until medium-rare. No low-and-slow smoking, no
breakdown of connective tissue (which, actually, tri-tip is
very low in), no fancy barbecue sauces. Just seasoned beef,
grilled, sliced, and served with a bowl of native pinquito
beans, a tomato salsa, and buttery garlic bread.
Sounds pretty darn good to me.
Also sold as: Santa Maria steak; Newport steak (when cut
into individual steaks); aguillote baronne (France); punta de
anca, punta de Solomo, or colita de cuadril (Latin
America); maminha (Brazil).
Where it’s cut from: The bottom sirloin, from the muscle
group that controls the steer’s back legs (it is the muscle that
applies force to the steer’s kneecaps).
Shopping: There’s not much to watch out for here—tri-tips
are pretty consistent. If you have a choice between Prime
and Choice grades, I’d go with Prime—this is a case where
you’re going to want all the fat you can get, because tri-tip
is a generally lean cut that is prone to drying out.
Trimming: A tri-tip should need no trimming, but if there is
any silverskin on the surface, use a thin sharp knife to
remove it.
Cooking: Tri-tip is not huge on beef flavor or fat, so it’s a
generally good idea to season it generously or serve it with a
flavorful sauce. It has a tapered shape that makes it cook
unevenly. If you have diners who prefer more-well-done
meat, give them slices from the thinner, tapered end.