Tip Top

Well-Seasoned and Tasty Grilled Tri-Tip…

It’s not every day that a piece of meat goes from butcher’s castoff to backyard royalty. But tri-tip, that humble wedge of beef from the bottom sirloin, pulled it off. Now, it’s one of our favorite cuts of beef to barbecue, especially in California, where it was first “discovered.”

For much of its early life, the tri-tip wasn’t even worthy of a name. What we now call tri-tip was part of the beef near the brisket and near the ribeye, but was not considered either. When I was a butcher boy in Northern California in the 1970s, my boss used it as ground sirloin or stew meat.

But back in the 1950s, hidden from most of us in Northern California, a butcher in Santa Maria, a sleepy town on California’s Central Coast known more for strawberries than steak, had the bright idea to throw this chunk of mystery meat on the grill. The result? A juicy, smoky revelation.

There are a few contenders for the title of “tri-tip inventor,” as with all great American origin stories. Some say it was Bob Schutz, the legendary Santa Maria butcher. Others whisper the name Otto Schaefer, a Safeway meat manager in Santa Maria. Either way, give the small town on the central coast credit.

By the 1970s, tri-tip had become a full-blown Santa Maria tradition. But while tri-tip reigned supreme in Central California, it remained something of a regional curiosity. Ask a New Yorker what a tri-tip is, and you might get a blank stare. Even in Northern California, it flew under the radar for decades – unless you had a rancher neighbor who grilled.

The beef industry didn’t help, either; for years, tri-tip lacked standardized butchery across regions, meaning the same muscle might be cut differently or not separated at all, depending on geography.
Still, tri-tip had patience. And loyal fans.

Nowadays, the word has spread. Backyard pitmasters from Butte County to Brooklyn are embracing this budget-friendly, flavor-packed slab of goodness. Its modest price tag, quick cook time and satisfying flavor have made it a go-to for anyone seeking a steakhouse-quality meal without the steakhouse bill. And unlike brisket, which requires hours of low-and-slow coddling, tri-tip forgives your impatience.

Give it 30-40 minutes over fire, a good rest on the cutting board and a confident slice against the grain (please, for the love of all things beefy, cut against the grain), and you’ll look like a grill genius.

So here we are – tri-tip, the once-forgotten roast, now firmly planted in the pantheon of California barbecue. It may not have the storied past of Texas brisket or the saucy swagger of Kansas City ribs, but it’s got something better: an underdog origin, a deliciously smoky finish and a place of honor on any grill worth its salt. •

Grilled Tri Tip

Servings: 6 | Prep Time: 20 minutes
Cook Time: 25 minutes | Total Time: 45 minutes

Ingredients:

• 2 tsp. salt
• 2 tsp. freshly ground black pepper
• 3 tsp. garlic powder
• 2 tsp. paprika
• 1 tsp. onion powder
• 1 tsp. dried rosemary
• ½ tsp. cayenne pepper
• 2 ½ lb. beef tri-tip roast

Directions:

Step 1: Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary and cayenne pepper together in a bowl.

Step 2: Place tri-tip in a glass baking dish and coat on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.

Step 3: Remove tri-tip from the refrigerator. Let sit uncovered at room temperature for at least 30 minutes.

Step 4: Preheat grill for high heat; lightly oil the grates.

Step 5: Place tri-tip on the preheated grill. Cook for 8 minutes and flip. Cook and flip for 8 minutes per side until 25 minutes are up. If you have a thermometer, the thickest part of the tri-tip should read 130 degrees. Grill longer if needed.

Step 6: Place on cutting board and let rest for at least 10 minutes before slicing against the grain.