	Basics Refrigerator Storage (35ºF to 40ºF) 3 to 4 days Freezer Storage (0ºF or colder) 6 to 12 months How Much? 1 pound yield 4 (3-ounce) cooked, trimmed servings

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Beef Tri-Tip Steak

This member of the beef steak team is cut from the tri-tip roast, one of the muscles of the bottom sirloin. Beef tri-tip steak is lean, tender, boneless and offers rich beef flavor at an affordable price. It’s convenient, versatile, quick-cooking, waste-free and ideal for today’s busy consumer.

Beef tri-tip steak is great skillet-cooked, grilled or broiled. It’s often marinated for flavor, rather than for tenderness.

Grilling

Beef Tri-Tip Steaks (3/4 to 1 inch thick)
Grill steaks (3/4 inch thick), uncovered, over medium, ash-covered coals 9 to 13 minutes (steaks 1 inch thick, 13 to 17 minutes) for medium rare to medium doneness, turning occasionally.

Broiling

Beef Tri-Tip Steaks (3/4 inch to 1 inch thick)
Place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil steaks (3/4 inch thick) 6 to 9 minutes (steaks 1 inch thick, 9 to 12 minutes) for medium rare to medium doneness, turning once.

Skillet Cooking

Beef Tri-Tip Steaks (3/4 to 1 inch thick)
Heat heavy nonstick skillet over medium heat until hot. Place steaks in skillet. Do not crowd. Cook steak (3/4 inch thick), uncovered, 6 to 9 minutes (steak 1 inch thick, 9 to 12 minutes) for medium rare to medium doneness, turning occasionally.

Cooking Tips

Pat raw steaks dry with paper towels to promote browning.
To add flavor, season steak with a rub just before cooking, or marinate briefly.
Cook over medium heat; high heat chars the outside before the inside is done.
Turn with tongs or spatula; piercing causes loss of flavorful juices.
Remove excess drippings from skillet as they accumulate during cooking.

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Doneness

For best results, cook steaks to medium rare (145ºF) or medium (160ºF) doneness. Do not overcook.

Use instant-read thermometer for the most accurate method. Insert thermometer horizontally from side of steak into center.
To judge doneness visually, make a small slit near center of steak and check color.
Medium rare = pink in center, slightly brown toward exterior
Medium = light pink in center, brown toward exterior

Basics