To cut a tri-tip steak correctly, follow these key steps: First, let the cooked tri-tip rest for about 5 to 10 minutes to allow the juices to redistribute. Then, identify where the grain (muscle fibers) of the meat changes direction, usually in the middle of the steak. Cut the tri-tip into two pieces at this point. Slice each piece thinly against the grain, cutting on a slight angle (on the bias) to enhance tenderness. Because the grain runs in two different directions in the tri-tip, cutting against the grain in each section ensures a more tender and enjoyable bite. Using a sharp chef’s knife and a large cutting board will help make clean, precise cuts.
Summary of cutting tips:
- Rest the tri-tip after cooking.
- Find the intersection where the grain changes and cut into two pieces.
- Slice each piece thinly against the grain.
- Cut on a bias (at a slight angle).
- Use a sharp knife for best results.
This method maximizes tenderness and juiciness in the tri-tip steak.
