Santa Maria grilled tri-tip is juicy, smoky, and loaded with bold flavor from a delicious spice rub. Grilled until perfectly tender with a gorgeous crust, it’s an easy recipe that’s always a hit at cookouts and summer dinners.
Grill Night Just Got Better
- Big Flavor, Simple Prep: Just a few pantry spices bring bold, smoky flavor to this tri-tip. No marinade, no fuss, just really good beef!
- Crowd-Friendly: Tri-tip slices easily and goes a long way. It’s great for cookouts, family dinners, and backyard parties!
- Made for Chimichurri: Juicy grilled beef with fresh, herby chimichurri gives it that California Coastal freshness we love!
Santa Maria Grilled Tri-Tip Ingredients
- Cut of Meat: If you can’t find tri-tip, then London broil or a thick sirloin steak works great as a substitute.
How to Make Santa Maria Grilled Tri Tip
Santa Maria style is classic California barbecue, known for its simple seasoning and big, smoky flavor. I recommend serving it with chimichurri or fresh salsa to get the most California Coastal flavor! Serve some pinquito beans for a true Santa Maria-style meal.
- Mix the Seasonings: In a small bowl, combine salt, black pepper, paprika, garlic powder, onion powder, Italian seasoning, and cayenne pepper.
- Rub & Rest: Rub the tri-tip with olive oil, then rub the seasoning mixture over it and work it into the meat. Then let the tri-tip sit, covered, at room temperature for 30 minutes.
- Grill: While the tri-tip is resting, preheat the grill with both direct and indirect heat. Then, sear the seasoned tri-tip on both sides over direct heat. About 5 minutes per side. Then move the tri-tip to a section of the grill with indirect heat. Cook until an instant-read thermometer reads 130ºF when inserted into the thickest part, for medium rare.
- Rest, Slice and Serve: Remove the tri-tip steak from the grill and let it rest for 10-15 minutes before slicing. Slice the meat against the grain and serve.
Alyssa’s Pro Tips
- Check Doneness by Internal Temp:
- 130°F for medium-rare
- 140°F for medium-well
- 150°F for well-done
- Let it Rest: Allow the tri-tip to rest 10–15 minutes after cooking so the juices redistribute. Always slice against the grain for the most tender bite.
Alternative Cooking Method
- In the Oven: Cook on a sheet tray at 450°F for 20–25 minutes, or until the internal temperature reaches 130°F.
Must Have Tools For This Recipe
- Instant Read Thermometer: Helps you avoid overcooking and get the perfect doneness.
- Baking Sheet: Keeps prep and resting easy and mess free.
- Cutting Board: Best place to perfectly slice against the grain.
Santa Maria Grilled Tri-Tip
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Equipment
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1 Grill
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1 Instant-read Thermometer
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Meat Slicing Knife
Ingredients
- 2-3 pounds tri-tip
- 1 tablespoon olive oil
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon cayenne pepper
Instructions
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In a small bowl, combine 1 tablespoon salt, 1 tablespoon pepper, 1 tablespoon paprika, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, and ¼ teaspoon cayenne pepper.
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Rub 2-3 pounds tri-tip with 1 tablespoon olive oil, then sprinkle the rub mixture over the tri-tip and rub it into the meat.
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Let the tri-tip sit, covered, at room temperature for 30 minutes.
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While the tri-tip is resting, preheat the grill with both direct and indirect heat. Sear the tri-tip on both sides over direct heat, about 5 minutes per side. Then move the tri-tip to a section of the grill with indirect heat. Cook until an instant-read thermometer reads 130 degrees when inserted into the thickest part for medium rare.
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Remove the tri-tip from the grill and allow to rest for 10-15 minutes before slicing. Slice the meat against the grain and serve.
Notes
- Leftovers: Cool completely, then store in an airtight container in the fridge for up to 4 days.
- Reheat: Reheat leftover tri-tip in the oven at 250 degrees until heated through.
- Freezer Meal Option: Rub the tri-tip with the oil and spice mix, then wrap it tightly in plastic wrap. Place in a gallon-sized freezer bag and store in the freezer for up to 3 months. Thaw overnight in the refrigerator, then remove 30 minutes before grilling.
- Make Ahead: Rub the tri-tip with the oil and spice mix, then cover with plastic wrap. Store in the fridge for up to 24 hours before grilling. Let it sit at room temperature for 30 minutes before grilling.
Nutrition
What to Serve with Santa Maria Tri Tip
Grilled steak is great on its own, but the right sides make it even better. I like to keep things simple and fresh so the steak can really shine. Here are some easy sides that pair perfectly with it.
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Baked Beans from Scratch
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