photo 1)
  4. Slice into ¼-½ inch thick slices. A good example is to cut it to the thickness of a pencil. Adjust your angle if the grain changes direction in the thinner sections. You want to do this close to serving to prevent the meat from getting cold and drying out. Repeat with the other section. (Photos 2&3)
  5. Enjoy – Serve on a large plate or platter immediately for optimal flavor and texture. 
perfectly cut tri-tip served

Tips and Tricks

  • Use a cutting board with channels or a shallow plate to catch any juice that runs while slicing. Then pour it over the meat when serving.
  • A sharp carving knife is useful because the serrated edge is designed specifically for slicing meat.
  • However, a sharp knife is a definite must if you don’t have a carving knife. It makes clean, precise cuts without shredding or tearing anything.

FAQs

Is tri-tip a better cut than brisket?

That depends on what you want. A tri-tip is smaller, and you can grill it faster than a brisket (30 minutes or less). Brisket is excellent for smoking and slow cooking (3-5 hours low and slow) in the oven.

Why is tri-tip so chewy?

Yes, tri-tip can be chewy, but that’s part of the beauty because tougher cuts of meat usually have more flavor.😍 First, cut across the grain, not with it, to shorten the fibers and make it easier to chew. The other option is to cook it like brisket for fall-apart tender beef.

How do you make tri-tip fall-apart tender?

Marinating or brining tougher beef cuts is a huge help to tender them up. Taking it out of the fridge and letting it come to room temperature is another thing you can do. If you’re going to grill it, sear it well, and don’t overcook it. If you’re using the oven, low and slow is the way to go.

What to Serve With Tri-Tip

Tri-tip pairs well with various side dishes that complement its rich, savory flavor. My favorite sides to serve with tri-tip are smoked baked potatoessmoked asparagus, and a tropical sangria to refresh you. If you want something more adventurous, serve your tri-tip with jollof rice for a delicious fusion of flavors.

More Awesome Meat Recipes to Try

Conclusion

Now that you know the secrets of cutting a perfect tri-tip, it’s time to test your skills! Would you love more incredible grilling and smoking recipes? Subscribe to my newsletter for the latest and greatest. 😍

Juicy pellet grilled tri-tip ,cut and ready to be eaten

How to Cut Tri-Tip

Enhance your grilling skills by learning how to cut your tri-tip for a melt-in-your-mouth experience. It may seem trivial, but let me tell you, it’s a game-changer. Once you’ve got this skill down, you’ll be slicing up all sorts of meat like a pro.
5 from 1 vote
Print Pin Rate
Course: how to
Cuisine: American
Keyword: how to cut tri-tip, tri-tip
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 10
Author: imma

Equipment

  • 1 knife very sharp
  • 1 cutting board

Ingredients

  • pounds (1.1kg) tri-tip roast trimmed

Instructions

  • Let your tri-top rest 10-15 minutes after grilling to allow the juices to reabsorb for juicy, tender meat.
  • Find the grain (lines of muscle fibers that run throughout the beef) – These fibers can be tough, so you want to cut against, not with, these lines for a more tender and easier-to-chew steak.
  • Identify the middle of the tri-tip. It has two different muscles, separated by a layer of fat. Cut against this fat layer to separate the two muscles straight in the middle of the beef crosswise to the grain.
  • Slice into ¼-½ inch thick slices. A good example is to cut it to the thickness of a pencil. Adjust your angle if the grain changes direction in the thinner sections. You want to do this close to serving to prevent the meat from getting cold and drying out. Repeat with the other section.
  • Serve on a large plate or platter immediately for optimal flavor and texture.

Notes

  • Use a cutting board with channels or a shallow plate to catch any juice that runs while slicing. Then pour it over the meat when serving.
  • A sharp carving knife is useful because the serrated edge is designed specifically for slicing meat.
  • However, a sharp knife is a definite must if you don’t have a carving knife. It makes clean, precise cuts without shredding or tearing anything.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Serving: 100g

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating