TRI-TIP RUB
This is a simple tri-tip rub recipe straight from a barbeque in Santa Maria.
Provided by ALEAH
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 4.4 g, Cholesterol 98.3 mg, Fat 20 g, Fiber 1 g, Protein 30.1 g, SaturatedFat 7.9 g, Sodium 2413.7 mg, Sugar 1 g
THE BEST BEEF TRI-TIP
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
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 ROAST SALT RUB TECHNIQUE
If you prefer a juicy tri-tip roast from the charcoal grill and don't want to marinade over night, try using your favorite seasoned salt, and the indirect method on your grill. If you like this technique, you will find it an easy way to entertain a large number of guests, as cryo bags of tri-tips roasts are typically available through your wholesale club with 6-7 roasts in each. I have shamelessly stolen this technique from my brother-in-law, a professor of animal science, who, with my sister, have served this to thousands of guests.
Provided by Arkansas man
Categories Meat
Time 3h45m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Using a seasoned salt rub (Lawry's), coat your tri tip roast with the salt, creating a seal on the entire surface. Allow this to rest, refrigerated, for 3-4 hours (don't exceed this time by letting it go overnight, for example). Remove about an hour before grilling.
- Set up your charcoal grill for the indirect method, using trays or rails, and it is important to use a grilling rack to prevent grill marks form scoring the roast. I can place two roast at time on one rack. If you place it directly on the grill, you'll need a drip pan, as it will lose liquid. Keep the grill cover on.
- Grill for 20 minutes (covered) and turn once, and check temperature after 40 minutes. My Weber grill has a thermometer, and I keep it between 375-425 during the first half hour.
- If you've achieved a good salt seal, the roast changes shape, expanding within its salt-sealed layer, sometimes like a "pillow." Tri tip roasts are an unattractive looking roast coming out of the cryo-bags, but as the fat melts off, and the smoke and salt do their trick, you end up with some attractice colors, some small burnt edges, and appealing shapes. If you do all six roast for a party of 40, each roast will be different in size and shape and color.
- I remove at 135, and after it rests for 10 minutes, it's ready for slicing. There will be a great deal of liquid, and depending on the roast, easily a 1/2 cup or more. Have a deeply grooved cutting board.
- Pay particular attention to the changing directions of grains with this roast when you're slicing--and this is important for parties, and for guests that want to help. Remember to slice across the "grain" throughout, and keep slices small and thin so that they work well on small sandwiches or rye bread slices. (This is important for nearly every beef roast).
Nutrition Facts :
ULTIMATE TRI-TIP ROAST
This is soooo Mmmmm good! Too hot to cook? Fire up the BBQ or grill, make a tossed green salad, and grilled garlic bread to accompany - serve to ice cold beer & you've got it made! Note: From Russ Parsons - Food and Drink - a weekly guide. Originally published June 29, 2005. Oak chips are available at Barbecues Galore stores & Walmarts (LOL).
Provided by Busters friend
Categories Roast Beef
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a blender, grind the garlic, oil, salt and black peppercorns to a coarse paste.
- Pat the tri-tip dry with a paper towel and score the fat layer with a sharp knife, cutting through the fat, but not through the meat.
- Place the meat in a sealable plastic bag, scrape in the garlic paste, press out the air and seal tightly. Massage the meat with the garlic paste until it is evenly coated. Set aside at room temperature for at least 1 hour. If you are going to marinate more than 2 hours, refrigerate the meat but remove it 1 hour before cooking to allow it to come to room temperature.
- About 1 hour before serving, start a fire on the grill using 1 chimney full of charcoal briquettes, about 50. Put one-fourth pound of oak or hickory chips in a bowl and cover them with water. Place an inverted plate on top of the chips to keep them submerged. When the flames have subsided and the coals are covered with white ash, dump the chimney into a mound on one side of the grill. Drain the wood chips and scatter them across the top of the coals.
- Sear the fat side of the tri-tip, cooking directly over the flames with the grill lid off. This will only take 3 or 4 minutes. Don't worry if there is a little char; that is almost necessary in order to get a good crust. When the fat side is seared, turn the tri-tip and sear the lean side directly over the coals. This will take another 3 or 4 minutes; again, don't worry about a little char.
- When the lean side is seared, move the tri-tip to the cool side of the grill and replace the lid, with the vents open. Cook to the desired doneness, checking the temperature of the meat every 4 or 5 minutes. It will take 20 to 25 minutes for 125 degrees, which is on the rare side of medium-rare, 25 to 30 minutes for 135 degrees (on the medium side). Cooking times will vary according to the type of grill and temperature of the fire.
- Remove the roast to a platter and set aside for 10 minutes to finish cooking and for the juices to settle. Carve the tri-tip fairly thinly (at most one-fourth-inch thick), against the grain and with the knife held at an angle to give wide slices. Spoon the carving juices over the meat.
Nutrition Facts : Calories 127.2, Fat 13.7, SaturatedFat 1.8, Sodium 2326.2, Carbohydrate 1.5, Fiber 0.1, Sugar 0.1, Protein 0.3
TRI TIP ROAST
I came up with recipe since I couldn't find many for this cut of beef (also known as a culoutte steak or bottom round sirloin). It was very easy to make and tender.
Provided by CHEFWANDA
Categories Main Dish Recipes Roast Recipes
Time 8h50m
Yield 4
Number Of Ingredients 8
Steps:
- Rub roast all over with thyme, basil, marjoram, mustard, salt, and black pepper. Place meat in a sealable plastic bag, seal the bag, and refrigerate, 8 hours to overnight. Pour red wine into bag with meat 4 hours before cooking.
- Preheat oven to 450 degrees F (230 degrees C). Drizzle olive oil all over the bottom of a roasting pan.
- Place meat in the prepared roasting pan.
- Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting meat until hot and slightly pink in the center, 20 to 25 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 to 10 minutes before thinly slicing against the grain.
Nutrition Facts : Calories 372.4 calories, Carbohydrate 1.2 g, Cholesterol 158.1 mg, Fat 17.7 g, Fiber 0.4 g, Protein 45.9 g, SaturatedFat 5.6 g, Sodium 99.6 mg, Sugar 0.1 g
GRILLED TRI-TIP WITH OREGON HERB RUB
I have loved tri-tip (bottom sirloin) ever since my father-in-law in Santa Barbara introduced me to it. Tri-tip is a cut of meat that first became popular in Santa Maria, on the central coast of California. I love the taste of the original Santa Maria rub, but this is even better.
Provided by CHIEFWMS
Categories 100+ Everyday Cooking Recipes
Time 4h
Yield 10
Number Of Ingredients 10
Steps:
- Mix together the salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary in a bowl. Store in an airtight container at room temperature until ready to use.
- Use a damp towel to lightly moisten the roast with water, then pat with the prepared rub. Refrigerate for a minimum of 2 hours, up to overnight, for the flavors to fully come together.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Place the roast onto the preheated grill and quickly cook until brown on all sides to sear the meat, then remove. Reset the grill for medium-low indirect heat (if using charcoal, move coals to the outside edges of the grill pit).
- Return the roast to the grill, and cook, turning occasionally, until the desired degree of doneness has been reached, about 1 1/2 hours for medium-well. Remove from the grill and cover with aluminum foil. Allow to rest for 10 minutes before carving across the grain in thin slices to serve.
Nutrition Facts : Calories 214.3 calories, Carbohydrate 0.3 g, Cholesterol 105.4 mg, Fat 9.3 g, Fiber 0.1 g, Protein 30.4 g, SaturatedFat 3.4 g, Sodium 1083.4 mg
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