Tri Tip Dry Rub Food

TRI-TIP RUB

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• In a medium bowl, combine garlic powder, salt and pepper. Mix together and coat both sides of tri tip.
• Sear both sides on hot grill then cook 20-25 minutes or until center is light pink. Slice at an angle.

GRILLED TRI TIP WITH ROSEMARY GLAZE RECIPE BY TASTY

Steps:

• Combine dry rub ingredients in a small bowl and stir to combine.
• Evenly coat the tri tip with the dry rub and let rest at room temperature for 30 minutes.
• In a small saucepan, bring glaze ingredients to a low boil over medium heat. Simmer for 3 minutes, stirring frequently.
• Heat a charcoal or gas grill to the medium heat.
• Grill steak for 4-5 minutes over direct heat, then flip and grill until internal temperature reaches 125°F (52°C) on a meat thermometer.
• Brush the steak with the brown sugar glaze, then flip the steak and repeat, about 1 minute per side. Do this until you've used up about half the glaze then remove meat from the grill.
• Let the steak rest for 10 minutes, then slice into ½-inch (1 cm) strips against the grain.
• Serve with remaining glaze on the side for drizzling or dipping.
• Enjoy!

DRY RUBBED AND SMOKED TRI-TIP ROAST

Steps:

• In a small bowl, mix together all of the rub ingredients.
• Place the roast on a cutting board. If the roast has a fat cap on it, score the fat diagonally about an inch apart with a sharp chef's knife. Turn it 90 degrees and score again to form a diamond pattern. While still on the cutting board, season the meat all over with the rub, pressing it into the roast. Place the roast aside and allow it come to room temperature for 30 to 60 minutes.
• Place the water in the bowl at the bottom of the smoker. Place the wood chips in the side tray. Preheat the smoker to 225°F.
• Place the tri-tip, fat side up, on the middle rack of the smoker. Place the drip pan on the rack below the roast. Use a foil sheet pan or line a sheet pan with foil for easier cleanup. Place the digital thermometer in the fatter end of the roast. Close the door and open the vent. Smoke for approximately 2 hours for medium rare. The internal temperature should read 130 to 135°F. Be sure to check the wood chips and water at 60 minutes. Add more if necessary.
• Remove the roast to a clean cutting board and tent loosely with foil for 20 minutes to allow the juices to be reabsorbed. Slice thinly and serve with a starchy side and a green vegetable. Recipe ideas follow.

TRI-TIP

Steps:

• Marinate tri-tip with dry rub and place on grill. Sear both sides then grill over low heat.

TRI TIP DRY RUB

Steps:

• Mix all seasonings together well.
• Trim your meat and pat dry with a paper towel. Then pour half of dry rub on top and rub with hands to cover all areas.
• Flip meat over and pour remaining rub on the other side. Rub in and on sides as well.
• Lift meat up and allow excess to fall off before placing it on the grill, smoker, dutch oven, pressure cooker to cook.

SANTA MARIA TRI-TIP SANDWICH

Steps:

• To make the barbecue sauce:
• In a medium saucepan over medium-high heat, warm the olive oil.
• Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes.
• Add the chicken broth, ketchup, steak sauce, parsley, Worcestershire sauce, ground coffee, and black pepper.
• Bring the mixture to a boil; reduce the heat to a simmer and cook, stirring occasionally, until reduced to 1/2 cup, about 10 minutes.
• Purée the sauce in a food processor or blender.
• Allow to cool, cover and refrigerate until ready to use.
• Bring to room temperature before serving.
• To make the dry rub:
• In a small bowl, mix together the black pepper, garlic powder, salt, dried mustard, paprika, and cayenne.
• Press the mixture into the surface of the tri-tip, cover with plastic wrap, and refrigerate overnight.
• Follow the grill's instructions for using wood chips.
• Sear the tri-tip directly over medium heat, turning once, until both sides are seared, about 5 minutes total.
• Then grill the tri-tip indirectly over medium heat, turning once, until the internal temperature is about 140 degrees Fahrenheit for medium-rare, 20 to 30 minutes more.
• Allow to rest for 5 minutes before slicing thinly on the diagonal against the grain.
• Build each roll with slices of meat and a dollop of sauce.
• Serve warm or at room temperature.

TRI-TIP MARINADE

Steps:

• A tri-tip cut will usually come with a fat lining the outside of it, so this step will first consist of trimming it.
• This lining is sometimes referred to as "silver skin." You want to slice this thick, tough layer of fat since it will not melt off during grilling.
• You don't have to be too careful or trim it too neatly.
• As a general rule, it is best to trim more fat off of the thinner sections than the thicker ones.
• Keep in mind that the more fat you leave on, the more moist your steak will be.
• However, by leaving fat on the steak, it will increase the chance of flare-up during cooking, so if you don't plan on eyeballing it every few minutes, simply trim the fat down until you see the grain.
• To prep the tri-tip, pat it down dry after you've trimmed it and make sure all the excess moisture is absorbed.
• This ensures that your meat will soak up your delicious marinade while you wait.
• Simply combine all of the marinade ingredients (white vinegar, vegetable oil, Worcestershire sauce, soy sauce, dark brown sugar, and minced garlic) into a small bowl, whisking it as well as you can.
• Once that is done, pour the marinade into a resealable bag and add the meat so that it gets fully coated.
• Keep in mind that the thicker parts will need to be massaged a bit to absorb more of the marinade.
• A tip to get more flavor in faster is to do all of this in a bowl and let your children pierce the meat with a fork (which tenderizes it and allows the marinade to seep in!)
• Seal the meat and marinade mixture and place it in the fridge for 2 to 6 hours or let it sit overnight.
• Remove the tri-tip from the refrigerator an hour before cooking so that it can warm up to room-temperature before cooking.
• If you're using a charcoal grill (and if you do, you should read our article on the most delicious smoke flavors!), light one chimney full of charcoal and wait for it to heat.
• When all of it is covered with white ash, arrange the coals on one side of the cooker to set up a zone for direct and indirect heat.
• On the other side of the cooker without any coals, place a foil-lined water pan to collect fat drippings and cooking your meat at a lower temperature.
• If you have them at this point, you can place your wood chunks directly over the coals.
• Set the cooking grate in place, shut the lid and preheat for about 5 minutes.
• While waiting, remove the meat from its marinade and rub some salt and pepper to the outside.
• Sear your steak fat-side down on the direct heat with the lid of the grill wide open.
• One side will take about 7 minutes.
• Make sure to check for flare-ups if you've left a decent amount of fat on.
• In case of flare-ups, temporarily move the steak to the indirect heat zone.
• Do the same for the other side while keeping an eye on your soon-to-be delicious tri-tip!
• Once you've seared both sides, move the steak to the indirect heat zone above the foil-lined pan. Close the lid and let it cook for 10 minutes.
• Your tri-tip should continue cooking but it will cool to within 5-10 degrees F of its target pull temperature.
• For a medium-rare steak, it will register 120 F in the thickest portion of the meat.
• The total cook time should be about 25 minutes since the meat will rise in temperature even after you've taken it out of the grill.
• The reason why we're combining high-heat, direct searing and lower-heat, indirect cooking in this recipe is to achieve a balance between a well-done outside and more rare inside with an evenly-heated roast throughout the steak.
• You can easily adjust these methods: if you prefer a rare steak, then decrease the time spent for indirect grilling and vice versa.
• Keep in mind that the narrow tip will usually be well-done and the butt-end will range from medium to rare.
• Cover your tri-tip with aluminum foil and let it cool down for about 10 minutes before slicing it against the grain with a sharp knife.
• Slicing against the grain will keep the tri-tip intact and tender.

GRILLED TRI-TIP WITH SPICE RUB

Steps:

• Trim the large chunks of fat (or have your butcher do this) from the tri-tip, and cut the thin silvery skin off if you can. Rub the salt all over the tri-tip.
• Combine the remaining seasonings (except the olive oil) in a small bowl and rub into the tri-tip. (*It will seem like a lot, but that's a good thing!).
• Pour 1/4 cup of olive oil in a large resealable plastic bag. Place the spice rubbed tri-tip in the bag with the olive oil and rub it in to coat completely. Squeeze out as much air as possible and seal. Place in the refrigerator for 5-6 hours, or up to 24 hours.
• When ready to grill, preheat an outdoor gas grill to 350-400 degrees F. Remove the tri tip from the refrigerator and let it come to room temperature while the grill is heating.
• Place the tri-tip directly over the flames on the hot grill. Close the lid and watch for flare-ups.
• Cook approximately 8-10 minutes per side for medium rare. It can take up to 20-25 minutes to cook a 2 pound tri-tip, so check the temperature (120 degrees for rare, 130 for medium rare and 140 for medium), or in a pinch use the flesh test (see notes).
• Place the cooked roast on a cutting board to rest, covered loosely with foil for about 10 minutes.
• Uncover and cut in half, where the grain changes direction, then cut each piece against the grain into 1/2 inch slices.
• Serve immediately.

TRI-TIP WITH CHIPOTLE RUB

Steps:

• Sprinkle tri-tip with kosher salt. Massage Chipotle Rub into meat. Let steak sit at room temperature for 1 hour or refrigerate uncovered overnight. Bring to room temperature before grilling.
• Build a two-zone fire in a charcoal grill, or preheat a gas grill to medium-high. Cook 3-4 minutes per side over direct heat until nicely charred. Transfer to low-heat side (or lower gas grill heat to medium) and cook an additional 6-8 minutes per side or until an instant-read thermometer registers 120°F for rare (steak will carry over to 125°F, or medium-rare, as it rests).
• Transfer meat to a carving board; let rest for 10 minutes. Thinly slice against the grain.