Hi, I’m Chef Tony Matassa with BBQGuys.com, I have been putting my American Muscle Grill
through it’s paces all week long, and today were going to continue that by making an herb
crusted Tri-Tip steak.
Let’s get to it!
We’ll start off by mixing up the herb rub that will infuse this Tri Tip with some great
flavor.
Starting with some fresh chopped basil, some fresh rosemary, and parsley.
Here I have the paste of 2 cloves of garlic, a little cayenne pepper… and some ground
white pepper.
Now to bring this all together, pour in a little red wine.. and some extra virgin olive
oil.
The Tri Tip roast I picked up is about 2 lbs., I’ll go ahead and season it with some kosher
salt and fresh cracked black pepper.
Make sure to season both sides well, and then it’s time to coat the tri tip in the fresh
herb mix.
We’ll let the tri tip marinate for 2-3 hours in the fridge before grilling.
While the steak marinates, I’ll show you how to put together the herb infused olive
oil that we’ll use to garnish over the top of the sliced steak.
Start off with fresh chopped parsley.. follow that with some fresh chopped rosemary, a little
basil, the paste of a clove of garlic, and season to taste with some kosher salt.
Now go ahead and pour in some red wine, and finish it off by whisking in some extra virgin
olive oil.
Now you can set this aside until it’s time to serve with your steak!
With our tri tip marinated, it’s time to light up the American Muscle Grill, I have
2 of the trays loaded with charcoal, and a little bit of wood chunks on the far left
for some fire grilled flavor.
You will want to leave the other half of your grill empty so that we can finish the tri
tip over indirect heat.
Once the grids are good and preheated, it’s time to get the initial sear on the tri tip.
This sear should happen pretty quickly over a hot grill, and that flame kiss is going
to put a great crust on this steak.
After about 2 minutes, I like to crosshatch it.. and as you can see I am searing that
fat cap side right now, so the fire is rocking!
Give it about another 2 minutes, it’s time to flip the tri tip and sear off the other
side.
This is smelling awesome, It’s really hard to beat the flavor of meat seared over charcoal!
Now for one last crosshatch..
I love the sear that these wide AMG grids put on the steak.
Once you have the second side seared, go ahead and move the tri tip to the indirect side
of your grill and close the lid.
I like mine cooked rare, so I am just going to let it cook indirect for about 3 minutes,
if you like yours more to the medium side of things, just add a few minutes to the indirect
side.
Alright, it’s time to get this steak off the grill, and let it rest for 5-10 minutes
before slicing.
The grain of this tri tip is running this way, so I am going to slice this way across
the grain to make sure it is as tender as possible.
Oh wow..
this is looking awesome..
What is great about tri tip is the end pieces will be closer to medium when the center is
rare, allowing you to serve your guests depending on how they like their actual particular steak
cooked.
I like to garnish the slices with the herb infused olive oil we mixed up earlier… and
now it’s time to dig in!
Delicious, I love the way rosemary and red wine compliment red meat, thank you for watching
today.
I truely hope that you will subscribe to our Youtube Channel, and check back often.
I’m Chef Tony Matassa, and remember at BBQGuys.com we smoke.. the competition!