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Santa Maria tri tip is California’s backyard classic; simple, smoky, and packed with flavor. A well-seasoned crust, a quick sear, and a slow finish over indirect heat is all it takes to turn this lean cut into something worth slicing thin and piling high.

Sliced tri tip on plate with parsley, serving utensils on striped cloth.

This grilled tri tip like this is all about balance. Big flavor, no unnecessary steps, and just the right amount of char around the edges.

Here’s Why This Santa Maria Tri Tip Recipe Works

Signature spice crust: The dry rub brings heat, smoke, and savory depth to every bite.

Two-zone grilling: Sear first, then finish slow for juicy, medium-rare perfection.

Minimal trimming, max flavor: A bit of fat left on the roast bastes it as it cooks.

Grain-savvy slicing: Always cut against the grain to keep each slice tender, not chewy.

Uncooked tri-tip steak with dry rub and spice jar on cutting board.

Recipe Tips

Trim smart: Remove the silver skin and thick fat caps, but leave a thin layer for moisture and flavor.

Let the rub sit: A long rest in the fridge, ideally overnight, lets the seasoning soak in.

Mind your heat zones: Set up a hot side and a cooler side on the grill for better control.

Use a thermometer: Aim for 130°F for medium-rare, or 135°F to 140°F for medium, or cook to your preferred doneness.

Rest before slicing: After grilling, let the tri tip steak rest for at least 10 minutes. This keeps the juices where they belong.

Slice it right: A tri tip roast has two distinct grain directions. Take a mental note before grilling so you know where to slice afterward. Cut it at the bend, then slice each section against the grain.

Seasoned tri tip roast grilling over charcoal with grill marks and ashy coals.

Storing Leftovers

Place leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently in a covered skillet with a splash of broth.

Or skip the reheating and use the cold slices in a tri tip sandwich or a salad.

Raw tri tip steak on plate, dashed lines and text showing how to slice.

Perfectly Grilled Tri Tip

Santa Maria tri tip is the kind of backyard hero that earns repeat requests. Smoky crust, tender slices, and no extra fuss. Just solid grilling done right.

For a well-rounded plate, serve your tri tip with something hearty like this roasted potato and tomato salad, or go fresh and crisp with a cucumber radish salad.

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Sliced tri tip on plate with parsley, serving utensils.

Prep Time: 5

Cook Time: 16

Additional Time: 1

Total Time: 1 21

4.80 from 5 votes

Santa Maria Tri Tip

By Pat Nyswonger

A smokey dry rub infuses a ton of flavor into the tri tip before it gets grilled. It is incredibly easy and makes an amazing dinner. If you give the rub plenty of time to sit on the tri-tip it will develop the flavors more and tenderize the meat.

If you make this recipe, please leave a star rating and comment.

Servings: servings

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Equipment

Ingredients

▢ 3 pound Tri-Tip roast
▢ ⅓ cup Santa Maria Tri Tip rub

Instructions

Set up your grill for two-zone heat. On a charcoal grill, bank the coals to one side. On a gas grill, turn one burner to high and leave the other side off or set to low.
Sear the tri tip over high heat. Place the roast on the hot side of the grill and sear for 6–8 minutes. Spray any flare-ups with water if needed. Flip and sear the other side for another 6–8 minutes.
Move to indirect heat. Shift the roast to the cooler side of the grill and cook for 6–8 minutes. Flip and repeat, turning every 6–8 minutes until an instant-read thermometer reads 130°F for medium-rare or 135–140°F for medium, measured in the thickest part of the roast.
Rest before slicing. Transfer the tri tip to a cutting board and tent with foil. Let it rest for 10 minutes to keep the juices in.
Slice against the grain. Cut the roast in half at the natural curve, then slice each section thinly against the grain.

Video

Notes

Trim smart: Remove silver skin and thick fat caps, but leave a thin layer of fat for moisture and flavor.

Let the rub sit: For best flavor, season the tri tip roast and let it rest in the fridge for at least an hour, or overnight.

Use two heat zones: Sear the tri tip steak over high heat, then move it to indirect heat to finish cooking evenly.

Monitor the temp: Use a meat thermometer. Pull it at 130°F for medium-rare or 135–140°F for medium. Don’t guess!

Rest before slicing: Let the roast rest 10 minutes before slicing to keep the juices in.

Slice against the grain: Cut the roast at the bend, then slice each section against the grain for tender bites.

Nutrition

Serving: 1 serving, Calories: 289kcal, Carbohydrates: 3g, Protein: 49g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Cholesterol: 125mg, Sodium: 133mg, Potassium: 791mg, Fiber: 0.4g, Sugar: 0.1g, Vitamin A: 102IU, Vitamin C: 0.5mg, Calcium: 84mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Rate & comment below!

4.80 from 5 votes (5 ratings without comment)

4 Comments

Tara Courtney Howard says:

June 8, 2021 at 6:55 PM

Love seeing this! I lived in Santa Maria for 10 years, and now live in a tiny town just 15 minutes south of it! Great to see – thanks!

1. Dahn Boquist says:
  
  June 8, 2021 at 7:56 PM
  
  Lovely place to live! This is the time of year to get the grill out. Thanks for the comment.
  
angiesrecipes says:

March 29, 2021 at 10:22 AM

So juicy, tender and flavourful! Thanks for the oven version too since I don’t have a grill.
angiesrecipes
http://angiesrecipes.blogspot.com

1. Pat Nyswonger says:
  
  March 30, 2021 at 6:48 AM
  
  Hi, Angie! Yes, this is delicious in the oven….Enjoy!