California Tri-Tip Santa Maria Style

California Tri-Tip Santa Maria Style

Garlicky, pepper-crusted tri-tip grilled over red oak for a smoky, tender result.

Total 2 hr 5 min Makes 6 servings Calories 320/serving

Dietary

Keto, Wheat free, Dairy free, Nut free

Allergens

Red meat

This Central Coast classic rubs tri-tip with garlic, salt, and pepper, then grills it slowly over red oak until smoky and medium-rare inside. Sliced thin against the grain, it suits backyard gatherings and pairs naturally with pinquito beans, salsa, and grilled bread.

Ingredients

  • 1 pounds tri-tip roast, trimmed
  • 1 tablespoon kosher salt
  • 1 tablespoon coarsely ground black pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried rosemary, crumbled
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced

Method

  1. Pat the tri-tip dry with paper towels and trim any excess surface fat, leaving a thin layer.

  2. In a small bowl, mix the kosher salt, black pepper, garlic powder, onion powder, paprika, and rosemary.

  3. Rub the olive oil and minced garlic over the entire roast, then coat evenly with the dry rub, pressing it into the surface.

  4. Let the roast sit at room temperature for 45 minutes to allow the salt to penetrate before grilling.

  5. Preheat a grill for two-zone cooking, building a medium-hot fire (ideally with red oak wood or charcoal) on one side.

  6. Sear the tri-tip over the hot side of the grill, turning occasionally, until well browned on all sides, about 10 minutes total.

  7. Move the roast to the cooler side of the grill, cover, and cook until a meat thermometer inserted into the thickest part reads 130°F for medium-rare, about 30 to 35 minutes, flipping once halfway through.

  8. Transfer the tri-tip to a cutting board and let rest for 10 minutes before slicing.

  9. Slice the roast thinly against the grain, noting that the grain direction changes partway through the cut, and serve warm.

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    California Tri-Tip Santa Maria Style

    This Central Coast classic rubs tri-tip with garlic, salt, and pepper, then grills it slowly over red oak until smoky and medium-rare inside. Sliced thin against the grain, it suits backyard gatherings and pairs naturally with pinquito beans, salsa, and grilled bread.

    2 hr 5 min 6 servings 320 cal

    Ingredients

    • 1 pounds tri-tip roast, trimmed
    • 1 tablespoon kosher salt
    • 1 tablespoon coarsely ground black pepper
    • 1 tablespoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon paprika
    • 1/2 teaspoon dried rosemary, crumbled
    • 2 tablespoons olive oil
    • 3 cloves garlic, minced

    Method

    1. 1

      Pat the tri-tip dry with paper towels and trim any excess surface fat, leaving a thin layer.

    2. 2

      In a small bowl, mix the kosher salt, black pepper, garlic powder, onion powder, paprika, and rosemary.

    3. 3

      Rub the olive oil and minced garlic over the entire roast, then coat evenly with the dry rub, pressing it into the surface.

    4. 4

      Let the roast sit at room temperature for 45 minutes to allow the salt to penetrate before grilling.

    5. 5

      Preheat a grill for two-zone cooking, building a medium-hot fire (ideally with red oak wood or charcoal) on one side.

    6. 6

      Sear the tri-tip over the hot side of the grill, turning occasionally, until well browned on all sides, about 10 minutes total.

    7. 7

      Move the roast to the cooler side of the grill, cover, and cook until a meat thermometer inserted into the thickest part reads 130°F for medium-rare, about 30 to 35 minutes, flipping once halfway through.

    8. 8

      Transfer the tri-tip to a cutting board and let rest for 10 minutes before slicing.

    9. 9

      Slice the roast thinly against the grain, noting that the grain direction changes partway through the cut, and serve warm.