Red Eye Santa Maria tri-tip or steak rub


I love my meat expecially for labor day.  Delicious on tri tips or steaks. Tri-tip comes from the bottom sirloin. Absolutely delicious. If one cannot find a tri-tip  then look for a 2 inch thick or greater well marbled sirloin steak, or london broil.

Throw the above into a bowl and whisk it togther with a wire whisk.  Place the meat on a flat pan and rub the seasoning on all sides until well covered. I like to sear the tri-tip on all sides then put it on a red oak fire indirect heat with an aluminum pan under it to catch the drippings.  I try to keep the grill at 250 for 20-40 minutes. I check the internal temp with a meat thermometer to make sure it’s at that 120 degrees (rare), 140 for medium.  I then remove from the grill tent with foil and let rest for 10 minutes. I do not trim the tri-tip at all and tend to cook with the fat side up so it bastes it’s self in it’s own juices. I then gather the juices and make a gravy. Absolutely delicious and tender, you can do the same thing with a steak on the grill or go even further with chicken.

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