Tri-tip, a popular boomerang-shaped cut of beef, is delicious smoked or reverse seared on the Traeger. A little-known fact about this lean steak is that it is comprised of two different grain directions, making slicing it correctly slightly more difficult than other meats. The tenderness of tri-tip is in large part reliant on how it is sliced post-Traegering. Incorrectly slicing meat can make a perfectly Traegered steak tough and chewy.
Within the tri-tip cut, two different grains intersect: approximately half of the steak contains fibers running vertically and the other half contains long muscle fibers coming in at an angle. This can most easily be seen when the meat is raw, before being seasoned. Here's our favorite recipe for Smoked Tri-Tip.
How to correctly slice tri-tip after it has been cooked to desired doneness:
- Remove from the Traeger and allow to rest for at least 5 minutes before slicing.
- Locate where the two grains intersect and cut vertically, splitting the roast roughly in half. One side should be longer than the other. This is optional.
- Inspect the grain of each piece of the severed tri-tip; slice perpendicular to the grain of each half.
- For maximum tenderness, thinly slice tri-tip. Thinner slices > thicker slices.
- When slicing, angle the knife slightly. This is called cutting “on a bias”.
By following these simple tips to slice tri-tip, every slice of tri-tip will be perfectly tender. Your guests will never want to go out for steak again and you may even be crowed Pit Boss of steak. Try out all of our tri tip recipes and show us your sliced tri-tip.