Sometimes labeled "Santa Maria steak," the triangular cut of beef known as the tritip roast is popular in the Central Valley regions and the Central Coast of California. It’s best when it’s simple, just like in this tritip recipe—rubbed with olive oil and seasoning, smoked, seared, and carefully carved.
Thomas, the creator of Pursuit of Smoke BBQ, is a guy passionate about backyard bbq. From lamb cutlets with apple habanero sauce, to butterfly pork chops with bbq peach glaze, to getting that perfect bark and smoke ring on a brisket, outdoor cooking is something he enjoys doing and sharing with friends, family, and anyone he meets.VISIT PURSUIT OF SMOKE BBQ ON INSTAGRAM
1 tritip roast, also known as a Santa Maria steak, 1.5 to 2lbs
Head Country Championship Seasoning, The Original
Trim off excess silver skin and fat from the roast, leaving a lean cut of meat.
Take note of the direction of the grain before you season and cook. Lightly coat tritip with olive oil then rub down with Head Country Championship Seasoning.
If using a charcoal grill, stack lit charcoal on one side of your grill to create two zones: one for direct heat, the other for indirect heat. The best tritip temp for your grill is 325-350 degrees F. Place one large chunk of oak wood directly on charcoal.
Put tritip on the grill on the indirect-heat side, offset from the charcoal. On a gas grill, place the roast away from the burners.
When the internal temp of the meat reaches 105 degrees F, place the roast over direct heat. This reverse-sears the roast and adds a flavorful, smoky crust.
Pull the roast from the grill once the internal temp hits 130 degrees F, for medium rare.
Tent meat with foil and let it rest for about 10 minutes.
Carve tritip carefully, since the direction of the grain can change directions as many as three times in this cut. Take note of the direction of the grain before you season and cook, being sure to cut against the grain when slicing. Enjoy!