Santa Maria Tri-Tip with Grilled Garlic Bread

Ingredients

Equipment Needed

• •Charcoal grill with lid (or gas grill)
• •Chimney starter
• •Instant-read or probe thermometer
• •Long-handled tongs
• •Sharp carving knife
• •Large cutting board with juice groove

Instructions

1. 1

   Prepare the rub

   Combine the minced garlic paste, kosher salt, black pepper, and garlic powder in a small bowl. Mash it together with the back of a spoon until it forms a coarse, fragrant paste. The garlic should be almost wet, releasing its oils into the salt. This is your entire seasoning. No brown sugar, no paprika, no cumin. Trust the simplicity.

2. 2

   Season the tri-tip

   Pat the tri-tip dry with paper towels. Rub the olive oil over every surface, then press the garlic-salt mixture firmly into the meat. Work it into the crevices of the grain and coat the fat cap generously. The seasoning should look almost excessive. It isn't. Set the roast on a wire rack over a sheet pan and refrigerate uncovered for at least 2 hours, or overnight if time allows. The dry air of the refrigerator will form a tacky pellicle on the surface, which translates to a better crust.

   Leave the fat cap intact. It bastes the meat as it renders and protects against the fierce heat of the grill.
3. 3

   Prepare the garlic butter

   Combine the softened butter, minced garlic, parsley, and flaky salt in a bowl. Beat with a fork until the garlic and herbs are evenly distributed. The butter should be spreadable but not melted. Set aside at room temperature while you build your fire.

4. 4

   Build your fire

   Light a full chimney of charcoal and let it burn until the coals are covered in white ash, about 20 minutes. Pour the coals onto one side of the grill to create a two-zone fire: scorching heat on one side, indirect warmth on the other. If using wood chunks, nestle 3 or 4 red oak pieces directly into the coals. Replace the grate, close the lid, and let the grill heat for 5 minutes. You're looking for grate temperature around 450 degrees on the hot side.

   No charcoal grill? A gas grill works fine. Preheat all burners on high, then turn off one side for indirect cooking. You'll miss the smoke character, but you'll still get excellent beef.
5. 5

   Sear the tri-tip

   Remove the tri-tip from the refrigerator 30 minutes before grilling. Place it fat-side down over the hot coals. Close the lid and let it sear undisturbed for 5 to 6 minutes. Listen for the aggressive sizzle. When you lift the lid, you should see a dark, mahogany crust forming. Flip the roast and sear the second side for another 5 minutes. The garlic in the rub will char slightly. This is correct. That char adds a savory bitterness that balances the richness of the beef.

6. 6

   Finish over indirect heat

   Move the seared tri-tip to the cool side of the grill, positioning the thickest end closer to the coals. Insert a probe thermometer into the thickest part of the meat. Close the lid and cook until the internal temperature reaches 125 degrees for medium-rare, or 130 degrees for medium. This takes 15 to 20 minutes depending on the thickness of your roast and the intensity of your fire. The meat will carry over another 5 to 8 degrees while resting.

   Tri-tip has two distinct grain directions. The thick end and thin end run perpendicular to each other. Knowing this matters when you slice.
7. 7

   Rest the meat

   Transfer the tri-tip to a cutting board and tent loosely with foil. Let it rest for 10 to 15 minutes. This is not optional. The juices need time to redistribute throughout the muscle. Cut into it too early and you'll watch those juices run onto the board instead of staying in the meat where they belong. Use this time to grill your bread.

8. 8

   Grill the garlic bread

   Slice the bread in half lengthwise and spread the garlic butter generously over both cut surfaces. Place the bread cut-side down over direct heat. Watch it carefully. Grilled bread goes from perfect to burnt in about 30 seconds. You want deep golden char marks and butter sizzling into the crust, which takes 2 to 3 minutes. Flip briefly to warm the top, then transfer to your serving platter.

9. 9

   Slice against the grain

   Here is where most cooks make their mistake. Look at the tri-tip. Find the seam of fat running through the center. Cut the roast in half along this seam, separating the two muscle sections. Now examine each piece. The grain runs in different directions. Slice each section against its grain in thin strips, no more than a quarter inch thick. Cutting against the grain shortens the muscle fibers, transforming what could be chewy beef into something remarkably tender. Pile the slices on a warm platter.

10. 10

    Serve

    Arrange the sliced tri-tip on a wooden board or platter. Pour any accumulated juices from the cutting board over the meat. Lay the grilled garlic bread alongside, cut into manageable pieces. This is food meant for sharing. Let people build their own open-faced sandwiches, piling beef onto buttery bread. Serve with pinquito beans and fresh salsa if you want the full Santa Maria experience, or simply with a crisp green salad dressed in red wine vinegar.

Chef Tips

• •Ask your butcher for a Choice or Prime grade tri-tip with the fat cap intact. Select grade will be leaner and less forgiving of overcooking. The marbling matters here.
• •Red oak is traditional, but any fruitwood or oak variety works well. Hickory tends toward too strong a flavor for this particular cut. If you can't find wood chunks, skip the smoke rather than using something overpowering.
• •Tri-tip varies in thickness from end to end. This is a feature, not a flaw. The thin end will cook to medium while the thick end stays medium-rare, giving your guests options.
• •Leftover tri-tip makes extraordinary sandwiches the next day. Slice cold, pile onto crusty rolls with horseradish cream and pickled onions.
• •A California Zinfandel from Paso Robles stands up beautifully to the char and garlic. The peppery notes in the wine echo the black pepper in the rub.

Advance Preparation

• •The tri-tip can be rubbed and refrigerated up to 24 hours ahead. Longer seasoning time means deeper flavor penetration and a drier surface for better crust development.
• •Garlic butter can be prepared up to 3 days ahead and refrigerated. Bring to room temperature before spreading on bread.
• •Light your charcoal 30 minutes before you plan to cook. Rushing the fire is the surest path to uneven heat.

Frequently Asked Questions

Nutrition Information

1 serving (about 410g)