Tri Tip Recipe
Tri-tip has its roots in California, where it was popularized in the 1950s by a butcher named Bob Schutz in Santa Maria.
Equipment
- Grill (charcoal or gas)
- Meat thermometer
- Aluminum foil
- Sharp knife for slicing
- Cutting board
- Mixing bowl
Ingredients
- Tri-tip roast: 2-3 pounds
- Olive oil: 2 tablespoons
- Garlic powder: 1 tablespoon
- Onion powder: 1 tablespoon
- Paprika: 1 tablespoon
- Salt: 2 teaspoons
- Black pepper: 2 teaspoons
- Dried oregano: 1 teaspoon
- Dried thyme: 1 teaspoon
Instructions
- Begin by trimming any excess fat from the tri-tip roast. You want a nice, even layer of fat that will render down during cooking.
- In a mixing bowl, combine olive oil, garlic powder, onion powder, paprika, salt, black pepper, oregano, and thyme.
- Rub this mixture evenly over the tri-tip, ensuring every inch is covered. For the best flavor, let the tri-tip marinate for 1-2 hours in the refrigerator. However, if you're short on time, you can cook it immediately.
- If you're using a charcoal grill, prepare for both direct and indirect heat. For a gas grill, preheat to medium-high heat. Ensure the grill is clean and well-oiled to prevent sticking.
- Place the tri-tip on the grill over direct heat. Sear each side for 5-7 minutes until a nice crust forms.
- Move the tri-tip to indirect heat, cover the grill, and cook for another 20-30 minutes, flipping occasionally.
- Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F (54°C); for medium, go for 140°F (60°C).
- Once the tri-tip reaches your desired doneness, remove it from the grill and wrap it loosely in aluminum foil. Let it rest for 10 minutes to allow the juices to redistribute.
- Unwrap the tri-tip and place it on a cutting board. Slice against the grain for the most tender bites. Serve with your favorite sides and enjoy!