Serves 3-4
Ingredients:
1 1-1/2 to 2-1/2 pound Tri Tip Steak
Granulated garlic
Seasoned salt such as Lawry's
Freshly ground pepper
Olive Oil
You'll also need:
Meat thermometer
Chucks of hardwood (red oak is best, but you could use apple or hickory)
Directions:
Rinse off the meat under cold water - pat dry with paper towels. Rub olive oil all over the meat - this helps the rest of the ingredients stick to the tri tip. No measurements are needed with the spices. Use enough to coat the meat. Start with the garlic and coat well. Next add the seasoned salt and then finally the pepper.
Prepare the grill. If using a charcoal grill, bank the coals on one side for indirect grilling. If using a gas grill, light only one half of the grill and leave the other half off for a cool zone.
Place the tri tip on the grill directly over the hot coals and add some chunks of wood. Do not put the lid on as that will only lower the heat. Sear the first side for 7 to 8 minutes. After that is done, sear the other side for about 5 minutes for a great flavorful crust. When the steak is sufficiently seared, move it to the cool side of the grill and add a couple more chucks of wood. Now you can put the lid on and open the vents wide open (if using a charcoal grill).
After 15 to 20 minutes, the internal temperature of the meat should reach about 135 degrees F. This will give you a medium steak. Cook it a bit less if you want a medium-rare. Pull the meat off the grill, tent with a piece of tin foil and let stand at least 10 minutes. When the meat comes off the grill, the juices are in an excited state from the heat. Letting the meat rest allows all the juices to settle down back to their proper place so the juices do not run all over the plate as soon as you cut into the meat. To serve, slice against the grain.
