For those of us that haven’t lived in Central California, Tri Tip is knew to us. This cut from the lower section of the sirloin is really gaining some traction and rightly so. It’s texture is slightly “chewy” and just full of “beefy” flavor. Not crazy expensive, it is ideal for a medium to larger gathering. The cut is usually 1.5 to 2.5 lbs. and will easily feed 3-4 people.
Years ago this cut was relegated to the grinder for hamburger meat. There are couple variations to its origin but one story goes that a Californian butcher had too much ground beef and decided to throw the Tri Tip on a rotisserie, and there you go, people loved it.
This is an easy cut to cook whether on a smoker or a gas grill. Cook it to medium rare and slice cross grain and it will be a hit. No need to over season. It may also called a Santa Maria Steak.
2 Tablespoon of Himalayan Salt
1 Tablespoon of Coarse Ground Pepper
2 Tablespoons of Butcher Steak & Brisket Rub
Cooking temperature 300.
Approximate cooking time: 1 to 1.5 hours
Remove the fat and silver skin if necessary.
Apply a light coat of vegetable oil and apply Himalayan Salt, Coarse Ground Pepper. If possible let the Tri Tap sit for 3 hours or overnight in the fridge.
- Just prior to going to the smoker or grill, apply Butcher Steak & Brisket Rub.
Start your fire and stabilize the temperature at around 300.
Add a few chunks of hickory, oak or apple to the charcoal (no soft woods!). On a gas grill Hickory pellets or chips. You can use smoke generators such as GrillKickers, BBQr’s Pellet Pot and Amazing Pellet Tube.
Wait for the wood to catch fire (see our article on “Good Smoke Bad Smoke”).
Place the Tri Tip in the cooker right from the fridge. Cooking on a gas grill, use the “reverse sear method“.
- Cook to medium rare, 130 degrees.
When serving cut slices across the grain.
That’s it! Easy, simple and delicious.
Have a feast!
Lard have mercy!
Tri Tip in the foreground, Ribeye in the back and a nice glass of Salice Salentino.