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RUB-Beef Tri Tip (Santa Maria Rub) Recipe

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This recipe for RUB-Beef Tri Tip (Santa Maria Rub) is from Sharing Our Favorite Recipes - Cindy & Vince, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon black pepper, fresh ground
2 teaspoons granulated garlic
1 teaspoon granulated onion
1½ teaspoon paprika
1-1/2 teaspoon cayenne pepper
1 teaspoon rosemary
1 teaspoon salt
Directions:
Directions:
This is delicious the rub provides very good flavor and is tender. This cut of meat is referred to as the bottom sirloin roast or triangle roast. The night before sprinkle the rub all over the meat and cover.

The next day Vincent sous-vide the meat at a temperature of 127º for medium rare. Then he put it on the green egg grill for some grill marks. It was done quickly as the meat was already cooked and just needed to be grilled on both sides for marks!!


Note: Sous-vide is a french type of cooking. It's a technique that involves sealing your food in an airtight bag, then cooking it slowly in a water bath. Using a vacuum sealer has been a good investment.
Personal Notes:
Personal Notes:
This is absolutely delicious - its tender, moist with a wonderful grilled flavor.

Note: Trivia - there are only two tri-tips per cow. Good to know!!

 

 

 

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