Famous Tri-tip Recipe

Prepare and season the meat

Pat the tri-tip dry. Season generously with kosher salt and freshly ground black pepper on all sides. Lightly rub with olive oil to help the spices adhere. Let sit 15 minutes at room temperature.

Sear and rest the tri-tip

Heat a heavy skillet or grill to high heat. Sear the tri-tip for 5-7 minutes on each side, until a deep brown crust forms. Transfer to a cutting board and tent loosely with foil; rest 10-12 minutes to reabsorb juices.

Caramelize onions

While the meat rests, thinly slice the onion. In a skillet over medium heat, add a splash of olive oil and sauté the onion until translucent and caramelized, about 15-20 minutes. Season with a light pinch of salt.

Make garlic butter and toast the rolls

In a small pot, melt the unsalted butter and add minced garlic (from the 2 cloves). Cook gently 1-2 minutes until fragrant. Slice the French rolls and brush the cut sides with the garlic butter. Toast in a skillet or under a broiler until golden and lightly crisp.

Slice the beef

Thinly slice the rested tri-tip across the grain for maximum tenderness.

Assemble the sandwich with sauce and toppings

Spread a thin layer of Bubba's BBQ sauce on the bottom of each toasted roll. Pile on the sliced beef, then top with caramelized onions and 2-3 pickle slices each. If you like extra sauce, drizzle more BBQ on top. Cap with the top half of the roll.

Serve

Serve immediately while warm. Optional: serve extra Bubba's BBQ sauce on the side.