Entree: United States – Santa Maria Valley, California – Santa Maria–style tri-tip

Serving Size: 6

Approximate Time

Prep 15 min

Cook 35 min

Additional 15 min

Total 1 hr

Ingredients

- 1 beef tri-tip roast, approx. 2.5 lb (1.1 kg) total
- 2 tbsp (30 g) coarse sea salt
- 1 tbsp (15 ml) freshly ground black pepper

Instructions

1. Remove the tri-tip from the refrigerator 30–45 minutes before cooking and pat dry; trim any large hard fat if desired while leaving a thin fat cap for flavor.
2. Generously rub the entire roast with the coarse sea salt and then the freshly ground black pepper, pressing the seasonings into the meat so it adheres evenly.
3. Prepare a charcoal or gas grill for two-zone cooking: a hot direct-heat area and a cooler indirect-heat area. If available, add red oak or similar hardwood for a light smoke flavor.
4. Sear the tri-tip over direct high heat (medium-high) 4–6 minutes per side, rotating to develop an even, dark crust; move the roast to indirect heat after searing.
5. Continue cooking over indirect heat with the lid closed until the internal temperature reaches 130–135°F (54–57°C) for medium-rare, about 20–30 more minutes depending on thickness. Use an instant-read thermometer for accuracy.
6. Remove the tri-tip from the grill and tent loosely with foil; let rest 10–15 minutes to allow juices to redistribute and the temperature to rise a few degrees.
7. Identify the grain direction, then slice the roast across the grain into 1/4–1/2-inch (6–12 mm) slices for the most tender bite. Serve immediately.