Santa Maria Trip-Tip (Reverse Sear)
Corin and I know Santa Maria Tri-Tip. We met in Santa Barbara and both lived there for 7 years.
| Prep Time | 1 hour to room temp |
| Cook Time | 1 hour |
| Servings |
People
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Ingredients
- 2 lbs Tri-Tip
- 1/2 tbsp sea salt
- 1 tbsp Cracked Pepper
- 1 tbsp Onion Powder
- 1 tbsp Smoked Paprika Hungarian
- 1/2 teaspoon Chile de Arbol or Cayenne
Ingredients
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Instructions
- Mix dry rub ingredients in a bowl. A traditional Santa Maria Tri-Tip only contains salt, pepper, and onion powder. However, I like to add chile de arbol and Hungarian smoked paprika.
- 1-2 hours before grilling, take meat out of the fridge, and pat dry. Apply rub and let come up to room temperature.
- [Reverse Sear] Grill indirect at 300 degrees for about 45 minutes flipping halfway through until internal temp is 130. Then crank up the heat to 500 degrees by adding some more brickets. Create a nice dark bark by searing each side for about 5 minutes until internal temp reaches 145. This is a modern grilling technique that will create a more tender and uniform meat.
- Let rest for 15 minutes before slicing. To slice, first rotate the meat so that it resembles the shape of California and slice in half to separate northern and southern California. The cutting line is approximately from Salinas to Lake Tahoe, where the grains change direction. Finally slice each half across the grain so that the meat pulls apart easily.
Recipe Notes
**[Traditional Santa Maria grilling style] is to first direct sear for 5-8 minutes per side, and then indirect grill at a low temp for 45 minutes.
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