Beef · Sirloin
Tri-Tip Steak
A tri-tip roast sliced into steaks. Beefy and marbled, quick to cook on the grill or in a skillet.
Photo coming soon
| Animal | Beef |
|---|---|
| Section | Sirloin |
| Bone | Boneless |
| Tenderness | Tender |
| Also called | tri-tip, bottom sirloin steak |
Best ways to cook it
- Grill
- Pan-sear
- Broil
About this cut
What it is and how to use it
Tri-tip steaks are slices of the triangular tri-tip muscle from the bottom sirloin. They have good marbling and a deep beef flavor and cook much faster than the whole roast. They are best seared over high heat and sliced across the grain. They are less common than the roast, but a great steak for the price.
Cook’s tipSear quickly, cook to at least 145°F, rest three minutes, and slice across the grain.
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
Related cuts
More from the same animal
4.9from 81 Google reviews94% recommend on Facebook
Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
Deer season: evening drop-off 6–9 PM. See all hours