To slice a tri-tip, let it rest, then find the point where its two grain directions meet and cut the roast in half there. Turn each half so the knife crosses its own grain, and slice thinly, about a quarter inch or less. Sliced this way, a tri-tip is tender from the wide end to the tip. Sliced in one direction from end to end, part of it is cut along the grain and comes out chewy.
The grain is what makes tri-tip different from most roasts. Get that one step right and the rest is ordinary carving.
What tri-tip is
Tri-tip is a triangular cut from the bottom sirloin. The name is used across the US, but the cut is especially popular in California. It became a local specialty in Santa Maria, on the Central Coast, in the late 1950s, and it is central to Santa Maria-style barbecue.
The shape is part of the challenge. A tri-tip is long, flat and slightly curved, thick through the middle and tapering to a point at one end, shaped roughly like a boomerang.
Why the grain changes direction
The grain is the direction the muscle fibers run. On a raw tri-tip it shows as fine parallel lines across the surface. Slice across those lines and every piece is made of short fibers that come apart with little effort. Slice along them and every piece is a bundle of long strands.
A tri-tip’s grain does not run one way from end to end. The fibers in the wide, triangular end run in a different direction from those in the long, narrower end, and the two meet roughly in the middle, near the bend. That meeting point is where you split the roast.
Read the grain before you cook. After searing or grilling, the crust hides the lines. Look at the raw roast, find where the lines change direction, and either cut a small notch at that spot or take a photo with your phone. When the tri-tip comes off the heat, the notch tells you where to split it.
Cook it, then let it rest
Tri-tip is lean and cooks fast, whether on a grill, in a smoker or in the oven. Cook it to at least 145°F in the thickest part, measured with a thermometer, then let it rest for at least 3 minutes before slicing, the federal guidance for whole cuts of beef. A longer rest, loosely tented with foil while you finish the sides, does no harm.
A probe thermometer takes the guesswork out of a cut that changes thickness from one end to the other. Do you need a wireless meat thermometer covers the options.
How to slice tri-tip, step by step
- Move the rested tri-tip to the board. Expect some juice, especially if it rested a short time.
- Find the split point. Use your notch, your photo or the surface lines if you can still see them. It is usually near the bend, roughly in the middle.
- Cut straight across at that point. You now have two pieces, one long and narrower, one shorter and wider. They will not be the same size, and that is fine.
- Turn the first piece so the grain runs left to right in front of you, and the knife will cross it at a right angle.
- Slice thin, about a quarter inch or less, using long, smooth strokes rather than sawing. Thin slices are more tender than thick ones on a cut like this. A slight angle, cutting on a bias, gives wider slices that look good on a platter.
- Turn the second piece and read its grain again before cutting. It will run in a different direction from the first. Slice it the same way.
- Keep the halves together on the platter so guests get slices from both ends.
If the tri-tip is for sandwiches, slice it even thinner. If it is going into tacos, slice across the grain first, then cut the slices into strips. Carne asada street tacos shows the same idea with skirt steak.
The knife and the board
A long, sharp slicing or chef’s knife, 8 to 12 inches, cuts each slice in one or two strokes. Sharpness matters more than length; a dull blade tears the fibers you are trying to cut cleanly. How to sharpen a knife at home covers the method.
The board needs to stay put and hold the juice. The WONAMU. acacia cutting board is 12 by 9 inches with a perimeter juice groove, so the juices a resting roast releases stay on the board instead of running onto the counter.
Acacia is denser and heavier than bamboo, and a heavier board sits steady while you carve. Set a damp towel underneath for extra grip, and see what a juice groove is for if you have not used one before.
Spoon the juice from the groove back over the slices before serving.
Serving and leftovers
Tri-tip is at its best sliced right before serving. Unsliced meat holds its moisture; slices dry out as they sit, so carve only what the table will eat in the first round.
Refrigerate leftovers within 2 hours of cooking, or within 1 hour if it is above 90°F outside, a real consideration at a summer cookout. Keep the leftovers in the refrigerator at 40°F or below and use them within 3 to 4 days. Reheat to 165°F, or serve them cold, sliced thin, on sandwiches.
After carving, wash the board with hot water and a little dish soap, rinse it, and dry it standing on edge. How to care for an acacia cutting board covers the rest of the routine.
Common mistakes
- Slicing the whole roast in one direction. One end comes out tender and the other chewy.
- Skipping the rest. The juices end up on the board instead of in the meat.
- Cutting thick slices. Tri-tip is lean; thin slices eat better.
- Losing track of the grain. Notch or photograph it before cooking.
- Slicing it all at once. Slices dry out; carve as you serve.
The short version
Find where the two grains of a raw tri-tip meet and mark the spot. Cook it to at least 145°F and rest it at least 3 minutes. Split the roast at the mark, turn each half so the knife crosses its own grain, and slice a quarter inch or thinner. Keep the juices on the board and spoon them back over the slices.
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WONAMU. makes an acacia cutting board designed for daily prep, 12 × 9 inches, acacia, with a perimeter juice groove. Available on Amazon.
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