Tri-Tip Roast with Garlic Butter Dipping Sauce
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Ingredients
  • For the garlic butter:
  • 1 large head of garlic
  • 1 teaspoon extra-virgin olive oil
  • 2 tablespoons unsalted butter, softened
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon kosher salt
  • For Roast:
  • 2 tablespoons of your favorite dry-rub (We used our neighbor's secret blend of seasonings this week. Check out Camille's rub. When we were in California Cory swore by Pappy's.)
  • 2 tablespoons olive oil
  • 1 tri-tip roast, 3-4 pounds
Instructions
  1. For Garlic Butter:
  2. Remove all the loose paper skin from the head of garlic. Cut off about ½ inch off of the head to expose all the cloves.
  3. Drizzle the olive oil onto the center of about an 8 inch piece of heavy-duty tin foil and put the garlic, open side down, into the olive oil. Now wrap the tinfoil up around the garlic head covering it completely. Grill over medium heat until the cloves are soft, about 30-35 minutes. Remove the head from the grill and let it cool.
  4. When the garlic has cooled enough to handle, squeeze the individual cloves of garlic into a small bowl -- they should pop right out. Mash the roasted garlic with the remaining ingredients. (From Weber's Big Book of Grilling)
  5. For Roast:
  6. Rub the tri-tip with your dry rub. Let it sit in the refrigerator for a few hours in a Zip-lock bag. Bring the meat out about 30 minutes before you want to grill it so it can come up to room temperature. Drizzle the olive oil over the meat and massage to make sure the meat is evenly covered.
  7. Heat your grill to medium. Place the tri-tip roast on the grill on a 45 degree angle to create grill marks. Grill for 35-45 minutes depending on your desired bloodiness. Ten minutes into grilling, turn the meat a quarter turn. Ten minutes later, flip the roast and cook the other side. Ten minutes after that, turn the meat another quarter turn. It is imperative that you use a meat thermometer when you are cooking this cut of meat. You don't want to have to cut into the meat and lose all the delicious juices to the fire of the grill. I like mine at 135-140 degrees and I like my meat bloody. Take the roast off of the grill and wrap it in foil. Let the meat rest in the foil for five to ten minutes.
Recipe by Culinary Mamas at https://culinarymamas.com/tri-tip-with-garlic-butter/