Cowboy Tri Tip Recipes

THE BEST BEEF TRI-TIP

The Best Beef Tri-Tip image

I received a food wish for roast beef recently, which can be done with many different cuts. I ended up deciding on beef tri-tip, since it's affordable, flavorful, great for parties, and, using this low-temp roasting technique, nearly fool-proof. No marinating, no searing, no nothing; just rub on some salt and spices and pop it into the oven until it reaches the doneness you want. Plate it up with a Romano bean salad or enjoy as a roast beef sandwich!

Provided by Chef John

Categories Meat and Poultry Recipes Beef Steaks

Time 2h

Yield 8

Number Of Ingredients 9

Ingredients

2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon smoked paprika
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
1 teaspoon dried rosemary
1 tablespoon chopped fresh rosemary leaves
1 (2 1/2 pound) beef tri-tip roast
½ cup beef broth

Steps:

Preheat the oven to 225 degrees F (110 degrees C).
Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
Mix beef broth in with the pan drippings and drizzle over the slices.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 1.4 g, Cholesterol 131.7 mg, Fat 11.8 g, Fiber 0.7 g, Protein 38.4 g, SaturatedFat 4.3 g, Sodium 1539.7 mg, Sugar 0.2 g

TRI-TIP

Tri-Tip image

Provided by Food Network

Categories main-dish

Time 3h25m

Yield 20 servings

Number Of Ingredients 9

Ingredients

10 pounds tri-tip
3 tablespoons Worcestershire sauce
3 tablespoons black pepper
3 tablespoons salt
3 tablespoons garlic
3 tablespoons chili pepper
3 tablespoons onion salt
3 tablespoons cumin
3 tablespoons cilantro

Steps:

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

CALIFORNIA SANTA MARIA STYLE TRI-TIP

California Santa Maria Style Tri-Tip image

California Grill masters pride themselves in cooking tri-tip with oak wood. This takes a lot of time, and I don't have oak wood readily available. It's not cheap! When I found this recipe in an issue of Cook's Country Magazine (part of the Cook's Illustrated family) I knew I had to make this. Forget BBQ sauce... this is an amazing recipe! Cook's Illustrated adapted this recipe where you used wood chips, soaked in water. You grill the tri-tip, seasoned only with salt & pepper (the Santa Maria way) and-- towards the end-- you add the wet chips to the coals to give a smoky flavor to the meat. I'm telling you, if you love to eat red meat-- this is to die for! Seriously, it's worth trying.

Provided by FoodieWife

Categories Roast Beef

Time 4h25m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 tri-tip roast, trimmed (about 2 pounds)
6 garlic cloves, minced
2 tablespoons olive oil
3/4 teaspoon salt
2 cups wood chips, preferably oak
1 teaspoon pepper
3/4 teaspoon garlic salt

Steps:

Pat roast dry with paper towels. Using fork, prick roast about 20 times on each side. Combine garlic, oil, and salt and rub over roast. Cover with plastic wrap and refrigerate for 1 hour or up to 24 hours.
Soak wood chips in bowl of water to cover for 15 minutes.
Open bottom vents on grill.
Light large chimney starter filled with charcoal briquettes (about 100 coals) and burn until charcoal is covered with fine gray ash.
Pour hot coals in even layer over one half of grill. Set cooking grate in place, cover, open lid vents completely, and let grill heat for 5 minutes. Scrape cooking grate clean.
Using paper towels, wipe garlic paste off roast.
Rub pepper and garlic salt all over meat.
Grill directly over coals until well browned, about 5 minutes per side.
Carefully remove roast and cooking grate from grill and scatter wood chips over coals.
Replace cooking grate and arrange roast on cooler side of grill.
Cover, positioning lid vents directly over meat, and cook until roast registers about 130 degrees (for medium-rare), about 20 minutes.
Transfer meat to cutting board, tent loosely with foil, and let rest for 20 minutes. Slice thinly across the grain. Serve.

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