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Cowboy Tri-Tip Recipe

Cowboy Tri-Tip

Recipe courtesy Sandra Lee

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (54)

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Average Rating:

Total Reviews: 54

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  • on July 18, 2012

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    This is an awesome recipe! Since we are farmers, we raise our own beef and produce. In addition to that, we make our own spaghetti sauce and other "grilling/cooking-sauces". When you use homegrown products for this recipe, it tastes a lot better. Store meat sits out too long and loses the juice that is needed. Try going to a local farmer or butcher to purchase a tri-tip roast. They're inexpensive and taste much better than store bought meat (which is quite disgusting these days. We also go to an Amish family and purchase (in bulk some herbs and spices from them...once again, much better than anything from the store. Definitely a great meal for a bunch of hungry farmhands!

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  • on May 27, 2012

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    The rub is just bland and the sauce is worse. Honestly, store bought sauce is better and that is pretty bad.

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  • on January 04, 2012

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    It was just ok ..juicy but bland, believe it or not. I've cooked many tri-tip and flank steaks, and I wish I would've used Aarti Sequeria's recipe for the flank steak with onion compote instead of this :/.

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  • on August 16, 2011

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    So YUMMY!!!! My NEW favorite way to have tri-tip. Thanks Sandra!!!! So moist, savory and juicy. MMMM Making it for dinner again tonight.

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  • on June 29, 2011

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    Freakin awesome...made it with homemade mash tatters and a salad.mmmmmmm happines is all I have to say...! Thanks for the recipe!

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  • on May 29, 2011

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    We didn't use the sauce but the rub was delicious!!!

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  • on March 13, 2011

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    not to good. it could have been a lot better.if it was cook 20mins longer.

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  • on January 02, 2011

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    Worked great. I used the rub. I cooked it at 425 for about 45 min. I started cooking it with the fat side on the bottom and half way in I flipped it once. One suggestion. Was a little spicy for some of the family. I will use only one tbs of Chili next time.

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  • on September 26, 2009

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    couldn't be bothered to make bbq sauce with Ragu, but the Rub is amazing. This tri tip didn't need anything more on it. The flavor was terrific. My husband told me when he was done, that he wishes he hadn't just eaten so he could have it again. I'd never made tri tip before, and I will be making it again. And probably making it again and again and even once more after that. Oh the one thing that bugs me is it says a salf free pepper seasoning, well I couldn't figure out what else they could mean so I used Mrs. Dash. So I could see how that being so vague could cause some to have a yucky rub.

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  • on August 24, 2009

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    This was just too much spice for a great piece of meat like Tri Tip. The rub was pretty strong and then you put on the sauce. I think if I made this again, I'd omit the sauce completely and back of some of the chili powder. All the spice and flavors of this entire recipe just masked too much of the natural flavor of the meat.

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