How to Cut Tri-Tip: A Step-by-Step Guide to Perfect Slices

Tri-tip, a unique boomerang-shaped cut of beef, is renowned for its delicious flavor, especially when smoked or reverse seared. However, its tenderness hinges significantly on how it's sliced due to the two distinct grain directions within the cut. Missteps in slicing can turn a beautifully cooked steak into a tough and chewy meal. Here's a guide to mastering the art of slicing tri-tip to ensure every bite is tender and flavorful.

Understanding Tri-Tip Grain Directions

The tri-tip cut contains two intersecting grain directions. About half of the steak features vertical fibers, while the other half has fibers at an angle. Identifying these grain directions before cooking is crucial for proper slicing.

Steps to Slice Tri-Tip

1. Rest the Meat: After cooking, let the tri-tip rest for at least 5 minutes. This helps retain the juices within the meat.
2. Locate the Grain Intersection: Find where the two grain directions meet and cut vertically to split the roast roughly in half. This step is optional but can simplify the slicing process.
3. Slice Perpendicular to the Grain: Inspect each half to determine the grain direction, then slice perpendicular to the grain. This means cutting across the muscle fibers rather than parallel to them.
4. Thin Slices: For maximum tenderness, slice the tri-tip thinly. Thinner slices are preferable to thicker ones.
5. Cut on a Bias: Angle your knife slightly while slicing. This technique, known as cutting “on a bias,” further enhances the tenderness of the meat.

Traeger's Favorite Smoked Tri-Tip Recipe

Ingredients:

• 1 (3-5 lb) tri-tip
• 2 tablespoons freshly ground black pepper
• 2 tablespoons kosher salt

Steps:

1. Preheat your Traeger grill to 225℉ with the lid closed for 15 minutes.
2. Combine salt and pepper in a bowl, then generously season all sides of the tri-tip.
3. Insert a meat probe into the thickest part of the tri-tip and place it on the grill grates. Cook until the internal temperature reaches 130℉, approximately 60-90 minutes.
4. Remove the tri-tip from the grill and wrap it in foil. Increase the grill temperature to 450°F (or 500°F if available) and preheat with the lid closed for 15 minutes.
5. Unwrap the tri-tip, reinsert the probe, and sear on each side for 4 minutes.
6. Let the tri-tip rest for 10-15 minutes before slicing against the grain and serving.

Conclusion

By following these steps, you can ensure that your tri-tip is always tender and flavorful, making you the hero of any barbecue gathering. Practice these techniques and enjoy the compliments that come with mastering the art of slicing tri-tip.