- 2 teaspoons salt
- 1-1/2 teaspoons garlic powder
- 1/2 teaspoon celery salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon oregano
- 1/4 teaspoon sage
- 1/4 teaspoon cayenne
- 1/4 teaspoon herbs de provence or fines herbs (optional)
Mix all ingredients well and rub onto roast lightly coated with olive oil. Wrap the rubbed roast with saran wrap and let marinate for at least 4 hours or overnight in the refrigerator.
When ready to cook unwrap roast. We let it sit at room temperature for an hour before we cook it.
For the grill we place it in the middle of a 3 burner grill with only the outer burners on and cook it to an internal temperature of approx 145 degrees for a medium roast. We place it fat side down for a few minutes and then turned it over to cook it to completion.
If you cook it in the oven it's good to have the roast elevated slightly and not sitting directly on the bottom of the pan. If you don't have an appropriate accessory to elevate it off the pan you can use thick cut slices of onion. In the oven cook it fat side up at 350 degrees until it reaches the internal temp for the doneness your family prefers. We enjoy it at approx 140-145 for medium. Slice the meat across the grain and serve.
This is my favorite way to eat Santa Maria Tri-Tip.