How to cut tri tip

Imagine you’re hosting a gathering with friends and family, and you’ve decided to impress them with a perfectly cooked tri tip. As you pull it off the grill or out of the oven, the delicious aroma fills the air, and everyone’s mouths water in anticipation. But then, a moment of uncertainty strikes: how should you cut this beautiful piece of meat to ensure that each slice is flavorful and tender? The right technique can make a significant difference in both presentation and taste, leading you to wonder how to best tackle this task.

To cut tri tip, first let the meat rest for about 10-15 minutes after cooking. Then, place it on a cutting board and identify the direction of the grain. Using a sharp knife, slice against the grain into thin pieces, making sure to hold the meat steady as you cut. Aim for slices approximately 1/4 to 1/2 inch thick for optimal tenderness.

To ensure the most tender slices, always cut against the grain–this means you’ll be cutting perpendicular to those lines, which shortens the muscle fibers and makes the meat easier to chew. Depending on your preference, you can aim for slices that are 1/4 to 1/2 inch thick. A sharp knife is essential, as it will allow you to make clean cuts without tearing the meat.

If your tri tip has a thicker fat cap, consider trimming some of the excess fat before slicing, but leave some for flavor. Serve your slices on a platter, arranging them to show off the juicy, tender pieces. This technique not only enhances the visual appeal of your dish but also elevates the overall dining experience for your guests.