Go Back
Easy Tri Tip Roast — Santa Maria Style Grilled with seasoning and grilling techniques.

Tri Tip Roast Santa Maria Style

A smoky and beefy tri tip roast recipe, perfect for a special dinner without the hassle. Enjoy juicy, flavorful slices prepared with a simple rub and grilled to perfection.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, BBQ
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 piece tri tip roast, about 2 to 3 pounds Look for a cut with decent marbling.
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika Optional for extra color.
  • to taste as needed oil for the grill grates

Method
 

Preparation
  1. Pat the tri tip dry with paper towels to ensure a nice crust.
  2. Mix the salt, pepper, garlic powder, onion powder, and optional smoked paprika. Rub this mixture all over the meat generously.
  3. Let the seasoned tri tip sit at room temperature for about 30 minutes while you heat the grill.
Grilling
  1. For charcoal grills, set up a two-zone fire. For gas grills, heat one side to high and the other to medium or lower.
  2. Clean and oil the grill grates.
  3. Sear the tri tip over high heat for about 4 to 6 minutes per side, just to get color, not to fully cook.
  4. Move the tri tip to the cooler side of the grill, close the lid and finish cooking with indirect heat, flipping once if desired.
  5. Use a thermometer to check the internal temperature, typically pulling it at 130 to 135°F for medium rare.
  6. Rest the meat for 10 to 15 minutes before slicing.
  7. Slice against the grain, adjusting your angle as needed.

Notes

For leftover tri tip, wrap tightly to prevent drying out. Reheat gently in a skillet with broth for best results. Can be frozen for up to 2 months.