👥8 people
⏲️4h 30m
🕐3h 0m
🍽️main meal
This cut of meat from the bottom sirloin of a cow, also known as the Santa Maria steak, California cut, Newport steak, Triangle steak, and bottom sirloin butt. This steak is lean but still has a lot of marbling.
Ingredients
- For The Steak:
- 2 lbs tri-tip
- ½ cup Meat Church’s The Gospel (all purpose rub)
- For The Butter:
- 8 tablespoons unsalted butter
- 1 tablespoon sherry vinegar
- 1 tablespoon light brown sugar
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
Method
- Remove all the silver skin from the tri-tip, rub it down with Meat Church’s The Gospel Rub, and place on a wire rack in the refrigerator for at least 4 hours, up to overnight.
- Remove the tri-tip from the refrigerator 30 minutes prior to cooking. Preheat the Egg to 200º with a platesetter, smoking wood, pan of water and stainless steel rack. Place the tri-tip on a stainless steel rack and smoke until the internal temperature reaches 110º, about 2 hours.
- For the butter, add all the ingredients to a stand mixer and beat until light and fluffy.
- Raise the temperature of the Egg to 500º with the cast iron grate and grill until the internal temperature reaches 130º, about 4-6 minutes per side. Remove the steak from the Egg, cover, and let rest for 30 minutes before serving.
- To serve, slice the tri-tip and toss with the compound butter. Add salt if desired.
