Menu

Big Cuts

Buster’s Tri-Tip

If you’ve never had tri-tip (if you live east of the Rocky Mountains, you have an excuse), imagine a boomerang-shaped piece of sirloin that cooks like steak, but slices like brisket, with a beef flavor that just won’t quit.


Print

Buster’s Tri-Tip

Recipe Notes

  • Advance Prep: 8 to 24 hours

Ingredients

  • 1 beef tri-tip (2 to 2-1/2 pounds)

For the rub (makes a little more than you need, but it keeps well)

  • 1 tablespoons coarse salt
  • 1 tablespoons cracked black pepper
  • 1 tablespoons garlic powder
  • 1 tablespoons MSG
  • 1 to 3 teaspoons hot red pepper or cayenne

Recipe Steps

Step 1: Place the tri-tip in a baking dish. Make the rub. Place the salt, pepper, garlic powder, MSG, and hot pepper in a small bowl and mix with your fingers. Sprinkle the meat with rub on all sides, rubbing the spices into the meat. Cover the tri-tip and marinate in the refrigerator for at least 8 hours or as long 24.

Step 2: Set up your grill for direct grilling and preheat it to medium-low. Ideally, you’ll be grilling over a wood (oak) fire. If working on charcoal, at very least toss some oak chips. For a gas grill place the wood chips in the smoker box.

Step 3: Grill the tri-tip until crusty and brown on the outside and cooked to taste inside, 15 to 20 minute per side for medium-rare.

Step 4: Transfer the tri-tip to a cutting board and let rest for 3 minutes. Thinly slice across the grain and serve at once with grilled garlic bread on the side.

Buster’s Southern BBQ is located at 1207 Foothill Boulevard, Calistoga, CA 94515

Kai Pro Chefs Knife