Crowd pleasers · Inspired by Fellow Cooks
Inspired by Lemon Blossoms.
Santa Maria Style Grilled Tri-Tip
The California barbecue classic. A simple salt, pepper and garlic rub, a two-zone fire and thin slices that go a long way at a big table.
TimeAbout 1 hour
Serves8
EaseMedium
CutDry Aged Tri Tip Steak
Target125–130°F
Ingredients
- Legacy Maker Farms 1876 Single-Source1 dry-aged tri-tip (about 3½ lbs)
- 1 tbsp kosher salt
- 1 tbsp coarse black pepper
- 2 tsp garlic powder
- 1 tsp dried parsley
- Oak chips or chunks (optional)
- Salsa and grilled bread to serve
Method
- 1Mix the rub and press it onto all sides of the tri-tip. Rest 30 minutes.
- 2Set up a two-zone fire, adding oak for smoke if you have it.
- 3Sear 4–5 minutes per side over direct heat, then move to indirect heat until the thickest part reads 125–130°F, 20–30 minutes.
- 4Rest 10 minutes. Find where the grain changes direction, cut the roast in two there, and slice each half thin against its own grain.
125–130°F
Cook to temperature, not timePull steaks at 125–130°F for medium-rare. Dry-aged beef cooks a little faster, so check early. The USDA recommends 145°F with a 3-minute rest.
Crowd pleasers · Inspired by Fellow Cooks
Inspired by Lemon Blossoms.
Santa Maria Style Grilled Tri-Tip
The California barbecue classic. A simple salt, pepper and garlic rub, a two-zone fire and thin slices that go a long way at a big table.
TimeAbout 1 hour
Serves8
EaseMedium
CutDry Aged Tri Tip Steak
Target125–130°F
Ingredients
- Legacy Maker Farms 1876 Single-Source1 dry-aged tri-tip (about 3½ lbs)
- 1 tbsp kosher salt
- 1 tbsp coarse black pepper
- 2 tsp garlic powder
- 1 tsp dried parsley
- Oak chips or chunks (optional)
- Salsa and grilled bread to serve
Method
- 1Mix the rub and press it onto all sides of the tri-tip. Rest 30 minutes.
- 2Set up a two-zone fire, adding oak for smoke if you have it.
- 3Sear 4–5 minutes per side over direct heat, then move to indirect heat until the thickest part reads 125–130°F, 20–30 minutes.
- 4Rest 10 minutes. Find where the grain changes direction, cut the roast in two there, and slice each half thin against its own grain.
125–130°F
Cook to temperature, not timePull steaks at 125–130°F for medium-rare. Dry-aged beef cooks a little faster, so check early. The USDA recommends 145°F with a 3-minute rest.