Norm's Wisdom

Beef Tri-Tip also known as Beef loin Tri-Tip Roast, or Triangle steak

Beef Tri-Tip is a cut of beef from the Bottom Sirloin primal cut. It’s a small triangular muscle usually weight 1.5 to 3 lbs per side of beef.

This cut was typically used for ground beef or sliced into steaks until late 1950’s. Around that time a local specialty store in Santa Maria , Ca started to BBQ the whole muscle and noticed that it contained the right amount of fat to lean for a great steak or roast. Its popularity has grown beyond the Central Coast of California it is still hard outside this state. But if you have a good butcher in your area they should be able to get this cut for you.

However, it is a very versatile in how it can be prepared. It can be smoked, marinated, or seasoning with a variety or spices. We feel the only thing it needs is “Roundup Seasoning”. Cooking time varies with the size and way you are cooking but roughly 30 to 45 minutes over a med-hot fire. For serving, you will want to wait 5 minute or so to let the meat relax. Once set, slice across the grain and serve. Slicing across the grain will guaranty a tender piece of meat for your guests.

Here’s a Traditional “Santa Maria Style” BBQ Menu cooked over Red Oak wood.

Tri-Tip, Chicken, Ranch Beans, Garlic Bread, Potato Salad, and Green Salad

Other Good Ideas…

“When picking a steak look for a well marbled one. The Marbling is the flecks of fat found within the cut of meat; this will help with flavor and juiciness while adding to the tenderness of the meat. I prefer a choice grade.”

“Season your meat on all sides with Roundup Seasoning before you cook.”

“I sometime also add more seasoning after we cook the meat.”

“I usually put less seasoning on pork cut than beef cuts.”

“Roundup Seasoning works best when it is sprinkled on the meat; it’s not meant to be a rub.”

“Don’t shake Roundup Seasoning off the meat.”

“Keep Large amounts of Roundup Seasoning in an airtight container or bag in the cupboard to protect the freshness.”