Santa Maria-Style Grilled Tri-Tip

simple, flavorful rub. used on beef, smoke-roasted salmon and pork ribeye steaks.

Not sure why only 4 stars, this one is fantastic. Have made several times over the years, including to impress company. Enjoy!

This is amazing. The red cedar wood is key.

Used Trader Joe's tri tip, already marinated with little fat. Three of us ate it all.

If you have a covered grill and a digital thermometer reverse sear the roast: https://amazingribs.com/technique-and-science/cook-steak-like-a-pro/ You apply smoke first and bring the internal temp up just short of medium-rare then sear over hot coals to finish. Don't forget this rub: https://amazingribs.com/technique-and-science/cook-steak-like-a-pro/

Slicing in thick slabs, as pictured in the photo, will result in tough, inedible meat. Tri-tip is tough. I've found that the only way to slice tri-tip is on an electric slicing machine with a super-sharp blade. Always slice against (across) the grain. Watch carefully, as the grain changes direction in a single piece of meat. The quality (grade) of the meat doesn't matter when it comes to tenderness. Better quality has more fat marbeling and better flavor, but it's not necessarily more tender.

Quality meat matters. Go for US Prime. I salt meat for a few hours beforehand (kosher salt), then rub with garlic and onion powder, black pepper, and chipotle powder. No more salt. Put a cast iron griddle on the grill, crank it up. After fully heated, add tri tip. Turn heat to medium. Cook for 3 minutes and then flip, cook for 5. I flip again and take internal temp. I shoot for 120 in the center. Tri tip is thicker in parts, so if the center is rare, the edges are medium.

My family in California has grilled tri-tip for years. As an apartment dweller I was thrilled to see this. I have a perfect sized cast iron skillet. This is unbelievably easy and delicious-doing it about once a month. I'm experimenting with different rubs, and baste it with the rendered fat when it comes out is wonderful.

I cook tri-tip on the reg. Try salting the meat 24 hrs in advance then right before cooking coat roast with oil and rub with pepper and garlic (omit salt).

I also reverse sear: cook indirect until internal temp is approx 120 (for med rare), remove from grill and rest for up to 20-30 mins, then sear. You get much better results.

Delicious. Know your grill, and check the internal temp before the end of the suggested cooking time. Mine was past medium, but still juicy and delicious. BTW, I left the brown sugar out of the rub.

Better if sliced across the grain but on a steep angle (i.e., keep the blade of the knife at a 45-degree angle to the meat, or even steeper, as you would with flank steak. And don't undercook it — actually better if closer to medium than medium rare or rare.

Make sure to check with a thermometer when grilling. I used fresh parsley, which gave a nice green kick

I have only done this in the oven. It works very well. Love this recipe.

Watch the time on the grill. Think half the time is enough, but depends on the grill, I guess. Good flavor.