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Tri Tip - Grilled or Oven-Roasted

Tri tip with a Santa Maria style spice rub delivers a crusty exterior and a pink medium-rare center. Cook it on the grill with a hot sear plus indirect finish or roast in the oven at 425°F for juicy slices.
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Prep Time 15 minutes
Cook Time 30 minutes
Rest time 15 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Tri-tip roast
  • 3 lb tri-tip roast Use a tri-tip roast for the signature Santa Maria-style cut.
Tri-tip seasoning rub
  • 2 tbsp olive oil Helps spices cling and promotes browning.
  • 2 tbsp kosher salt Forms the base of the rub for a savory crust.
  • 1 tbsp black pepper Adds heat and depth to the crust.
  • 1 tbsp garlic powder Seasoning for classic beef flavor.
  • 1 tbsp paprika Adds color and mild smokiness.
  • 1 tsp onion powder Boosts savory aroma.
  • 1 tsp dried oregano Herb note that complements the beef.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Mix and rub the tri-tip
  1. Mix kosher salt, black pepper, garlic powder, paprika, onion powder, and dried oregano in a bowl to make the rub.
  2. Rub the tri-tip with olive oil, then coat generously with the spice rub so it adheres in an even layer.
  3. Let the tri-tip sit at room temperature for 30 minutes so the seasoning clings and the meat takes on flavor.
Grill (optional method)
  1. Sear the tri-tip over high heat for 5 minutes per side to form a crust.
  2. Move to indirect heat and cook until the internal temperature reaches 130-135°F for medium-rare.
Oven-roast (optional method)
  1. Sear the tri-tip in a hot skillet to develop a browned crust before roasting.
  2. Roast at 425°F for 20-25 minutes, until the internal temperature reaches 130-135°F for medium-rare.
Rest and slice
  1. Rest the tri-tip for 15 minutes to let juices redistribute before cutting.
  2. Slice against the grain to keep each piece tender and show the pink, medium-rare interior.

Notes

Pro tip: for best crust, pat the meat dry before oiling and don’t move it during the first sear. Store leftovers in the refrigerator up to 3-4 days. Freezing is yes, but texture will soften; thaw in the fridge and reheat gently. For a lower-sodium option, reduce kosher salt by half and increase black pepper/paprika slightly to keep flavor balance.