How-to cut a Tri Tip Roast into Tri-Tip Steaks

Hey folks - this video shows how I cut a Tri-Tip roast into steaks. Tri-Tip steaks typically cost more when already cut into steaks compared to the cost of the whole Tri-Tip roast. You can save yourself some money by doing the cutting into steaks yourself.
You just need a very sharp knife and your full Tri-Tip roast to do what's seen in the video. The video shows a fat-trimmed Tri-Tip roast. Check out one of my previous videos to see how I fat-trim one of these.
Please "like" the video if you've found it helpful. Also, please "share" the video if you see fit. Please subscribe to my channel if you like what you see and Thank you to those who have already subscribed to the channel.
Check out a future video to see how to grill these up too.

[@davidespinosa6552]

Exactly what I wanted to know, Thank You.

[@roncooney3623]

Very good info, presented clearly and succinctly. Thanks, HhC

[@carvedwood1953]

Great idea, I might try this and actually cut against the grain into steaks. You would have filet sized tri tip steaks instead of chewy long grained pieces.

[@raidzeromatt]

Resting the steak at the end of cooking will allow it to retain plenty of moisture. If you cut with the grain you don't expose as much surface area of the fibers so the muscles and fat will not render down as much The one thing this video did well though was cutting the corners off

[@carvedwood1953]

@@raidzeromatt You ever eat tri tip or flank cut with the grain? It's not a pleasant experience regardless of fat rendering which I would argue is a good thing anyway.

[@hq4290]

@@carvedwood1953 i mean, im sure the dude is going to cut against the grain once the steak is nicely seared and cooked, unless im missing something here.

[@carvedwood1953]

@@hq4290 I think the poster might have been missing something honestly. The very definition of a steak is a piece of meat cut across the grain. if its not, its not a steak. many people just dont know how to cut meat, especially with tri tips. This is how you get tough stringy pieces of meat to eat. try making some jerky this way or cutting a flank steak the correct and incorrect way and comparing.

[@shoor3563]

picana steaks are cut in a similar fashion. @@carvedwood1953

[@trinachase6959]

The exact video I needed!! Thank you!

[@kathylouise1936]

Thank you! I bought a nice tri tip roast. Then we went out to eat. The hubby orders a tri tip steak. So I cut and packaged my roast into steaks.an easy three meals for us.

[@HammerheadCooking]

Very cool I'm glad you were able to get some steaks out of your full roast. You can use any leftover smaller point cuts for soups or stews.

[@kathylouise1936]

@@HammerheadCooking I am just cooking them for the puppies. I always cook for them. They love steak, lol.

[@michaelshadler292]

Would like to see your technique of cooking them, thanks for the video

[@2367J]

I heard that if you're cutting into steaks, you should first cut with the grain so that when you're eating it, you cut against the grain and can retain the most moisture at the end

[@carvedwood1953]

Incorrect. A steak by definition is cut against the grain.

[@diggs0n]

Correct, like picanha!

[@randizzle9302]

That's exactly how it was cut in this video

[@t-rawsharp6999]

Well you made that look 👀 easy

[@jaredwilliams6189]

Very helpful

[@diggs0n]

He cut it with the grain like picanha! And the grilled steak against the grain for the best short grain cut. I think he is doing right

[@lisaagin6374]

You cut that large piece with the grain which would make it come out as tough as shoe leather! You should have cut that 3 1/2" piece across the grain! Your guests would be much happier with the result!❤

[@TheoPur]

I mean they will slice against the grain to take bites? No one is going to cut a long sliver and shove it in their mouth.

[@petroantillana]

hi, you cut the steaks with the grain, wouldn't that produce tougher steaks?

[@HammerheadCooking]

Hi - thanks for watching. The trick is to slice these grilled steaks thinly and across the grain. Out here in California these roasts are cut with the grain like what I did. I think it's mostly done to achieve more uniformity when they package up the cut steaks. Do like in the video, but slice the cooked meat thinly and against the grain. Let me know how things turn out if you do so.

[@petroantillana]

@@HammerheadCooking ok, perfect! Thanks for the reply

[@HammerheadCooking]

Petro Antillana - you'll also want to slice at an angle, probably 45 degrees and sliced thinly.

[@Isaac-vu3uw]

put a couple damp paper towels under the board on each side to avoid it from shaking and sliding.

[@HammerheadCooking]

@@Isaac-vu3uw thanks for that recommendation - I'll need to try that. The cutting board has those rubber feet on the corners which are intended to prevent the sliding, but I had the cutting board on that sliding mat. I'll need to be more aware of that in the future. Thanks for your input. Kevin

[@iggydelapaz5435]

Thats not the right way.. you need to cut steaks against the grain...

[@gawni1612]

never cut tri tip with the grain what are you doing?

[@randizzle9302]

You cut against the grain after they are grilled. If you cut the steaks against the grain from the roast, you will be cutting WITH the grain after they are grilled. The technique in this video is correct.

[@flavida3003]

Best way to make you trip tip tough and chewy😅.. You have to cut against the grain for tender results!

[@randizzle9302]

You cut against the grain after they are grilled. If you cut the steaks against the grain from the roast, you will be cutting WITH the grain after they are grilled. The technique in this video is correct.

[@flavida3003]

@@randizzle9302 🙈🙈🙈🙉🙉🙉

[@PVHIII44]

@@randizzle9302 lmao...NO IT'S NOT

[@ryanblondell4590]

Haha very shrap knife.... hahaha ... maybe for a butter knife

[@PVHIII44]

That IS NOT the way to slice up a Tri-Tip..JS

[@daliddleOne]

Well then what is?

[@leeknouff3037]

Not to cut it before cooking.

[@PVHIII44]

Those will be tough as nails..You sliced them with the grain...js