📝 About This Recipe
Hailing from the Central Coast of California, this iconic BBQ staple is a masterclass in simplicity and technique. The tri-tip is seasoned with a classic 'dalmatian' rub of salt, pepper, and garlic, then seared over red oak wood to create a smoky, savory crust with a tender, juicy interior. It is the centerpiece of a tradition that dates back to the mid-19th century, offering a rustic yet sophisticated flavor profile that defines American West Coast grilling.
🥗 Ingredients
The Meat
- 2.5 - 3 pounds Beef Tri-Tip Roast (untrimmed or 'fat cap on' preferred)
Santa Maria Dry Rub
- 1.5 tablespoons Kosher Salt
- 1.5 tablespoons Coarse Black Pepper (butcher-grind is best)
- 1 tablespoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/4 teaspoon Cayenne Pepper (optional for a tiny kick)
- 1/2 teaspoon Dried Parsley (crushed fine)
The Mop Sauce (Optional Basting)
- 1/2 cup Red Wine Vinegar
- 1/2 cup Vegetable Oil
- 2 cloves Garlic (crushed)
- 1 teaspoon Dijon Mustard
👨🍳 Instructions
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1
Prepare the tri-tip by trimming any excessively long silver skin, but leave the fat cap intact; it will render down and baste the meat as it cooks.
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2
In a small bowl, whisk together the kosher salt, black pepper, garlic powder, onion powder, cayenne, and dried parsley until well combined.
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3
Generously coat the entire tri-tip with the dry rub, pressing the spices into the meat with your hands. Let the meat sit at room temperature for at least 1 hour, or refrigerate uncovered for up to 4 hours for a deeper cure.
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4
Prepare your grill for two-zone cooking. If using charcoal, pile red oak wood chunks or chips over the hot coals to achieve that authentic Santa Maria smoke profile. Aim for a medium-high heat on the hot side (about 400°F).
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5
In a small jar, whisk together the red wine vinegar, oil, crushed garlic, and Dijon mustard to create the mop sauce.
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6
Place the tri-tip on the hot side of the grill, fat-side up first. Sear for about 5-7 minutes until a dark, caramelized crust forms.
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7
Flip the roast and sear the other side for another 5-7 minutes. Watch for flare-ups from the fat cap and move the meat slightly if needed.
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8
Move the tri-tip to the cooler, indirect heat side of the grill. Close the lid with the vents partially open to maintain a steady temperature.
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9
Every 10 minutes, lightly brush or 'mop' the meat with the vinegar and oil mixture to keep the exterior moist and add a tang that cuts through the fat.
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10
Continue cooking for 20-30 minutes, or until an instant-read thermometer inserted into the thickest part of the roast reaches 130°F for medium-rare.
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11
Remove the roast from the grill and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 15 minutes. This is crucial for the juices to redistribute.
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12
Identify the grain of the meat. Note that tri-tip grain changes direction; slice the roast in half where the grain shifts, then slice each piece thinly against the grain for maximum tenderness.
💡 Chef's Tips
Always use Red Oak wood if possible, as it provides the specific flavor profile authentic to the Santa Maria Valley. Don't skip the rest period; cutting too early will cause all the delicious juices to run out onto the board. If you don't have a grill, you can sear the meat in a cast-iron skillet and finish it in a 350°F oven. Tri-tip is a lean muscle with a heavy grain, so slicing 'against the grain' is the difference between a melt-in-your-mouth bite and a chewy one.
🍽️ Serving Suggestions
Serve with classic Pinquito beans seasoned with bacon and ham. Pair with a fresh Pico de Gallo salsa to provide a bright acidity against the smoky beef. Garlic bread toasted over the grill is the traditional carbohydrate of choice for this meal. A crisp California Central Coast Syrah or a cold lager complements the smoky flavors perfectly. Leftovers make for the world's best steak sandwiches on toasted sourdough rolls.