Cook the tri tip in a low oven at 275ºF / 135ºC or smoke it with indirect high heat for about 45 minutes, letting the meat cook evenly the whole way through. For best results when cooking, always use a meat thermometer. Insert the thermometer horizontally into the thickest part of the tri tip and aim for an internal temperature of 125ºF.. Tri-tip is called aiguillette baronne in France and is left whole as a roast. In northern Germany, it is called Bürgermeisterstück or Pastorenstück, in Austria Hüferschwanz, and in southern Germany it is called the same name as the traditional and popular Bavarian and Austrian dish Tafelspitz, which serves it boiled with horseradish.

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Tri tip (AKA triangle steak/roast or bottom sirloin steak) is taken from the whole rump. This cut is lean and similar in texture to brisket, but has less fat so it cooks more quickly. Tri tip is very versatile - uncut, it makes a fantastic roast. Cut, it makes for delicious steaks. Tri tip is best cooked to medium rare.. Print this off and hand it to your butcher, screaming "I WANT THIS!". The California cut. Bottom sirloin tip. Triangle cut. Bottom sirloin primal cut. Santa Maria cut. Newport steak. Bottom sirloin butt (but it's NOT called a rump roast - totally different!) And if you are traveling worldwide: