Tri-Tip steak gets its name from its triangular shape and the fact that it is located at the tip of the sirloin. It is a relatively new cut of beef, having only been popularized in the 1950s by Santa Maria barbecue restaurants in California. Today, Tri-Tip steak is enjoyed all over the United States and is becoming increasingly popular in other countries as well.
T-bone is cut from the front of the short loin of the cow, and is a popular special-occasion order at upscale restaurants, where it costs a fortune. Most steakhouses cook their beef over an open fire, and the T-bone is ideal for your backyard BBQ. Whether you use a charcoal, gas or wood smoker, the flavor will be incredible.