Still Tippin': Dub Shack BBQ Presents Tri-Tip

For those times when sharing an affordable steak dinner with family and friends is better than having a ginormous Porterhouse on your plate. Plus, it is so flavorful!

Tri-Tip, My Way*

Tri-Tip, obviously; get a 2 ½ to 3 lbs. hunk of meat

SPGO! The Beef Rub

Kosher salt

Coarse black pepper

Garlic powder

Onion powder

Steak seasoning of your choice

Baste (optional)

Beer

Butter

Beef broth

*If you get lucky and find a Santa Maria tri-tip, you can skip the seasoning part. I just make them my own whenever I purchase my tips.

Of course, always wash off the meat once it is taken out of the cryo-vac packaging and lay it on a pan for it to reach room temperature. During this time, I normally rub it down with olive oil so the rub can have something to stick to; as the meat sweats happen, step outside and light your grills for indirect heat. For the uninformed, indirect heat means you’re going to be cooking your meat away from the fire source because this is not a quick cook rather it is one that will knock your guests’ socks off and have them begging you to cook this meal every time they come over!

See how I did this

For today’s session I used my PK Classic grill but again, your weapon of choice is immaterial as long as the fire is on one side of the grill and the steak is on the other side. I also went for lump charcoal and a couple pieces of post oak wood to really accentuate the beefy flavors of tri-tip; once the grill gets to 275 degrees, it is time to bring the steak outside for the cook. Because you’re not cooking directly over fire, you have the chance to let it do its thing. Depending on how you like your steaks (my family tends to sway for the medium well to well done camp, and because of that, they get the ends), leave the tri-tip on the grill until it reaches an internal temperature 115 degrees. I won’t give a time since everyone’s grills work differently; I know how my PK gets the job done. Once it reaches 115, move the steak over to the hot side and sear it on both sides for four minutes each side or until the internal temperature reaches 135 degrees. Remember me saying that my family leans in that medium well camp? I have to let their tri-tips rise to 140; otherwise, they’ll be eating chicken. Once the tri-tip is seared on both sides, remove it from the grill and let it rest ten minutes before slicing against the grain. You may serve it with chimichurri sauce; if we have company, then I’ll throw in a baked potato with the fixings and something green and healthy (read: salad). Another option for your sliced tri-tips are next-level steak tacos with your toppings of choice. Again, make this your own.

After 20 minutes on the @pkgrills, baste the steak with your favorite beef liquid mixture (beef broth, beer, butter, etc.). I know it's optional but I tend to treat tri-tips like briskets in this regard. #DubShackBBQ 🏚 #everydayisaGREATdayforbbq #pitmasterlife #tritip
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— A. Cedric Armstrong (@cedteaches) November 4, 2019

If you’ve found yourself in a rut or want to try a cut of beef that you normally wouldn’t bring home, I strongly encourage you to grab a tri-tip and make it the MVP of next week’s dinner!

I'm at the temperature and feel I prefer for steak, so it's time to get that quick hot sear on both sides.

My perfect steak in medium rare, if you'd like to know.
4/#DubShackBBQ 🏚 #everydayisaGREATdayforbbq #pitmasterlife #tritip pic.twitter.com/HQGBXZY4XL

— A. Cedric Armstrong (@cedteaches) November 4, 2019

Thank you all for spreading the gospel of Dub Shack BBQ and let’s make every day a GREAT day for barbecue!

Just about perfection right here