This Smoked Tri-Tip Steak is juicy and bursting with flavor featuring a Santa Maria-style rub that infuses it with an irresistible flavor.
Cooked low and slow in the smoker for about 2 hours and then reverse seared to create a delicate crust, this smoked Tri-Tip will be part of your regular BBQ rotation.
Tri-Tip is known for its rich flavor and tender texture. It is part of the bottom sirloin part of the cow and it offers a great mix between marbled and lean.
If you want to learn more about Santa Maria-Style Tri-Tip, check this article by Santa Maria Valley.
Ingredients
- Tri-Tip Steak: We picked our Tri-Tip steak from Costco, they usually come in pack of 2 each about 2 lbs.
- Santa Maria-Style rub: This California-born BBQ rub features garlic powder, onion powder, paprika, cayenne, kosher salt and pepper. Some optional aromatics include rosemary which I used here.
- Avocado oil: Helps the rub adhere to the meat to create the crust when we sear it.
Instructions
Step 1: Prepare the Tri-Tip
Remove the steak from the fridge about 20 minutes before cooking, allowing the meat to come to room temperature. Trim the excess fat as needed.
Step 2: Make the Santa Maria-style BBQ rub
In a small bowl whisk together the kosher salt, garlic powder, onion powder, paprika, cayenne, dried rosemary and pepper.
Step 3: Season your Tri-Tip
Drizzle a thin layer of avocado oil on one side of the meat and evenly sprinkle about half of the rub. Press gently to adhere the rub to the meat and repeat on the other side.
Set aside and let it rest for about 15 minutes. While preheating your smoker.
Step 4: Cook the Tri-Tip
Place the Tri-Tip on your smoker and cook for about 1.5 to 2 hours. The best way to ensure tour meat is at the perfect temperature is by using a meat thermometer.
When the meat is close to your desired temperature, use a cast iron skillet to sear it over high heat or sear it directly on a direct flame grill until a char crust forms and the meat is at the desired doneness.
I cooked my steak to 130°F for medium temperature (red pink center). It was seared for about 2 minutes per side, turning it constantly.
Step 5: Rest and slice the Tri-Tip
One of the key steps to get a tender bite is to correctly slice the Tri-Tip. Before slicing, allow for some rest time, 15-20 minutes to let the juices redistribute inside the meat.
The tricky part about slicing Tri-Tip is the meat's shape itself. Some of the meat fibers run horizontally until about half way through and then some muscle fibers run vertically.
Locate the point where the fibers intersect and slice in half at that point. From there, slice each portion against the grain to get the most tender bite from each piece.
Reheating and Storage
Store the leftovers in an airtight container in the fridge for up to 3 days.
To reheat using the air fryer, place the pieces of steak (if already sliced) in a heat-proof ceramic dish or wrapped in foil and reheat at 250°F for about 5 minutes or until heated through.
Using a skillet you can reheat on low over the stove top turning for about 2-3 minutes per side. Note the steak won't be as juicy, especially if already sliced.
Smoked Tri-Tip Steak
Ingredients
- 2 lbs Tri-Tip
- 2 tablespoons avocado oil
Santa Maria-Style BBQ Rub
- 2.5 teaspoons Kosher salt reduce amount by half if using table salt
- 2 teaspoons garlic powder
- 1.5 teaspoons smoked paprika
- 1 teaspoon black pepper freshly ground
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
- ¼ teaspoon cayenne pepper optional
Instructions
- Remove Tri-Tip from the fridge and allow it to come down to room temperature for about 20 minutes. Remove excess fat as needed.2 lbs Tri-Tip
- Coat the Tri-Tip with avocado oil.2 tablespoons avocado oil
Make the BBQ rub
- In a bowl combine the ingredients and whisk until a uniform rub forms.2.5 teaspoons Kosher salt, 2 teaspoons garlic powder, 1.5 teaspoons smoked paprika , 1 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon dried rosemary, ¼ teaspoon cayenne pepper
- Season the Tri-Tip on both sides with the rub and press it gently to adhere it to the meat. Let it rest while your smoker preheats.
Cook the Tri-Tip
- Preheat your smoker 225°F with your favorite wood pellets.
- Place the Tri-Tip directly on the grates and smoke for about 1.5 to 2 hours checking for temperature until the desired doneness is almost achieved.
- Quickly sear the Tri-Tip under direct heat or on a cast iron skillet for about 2-3 minutes per side until a light crust is formed.
- Remove from the heat and let it rest for 10-15 minutes.
- Slice in 2 chunks were the different muscle grains meet, and slice each chunk agains the grain.
- Serve and enjoy.
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