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Santa Maria Style Tri-Tip
Santa Maria Style Tri-Tip
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Prep Time:
60 minutes
Cook Time:
35 minutes
Total Time:
95 minutes
Grill tri-tip roast with savory seasonings and wood chips for an unbeatable smoky flavor.
Ingredients:
  • 1 tri-tip roast (also known as triangle steak, a bottom sirloin cut), anywhere from 2 1/2 pounds to 4 pounds, look for one well-marbled with fat
  • Santa Maria Rub (enough for a 4 pound roast)
  • 1 tablespoon coarse or chunky kosher salt
  • 1 tablespoon finely ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 teaspoon dried rosemary (or fresh, finely minced)
  • 1/2 teaspoon dried sage
Instructions:
  • Prepare the rub by combining the ingredients in a bowl. Next, generously coat the roast in the rub by sprinkling it and then massaging it into the meat. Place the seasoned roast in a roasting or baking pan with edges to contain any excess rub.
  • Cover the steak and let rest at room temperature for an hour to let it come to temperature and let the flavors develop.
  • Prepare your grill by heating one side for direct heat and leaving the other side for indirect heat. For a Santa Maria BBQ flavor, consider using red oak wood on a wood-fired grill.
  • Sear the roast for 3 to 4 minutes per side, being mindful of any flare-ups caused by the fat drippings. Adjust the roast as needed to avoid flare-ups.
  • Transfer the seared roast to the cooler part of the grill, positioning it with the fat side facing up: Once all sides of the tri-tip are seared, move it to a spot with indirect heat, ensuring the fat is facing upwards on the grill grate. If you're using a gas grill with an upper rack, I suggest placing the roast there, and positioning an aluminum tray below to collect any drippings. For charcoal or wood grilling, consider rotating the roast every few minutes for uniform cooking. Aim to sustain a grill heat of 250°F to 300°F for optimal results.
  • Finish cooking on the covered grill until the interior of the tri-tip reaches 120°F for rare, 130°F for medium-rare, and 140°F for medium. The cooking time will vary between 20 to 40 minutes based on grill temperature, desired doneness, and size of the cut. Keep in mind the temperature will increase by at least 5°F after removing from heat.
  • After the roast reaches temperature, take it off the grill and let it rest covered with foil for 10 to 15 minutes. Slice across the grain before serving. If you loved this recipe, please leave a rating and review!

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