recipe reviews for:

Grilled Tri-Tip with Oregon Herb Rub

“Tri-tip is a California central coast specialty, claimed to have been first introduced in the Santa Maria area. This recipe adds dill, sage, and rosemary to the basic Santa Maria recipe. Tri tip is a flavorful cut of meat that really shines when it is slow grill-roasted or smoked. Great with a green salad or layered onto French bread for a juicy beef sandwich.”

SORT REVIEWS BY:
DATE
RATING
MOST HELPFUL

Reviewed: Nov. 8, 2009

Grilled this up for family and it was a huge hit!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CNCELTICA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 30, 2009

I have made this over and over. I use it on a lot of meats.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

glal6909

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 24, 2009

Thank you so much for this recipe. I just hosted dinner for seven folks and it was a huge hit! I edited the salt as other suggested. Here's what we edited and thought it was great: 1/2 tablespoon salt, garlic powder instead of salt, no celery salt, we didn't have any rosemary, so I just left that out and it was still great, and added 1 tablespoon brown sugar Thanks so much!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jenny b

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 11, 2009

Very tasty rub, though a bit too salty. We didn't have celery salt and garlic salt, so we omitted them and just added a tad bit more salt - next time would suggest using the exact amount of salt (or a little less) and none of the other types of salt. I followed happywifey's suggestion and added some brown sugar and baked the roast instead of grilling it. Overall, the roast turned out great, but I had to cook it much longer than her suggested 450 degrees for 25 mins and 350 degrees for 30 mins - I had to tack on an extra 15-20 mins to get the roast to medium (internal temperature of 160 degrees, though undercook 5-10 degrees less as the roast cooks a bit more as it is resting). Delicious recipe and easy to make.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ana

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 28, 2009

Oh SO GOOD!! Made it as written, but ended up doubling up on it all to cover the tri tip well. Might have been a little salty, but dang was it YUMMY!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LITTLE_BUTTERBEAN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 25, 2009

This rub is wonderful!! It is so flavorful and easy! We have tried it on tri tip and steaks (tri tip was better) and we have served it to family and now they ask for it specifically!! This one is definitely a keeper!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mimi

Cooking Level: Intermediate

Home Town: Bodfish, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 24, 2009

Really really good! I halved the salt and used garlic powder and celery seed as suggested instead. I know the salt is a tenderizer but I'm pregnant and watching sodium. Eventually I'll try it will all the salt. Next time I will use celery salt because the celery was prominant using seeds - it tasted great but thats probably not how its supposed to taste. My tri-tip steaks from Costco were awesome! Saved half the rub and added some brown sugar as suggested by another and used it on a tenderloin filet later and I couldn't really tell the difference but my husband said he liked it better...so I'll add brown sugar from now on. Thanks for a great alternative to marinades!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ZELDA3333

Cooking Level: Intermediate

Home Town: Kelleys Island, Ohio, USA

Living In: Kapaa, Hawaii, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 22, 2009

We cut back on the salt (watching our sodium intake) but it didn't compromise the flavor! Loved it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TOOBUSY2

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 12, 2009

We grill Tri-Tip often, but this is the first time I used a dry rub. In the past we have always used a marinade, Soyvay, which has a Teriyaki flavor. I was skeptical, but because of the great reviews I tried it. The reviews were right and this was absolutely delicious! Remember not to poke at the meat with a fork or all the juices will run out and you have to let it rest or you will have a tough Tri-Tip. Enjoy! We did.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 6, 2009

I thought this had WAY too much salt and I come from a family who has been known to carry salt shakers in their purses. I would at least cut the salt in half.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LAFEMME83

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 17, 2009

The BEST! Even my 2 1/2 year-old ate this! A perfect blend of seasoning and flavor. We reduced the salt slightly and the seared on a Cuisenart grill and put in the oven on 375 degrees for 35 minutes, 10 minutes to rest...perfect and med-well! Will keep a container of this rub on hand for other cuts as well as tri-tip...maybe try it on a pork loin!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Shelli Matiscik

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 15, 2009

Well, I certianly do not see what all the hype is about. This was just ok in my book. I listened to all the reviewers regarding the salt issue and reduced the salt to 1 1/2 tsp. and used garlic powder instead of garlic salt. Personally I think it would have been better the way the recipe was written. I marinated it for about 24 hours. And I didn't think the flavor was all that spectacular. I am used to using FRESH herbs as opposed to dried. Maybe that's the reason we thought it lacked flavor. With all the comments about how flavorful this was I really had high hopes. It was just ok and I will keep looking for a better rub.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lynnje

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 12, 2009

I would say this was excellent except there was way too much salt! I don't have garlic salt, just garlic powder, and it is still too salty. Bf agreed and we both think that this recipe is good enough to make again, without the salt at all. I think the celery salt will work for the salt, so I'd leave out the tablespoon of regular salt. Thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 7, 2009

I followed suggestions from other reviewers and added 2 tbsp brown sugar and let it "marinate" overnight (for almost 24 hours)after rubbing it on the beef. To be honest, I wouldn't recommend letting it rest that long, the herb flavor was good, but EXTREMELY strong. I still liked it but would have preferred it if the flavor were not so strong, but my husband wasn't wild about the strength of the flavor, and my 4 year old (who usually loves grilled beef) wouldn't eat it. My parents did like the flavor of the cold leftovers the next day. If I tried this again, I'd only leave it on for 4-6 hours.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ScottFamily

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 6, 2009

Excellent roast, I followed suggestions to use garlic powder, upped the paprika, and cooked it low and slow at about 275 to 300 with Hickory chips. Yum. We felt that it should marinate longer, we only let it set overnight approx 23 hours, longer would be better.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

D. Fitch

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 5, 2009

I cook tri-tip all the time. I've used lots of different marinades and rubs from all over. I made this for a 4th of July bbq yesterday and it was a HUGE hit. My husband is still talking about it today! In fact, it's 11 am right now and i can see him in the kitchen eating the few leftovers straight out of the fridge! Thanks :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

shannoncarmack

Cooking Level: Intermediate

Home Town: Modesto, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 30, 2009

I made this for father's day recently for my boyfriend's family. We were heading up to the cottage so I had seasoned it the day before and it marinated for a good 30 hours. IT WAS DELICIOUS! My boyfriend and I were talking about how it tasted restaurant-quality. The only modification I made was using garlic powder instead of garlic salt. Will DEFINITELY make again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ashleychow

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 21, 2009

so good - I used garlic powder instead of garlic salt, I didn't get to let it sit because we had to eat and I didn't plan ahead BUT we will have this again

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Soifua

Cooking Level: Expert

Home Town: Kahuku, Hawaii, USA

Living In: Santa Clarita, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 21, 2009

This recipe made me a rock star... thank you! I used garlic powder instead of garlic salt. I rubbed down the meat, wrapped it in plastic wrap, placed it in a Ziplock (for a little extra protection), and let it chill in the fridge for 24 hours. I removed the tri-tip from the fridge about an hour before grilling. Then, I pounded the meat down with my fist (while it was still wrapped in plastic) before searing/cooking it as directed. I am AMAZED at how the rub flavored the meat all the way through. It was truly fantastic. Thanks again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sharyn

Cooking Level: Expert

Living In: West Sacramento, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 31, 2009

I was a bit nervous when I first mixed up the spices, as I didn't really care for the smell. But after cooking on the grill, this came out much better than I thought. A bit salty for my taste, so I might follow the suggestions of others and add some brown sugar when making again. Overall, a nice change from slapping BBQ sauce on.

Was this review helpful? [ YES ]
0 users found this review helpful