Ingredients
Units
Scale
- 2 Tri-Tip Steaks (2–3 lbs each)
- Pappy’s Choice Santa Maria Tri-Tip Seasoning
For the Baste:
- 1 cup vegetable oil
- 3/4 cup sherry vinegar
- 1/4 cup balsamic vinegar
- 8 cloves garlic
- 2 tbsp Dijon mustard
Instructions
- Preparation: Season the tri-tips generously with the Santa Maria seasoning, ensuring a good coat on all sides.
- Make the Baste: In a blender, combine the garlic, sherry vinegar, balsamic vinegar, and Dijon mustard. Blend until smooth. With the blender running, slowly stream in the vegetable oil to create a smooth emulsion.
- Grilling the Tri-Tip: Preheat your grill to a high temperature (500°F or more) for a nice sear. If available, use a wood fire to impart a smoky flavor to the meat.
- Cooking the Meat: Place the tri-tips on the grill and cook, constantly flipping and basting with the prepared mixture to keep the meat moist and to build up flavor.
- Check for Doneness: Grill the meat until it reaches an internal temperature of 120°F for a nice medium-rare. If you desire more char on the outside, you can finish the tri-tips under a broiler for a few minutes.
- Resting: Once cooked, remove the tri-tips from the grill and let them rest for about 15 minutes. This allows the juices to redistribute throughout the meat, ensuring it will be moist and tender.
- Slicing: Cut the tri-tip against the grain. Note that the grain may change direction in different parts of the tri-tip; slice accordingly for maximum tenderness.
- Serving: Serve the sliced tri-tip with your choice of sides, such as loaded baked potatoes or steakhouse mushrooms.
Notes
- Always preheat your grill before cooking to get a good sear.
- Resting meat after cooking is crucial for maintaining juiciness.
- When slicing against the grain, look for the direction of the muscle fibers and cut across them, not alongside them.
