Recipe: Tri-Tip For Father’s Day
This Sunday is Father’s Day and I’m going to send my dad and step-dad some amazing steaks. When I first moved to California, I kept seeing tri-tip on the menu; I never heard of it before, but I quickly fell in love with the flavor of this cut of beef. The tri-tip comes from the bottom sirloin and is the favored cut for California’s famous Santa Maria-style barbeque. The Santa Maria-style barbeque typically uses a seasoning blend of salt, black pepper and garlic salt that is great on tri-tip.
My favorite tri-tip comes from Snake River Farms in Boise, Idaho. They use American Wagyu Beef, often called American Kobe Beef, and the quality is unbelievable. It has incredible marbling and a rich, beefy flavor that tastes great with a big, California Cabernet Sauvignon.
Every Christmas I give my dad and step-dad memberships to the Kendall-Jackson Wine Club, so I know they will have plenty of Cabernet on hand to enjoy with their delicious Father’s Day tri-tip dinner.
Here is my recipe for grilled tri-tip. I hope you enjoy it as well.
Paired with Kendall-Jackson Grand Reserve Cabernet Sauvignon
Serves 4 to 6
- 1 (2½ to 3 lb.) tri-tip
- 1 Tbsp. olive oil
- 2 Tbsp. kosher salt
- 1 Tbsp. freshly ground black pepper
- Remove tri-tip from refrigerator and allow to sit at room temperature for 1 hour.
- Preheat grill to high heat.
- Rub the tri-tip with olive oil and season liberally with salt and pepper. Place on grill over high heat for 4 minutes, flip the tri-tip and cook for 4 minutes more. Then move the tri-tip to a medium-low heat area on your grill and cook for 12 to 18 minutes or until internal temperature reaches 134ºF.
- Remove from grill, loosely tent with aluminum foil and allow to rest for 10 minutes. Slice, serve with Kendall-Jackson Cabernet Sauvignon and enjoy Father’s Day.