Bobby Flay Go-To Seasoning For Tri-Tip Steak Is A Pantry Staple

Tri-tip is one of the most underrated cuts of steak, with a seriously meaty chew and intensely beefy flavor. As such, seasonings need to pack a bit more punch to stand up to the meat, which is why Bobby Flay uses granulated garlic, especially in his California barbecue-style preparation (via Food Network).

When to cook with garlic powder versus granulated garlic is all about the texture of the finished dish and how you want the flavor distributed. For something like a soup, coarser granules won't disperse into the liquid quite as well, but that's exactly why Flay loves them for tri-tip. Granulated garlic's intensity pairs perfectly with the beef, especially when you avoid the steak-seasoning mistake of not letting it sit on the tri-tip long enough. Still, even a quick coating right before it hits the grill gives it great flavor and prevents you from needing to prepare anything with fresh garlic.

Flay's preference for granulated over powdered garlic also stems from his love of barbecue. When you work over an open flame and with high, radiant heat, delicate seasonings can burn and grow bitter. Thicker granules can hold up to the heat a bit longer than powder, which is one reason you'll find them in barbecue rubs. They can also contribute to the crispy, charred crust Flay aims for with his tri-tip.

It's hard to go wrong when combining granulated garlic with tri-tip, but there are a few tricks to maximizing its effectiveness. Knowing how to get it to stick to the surface of a dry cut and how best to incorporate it into a marinade ensures you don't waste any seasoning and helps you get full flavor for the most delicious results.

In any sort of barbecue, one of the biggest challenges is ensuring that all the dry seasoning sticks to the meat. Granulated garlic already has a leg up, as its coarse texture helps it grip the surface of the meat quite well. Still, applying it after a light coating of cooking oil is your best bet and gives it a surface to cling to. If you're aiming to slow-cook your tri-tip instead, using a traditional barbecue rub, you can include a binder such as mustard on the exterior to help the seasoning keep a firm hold.

The biggest advantage of garlic granules in a marinade is their ability to absorb liquids and disperse their own flavor. This makes them useful for evenly distributing their more mellow, well-rounded flavor compared with raw garlic. When adding garlic granules to a marinade, start with roughly 1 teaspoon per pound of meat for noticeable flavor without overshadowing your other ingredients. This will give your tri-tip a deeper, cozier flavor while avoiding the harsh bite of raw garlic.