How-To: Salt & Pepper Steak

It’s a week night. You’re tired, but craving BBQ. We’ve all been there. But if it’s going to be good, it’s got to be low & SLOW, right?

Not necessarily so, at least not in the case of this awesome steak recipe we’re about to share.

In just under 20 minutes, you could be eating one of the best steaks of your life, and it’s quite possible you have all the key ingredients in your pantry already.

What are you waiting for?

Spicy Mexican Beef Rub for Tri-Tip

We are on a beef kick here at Rendezvous. Our go to cut for the grill as of late has been the Tri Tip. Grilling this meat to perfection, however, requires a bit of practice. The best place to start is with a good seasoning.

RELATED: 21 Essentials for Traeger Owners:

You can’t go wrong with Traeger’s Santa Maria Tri Tip recipe.

But if you want to try your hand at rub-making, give this Mexican Dry Rub a try.

If you like it on beef, try it on chicken and pork too. We love this recipe so much, we keep a small batch of this rub mixed and ready to go in our pantry.

Pro-tip: This rub can pack a punch. If you are keeping several pre-mixed rubs on hand, a label is a must.

If you’re grilling or smoking the Tri-Tip, a good char and crust will provide lots of flavor. But this cut is very easy to overcook. When in doubt, use a meat thermometer.

RELATED: Digital Thermometers Buying Guide:

Here’s a helpful “how to” from Traeger on carving up your creation (once you’ve tented it, and let it rest appropriately):

How to Carve a Tri Tip by Traeger Grills

Here’s what the result should look like: