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The tri-tip comes from the bottom of the sirloin and is named for its triangular shape. This trimmed cut is sometimes called Santa Maria steak after the California town that made it famous at their annual barbecue festival. Tri-tip is best when simply seasoned and cooked hot and fast – not a standard BBQ style – on the grill or in a cast-iron pan on the stove. The texture is closest to brisket flat, with flavor akin to an eye round, and the grain runs in two different directions. Take care when slicing to go against both grains – and never overcook to the point of toughness.
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