beef stroganoff<\/a>, sandwiches, cheese steaks, chili, salads, breakfast dishes, and placed on top of rice bowls. There are a lot of recipes you can mix and match with the tri-tip steak.\u00a0<\/p>\n\n\n\nWhen it comes to cutting a tri-tip steak for cooking, there is a certain way everyone should follow: cut vertically in half at the point where the two grains of the steak meet, then cut each half of the meat against the grain. <\/strong><\/p>\n\n\n\n<\/span>How To Slice A Tri-tip Steak<\/span><\/h2>\n\n\n\nCutting a tri-tip steak is different compared to other lean meat cuts because of it having two grains facing opposite directions. The first half of the steak has grain fibers running vertically and the other half has fibers running at a certain angle. You can see this prior to seasoning the meat, when it\u2019s completely raw.<\/p>\n\n\n\n
The two grains are connected and are perpendicular to one another but you\u2019d have to find the intersection where they meet so that you can separate them cleanly before serving the tri-tip steak to your guests during dinners or party celebrations. <\/p>\n\n\n\n
To slice a tri-tip steak, follow this simple guide: <\/p>\n\n\n\n
- Find where the two different grains meet then cut vertically to split the meat in half. It is recommended that one half is longer than the other half, however, it won\u2019t truly matter. <\/li>
- Examine the grain of each halved piece of tri-tip. Slice perpendicular or against the grain of each. You should be able to see the steak\u2019s texture while slicing. <\/li>
- Make sure to slice thin pieces if you want your meat to turn out tender and easy to chew. <\/li><\/ol>\n\n\n\n
Pro tip: your knife should be held at an angle while slicing the tri-tip \u201con a bias.\u201d<\/strong><\/p>\n\n\n\n<\/span>Why Is It Important To Cut Against The Grain<\/span><\/h3>\n\n\n\nIt\u2019s natural for you and the people you\u2019re cooking for to desire tender, easy-to-chew meat. Steak muscle fibers are sturdy which is why it\u2019s important to slice steak to work around those tough meat tissues. You can cut it with or against the grain but it\u2019s definitely more important to use the latter. <\/p>\n\n\n\n
If you cut the steak with the grain, the meat will come out as gamey and will take you a longer time to chew because the muscle fibers weren\u2019t successfully split apart when you cut. However, if you cut against the grain, you\u2019re also breaking up those fibers and making the steak easier to chew. <\/p>\n\n\n\n
<\/span>Should I Cut Tri-tip Steak Before Or After Cooking<\/span><\/h3>\n\n\n\nYou can do either but it is recommended to cook first before slicing, specifically medium-rare. It doesn\u2019t matter what method you use\u2014roasting, broiling, smoking, baking, or grilling\u2014the meat will be relatively easier to cut than when it is raw. Try adding olive oil when cooking for better results.<\/p>\n\n\n\n
When sliced before cooking then cooked individually, the meat will come out less juicy than it will be when it\u2019s sliced after cooking. Remember to remove the meat from heat and let it cool for about 5 to 15 minutes before proceeding to cut so that the natural juices of the steak will be absorbed better. <\/p>\n\n\n\n
<\/span>What Do You Need in Cutting Tri-tip Steak<\/span><\/h2>\n\n\n\nThere are just two important things you\u2019ll need to use: <\/strong><\/p>\n\n\n\n- Steak knife<\/strong><\/li>
- Large cutting board<\/strong><\/li><\/ul>\n\n\n\n
Steak knives come in two varieties, serrated or non-serrated. Serrated steak knives cut through meat more accurately without causing it to shred or tear and they\u2019re incredibly versatile. However, they\u2019re difficult to find in kitchen stores.<\/p>\n\n\n\n
Non-serrated knives, on the other hand, can perfectly cut steaks at an angle which is what you definitely need when cutting up tri-tip steaks. The meat is more intact when using this type of knife and it\u2019s also more common to find. However, you would need to hone it more often than serrated knives.<\/p>\n","protected":false},"excerpt":{"rendered":"
Tri-Tip vs Brisket – Which Is Best<\/p>\n","protected":false},"author":1,"featured_media":15570,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[12],"tags":[],"_links":{"self":[{"href":"https:\/\/onepotdishrecipe.com\/wp-json\/wp\/v2\/posts\/15540"}],"collection":[{"href":"https:\/\/onepotdishrecipe.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/onepotdishrecipe.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/onepotdishrecipe.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/onepotdishrecipe.com\/wp-json\/wp\/v2\/comments?post=15540"}],"version-history":[{"count":5,"href":"https:\/\/onepotdishrecipe.com\/wp-json\/wp\/v2\/posts\/15540\/revisions"}],"predecessor-version":[{"id":15576,"href":"https:\/\/onepotdishrecipe.com\/wp-json\/wp\/v2\/posts\/15540\/revisions\/15576"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/onepotdishrecipe.com\/wp-json\/wp\/v2\/media\/15570"}],"wp:attachment":[{"href":"https:\/\/onepotdishrecipe.com\/wp-json\/wp\/v2\/media?parent=15540"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/onepotdishrecipe.com\/wp-json\/wp\/v2\/categories?post=15540"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/onepotdishrecipe.com\/wp-json\/wp\/v2\/tags?post=15540"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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