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Tri-tip roast or steaks?

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  • Red Man
    Club Member
    • May 2018
    • 1295
    • Western Washington

    #16
    My grocery store always has tri tip steaks and usually has tri tip roasts. They’ll always bring you one out of you ask. I definitely prefer the roast, but the steaks are still really good.
    Last edited by Red Man; November 12, 2020, 10:50 PM.

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    • DavidNorcross
      Club Member
      • Nov 2017
      • 2300
      • Virginia
      • SNS Kamado
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      #17
      We have beef farms all around us and loads of places to process meat. I have not found tri-tip anything in our area. Always have to order it. Never had a tri-tip steak but love the roasts. Excellent cut of meat so I would imagine the steaks would be great.

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      • JakeT
        JakeT commented
        Editing a comment
        Odd how it can vary so much. When I visit family in Florida I can't find it anywhere.

      • Attjack
        Attjack commented
        Editing a comment
        I believe the cut originated in California and hasn't migrated far. I would be curious to know what other cuts contain some of the same meat that is the tri-tip?
    • TripleB
      Club Member
      • May 2017
      • 914
      • La Crescenta
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      #18
      Whole for me. Got 4 in the freezer. I can always cut my own steaks if needed. Also I never buy Prime. I found that there is relatively no difference between a TT Prime and a TT Choice. At least to my feeble taste buds and I eat a lot of TT.

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      • JakeT
        Club Member
        • Mar 2018
        • 668
        • Cowtown (NorCal), CA
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        #19
        Gotta be a roast. Hell, if every "steak" I cooked could be the thickness of a "roast" I'd much prefer that!

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        • wrgilb
          Club Member
          • Jan 2018
          • 243
          • Santa Cruz, Ca. area

          #20
          If you like tri-tips, you'll love whole top sirloins.
          A whole cap on top sirlion has 2 parts. The cap is the part that has the outside fat on it. You can separate the two by a natural seam between them. Just pulling and slicing along the seam. When you trim up the cap, you get a piece that's similar in size and shape of a tri-tip (bottom sirloin) and you cook the same way as a tri-tip. Or slice into steaks (picanha) I think it is more flavorful than the tri-tip, also at our Costo you used to be able to get whole crayovaced USDA Choice or Prime top sirloins cap on, but no more. The crayovaced top sirloins that they sell are now cap off. I can still get whole top sirloin cap on from some of our local butcher shops, but the price has gone up because of the popularity of the sirloin cap around here.
          The next question is what to do with the rest of the top sirloin? I slice both ends to square up the piece and trim this meat for stroggie, fajitas or stir fry. Then, depending on the size of the piece, I'll cut 2 or 3 pieces about 3" thick for roasts and cook these the same way as a tri-tip (called top block in Santa Maria) I'll also get 1 or 2 steaks about 1 to 1-1/4" thick.
          Cook the top sirloin roasts with some SusieQ Santa Maria Rub, DP Cowlick, Raising the Steaks or Red Eye Express, BBBR or Oakridge BBQs Spogos. If you can get some red oak chunks, use it and you'll never use anything else on these again.

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          • Spinaker
            Moderator
            • Nov 2014
            • 10963
            • Land of Tonka
            • John "J R"
              Instagram: JRBowlsby
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            #21
            For me, as of late, nothing is better than Chimichurri and a big and bold Tri-Tip. That herby oil and sirloin juice running down your chin is divine.
            Click image for larger version

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            Last edited by Spinaker; November 14, 2020, 02:23 PM.

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            • SmokingPat
              Club Member
              • Sep 2019
              • 129
              • Coastal southern California

              #22
              My daughter came over for a tri-tip dinner I cooked, and she brought the ingredients to make chimichurri. Wonderful topping!

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              • Attjack
                Attjack commented
                Editing a comment
                I have an idea for a chimichurri that I will do.
            • Attjack
              Club Member
              • Aug 2017
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              #23
              Now I'm going to have to do a chimichurri with one of those tri-tips.

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              • mnavarre
                mnavarre commented
                Editing a comment
                Yeah you are.
            • bbqLuv
              Club Member
              • Jan 2020
              • 1599
              • Milwaukie, OR

              #24
              Whole tri-tip for me on me pellet grill.

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              • mgaretz
                Founding Member
                • Jul 2014
                • 887
                • San Ramon, CA
                • Mark Garetz
                  Rec Tec pellet grill
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                #25
                From the cryovac I just bought (whic was four 2+ lb roasts, one became steaks, 3 I left as roasts and some trimmings became stew meat. Froze most but made some steaks for last night's dinner, cooked SV then seared and served with mashed cauliflower.

                Click image for larger version

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                2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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