How to Cut Tri Tip the Right Way

A perfectly cooked tri-tip is juicy, flavorful, and satisfying, but only if you slice it correctly. One wrong cut can turn tender meat into something dry and chewy.

Studies show that cutting meat the wrong way can make it up to 50% tougher to chew. That’s why knowing how to cut tri-tip properly is just as important as cooking it right.

This guide will teach you step-by-step how to slice tri-tip, whether it’s a steak or a roast, for the best texture and taste. It will also discuss how to cook it, how thick to cut it, and what knives work best.

With over 79% of U.S. households owning a grill (Statista, 2023), tri-tip is becoming a favorite cut across the country. This guide will help you serve it the right way—every time.

What Is Tri-Tip Steak?

Tri-tip is a triangular cut of beef from the bottom sirloin. It usually weighs 1.5 to 3 pounds and is known for its rich beefy flavor, lean texture, and versatility on the grill.

Key Facts:

• First became popular in California in the 1950s
• Known as the Santa Maria steak
• Cooked like steak, but sliced like brisket for tenderness
• Has two different grain directions, which is why slicing it properly is so important
  

Tri-tip is leaner than ribeye or brisket, but still flavorful if cooked and sliced right. That’s why it’s a favorite among backyard BBQ fans.

How to Cook Tri Tip Before Slicing

Before you even grab a knife, it’s important to cook the tri-tip correctly. Proper cooking ensures it stays juicy and flavorful when sliced.

Best Cooking Methods:

• Grilling (most popular)
• Oven roasting
• Reverse searing (cook low and finish with a hot sear)
• Sous-vide then sear for precise doneness

Internal Temperature Guide:

• Medium-rare: 130°F to 135°F
• Medium: 135°F to 140°F
• Use a meat thermometer to avoid overcooking.

Pro Tip: Let your tri-tip rest for 10–15 minutes after cooking. This allows juices to redistribute and makes slicing easier.

Why Cutting the Right Way Matters

How you cut your tri-tip greatly impacts how it tastes and feels when you eat it. Tri-tip is a lean cut with long muscle fibers. If you slice it with the grain (in the same direction as the fibers), the meat can turn out tough and chewy. But if you cut against the grain, those fibers are shortened, making the meat tender and easy to chew.

What makes tri-tip unique is that it has two grain directions. That means you can’t just slice it straight across; you must find where the direction changes and adjust your cuts.

Did You Know? Research shows that cutting across the grain can reduce chewiness by up to 50%, making every bite softer and more enjoyable.

This one simple change, cutting against the grain, can turn a good tri-tip into a great one.

How to Cut Tri Tip: Step-by-Step Guide

Slicing tri-tip the right way is easy once you know what to look for. Follow these steps to ensure that every slice is tender, juicy, and full of flavor.

Step 1: Let It Rest

After cooking, let the tri-tip rest for 10 to 15 minutes. This helps the juices stay inside the meat instead of running out when you cut it. Resting also makes the meat easier to slice cleanly.

Step 2: Find the Grain Direction

Look closely at the surface of the meat. You’ll see lines running in one direction—these are the muscle fibers, or the “grain.”
What makes tri-tip tricky is that it has two grain directions:

• One side of the meat has grain running across
• The other side has grain running diagonally

Step 3: Cut the Roast in Half

Find the spot where the grain direction changes, usually near the middle. At this point, slice the roast in half. Each piece has its own grain direction, making it easier to slice properly.

Step 4: Slice Against the Grain

Take one half and turn it so the grain runs side-to-side.
Now, slice across the grain, which means cutting perpendicular to the lines you see.
Repeat with the second half. This shortens the fibers, making the meat much more tender.

Step 5: Use the Right Thickness

• For most uses, cut slices about ¼ inch thick
• For sandwiches or tacos, go thinner—around ⅛ inch
• For steak-style servings, go thicker—about ⅜ inch

Chef’s Tip: Use a long, sharp carving or slicing knife (like those at Frost Knives) for smooth, even cuts. A dull or short knife can tear the meat instead of slicing it cleanly.

How to Cut Tri Tip Steak

If you're cooking tri-tip as a steak rather than a roast:

• Follow the same grain-slicing rule
• Cut thicker slices—around ⅜ inch—for a steak-like presentation
• Works great with grilled tri-tip served as a main course

How to Cut a Tri Tip Roast

Slicing a whole roast? Here's what to do:

• Cut the roast in half where the grain changes
• Slice each half against the grain, using long, even strokes
• Ideal slice thickness: ¼ inch
• For sandwiches or tacos: slice thinner, around ⅛ inch

This method gives you slices that are both tender and picture-perfect.

How Thick Should I Slice Tri Tip?

It depends on how you’re serving it:

Too Thick = chewy.

Too Thin = dries out quickly.

Keep it balanced.

Best Knife to Cut Tri Tip

To get clean, precise slices, use the right tool.

Recommended Knives:

1. Carving Knife: Long and narrow for smooth, straight cuts.
2. Slicing Knife: Perfect for trimming and portioning meat.
3. Chef’s Knife: Great all-rounder, but needs to be sharp.

Looking for a razor-sharp knife? Check out Frost Knives for chef-tested blades designed for meat slicing.

Common Mistakes to Avoid

Avoid these slip-ups to get the best results:

• Cutting with the grain (meat turns stringy)
• Skipping the resting step (loses juice)
• Using a dull knife (tears instead of slices)
• Slicing uneven thickness (cooks unevenly)

According to USDA data, over 48 million Americans get sick from foodborne illness each year. Using a clean, sharp knife and proper cutting technique is also part of food safety.

FAQs

What is another name for a tri-tip cut?

Tri-tip is also known as the bottom sirloin roast, triangle steak, or Santa Maria steak, especially in California, where it’s a BBQ favorite.

What kind of knife is best for cutting tri-tip?

A sharp slicing or carving knife works best. These long, narrow knives help make clean, even cuts. Avoid serrated knives, as they can tear the meat.

Is tri-tip a tough cut of meat?

Not at all—tri-tip is naturally tender when cooked and sliced correctly. It has less fat than ribeye, but if you cut against the grain, it stays juicy and easy to chew.

How to cut tri-tip correctly?

Let it rest after cooking, then cut it in half where the grain changes. Slice each half against the grain using a sharp knife, keeping each bite tender.

How do you know to cut against the grain?

Look at the lines running across the meat; those are the muscle fibers (grain). Cutting against the grain means slicing across those lines, not in the same direction. This shortens the fibers and makes the meat more tender.

Final Thoughts

Cutting tri-tip the right way isn’t just a nice thing to have; it’s the key to unlocking the flavor and tenderness that make this cut so special. By letting it rest, slicing against the grain, and choosing the right thickness, you turn a simple piece of meat into something truly mouthwatering.

Whether you're grilling for friends or cooking Sunday dinner, knowing how to slice tri-tip properly means better texture, better taste, and happier plates.

Need the perfect knife to get it done?

Check out our professional-quality carving and slicing knives at Frost Knives, which are designed for cooks who care about every detail because great meat deserves a great cut.