Santa Maria Style Tri Tip

Prep Time: 10

Cook Time: 1 10

Resting time: 10

Total Time: 1 30

Servings:

Author: Hello Ani

The perfect tender and tasty Tri-Tip recipe (Smoked, Grilled, or Oven Roasted) Enjoy with pinquito beans, green salad, grilled french bread dipped in chimichurri. Perfect for a roast beef sandwich!

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US Customary - Metric

Ingredients

2 lbs tri-tip roast - fat cap and silver-skin removed
1 tablespoon sea salt
1 tablespoon pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon smoked paprika
1 sprig rosemary
3 tablespoon salted butter

Instructions

1. Add all spices to a small bowl. Mix to combine.
2. Trim most of the fat and silver-skin of the tri-tip. Leave a little for basting.
3. Massage the meat all over with the prepared dry rub. Cover and refrigerate for at least 2 hours, preferably over night.
Smoker Instructions:
Preheat smoker to 225 °F
2 cups red oak chips - soak in water for 2 hours for authentic flavor!
Place the seasoned tri-tip in the smoker. Close the lid and smoke about 60 to 70 minutes for a 2 to 3 pound roast. The roast is ready when internal temperature of the meat ( thickest part of the meat) reaches 120°F for rare, 130 °F for medium rare, and 140 °F for medium well.
When your tri-tip has reached your desired internal temperature, heat 3 tablespoons butter in a heavy skillet over high heat. Add the rosemarry to the butter. Once the butter has melted add the tri-tip roast and flash sear for about 2 to 3 minutes per side, basting the butter and rosemary over the roast as it cooks.
Rest roast on cutting board 10 minutes. Cover loosely with foil. Slice against the grain.
Charcoal/or Gas Barbecue Grill Instructions:
3. Prepare your charcoal/ or gas barbeque grill. When hot and ready, place the roast onto the grill (fat side down) and sear for about 5 to 6 minutes. Carefully watch the roast as it heats up, it can drip down and cause flare-ups. Keep moving the tri-tip away from the flame if flare-ups occur. Turn the meat over and repeat on other side.
If cooking on a gas grill, try to maintain a grill temperature of 250 °F to 300 °F.
Move the roast to cooler side of the grill. Cover and continue to cook for another 20 to 40 minutes, depending on how hot your grill is. A 2 pound roast will require about 25 minutes total cooking time. The roast is ready when internal temperature of the meat ( thickest part of the meat) reaches 120°F for rare, 130 °F for medium rare, and 140 °F for medium well.
Rest roast on cutting board 10 minutes. Cover loosely with foil. Slice against the grain.
Oven-roast the Tri-tip
Heat oven to 350 °F.
Add 2 tablespoons of butter to a large ovenproof pan. Add the rosemary. On the stovetop on high heat, roast the tri-tip fat side down for abot 4 minutes on each side. Put pan into preheated oven. Cook for 20 minutes, then raise oven temperature to 400 °F and continue to cook for another 10 minutes for a medium rare steak. The roast is ready when internal temperature of the meat (thickest part of the meat) reaches 120°F for rare, 130 °F for medium rare, and 140 °F for medium well.
Rest roast on cutting board 10 minutes. Cover loosely with foil. Slice against the grain.

Nutrition

COURSE: Beef, Dinner, Main Course

CUISINE: American

KEYWORD: Santa Maria Style Tri-tip recipe, Tri-tip roast, Tritip

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