The tri-tip is California’s gift to beef — the triangular bottom-sirloin roast that Santa Maria pitmasters have grilled over red oak since the 1950s. Out here in the Midwest it’s still scarce in grocery cases, because most of the cut gets ground or cubed. Ours comes off Midwest-farm beef, trimmed and ready for the grill or smoker: about two pounds of rich, beefy roast that slices like steak.
How To Cook It
Reverse sear — smoke or roast at 225°F to 115°F internal, then sear hard to 130–135°F.
Typical timing: 60–90 minutes low and slow, plus a quick sear and a 10-minute rest
- 01Season heavily — salt, pepper, garlic. Santa Maria style keeps it simple.
- 02Smoke or roast at 225°F until the center reads 115°F (usually 60–90 minutes). Oak is traditional.
- 03Sear 2–3 minutes per side over the hottest heat you have.
- 04Pull at 130–135°F for medium-rare and rest a full 10 minutes.
- 05Find the grain BEFORE you slice: a tri-tip’s grain runs in two directions from the corner. Slice each half against its own grain.
- 06Slice thin. Pile it on garlic bread or salsa-topped tacos like they do in Santa Maria.
Best for: Weekend smoker projects that only take 90 minutes, feeding 4–6 off one roast, transplanted Californians who can’t find tri-tip in Minnesota.
What’s In It
Short list. Real ingredients.
Ingredients
- · 100% beef bottom-sirloin tri-tip — single whole-muscle roast
Sourcing: Midwest-farm beef, trimmed and cut at our Bemidji counter.
Leaner than brisket with a fraction of the cook time — big roast-beef flavor, protein-dense, nothing added.
Why Butcher Shop Matters
Tri-tip is a West Coast cut that Midwest groceries mostly grind into hamburger. We cut it because people kept asking the counter for it. That’s the advantage of a shop that breaks its own beef — if the cut exists on the animal, we can put it in the case.
Pairs With
Goes well with these.
FAQ
Quick answers.
Is tri-tip like brisket?
It scratches the same itch in a tenth of the time. Brisket needs 10–14 hours; a tri-tip hits medium-rare perfection in about 90 minutes and slices like a giant steak.
How big is it and how is it priced?
A whole tri-tip averages about 2 lb at $11.99/lb — one flat price of $23.99, exactly what you pay. It comfortably feeds 4–6.
Why is the slicing direction such a big deal?
The grain changes direction mid-roast. Slice it all one way and half your slices are tough. Cut the roast at the corner where the grain shifts, then slice each half against its own grain.