Tri Tip Rub Marinade Recipes

6 HOUR TRI-TIP MARINADE

Steps:

• To make the marinade, mix all of the ingredients except for the beef in a large mixing bowl. Place the trimmed tri-tips in a plastic container and pour the marinade over. Let stand in the refrigerator for at least 6 hours.
• Heat grill to medium temperature.
• Place tri-tips on grill at a 45-degree angle to establish grill marks and cook about 35 minutes, or until cooked to desired doneness. Remove the tri-tips from the grill and let rest about 2 to 5 minutes before slicing. Serve with your favorite side dishes.

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.

SANTA MARIA GRILLED TRI-TIP BEEF

Steps:

• Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.
• Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.
• Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.

BEEF TRI-TIP MARINADE

Steps:

• Combine brown sugar, garlic powder, black pepper, and onion powder in a large freezer bag. Add wine, water, Worcestershire sauce, soy sauce, garlic, and liquid smoke.

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.

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.

SANTA MARIA TRI-TIP

Steps:

• Combine the granulated garlic and pepper in a small bowl and set aside. Mince the garlic and slowly incorporate the salt and sugar, alternating, to create a paste. Add the Achiote Oil and mix well. Be careful, this oil will stain.
• Rinse and pat dry the roast and rub with the garlic paste, evenly coating the meat. Sprinkle evenly with the granulated garlic and pepper mixture and wrap tightly in plastic wrap. Refrigerate for 24 hours and up to 48 hours.
• Remove the wrap and allow the roast to rest while you preheat a well-oiled grill to medium-high heat. Add the roast and cook for 9 minutes, turn, repeat and check the temperature. Once 90 degrees F is achieved, turn the middle burner to high and sear all sides of the roast. Remove from the grill and allow to rest for 10 to 15 minutes, loosely covered with aluminum foil.
• Slice across the grain in thin (1/8-inch) pieces, drizzle any juices that have accumulated back onto the sliced meat and serve immediately.
• In a small saucepan over medium-high heat, add the seeds and toast for 2 to 3 minutes. Add the oil, reduce the heat to low and cook for 5 to 6 minutes. The oil will become bright orange. Immediately remove from the heat, cool and strain. Store the oil in a glass container in the refrigerator. The oil will keep for several months.

TRI-TIP RUB & MARINADE

Steps:

• Mix all dry-rub ingredients and apply to steak, firmly pressing spices into steak. Whisk all marinade ingredients and marinate steak for 1 hour. Prepare BBQ grill and sear meat, then drop heat to low/medium and cook until desired temperature. Let stand 5 minutes and serve.