Santa Maria Style Tri-Tip
prep time:1 hr
cooking time:35 mins
perfect wines:Black Bear Syrah
Before the Central Coast was known for it's beautiful vineyards & wine, there was big ranches, plenty of cattle, & BBQ. Originally settled by Mexican cowboys called vaqueros, Santa Maria hashas become known for their local specialty, tri-tip steak, the unique grill they invented to cook it, and the clever way they carve it to make it tender.
Serves 10 people
- 2.5-4 lbs of tri-tip roast (aka triangle steak or bottom sirlon cut)
Santa Maria Seasoning
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp salt
- 1 tbsp finely ground black pepper
- 1 tbsp oregano
- 1 tsp cayenne
- 1 tsp dry rosemary
- 1/2 tsp dry sage
- Mix all Santa Maria Style Seasonings together in a bowl
- Sprinkle & message the rub into the meat.
- Cover & let sit at room temperature for an hour
- Prepare the grill for direct & indirect medium-high heat(if you are using a wood-fired grill, Santa Maria traditionally uses red oak wood)
- Set Tri-tip over direct heat, fat side up, & sear until nicely borwned (3-5 mins).
- Turn tri-tip over and sear other side (3-5 mins)
- Move tri-tip to indirct heat & turn every 10 mins. for about 25 to 35 mins. (thickect part should be 125 degrees to 130 degrees)
- Transfer tri-tip to cutting board & let it rest at least 15 mins.
- Slice the meat across the grain & serve with a glass of Black Bear Block Syrah