Tri Tip - Tender and Flavorful
- Grilling: Fire up your grill to medium-high heat and sear the tri tip on each side for about 4-5 minutes. Then, move it to indirect heat and continue grilling until the internal temperature reaches 130-135°F for medium-rare or 140-145°F for medium. Let it rest for 10-15 minutes before slicing against the grain.
- Oven Roasting: Preheat your oven to 425°F. Season the tri tip with your favorite rub or marinade, then roast it in a shallow pan for about 25-30 minutes or until the internal temperature reaches the desired doneness. Let it rest for a few minutes before carving.
- Before cooking, trim excess fat from the tri tip to prevent flare-ups and ensure even cooking.
- Consider marinating the tri tip for a few hours or overnight to infuse it with extra flavors. A simple marinade can be made with a mixture of olive oil, garlic, soy sauce, Worcestershire sauce, and your choice of herbs and spices.
- For even cooking, bring the tri tip to room temperature before grilling or roasting.
- Score the fat cap in a diamond pattern to help render the fat and enhance the flavor.
Seasonings and Rubs:
- Classic Santa Maria Style: Combine kosher salt, black pepper, garlic powder, onion powder, paprika, and dried herbs like rosemary and thyme. Rub this mixture generously onto the tri tip before cooking.
- Coffee and Chili Rub: Create a unique flavor profile by mixing ground coffee, chili powder, brown sugar, smoked paprika, cumin, salt, and pepper. Apply this rub to the tri tip for a bold and slightly smoky taste.
- Chimichurri Sauce: Blend together fresh parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Drizzle this vibrant sauce over the sliced tri tip for a burst of herbaceous and tangy flavors.
- Red Wine Reduction: Simmer red wine, beef broth, minced shallots, garlic, and a sprig of thyme until the liquid reduces and thickens. Drizzle this rich and savory sauce over the tri tip slices for a luxurious touch.
Santa Maria-style barbecue:
- 2-3 pounds Beef Tri-Tip
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper (adjust according to spice preference)
- Salsa (such as pico de gallo or tomato salsa)
- Grilled bread or rolls
- Beans (such as pinto or black beans)
- Prepare the grill for direct grilling over medium-high heat, around 400°F .
- In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper to create the dry rub.
- Pat the Beef Tri-Tip dry with paper towels and generously season all sides with the dry rub. Gently press the rub into the meat to ensure it adheres.
- Once the grill is ready, place the Tri-Tip directly over the heat. Cook for about 4-6 minutes per side, or until you achieve a nice sear and the internal temperature reaches around 130°F for medium-rare. Adjust cooking time according to desired doneness.
- Remove the Tri-Tip from the grill and let it rest for 10-15 minutes to allow the juices to redistribute.
- Slice the Tri-Tip against the grain into thin slices, about 1/4-inch thick.
- Serve the sliced Tri-Tip with salsa, grilled bread or rolls, and beans. You can also add additional side dishes like salad or grilled vegetables.
Enjoy your Santa Maria-style barbecue with Beef Tri-Tip!
Note: Santa Maria-style barbecue traditionally uses red oak wood for grilling, which imparts a distinct flavor. If available, you can use red oak wood chips or chunks during grilling for an authentic taste.