Recipe by Chef John
"The town of Santa Maria, California, is home to one of America's most delicious barbecue specialties: black-on-the-outside, pink-on-the-inside, grilled beef tri-tip steak. The tri-tip is cut from the bottom sirloin, and if cooked properly produces a very flavorful, extremely juicy piece of beef."
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freshly ground black pepper
1 1/2 teaspoons
1 (2 1/2 pound)
beef tri-tip roast
red wine vinegar
We loved this recipe. I am going to save the spice list for other meats it was such a great combination. The meat was a little hotter on the inside than stated but it may have been because it sat out longer than 4 hours. I will take that into consideration next time. The left overs are tender and can be used a variety of ways. The next day I sliced thin against the grain and made steak salads topped with homemade shoestring french fries...yum. I seriously cant wait to make this again.
I am from Santa Maria,CA and I can tell you that Santa Maria tri-tip experts are purists, with the simplest of seasonings being used, powdered garlic, salt, pepper and maybe some parsley. One of the other things about Santa Maria-style tri-tip is that it is cooked over red oak wood. The oak and the simple seasonings are what brings out the excellent flavor of the meat.
Made this exactly as directed, but it charred so badly that the flavor of the meat was lost.
This was the most fabulous beef I can remember ever eating! We had dinner for 7 with rave reviews from all. My only change in Chef John's recipe was crushed fresh garlic, rather than powdered, and chopped fresh rosemary, rather than dried. Being concerned about blacked beef being carcinogenic, however, I followed Chef John's grilling directions only until the tri-tip was totally browned and sealed. Then the heat was lowered, allowing the meat to cook more slowly until it reached Chef John's recommended inside temp of 130 degrees. With an electric knife, I sliced the roast on the diagonal & arranged with wedges of B Follick's marinated Grilled Portobello Mushrooms. Yum!
Very good Recipe. However if you wanyt true Santa Maria Style TriTip your rub should consist of Salt, Pepper, and Garlic Salt. However this Rub is very good as well.
It's an okay trip-tip recipe.
Very tasty as is, but If you have the time and a smoker this can be amazing! First, salt with kosher salt and refrigerate for 24 hours. Next, coat meat with olive oil and rub with dry ingredients, minus black pepper. Also, I like chipotle way better than cayenne. Wrap tightly with plastic wrap and refrigerate overnight (yes, that makes two days). Preheat smoker to 165-180 degrees and place cold meat straight from the fridge over active smoke (for this I like roughly 50% oak, 40% cherry and 10% mesquite). Smoke until internal temp reaches 100-105 degrees, then place the meat on the grill over a bed of hot coals. Baste with vinegar sauce. Sear but try not to burn the meat too much. Grill to 130 degrees internal then remove from the grill and hit all sides with a little freshly ground black pepper, tent with foil and let stand for about 5 minutes or so. Slice 1/4 inch thick cross grain. Magnificent!
* Percent Daily Values are based on a 2,000 calorie diet.
Santa Maria Grilled Tri-Tip Beef
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 217
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