Tri Tip: The perfect cut

Tri-tip is a flavorful and tender cut of beef that comes from the bottom sirloin, known for its juicy texture and rich taste. When seasoned with August Steak Salt, it takes on an irresistible depth of flavor.

About the meat

Tri-tip, also known as the Santa Maria steak, originates from the bottom sirloin section of the cow and is named for its triangular shape. It's a versatile, lean cut that is known for its rich, beefy flavor and tender texture, especially when cooked to medium-rare. The tri-tip has a unique grain structure, which makes it perfect for slicing against the grain to ensure maximum tenderness.

This cut is popular in California, particularly for Santa Maria-style BBQ, where it’s often seasoned with a simple rub of salt, pepper, and garlic before being grilled over red oak wood. Tri-tip can also be roasted in the oven or smoked for even more depth of flavor. While it may not have as much fat marbling as cuts like ribeye, its lean profile makes it a great option for those who prefer a slightly healthier steak without sacrificing taste.

With its versatility, tri-tip can be served in various ways—sliced thin for tacos, sandwiches, or salads, or as a whole roast for family gatherings. It’s a go-to choice for many meat lovers, offering great value for the flavor and quality it provides.

Instructions

1. Completely cover all sides of the steak in August Steak Salt.

2. With your hand, press the salt into the steak so it doesn’t easily fall off.

3. Set a timer, as the thickness of meat will affect the timing of the preparation:

• For thin cuts under an inch, let the salt sit on the meat for 10 min. (skirt steak, flap…)

• For medium cuts around 1-2 inches, let sit for 15 min. (rib-eye, NY strip, pork chops…)

• For thicker cuts 2-3 inches, let sit for 25 min. (tomahawk…)

4. Preheat the grill on high heat/high flame (400-550°F degrees), making sure the grill is hot when your salt timer is done. 

5. Grill your steak, keeping in mind not to overcook. As a reference, for a medium-rare rib-eye, you can start by cooking 2 minutes on each side before removing the salt. 

6. Completely remove salt from the steak and grilling surface, making sure all salt is removed.

7. Put the steak back on the grill for a final minute on each side

8. The steak is done! No need to add anything more. You can always bring it back to the grill if you feel it’s not cooked to your liking.

Pro Tips

• Take your steak out of the fridge approx. 30 min. before grilling to bring to room temperature. This  allows for a more even cook all the way through. If your meat is cold, it can cause the muscle fibers to tense.

• Cooking oil spray can be used to easily remove salt from grilling surfaces.

• Don’t overcook! You can always cook longer, but once you overcook, there’s no going back!

• Cooking times will vary based on the thickness of your steak.

• To remove the salt, you can use tongs to smack the steak on the grill rack or you can hold the steak in the air with tongs and smack it with a chef knife.

Recipe Video