Best way to cook a Costco Tri-Tip?

From my experience, those older threads are spot on!
No need to do anything different from the Santa Maria recipe discussed earlier. 
It works. 

Low and slow over red oak then hit it with a quick sear for color 

It's a steak. Cook it like a steak. Taking extra care to make thin slices against the grain.

Thatgrimguy said:

It's a steak. Cook it like a steak. Taking extra care to make thin slices against the grain.

Yeah!  It's that simple.  I've used many different rubs and like them all.  I like the home made Santa Maria rub, but lately I've been using the Fiesta fajitas rub.  It's similar to the SM rub with a nice amount of garlic salt.

I cook mine at 375 to 135 degrees internal temp and then sear both sides. Takes about 40 minutes.

I prefer slices as thin as possible, almost lunch meat thin.

this one i do alot but i cut the salt in half

EGGFEST 2006-2007-2008-2009-2010
Santa Maria Style Tri-tip
Richard Miller aka Morro Bay Rich
Morro Bay, CA


2 (3 pound) tri-tip roasts
Basting Sauce, recipe follows
Seasoning Salt Mixture: recipe follows

Seasoning Salt Mixture:
2 teaspoons freshly ground black pepper
2 teaspoons white pepper
2 teaspoons cayenne pepper
1 teaspoon onion powder
4 tablespoons granulated garlic
6 tablespoons salt

Mix together all ingredients in a small bowl

Basting Sauce:
½ cup red wine vinegar
½ cup garlic-infused vegetable oil

Whisk together vinegar and oil in a small bowl.

Coat both sides of the tri-tip roasts with the seasoning mixture, rubbing it in as you would a dry rub. Let the seasoned tri-tip rest for at least 30 minutes at room temperature. Sear each side of the tri-tip at 600 to 700 degrees for 3 to 4 minutes each. Remove seared tri-tip from the BGE, cover it with foil and let it rest while bringing the BGE temperature down to 350 to 400 degrees. During this cool down period I usually toss in a couple of oak chunks. Put tri-tip back in the BGE and cook to an internal temperature of 126 degrees for medium rare, basting with the sauce every 5 to 10 minutes. Remove tri-tip from the BGE, cover it with foil and let it rest 15 minutes. Cut into ½” slices against the grain.

This recipe is from Foodnetwork.com’s website. It is titled “Santa Maria Style BBQ” Oakwood Grilled Tri-tip. It is as close to authentic Santa Maria tri-tip as I have been able to find.



for something different i like to cook crying tiger with tritips



marinade: says 1-4 hours
2 tbls soy
1 tbls fish sauce
1 tsp sugar
some chopped green onion

roasted tomato chili sauce:
6 thai chilis
1/2 cup chopped onion
1/2 cup fish sauce
3 cloves garlic
16 cherry tomatoes
1/3 cup lime juice
4 tbls sugar
2 tabls pakak hot curry
bunch of chopped green onions

when the egg got up to about 500, put the chilis in and roasted til they were starting to char but not black,maybe a minute, took them out and added onion and whole tomatoes and did the same thing. let egg climb up for searing temps while back inside tossed some garlic into a dry pan for a half minute on med, added the pakak paste (this paste needs to be cooked according to the label) added a little water to avoid burning, then everything into a food processer. allow to cool, go cook steak

I have done both forward sear and reverse and have begun to like the forward just a bit more as it takes some of the guess work out (for me). Costco Prime -