Santa Maria Grilled Tri Tip

Santa Maria Grilled Tri Tip

This easy to make Santa Maria Tri Tip Recipe is perfect for summer grilling! Who are we kidding it’s perfect all year around. It’s the perfect balance between sweet, spicy and savory. Enjoy eating it by itself, with some delicious sides like Mac n Cheese or even in sandwiches and salads.

Summer session is officially upon us. Which calls for a ton of barbecuing in our household. We love grilling and chilling in our backyard. With some delicious margaritas and drool worthy barbecue!

How To Cook Santa Maria Tri Tip?

The Rub

The blend of spices; paprika, California chili powder, cumin, sugars, garlic powder, onion powder, salt and pepper create a beautiful balance to marinate the Tri Tip.

Want to get the most out of the flavor palate?The flavors come out more when you allow the meat to marinate longer. If we are looking to make a ”quick” Tri Tip, we suggest you leave it in the fridge for 2-3 hours. So the spices have time to break through the surface and soak into the meat. If we are in no rush. We suggest you let the Tri Tip marinate for 2-3 days. OH MY GOSH!!! Talk about drooling. Both ways, this Santa Maria Tri Tip Recipe comes out AMAZING.

Grilling Tips

Before placing the marinated Tri Tip onto the grill. We like to let it sit at room temperature for about 30-45 minutes before grilling it. This will help sear the Tri Tip without spending too much time cooking it on the grill. We first place the Tri Tip on higher heat so the sugars on the rub create a crust when its being seared for 8 minutes on both sides.

Depending on how you prefer your meat, Tri Tip is generally served medium rare or medium cooked. We like ours more on the medium side…..yes we know. Medium Rare cooked Tri Tip Roast sits at about 120-125F degrees at the meats thickest point. Medium cooked sits at about 130-135F at the meats thickest point.

My dad always told me that letting the Tri Tip rest for 12-17 minutes in aluminum foil is KEY! I ever questioned him. This method will help finish cooking your roast and also collects any juices that the roast has created! Yummy. Which you can later use to add more flavor to the Tri Tip after you have cut it!

Instructions

In a small container combine dry rub ingredients and mix together. Then set aside. 

Trim the silver skin and fat layer from the tri-tip. Then place on top of plastic wrap.

Generously coat the tri-tip with about 3-4 tablespoons of dry rub on each side. If there is left over seasonings, store it in an airtight container for another tri-tip or barbecue creation.

Tightly wrap the tri-tip in the plastic wrap.  Allow the rub to settle into the tri-tip for at least 2-3 hours. If you are in no rush, you can let the tri-tip sit in the fridge for up to 3 days before grilling.

When you’re ready to grill, remove the marinated tri-tip from the refrigerator. We like to let the tri-tip get to room temperature, this can take a where between 30-45 minutes depending on the environment.

Make sure your grill is prepared for barbecuing. We like to add just a tad bit of oil to our grill. Dab some oil onto a paper towel and run it through the grates.

We love using a variety of different techniques for grilling. Our preference is using coals for this recipe. Prepare one side of the grill with coals. The other side keep without. This will help create two different temperatures in the barbecue. If you’re using a gas grill set to medium-high. 

Once the grill is ready to go, sear one side of the Tri Tip for 8 minutes with the lid open. If you are using coals make sure to do this part on the side with the coals. Then flip to the other side and let sear for 8 more minutes. 

Turn the heat down to medium and close the lid if your using a gas grill. If you are using coals, move the Tr Tip over to the side with no coals. 

Allow the meat to barbecue for an additional 5-6 minutes on each side. Check the temperature of the thickest part, once it  reaches the desired cook that you prefer.

Once you’ve removed the Tri Tip from the grill, place in aluminum foil for about 12-17 minutes. This will allow the aluminum foil to catch any of the juicy juices of the meat.

You can use the juice later when you are cutting the Tri Tip to add more flavor. We love serving our Sant Maria Tri Tip in thin slices.

Enjoy this delicious Santa Maria Tri Tip in salads, sandwiches, by itself or any way you shall desire!!

If you have any questions or comments, please feel free to leave a comment below or send us a message on our contact page. I would love to know how you liked the recipe! 

XoXo,

Santa Maria Grilled Tri Tip

Prep Time 5 mins
Refrigerator 3 hrs
Total Time 3 hrs 45 mins
Course Barbeque, Main Course
Cuisine American

Equipment

  • Grill

Ingredients
  

  • 2-2.75 lbs Tri Tip Roast

Rub Ingredients

  • 2 tbsp Paprika
  • 2 tbsp California chili powder
  • 1 tbsp Cumin
  • 1 tbsp Organic Brown sugar
  • 1 1/2 tbsp Organic Cane Sugar
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • 1 tbsp Kosher salt
  • 2 tsp Ground black pepper

Instructions
 

  • In a small container combine dry rub ingredients and mix together. Then set aside. 
  • Trim the silver skin and fat layer from the tri-tip. Then place on plastic wrap.
  • Generously coat the tri-tip with about 3-4 tablespoons of dry rub on each side. If there is left over seasonings, store it in an airtight container for another tri-tip or barbecue creation.
  • Tightly wrap the tri-tip in the plastic wrap.  Allow the rub to settle into the tri-tip for at least 2-3 hours. If you are in no rush, you can let the tri-tip sit in the fridge for up to 3 days before grilling.
  • When you’re ready to grill, remove the seasoned tri-tip from the refrigerator. We like to let the tri-tip get to room temperature, this can take a where between 30-45 minutes depending on the environment.
  • Make sure your grill is prepared for barbecuing. We like to add just a tad bit of oil to our grill. Dab some oil onto a paper towel and run it through the grates.
  • We love using a variety of different techniques for grilling. Our preference is using coals for this recipe. Prepare one side of the grill with coals. The other side keep without. This will help create two different temperatures in the barbecue. 
    If you’re using a gas grill set to medium-high. 
  • Once the grill is ready to go, sear one side of the Tri Tip for 8 minutes with the lid open. If you’re using coals make sure to do this part on the side with the coals. Then flip to the other side and let sear for 8 more minutes. 
  • Turn the heat down to medium and close the lid if you’re using a gas grill.
    If you are using a grill with coals, move the tri-tipover to the side with no coals. 
  • Allow the meat to barbecue for an additional 5-6 minutes on each side. Check the temperature of the thickest part, once it  reaches the desired cook that you prefer.
  • Once you’ve removed the tri-tip from the grill, place in aluminum foil for about 12-17 minutes. This will allow the aluminum foil to catch any of the juicy juices of the meat. You can use the juice later when you are cutting the Tri Tip to add more flavor. 
  • We love serving our Sant Maria Tri Tip in thin slices. Enjoy!

Notes

120-125°F (medium-rare) or 130-135°F (medium) 
Note that the Tri Tip will keep cooking even after being removed from the grill. We suggest that you stop cooking a few degrees lower then what you like your meat cooked.
Keyword Barbeque Recipe, Easy Grill Recipes, Easy Recipes, Summer Drinks

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