Teriyaki Tri Tip

This is a recipe for the BEST beef you’ll ever eat! Tri tip is one of our favorite cuts. There’s a lot of debate between cooking tri tip like a brisket or like a steak, we prefer the steak method. Bold, smoky, sweet, and tangy, this tri tip recipe layers Santa Maria-style grilling with Japanese BBQ flavors.

Ingredients

• 1 whole Certified Angus Beef Tri Tip
• Smoke ’n Magic Rib Rub
• Japanese Barbecue Sauce
• Sesame seeds, for garnish
• Green onions or chives, chopped
• Aluminum baking pan
• Aluminum foil

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Instructions

1. Prepare the Tri Tip
   • Trim off any excess fat
   • Pat dry with paper towels
   • Apply a liberal coat of Smoke ’n Magic Rib Rub to one side, pat it in well.
   • Flip and repeat on the other side
   • Let the rub “sweat in” while you fire up the grill or smoker

2. Grill or Smoke, Santa Maria Style
   • Cook over high, open heat using the traditional Santa Maria method (or your grill/smoker of choice)
   • Flip regularly to build a bark evenly on both sides. This takes time and patience, but the crust it will build is absolutely worth it!
   • Once a crust begins forming, baste with Japanese BBQ Sauce
   • Flip, let the glaze start to caramelize, then baste and flip again. Repeat as needed to deepen the bark and flavor.

3. Cook to Temp
   • Most tri tips will cook in 25-30 minutes over high heat
   • Once the internal temperature reaches 125°F. After resting, your final temp should be about 130°F for the perfect medium to medium-rare doneness.
   • Pro tip: Watch for carryover heat! If you’re grilling over 300°F, expect a 5° rise after remove from the heat. Under 275°? It’ll be closer to an additional 2-3° carryover.

4. Rest & Slice
   • When the internal temperature reaches 125°F, remove from heat
   • Place in an aluminum baking pan and cover with foil
   • Let rest for about 30 minutes, or until the internal temperature reaches about 130°F
   • Pro tip: Make sure to save the juices! You’ll want them when serving.
   • Slice into 3/8-inch thick slices, paying close attention to the grains in the meat.
     • On tri tip, it’s important to watch for grain direction. It’ll shift about halfway through the cut. When it curves and the grains shift, rotate the tri tip to keep slicing against the grain.
5. Finish & Serve
   • Drizzle the leftover juices from the pan over the sliced tri tip.
   • Sprinkle with sesame seeds and chopped green onions or chives for some extra flavor and presentation.
   • Enjoy!

We hope you enjoy this delectable dish just as much as we do! If you do try this recipe, don’t forget to share your creation with us on social media using #SmokeNMagicRecipes!

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