Beef Tri-Tip and Newport Steak
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.

Because tri-tip is lean, take care not to over cook it, particularly when preparing the full roast. Many grillers are thrown off by this cut thinking it is underdone when it is just right. Medium rare to Medium is as far as you should go with this cut. Use a meat thermometer and remove your tri-tip from the grill at 125-135 degrees internal, cover and rest for 10 minutes before slicing thin across the grain.