TRI-TIP SEASONING SALT AND BASTING SAUCE RECIPE - (4.3/5)
Provided by Marinel
Number Of Ingredients 11
Steps:
- 1. Place vinegar in a medium bowl. Slowly drizzle oil into the vinegar over 5 minutes using an immersion blender. Create a semi-emulsion. 2. Combine black pepper, white pepper, cayenne, onion powder, garlic powder and salt. Combine and rub generously over both sides of Tri-tip roast. Let sit for at least 30 minutes or more. 3. Set grill to sear. Sear meat, turn off sear, and grill to desired doneness. 8 minutes a side for rare, to med. rare. Take off the grill, and let rest at least 10 minutes. 4. Slice against the grain, and serve immediately,
"SANTA MARIA STYLE BBQ" OAKWOOD GRILLED TRI-TIP
Steps:
- Heat a grill to low.
- Coat both sides of the tri-tips with half of the seasoning mixture, rubbing it in as you would a dry rub. Let rest for 30 minutes at room temperature. Place the tri-tips over a low temperature fire, 1 with fat side up, and the other with fat side down. Turn as the first side gets crispy, approximately 6 to 8 minutes. Be careful of flare-ups, as the dripping fat will fuel the fire. Turn the tri-tips before the heat pushes juices out the top, and continue to turn using this timing method throughout the cooking process. After turning, baste with sauce and season lightly, 4 times per side. Continue turning until the tri-tips are cooked to your liking. Remove from fire and let rest for 10 minutes before cutting into 1/2-inch slices against the grain.
- Mix together all ingredients in a small bowl.
- Whisk together vinegar and oil in a small bowl.
THE BEST BEEF TRI-TIP
I received a food wish for roast beef recently, which can be done with many different cuts. I ended up deciding on beef tri-tip, since it's affordable, flavorful, great for parties, and, using this low-temp roasting technique, nearly fool-proof. No marinating, no searing, no nothing; just rub on some salt and spices and pop it into the oven until it reaches the doneness you want. Plate it up with a Romano bean salad or enjoy as a roast beef sandwich!
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks
Time 2h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 225 degrees F (110 degrees C).
- Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
- Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
- Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
- Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
- Mix beef broth in with the pan drippings and drizzle over the slices.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 1.4 g, Cholesterol 131.7 mg, Fat 11.8 g, Fiber 0.7 g, Protein 38.4 g, SaturatedFat 4.3 g, Sodium 1539.7 mg, Sugar 0.2 g
RANDY'S RUB AND BASTE FOR TRI-TIP
Make and share this Randy's Rub and Baste for Tri-Tip recipe from Food.com.
Provided by zeldaz51
Categories Low Protein
Time 10m
Yield 1 roast
Number Of Ingredients 10
Steps:
- Combine all rub ingredients, rub onto surface of meat. Let coated meat rest in fridge 1 to 4 hours before grilling. Baste frequently with the vinegar mixture while grilling. Cook to 135 internal temperature over indirect heat, then finish on direct heat to caramelize surface and complete cooking. Do not overcook! Internal temperature should not go above 140. Let rest, wrapped in foil, 30 minutes before slicing.
Nutrition Facts : Calories 726.9, Fat 73.7, SaturatedFat 9.7, Sodium 44.8, Carbohydrate 15.7, Fiber 4.5, Sugar 0.8, Protein 3
SANTA MARIA GRILLED TRI-TIP BEEF
The town of Santa Maria, California, is home to one of America's most delicious barbecue specialties: black-on-the-outside, pink-on-the-inside, grilled beef tri-tip steak. The tri-tip is cut from the bottom sirloin, and if cooked properly produces a very flavorful, extremely juicy piece of beef.
Provided by Chef John
Categories Main Dish Recipes
Time 5h15m
Yield 6
Number Of Ingredients 12
Steps:
- Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.
- Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.
- Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.
Nutrition Facts : Calories 452.4 calories, Carbohydrate 3.6 g, Cholesterol 166.2 mg, Fat 24.1 g, Fiber 0.7 g, Protein 52.5 g, SaturatedFat 5.8 g, Sodium 854.9 mg, Sugar 0.4 g
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THE BEST TRI TIP RUB - SAVORY, SWEET, AND DELICIOUS - A …
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Ratings 10Calories 274 per servingCategory Main Course
- Mix all the seasoning in a small bowl. (2 Tbs paprika, 1 tbs chile powder, 1 tsp cayenne pepper, 1 tbs brown sugar, 1 tbs sugar, 1 tbs garlic powder, 1 bs onion powder, 1 tbs salt, 2 tsp pepper)
- Preheat oven to 350°F and bake tri tip in an oven safe baking dish for ~25-40 minutes. I prefer to go off internal temperature so I remove the tri tip from the oven when it reaches 135-140°F. If smoking or grilling the tri tip see notes below.
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5/5 (47)Category Main DishCuisine AmericanTotal Time 2 hrs 20 mins
- Preheat the smoker. Preheat your smoker to 225 degrees F. I like to use a strong wood like oak or hickory.
- Season the meat. Season the tri tip on all sides with the Beef Seasoning or equal parts salt, pepper, or garlic powder. Lightly press the seasoning into the meat.
- Place in the tri tip directly on the grill grates of your smoker. Close the lid and smoke until the internal temperature is within 5-10 degrees of your target final temperature (115 degrees F for a rare roast, 125 for a medium rare roast, 135 for a medium roast, 145 for a medium well roast, or 150 for a well done roast).
- Preheat a cast iron skillet for searing. When your tri tip is near the correct internal temperature, preheat a cast iron skillet over high heat. Remove your tri tip from the smoker.
SANTA MARIA TRI-TIP - OH SO DELICIOSO
From ohsodelicioso.com
5/5 (2)Total Time 6 hrs 5 minsCategory DinnerCalories 348 per serving
- Combine dry rub ingredients and coat entire tri-tip. Wrap in plastic wrap or gallon size bag. Place in bowl/pan and keep refrigerated 4 hours to over night.
- Preheat smoker 220 degrees. After 15 minutes, flip tri-tip and baste continue this pattern every 10 minutes.Tri-tip is done about 127 internal temp (+/- depending on what your preferred doneness is). It'll take somewhere between 60-90 minutes.
- Grill med to med-high heat.Flip tri-tip and baste every 5 minutes. Continue this pattern every 5 minutes. for about 30 minutes or until internal temp is 127 +/- your preferred doneness.
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