Draggingtree Posted October 29, 2014 Share Posted October 29, 2014 Santa Maria Tri-Tip Steak Recipe Serves. 4. Preparation time. 5 minutes to season Cooking time. 45 to 90 minutes depending on how you set up your grill. Ingredients 1 tri-tip steak Vegetable oil Salt Ground fresh black pepper Garlic powder Paprika About the oil. Use a light, mild flavor oil like canola or corn oil. Method 1) Pat the meat dry with paper towels. An hour or two before cooking, sprinkle it with salt, no more than you would if you were served the cooked meat. This dry brining will dissolve and get pulled into the meat and season it throughout. You can dry brine the night before if you wish. 2) Just before cooking, coat it with a light layer of cooking oil, sprinkle it with the spices, roughly equal amounts. Massage it in. Don't worry about over-seasoning. When you're done you're going to cut it into thin slices so each slice will have only a small lip of flavorful crust. 3) Set up your grill for 2-zone cooking with one side of your grill scorching hot and the other about 225°F to 250°F. 4) Because this is a thick hunk of flesh, we can't put it close to high heat http://amazingribs.com/recipes/beef/santa_maria_tri-tip_steaks.html 1 Link to comment Share on other sites More sharing options...
leilani Posted November 29, 2014 Share Posted November 29, 2014 I have a bunch of cousins in California and when I'd visit them out there with my Dad years ago, Tri-tips were always everywhere you went. Seems like people ate them all day long! ;-) So when I came back to TX I looked for a recipe so my Dad could make them but this was the earliest days of the internet, pre-google even I think, and I swear I could only find about five or so recipes on the entire web for how to grill them and, equally important, what specific cut to ask for at the meat counter. Now of course, you get 5 gazillion hits for a search and any butcher at any chain grocery anywhere in the country knows what you are talking about when you ask for tri tips. This recipe fits exactly with what I learned: keep it simple, keep it off direct heat & garlic is essential. 1 Link to comment Share on other sites More sharing options...
Draggingtree Posted November 30, 2014 Author Share Posted November 30, 2014 I have a bunch of cousins in California and when I'd visit them out there with my Dad years ago, Tri-tips were always everywhere you went. Seems like people ate them all day long! ;-) So when I came back to TX I looked for a recipe so my Dad could make them but this was the earliest days of the internet, pre-google even I think, and I swear I could only find about five or so recipes on the entire web for how to grill them and, equally important, what specific cut to ask for at the meat counter. Now of course, you get 5 gazillion hits for a search and any butcher at any chain grocery anywhere in the country knows what you are talking about when you ask for tri tips. This recipe fits exactly with what I learned: keep it simple, keep it off direct heat & garlic is essential. well I am glad it seems to fit what you were wanting, Link to comment Share on other sites More sharing options...
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