Recipe by CHIEFWMS
"I have loved tri-tip (bottom sirloin) ever since my father-in-law in Santa Barbara introduced me to it. Tri-tip is a cut of meat that first became popular in Santa Maria, on the central coast of California. I love the taste of the original Santa Maria rub, but this is even better."
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1 1/2 teaspoons
ground black pepper
crushed dried rosemary
1 (2 1/2 pound)
beef tri-tip roast
If you've never cooked a tri-tip roast, it's a must. It's the easiest, fastest, and tastiest roast that most people aren't aware of. This is an old family tried and true recipe that my sister discovered thru a friend many years ago. In my family we bake it in the oven, so good for people who don't like to grill. Great for serving to big parties cuz people just go crazy for it and will ask for the recipe. Using a dry rub and add a 1/4 cup of brown sugar, marinate overnite. The brown sugar balances out the saltiness of the rub. Make sure the meat is room temperature, and with the fat side up, bake in a 450 oven for 25 minutes. Then with the meat still in the oven, turn oven down to 350 and cook another 25 minutes for medium rare. If you want medium, leave in another 5 minutes. Do not cover with foil while baking, and make sure when it's done to leave it on the counter for 15 minutes to rest before slicing thin. If you don't let it rest, all the juice runs out and looks messy and dries out the meat. Served best with a salad and baked potato. Enjoy! This will be the most tastiest and easiest beef you've ever eaten. Most beef roasts take hours to bake, perfect for an after work dinner that you throw in the oven with baked potatoes and leave it alone. Always comes out perfect.
Sorry but.....Waayyy too much salt as written. And we didn't really care for the herb-y flavor. Think we'll stick with our typical seasonings -- similar to this, but tons more garlic, and nothing "green".
I used this on a tri tip roast but the weather wasn't so great so instead of grilling, I seared in olive oil and then roasted at 325 in the oven till done (about 1hr.15min.). I reserved a bit of the seasoning to sprinkle on to the roast after searing. It was really good. I will use again in the summer when we are grilling more.
THE BEST!!! I wish I could give this 10 stars, it was that good! I did leave the rub on for almost 24 hours and the only thing I changed was to use granulated garlic instead of garlic salt, which worked out fine because this is a salty rub. We even accidentally cooked this a bit too long and it was still superb. I ran to the store to buy another tri-tip while they were still on sale so that I could make this again--soon. I will never cook a tri-tip any other way, now. Awesome!
The BEST rub, ever! I live on the central coast, where Santa Maria style BBQ is #1, and this recipe surpasses that in flavor, hands down! I used it several times for family BBQ's and everyone asks me what my secret is! I cut my salt down to 1/2 TBS and use only Kosher.
Very good. I think the key here is the celery salt and rosemary...possibly the sage. I usually work in a little Worcestershire or steak sauce before applying the rub (for slight carmelization), then broil each side until browned, continue to roast at 370 until done (use a meat thermometer). Amazing results every time!
This was my first dry rub and everybody loved it. I did make a couple of changes, I read the other reviews and did cut out the salt and added 2TBS garlic powder, also increased the black pepper from 1/4 teaspoon to 1 teaspoon coarse black pepper, and I cooked it in a rotisserie. This is a keeper for sure.
YUM! This was an excellent Rub. I will keep on using this, it was delicious. I did bake my Tri-Tip (after searing) @ 350 for about an hour or so, I like mine Medium Rare :)
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Tri-Tip with Oregon Herb Rub
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 84
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