Searched, Roasted Tri-Tip Steak
Grilling a Tri-Tip in the Santa Monica style is a breeze! This California-inspired cooking method is all about using high-quality seasonings and a hot grill for flavor. Here's a step-by-step guide:
Preparation
- Bring it Out: Take your Tri-Tip out of the fridge at least an hour before grilling to allow it come to room temperature.
- Optional Oil: Some enthusiasts suggest coating the Tri-Tip with canola oil before applying the rub.
- Seasoning Time: Apply a generous layer of your preferred seasoning to both sides of the Tri-Tip, let it sit for an hour to let the spices penetrate the meat.
Grilling
- Heat It Up: Preheat your grill to medium-low heat. For the best flavor, grill over red oak wood, but gas or charcoal work great, too.
- Sear: Sear the Tri-Tip on the grill for about 5 minutes on each side, or until it has a nice crust.
- Slow Cook: After searing, reduce the heat to medium-low and cook to your desired level of doneness.
Cooking Time
- Rare: 8 to 12 minutes total.
- Medium Rare: 12 to 15 minutes total.
- Medium: 15 to 18 minutes total.
Use a meat thermometer to ensure the internal temperature reaches:- Rare: 130°F to 135°F.- Medium Rare: 135°F to 140°F.- Medium: 140°F to 145°F.
Resting Time
After cooking, remove the Tri-Tip from the grill and let it rest for about 10 minutes before slicing thinly against the grain.
Recommended Seasonings
- Susie Q's Original Santa Maria Style Seasoning: This traditional choice offers a delicious mix of garlic, black pepper, and parsley[5].
- Homemade Blend: Mix your own spice blend using garlic powder, black pepper, salt, and parsley.
Enjoy this beautifully seasoned Tri-Tip with a hint of smoky, savory flavor! And don't forget to serve it with a cold beer or your favorite sides.
This Tri-Tip recipe, inspired by Santa Monica, offers a delightful blend of nutrition and flavors. To ensure a yield of 4-6 servings, follow the given instructions carefully. The uncategorized step includes applying a generous layer of your preferred seasoning to both sides of the Tri-Tip. After an hour, the steak will be infused with the seasonings' aromatic nutrients. Once grilled, the steak should reach an internal temperature of 130°F for a rare finish, as per the Hatch guide. Rest it for 10 minutes before slicing against the grain, for optimal tenderness and flavor.
