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Santa Maria Style Tri-Tip

Grillin GuyGrillin Guy Posts: 302
edited November -1 in EggHead Forum
Seared 3 minutes a side at 600 degrees


Then up in the dome at 400 degrees till internal temp reached 128


Rested for 10 minutes and served it with roasted potatoes and fresh green beans. Quite tasty!



  • tacodawgtacodawg Posts: 335
    That looks very familiar. I had tater tots with beens. Damn this recipe is great. Looks great and tastes better. Great minds cook alike.
  • smbishopsmbishop Posts: 1,038
    I gotta cook me some tri-tip!
    Large, Small, and a LOT of Eggcessories!  Southlake, TX
  • RipnemRipnem Posts: 5,511

    I just love that recipe and firing one up tomorrow. B)

    You nailed that one. ;)
  • BeliBeli Posts: 10,751
    Loved it Terry, Congratulations!!
  • RRPRRP Posts: 14,717
    What a coincidence!!! I have a 1.6 pound tri-tip thawing for tomorrow night's simple feast! The reason I love this cut is my wife likes her beef cooked medium and I like rare to medium rare. No other cut I know of allows these degrees of doneness in the same slab of "inexpensive meat"!
    Dunlap, IL
  • bobbybbobbyb Posts: 1,349
    Rouses in Gulfport?
  • HossHoss Posts: 14,587
    I think you NAILED IT! :) I live close to Memphis,TN and CANNOT find tri-tip.Guess I need to learn what cut it is called around here and make my own out of a primal. :blink: Yours looks VERY TASTEE!
  • bobbybbobbyb Posts: 1,349
    Rouses in Gulfport?
  • deepsouthdeepsouth Posts: 1,788
    that's perfect. the last time i got winn dixie to slice me two "tri tips", they brought me something that looked just like tri tip but was as tough as shoe leather.
  • jaydub58jaydub58 Posts: 1,429
    Drool Drool!
    Can't imagine anything much better than Santa Maria style.
    Looks great!
    John in the Willamette Valley of Oregon
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