Santa Maria Tri-Tip
Santa Maria is a name of a town in Central California. Famous for their BBQ beef tri-tip, seasoned with black pepper, salt, and garlic salt. Usually charcoal-grilled over native coastal live oak and red oak wood. But you can use any grill and this cut of Arrow J grass fed beef will come out amazing!
Santa Maria Tri-Tip
Grass Fed Santa Maria style tri-tip, perfect for grilling! Smoky, sweet and spicy seasonings add instant extra flavor to this tender cut of beef.
Equipment
- 1 Bowl For seasoning paste
- 1 Grill / Smoker
Ingredients
- 1 Grass Fed Arrow J Tri-Tip
- 1 tbsp Paprika
- 1 tsp Chili Powder
- 1 dash Cayenne Pepper
- 2 tsp Cumin
- 2 tsp Dark Brown Sugar
- 3/4 tbsp Granulated Sucanat
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 2 tsp Kosher Salt
- 1 tsp Black Pepper
- Olive Oil Just enough to make a paste
Instructions
- Combine all dry ingredients in a small container with enough olive oil to make a paste, mis and set aside.
- Trim the silver skin and fat layer from the trip tip. Place on a sheet of plastic wrap.
- Generously coat the tri-tip with about 2 tablespoons of paste, 1 tablespoons on each side.
- Tightly wrap the tri-tip and refrigerate until ready to use. Allow the rub to settle into the meat for at least 3 hours or up to 3 days.
- When ready to grill, remove the seasoned tri-tip from the refrigerator and allow it to come to room temperature, about 1 hour.
- Heat the grill to medium-high if using a gas grill. Once hot, place the meat on the grill and sear one side for 1 minute per side with the lid open.
- Allow the meat to cook for about 6-7 minutes, checking the temperature until the thickest part reaches 120-125°F (rare) or 130-135°F (medium).
- The meat will continue to cook after being removed from the heat, so stop cooking a few degrees lower than the desired doneness.
- Remove the tri-tip from the grill and allow it to rest wrapped loosely in foil for at least 10 minutes before slicing. The foil will catch any juices from the meat, which can be added back to the meat after slicing for more flavor.
- Thinly slice against the grain and serve.
