Cooking Tri-tip

Reverse sear.

my buddy lives in Bakersfield and does these all the time. He always told me to season it with Santa Maria seasoning and throw it straight on the coals of live oak

Low and slow until 15-20F below your steak temp preference. Then sear on all sides for texture.


Don't take it to 200F like a brisket. People are trying to make that a popular thing.

225° until 115° internal. Pull and crank grill/skillet to 500°. Sear for about 4 mins each side for medium rare. It’s a household favorite around here. Make sure you slice it correctly. That part is very important.

Season it with your favorite brisket-style style rub and cook it over Oak on a Santa Maria style grill to M/R.

I’ve cooked more than a few but always in the oven. The first several were already seasoned with cooking instructions, after that I seasoned with just dry seasoning, let it sit in the fridge for the night and cook the next day. I cook it at 375 for 10 minutes per pound. Don’t overcook it, which means don’t cook it for anyone who doesn’t like any pink because it should have some pink in it.

Reverse sear on your grill to medium rare. Goes great with a chimichurri sauce.

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I’ve cooked more than a few but always in the oven.

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I’ve always smoked/seared mine. I may try the oven this week. They’re so great on the smoker, though, and they only take a couple of hours.

About 125, then on the grill for a few minutes for grill marks

Sous vide 4 hours at 140. Reverse sear.