Tri-tip steak, which is also known as a triangle or culotte steak, is cut from the bottom sirloin of the cow. This steak is less expensive than other cuts, such as rib eye and filet mignon, but will accept marinade and rubs nicely and is well suited to be grilled or cooked in a broiler. Before the trip-tip steak is placed into the broiler it must be properly prepared, which involves removing any excess fat.

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Move the oven rack to the top slot, or until it is approximately 3 inches away from the heat source.

Preheat the oven to 500 degrees Fahrenheit. Do not turn the oven onto the highest temperature; this will cause the outside of the steak to burn before the inside is cooked thoroughly.

Pat down each side of the steak with a paper towel. This will remove any excess moisture and will help to create a healthy brown coloring after broiling.

Trim off any excess fat with a sharp knife.

Prepare the tri-tips by covering each side with pepper or a dry rub, or leave the steak as is.

Place the steak onto a shallow baking pan. Set the pan carefully onto the top oven rack.

Allow the steak to cook for 3 to 5 minutes before pulling out the oven rack and flipping the meat with a pair of tongs. Leave the steak in for 2 to 3 extra minutes if it is more than 1 inch thick.

Allow the steak to continue broiling for an additional 3 to 5 minutes before removing to achieve a medium-rare to medium doneness. Check the tri-tip’s temperature with a meat thermometer. For a well-done steak, the internal temperature should read more than 160 degrees Fahrenheit. A medium steak will be 140 to 145 degrees; medium-rare 130 to 135 degrees and rare 120 to 125 degrees.

Remove the steak and allow it to “rest” for 10 to 15 minutes. This will allow the steak’s juices to disperse throughout the meat, making it more flavorful.