CaliforniaBBQgrilledsimple
Santa Maria Tri-Tip
45 min 6 servings Easy
This recipe uses Sirloin beef — specifically Tri-Tip (2-3 lbs).
Learn more about all Sirloin cuts and cooking methods →
Prep
10 min
Cook
35 min
Total
45 min
Santa Maria-style tri-tip is a Central California tradition: a simple garlic-pepper rub, cooked over red oak, and served with pinquito beans and salsa. It's unpretentious, deeply flavorful, and quintessentially Californian.
What Ingredients Do You Need?
- 2.5-3 lbs Tri-tip roast
- 2 tbsp Garlic powder
- 1 tbsp Kosher salt
- 1 tbsp Coarsely ground black pepper
- 1 tbsp Dried parsley
- 1/2 tsp Cayenne
How Do You Make Santa Maria Tri-Tip?
- 1
Season
Mix all seasonings and rub generously over the tri-tip.
- 2
Indirect cook
Set up grill for two-zone cooking. Cook tri-tip on indirect side at 250°F until internal temp hits 120°F.
- 3
Sear
Move to direct heat and sear 2-3 minutes per side for a dark, caramelized crust.
- 4
Rest and slice
Rest 10 minutes. Note the two grain directions of the tri-tip — slice each half against its own grain.
What Are the Pro Tips for This Recipe?
- 💡 Tri-tip has two different grain directions — cutting it correctly against the grain is the single most important step.
