Tri-tip steak is steak from a tri-tip roast, a triangular-shaped cut from the bottom sirloin. It may be called bottom sirloin steak or Santa Maria steak because it was popularized in California. The boneless roast is usually cut into one-inch-thick steaks, a perfect size for grilling or searing in a cast-iron pan.
Like other sirloin cuts, tri-tip steak is lean, so you won’t find the same fat cap that’s on a ribeye or New York strip. Tri-tip is well-marbled, though, so it should have plenty of white flecks of intramuscularfat. Put it all together and the result is a steak with a rich, beef-forward flavor you won’t find in other cuts.
Ships frozen in vacuum sealed packages