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Season the whole roast, then sauce it at the board
- Steak rub blended for beef
- Steakhouse steak sauce
- Smoke-roasted Pitmaster Blend coffee
- Honey BBQ roasted peanuts
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Tri-tip was popularised in Santa Maria, California, and is still cooked over red oak coals in the original tradition. A simple dry rub and a reverse sear produces a juicy, deeply flavoured roast.
Serves 4–6 peoplePrep 15 minCook 1 hr
What to ask for
This recipe calls for Tri-tip. Can't get it where you are?
Ingredients & method
Ingredients
- 1 tri-tip roast (about 1.2 kg)
- 2 tsp garlic salt
- 2 tsp black pepper
- 2 tsp onion powder
- 1 tsp paprika
- 1 tsp dried oregano
- 2 tbsp neutral oil
- Garlic bread and pinquito beans to serve (traditional)
Method
- 1Combine all the dry spices. Rub the tri-tip all over with oil, then press the spice rub into both sides. Leave at room temperature for 30 minutes.
- 2Set up a grill for indirect heat — coals to one side, or one burner on medium on a gas grill. Target 120 °C ambient temperature.
- 3Cook the tri-tip over indirect heat, lid closed, until the internal temperature reaches 48 °C, about 40–45 minutes.
- 4Move to direct high heat. Sear 2–3 minutes per side until a deep crust forms and the internal temperature reaches 55–57 °C.
- 5Rest for 10 minutes. Carve against the grain — note that the grain runs in two directions on a tri-tip, so rotate when you reach the midpoint.
Cook this well
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Chef's tip
Tri-tip has a distinct grain direction that changes midway through the cut. Identify the seam and carve each half separately to get tender slices throughout.
Cook this later?Save the recipe, then keep notes on what worked and what you'd change next time.