Wild Woman Kitchen

This is awesome cooked on a charcoal grill if you have one. Use oak wood for smoke if you have it. If you don’t, this pan seared and oven roasted Santa Maria tri-tip is equally delicious.

Triangle-shaped tri-tip beef roast, from the bottom sirloin, is one of the best cuts for grilling. It can also be called bottom sirloin butt or triangle roast.

Always carve tri-tip against the grain. Look at the raw meat and see which direction the long strands of muscle fiber are running on each part of the meat. A trick is to cut a tiny slice against the grain from the ends so you can find the grain after the meat is cooked.

Simple seasoning is best for tri-tip which makes Santa Maria seasoning perfect.

Use a Thermapen One to ensure you cook it to exactly the right temperature and it’ll be tender and delicious.

EQUIPMENT: Thermapen One, cast iron skillet, tongs, oven; or charcoal grill

Pan Seared and Oven Roasted Santa Maria-style Tri-tip

Recipe by Anna Stockel Cuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

One of the most delicious cuts of meat for BBQ. Leftovers are great on sandwiches.

Ingredients

• 2 lbs tri-tip

• 1/4 teaspoon Liquid Smoke

• Santa Maria rub

• 6 tablespoons Santa Maria Dry Rub

• Or

• 3 tablespoons sea salt

• 1 tablespoon freshly ground black peppercorns

• 1 tablespoon crushed garlic from a jar

• 1 tablespoon minced fresh parsley

• 1/4 teaspoon MSG

• 1 tablespoon paprika (optional)

Directions

• Preheat oven to 350°F.
• Trim silver skin.
• Massage roast lightly all over with Liquid Smoke.
• Sprinkle meat with rub. Wrap in plastic wrap and let sit about an hour.
• Heat cast iron skillet on high until it is very hot, then add roast fat side down.
• Reduce heat to medium-high and sear roast until browned and no longer sticks to skillet. Some of the fat should be rendered.
• Turn the roast over and place skillet in oven.
• Roast for about 20 minutes (10 minutes per pound), checking with the instant-read thermometer until it reaches 120° in the thickest part of the meat for rare. 125°F for medium-rare.
• Tent with foil and rest roast on a cutting board 15 minutes.
• Slice the roast in two at the place where the fibers change direction. Carve each piece separately.