Tri-Tip Beef Grilled

The Santa Maria Tri-Tip is a tantalizing cut of beef that has captured the hearts and taste buds of food enthusiasts worldwide. Known for its robust flavor and tender texture, this cut has deep roots in Santa Maria, California. Our step-by-step guide will unveil the secrets behind its preparation, allowing you to enjoy the delectable combination of flavors in every bite.

The Origins of Santa Maria Tri-Tip

Before we dive into the cooking process, let’s take a moment to appreciate the history and origin of the Santa Maria tri-tip. This triangular cut, derived from the bottom sirloin, has its roots deeply embedded in the culinary traditions of Santa Maria, California. Originally popularized by local ranchers in the mid-20th century, the Santa Maria tri-tip quickly gained popularity due to its rich marbling and intense flavor profile.

Selecting the Perfect Cut

The foundation of a truly outstanding grilled Santa Maria tri-tip begins with selecting the right cut of meat. Look for a well-marbled, USDA Choice, or Prime grade tri-tip at your local butcher or grocery store. The marbling not only imparts exceptional flavor but also ensures a juicy and tender result after grilling.

Ingredients:

• 1/4 cup soy sauce
• 2 tablespoons red wine vinegar
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1/4 cup olive oil

Achieving Grill Master Status

Now, let’s fire up the grill and transform that marinated tri-tip into a masterpiece of flavors. Follow these steps for a grill session that will have your guests raving about your culinary prowess:

1. Preheat the Grill: Aim for medium-high heat on your grill, around 375-400°F (190-204°C).
2. Grill Setup: Set up a two-zone fire by positioning the coals on one side of the grill and leaving the other side without direct heat. This allows for both searing and indirect cooking.
3. Searing the Tri-Tip: Remove the tri-tip from the marinade, letting excess marinade drip off. Sear the tri-tip directly over the hot coals for about 4-5 minutes per side. This initial sear locks in the juices and imparts a beautiful crust.
4. Indirect Cooking: Move the seared tri-tip to the cooler side of the grill. Cover the grill and let the tri-tip cook indirectly for about 20-25 minutes per pound. Use a meat thermometer to monitor the internal temperature aim for 135-140°F (57-60°C) for medium-rare.
5. Resting and Slicing: