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.
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Servings: 10
Equipment
- 1 knife very sharp
- 1 cutting board
Ingredients
- 2½ 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