Newport Steak / Beef Tri-Tip
A Tony’s favorite since 1978!

For years, the beef tri-tip found itself as part of the bone-in sirloin steak. But, when sirloins are cut boneless, there it is! A tasty triangle shaped cut with no where to go. Butchers have long known about this delicious steak/roast, but with only 2 small pieces per animal, it doesn’t often get displayed. We love the tri-tip at Tony’s and have been cutting it for our customers since 1978.

The tri-tip roast / steak (also called a bottom sirloin steak or triangle roast) is a 1.5 to 2.5 pound triangular-shaped cut from the beef sirloin. Is it a steak or a roast? It’s actually both! It’s flavor and tenderness is good enough to cut into steaks, but its small size and shape make it ideal for roasting or grilling whole. As for seasonings or marinades, the tri-tip is particularly good with Southwestern or Asian flavors.

Tri-tips are wonderfully versatile. Season or marinate a whole tri-tip and grill over medium indirect heat for 30 to 40 minutes. You can also cut the tri-tip into 1-inch steaks that grill up in about 8 minutes over a low to medium direct heat. As always, let your steak (or roast) sit for 5 to 10 minutes before you carve or serve it. This holds in juices juices as the heat evens out.

Santa Maria Style Tri-Tip

1 heaping TBS coarse sea salt
1/2 tsp black pepper 1/2 tsp garlic salt
1 Tri Tip, or high-grade top sirloin steak cut 3" thick
Red oak logs, or charcoal and oak chips

First, oak logs are placed in a pit and burned until red-hot. Backyard chefs can also use charcoal mixed with oak chips. Once lit, the fire should be hot, but not blazing. Prepare for indirect cooking, with the heat on one side of grill. Do not trim off any fat! Rub the steak with olive oil, coarse sea salt, coarse black pepper, and garlic – or for a real treat try one of Tony’s BBQ Rubs, Tony’s Canadian Steak Spice, or one of our house marinades.

Sear the lean part of the meat over the fire to brown lightly, then place the fat side down on the opposite side of the grill for about 20 minutes of indirect cooking. Flip over and continue to cook to desired doneness 10-25 minutes.