Syrah (or Shiraz) can be full of ripe red fruits when made in warm climates like Australia, or packed with dark fruit and leather notes when produced in cooler climates. Both styles are delicious and great with food!
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Tri Tip steaks are a triangular cut of meat from a beef sirloin that have rich flavor and are perfect for slicing up and serving with friends. Tri Tips are especially popular on the West Coast so we are sharing this Santa Maria Tri Tip steak recipe that uses a dry rub and high direct heat on the grill to make a perfectly crisp steak. We recommend cooking this steak at a higher temperature due to its larger size. By cooking at a higher temperature, you’ll have a crispy outside and a medium rare inside. Since this is a sirloin steak, we don’t recommend cooking beyond medium rare. Enjoy!
Combine all dry rub ingredients in a small bowl. Note – if desired you can substitute your own Santa Maria style dry rub.
Rub dry rub into the steak, covering all sides of them meat.
Place directly on to a grill preheated to 450°F.
Cook for a total of 15-20 minutes, flipping the meat every 4-5 minutes so each side gets seared. The steak is done cooking when the internal temperature reaches 130°F.
Remove the meat from the grill, place in aluminum foil and wrap it up. Let sit for 10 minutes.
Remove from foil and slice into thin slices. Slice against the grain of the meat for maximum tenderness. Enjoy!