Santa Maria-style grilled tri-tip roast
BBQ Tri-Tip
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Servings
6
1 tri-tip roast
Difficulty
Medium
Cost
Moderate
$$
BBQ Tri-Tip
Santa Maria-style grilled tri-tip roast
★5(10)
A whole tri-tip roast rubbed with garlic and herbs, grilled over red oak coals Santa Maria-style until perfectly medium-rare. Central California BBQ at its finest.
10m
Prep Time
35m
Cook Time
45m
Total Time
6
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Tri-tip is a triangular cut from the bottom sirloin that is the pride of Santa Maria, California BBQ. It has the beefy flavor of a roast with the convenience of grilling in under an hour.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 1 tri-tip roast (2-3 lbs)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tsp smoked paprika
- Kosher salt and coarse black pepper
Instructions
- 1
Rub tri-tip with olive oil, garlic, oregano, paprika, salt, and pepper. Let sit at room temperature 30 minutes.
- 2
Set up grill for two-zone cooking with high direct heat on one side.
- 3
Sear tri-tip over direct heat for 5 minutes per side until a dark crust forms.
- 4
Move to indirect heat, close the lid, and cook 20-25 minutes until internal temp reaches 130°F for medium-rare.
- 5
Rest for 10 minutes. Note the grain changes direction—slice thin against the grain from each end toward the center.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Tri-tipPicanha or sirloin cap
Similar cut with a generous fat cap
Dried oreganoFresh oregano leaves
Use 3x the amount for fresh herbs
Tips & Storage
Pro Tips
Tri-tip has two grain directions—find the center and slice each half perpendicular to its grain.
Use a chimney starter with red oak chunks for the most authentic Santa Maria flavor.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat slices briefly in a hot skillet to avoid overcooking.
Nutrition Facts
Per serving (95mg) · 6 servings
Calories310
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein38g
Carbohydrates16g
Fat1g
Fiber380mg
Sugar0g
Sodium0g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is tri-tip?
- A triangular cut from the bottom sirloin, popular in California but available at most butchers.
- Is tri-tip the same as brisket?
- No—tri-tip is smaller, leaner, and cooks in 45 minutes vs. 12+ hours for brisket.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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