Santa Maria Tri-Tip, Red Oak Reverse Sear
Santa Maria tri-tip is salt, pepper, and garlic over red oak. Smoke-roast it to 110 to 115F, then drop it close to the coals and sear to 125 to 130F for medium-rare. Rest 10 minutes. The grain turns mid-roast, so the slice takes attention.
- Method
- Reverse sear over open fire
- Total time
- 1 to 1.5 hr
- Target internal temp
- 125 to 130F
- Gear
- Open fire or grill, red oak, instant-read
- Difficulty
- Medium
- Serves
- 4 to 6
Ingredients
- 1 tri-tip, 2 to 3 lb, trimmed
- 2 tsp kosher salt
- 2 tsp coarse black pepper
- 2 tsp granulated garlic
- Red oak
The Cook
- 01
Mix salt, pepper, and granulated garlic. Coat the tri-tip on all sides and let it sit while the fire settles.
- 02
Build a red oak fire and let it burn down to a steady bed of coals with low flame.
- 03
Set the tri-tip off to the side, away from direct flame, to smoke-roast. Bring it up slow to 110 to 115F internal.
- 04
Now drop it down close to the coals. Sear hard, turning often, to build a dark crust.
- 05
Pull at 125 to 130F for medium-rare. The crust forms fast over open flame, so watch it. Burnt garlic is the failure point here.
- 06
Rest 10 minutes before slicing.
Doneness
125 to 130F for medium-rare. The roast should give slightly when pressed and the crust should be dark and dry, not wet.
Pro Tip
Do not slice with the grain. A tri-tip has two grain directions meeting in a bend. Cut each section thin and across its own grain or you get chewy strips.
Questions
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