Open Fire Tri Tip

Open Fire Tri Tip

This is how I cook Tri Tip over open fire using a Santa Maria grill. Big flames, simple seasoning, and tender - medium rare - beef done right.

Author

Malcom Reed

Category

Ingredients

• 1 whole Tri-Tip roast (untrimmed)
• Killer Hogs TX Brisket Rub (or salt, coarse black pepper, garlic blend)
• Al Frugoni Chimi Churri Seasoning (optional)

Directions

1. Leave all the fat and sinew on that big, beautiful tri-tip. That’s how Mr. Al Frugoni—the king of live fire—does it, and we’re sticking to it.
2. Hit it generously with TX Brisket Rub (or your favorite salt & pepper blend). Don’t be shy—we want a big crust.
3. Start a fire using wood splits and lump charcoal. Once you’ve got a solid coal bed, rake the coals under your cooking grate and let it heat up.
4. Place the tri-tip directly over the hot coals and press it into the grate for good contact. Flip every 3–4 minutes to build a deep sear and bark on both sides.
5. Once seared, move it a bit higher above the coals or to indirect heat. Keep flipping every few minutes until the internal temp hits 125–130°F for medium-rare.
6. Let it rest for 20 minutes. Then slice it against the grain—split it down the middle crook first, since the grain runs different ways.