Description
Santa maria roast beef, a classic California culinary gem, showcases robust beef seasoned with regional spices. Local ranchers perfected this tender, juicy dish that celebrates central coast cooking traditions.
Ingredients
Scale
- 2 tbsps olive oil
- 2.123 pounds (963 grams) tri-tip roast (or sirloin roast)
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 0.5 tsp cayenne pepper (optional, for heat)
- 0.5 tsp brown sugar (optional, for balance)
Instructions
- Meat Preparation: Meticulously blot the roast with paper towels to eliminate moisture, trim excess fat, and massage olive oil across the entire surface to create a protective protective layer that enhances flavor retention.
- Seasoning Development: Combine dry rub ingredients in a mixing bowl, thoroughly massaging the spice mixture over the entire roast to ensure comprehensive coverage. Allow the seasoned meat to rest at room temperature for 30-45 minutes, enabling flavor absorption and temperature equilibration.
- Heat Configuration: Preheat the cooking apparatus to 425 degrees Fahrenheit, establishing two distinct heating zones if grilling – one for direct high-intensity searing and another for controlled, indirect cooking.
- Searing Stage: Position the roast over high heat, caramelizing each side for 4-5 minutes to develop a rich, flavorful exterior crust that seals in moisture and intensifies taste profile.
- Precision Cooking: Transfer the roast to the cooler section of the grill or oven, closing the lid and monitoring internal temperature. Target 130 degrees Fahrenheit for medium-rare doneness, typically requiring 20-30 minutes depending on the cut’s thickness.
- Finishing and Serving: After cooking, let the roast rest undisturbed for 10 minutes to facilitate juice redistribution. Slice thinly against the grain to maximize tenderness and create an optimal dining experience.
Notes
- Moisture Management: Pat the beef thoroughly dry before seasoning to guarantee a perfect sear and prevent steaming instead of browning.
- Seasoning Strategy: Let the spice rub sit on the meat for 30-45 minutes to deeply penetrate and enhance flavor complexity.
- Temperature Precision: Use a meat thermometer to monitor internal temperature for consistent doneness, avoiding overcooking.
- Resting Ritual: Allow the roast to rest exactly 10 minutes after cooking to redistribute juices and maintain maximum tenderness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 325
- Sugar: 0.5 g
- Sodium: 727 mg
- Fat: 21 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 29 g
- Cholesterol: 95 mg