Santa Maria Tri-Tip
Mains · Serves 6 · Prep 10 min · Cook 40 min · Total 50 min
California's backyard roast: a simple salt, pepper and garlic rub, a hard sear over oak, then a gentle finish on the cool side of the grill. Slice it thin and watch the grain, because it changes direction halfway across.
Ingredients
- 1 beef tri-tip roast (2 1/2 lb), fat trimmed to 1/8 inch
- 1 tbsp kosher salt
- 2 tsp coarse-ground black pepper
- 2 tsp garlic powder
- 1 tsp dried parsley
- 1 tbsp neutral oil
- 2 to 3 chunks red oak or other oak
Steps
- Mix the salt, pepper, garlic powder and parsley. Rub the tri-tip with oil, then season it all over. Let it sit at room temperature for 45 minutes, or refrigerate it uncovered overnight.
- Set up a two-zone fire with all the coals on one side and a couple of oak chunks on top. Aim for about 400°F with the lid closed.
- Sear the tri-tip directly over the coals until well browned, 4 to 5 minutes per side.
- Move it to the cool side, close the lid and cook until the thickest part reads 125 to 130°F for medium-rare, 20 to 30 minutes. The thin end will be closer to medium, which gives everyone a choice.
- Rest the roast for 10 minutes. Find where the grain changes direction near the middle, cut the roast in two there, then slice each piece thinly against its own grain.