Tri-Tip

Santa Maria steak · Bottom sirloin triangle — from the Sirloin primal.

A triangular muscle from the bottom sirloin made famous by California’s Santa Maria barbecue: seasoned simply, grilled over red oak, and sliced thin across its two different grain directions. Big roast-beef flavor with steak-like service speed.

What It's Called

United States: Tri-tip, Santa Maria steak, Triangle roast
Australia: Tri-tip, Triangle
United Kingdom: Tri-tip, Triangle muscle

How to Cook It

Santa Maria grill: Oak fire, salt-pepper-garlic, sliced thin.
Reverse-sear: Smoker or oven to 115°F, then sear all sides.
Roast: A weeknight-fast roast beef alternative.

Signature Dishes

Santa Maria BBQ, Tri-tip sandwiches, Sliced steak plates, Tacos

Peeled (denuded) tri-tips save labor; untrimmed carry more insurance against overcooking. A strong carvery and sandwich-program cut.

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