Santa Maria Tri Tip

Sliced tri tip on plate with parsley, serving utensils.

4.80 from 5 votes

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.

Prep Time5

Cook Time16

Additional Time1

Total Time1 21

Course: Main Dish

Cuisine: American

Keyword: California style tri tip, how to grill tri tip, Santa Maria tri tip

Servings: servings

Author: Pat Nyswonger

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