Santa Maria–Style Grilled Tri-Tip (Smoky, Juicy & Packed with Bold Flavor)
If you’ve never tried Santa Maria–style tri-tip, you’re missing one of California’s most iconic grilled beef recipes. This cut is famous for its deep beefy flavor, juicy texture, and simple spice rub that lets the meat shine. Traditionally cooked over red oak, this tri-tip delivers smoky, garlicky, peppery perfection with a beautifully crusted exterior and tender center.
This recipe is easy, requires minimal ingredients, and produces restaurant-quality results at home. Perfect for weekend grilling, family dinners, or backyard barbecues.
Why Santa Maria Tri-Tip Is So Special
- Uses a simple dry rub (no marinades needed)
- Cooked hot for a bold crust
- Rested properly for maximum juiciness
- Sliced against the grain for tenderness
- Naturally high in flavor, no sauce required
Ingredients
- 1 tri-tip roast (1.5–2 lbs)
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- 2 tablespoons olive oil
Optional for authentic flavor: oak wood chips or chunks for smoke
How to Make Santa Maria–Style Grilled Tri-Tip
Step 1: Prepare the Meat
Remove the tri-tip from the refrigerator 30–40 minutes before grilling to bring it closer to room temperature. Pat it dry thoroughly with paper towels — this helps create a better crust.
Step 2: Season Generously
Rub the tri-tip all over with olive oil. In a small bowl, mix salt, black pepper, garlic powder, paprika, and cayenne. Coat the meat evenly on all sides, pressing the spices into the surface.
Step 3: Preheat the Grill
Heat your grill to medium-high heat (about 400–450°F). If possible, set up indirect grilling by keeping one side hot and the other cooler. Add oak wood if using for authentic Santa Maria smoke flavor.
Step 4: Grill the Tri-Tip
Place the tri-tip over indirect heat, fat side up. Grill for 8–10 minutes per side, flipping once. Move over direct heat for the final minutes to develop a deep crust.
Cook until the internal temperature reaches:
- 130–135°F for medium-rare
- 140°F for medium
Use a meat thermometer for best results.
Step 5: Rest the Meat
Remove the tri-tip from the grill and tent loosely with foil. Let it rest for 10–15 minutes. This allows the juices to redistribute, keeping the meat incredibly juicy.
Step 6: Slice Correctly
Tri-tip has two different grain directions, so pay attention. Slice thinly against the grain for the most tender bites.
Pro Tips for Perfect Tri-Tip
- Don’t skip resting — it’s critical for juiciness
- Always slice against the grain
- Keep seasoning simple for authentic Santa Maria flavor
- Oak smoke adds depth but isn’t mandatory
What to Serve with Tri-Tip
- Garlic mashed potatoes
- Grilled vegetables
- Classic pinquito beans
- Fresh green salad
- Crusty bread or grilled corn
Final Thoughts
This Santa Maria–style grilled tri-tip is smoky, juicy, bold, and incredibly satisfying. With just a handful of spices and the right grilling technique, you’ll get big flavor without complicated steps. Once you try it, this recipe will become a permanent part of your grilling rotation.