Barbecue doesn't just belong to the South! This Grilled Santa Maria-Style Tri-Tip is a delicious taste of the Central California Coast where it is enjoyed with pinquito beans, salad, tomato salsa, and buttery garlic bread.

We love to barbeque at our house! Some of our other favorite recipes are my Smoked Pork Belly Burnt Ends, Grilled Ribeye Steak, Sriracha Mayo Marinated Lamb Chops, and Grilled Cilantro Lime Chicken Thighs!

tri tip sliced on a white plate with a knife to the side

This isn't the first recipe I've shared extolling the merits of good barbecue, and it won't be the last.

Americans love their BBQ! But each state does it a little differently, often because of the influence of available ingredients or the backgrounds of the people living there.

And while I'm a HUGE fan of southern food and classic southern bbq, I've gotta say that they don't have a corner on the barbecue market. At least not where tri-tip is concerned.

And if you haven't heard of tri-tip, chances are you haven't spent enough time in California, where it is hugely popular. When you say barbecue in many parts of California, you are talking tri-tip, not brisket, ribs, or pulled pork.

To me, Santa Maria-style tri-tip barbecue is all about gathering family and friends together and eating al fresco, something that we do a lot of here in California. Our church does a big event every summer in late July and the tri-tip is always the main part of the event.

It's perfect for holidays like the Fourth of July, Memorial Day, Labor Day, etc. Basically, any time you might consider grilling.

We love making it for Sunday dinner. Traditionally, tri-tip is cooked over huge open grills and served with the traditional sides of pinquito beans, salad, and garlic bread.

But it's just as easy to make at home on your own grill.

An image of a grilled tri-tip roast cooked medium-rare, sliced against the grain.

But first, What is Tri-Tip?

A tri-tip roast (also known as the triangle cut or triangle steak) comes from the bottom sirloin and is called tri tip because of the three different points on the ends of the crescent-shaped cut of beef. It has big beefy flavor, and is a very lean cut of meat.

Most tri-tip roasts typically weigh between 1.5 to 3 pounds, although you can find some that are even a little larger than this. Tri-tip is easy to find in any grocery store or butcher shop on the West Coast, but I've heard that in other parts of the country you might need to ask your butcher to keep it whole for you rather than cutting it into steaks.

The grain of the tri-tip goes in two different directions, which is important to know because you need to slice the meat against the grain after it is cooked to a perfect medium-rare in order to get the most tender bites.

Unlike other roasts that you cook low-and-slow to break down connective tissues (I'm looking at you beef brisket), Santa Maria-style tri-tip barbecue cooks fast over an open flame until medium-rare.

Traditionally, it's cooked over red oak, which is plentiful around the Santa Maria area of California, but this tri-tip is still delicious even if all you have is a gas grill.

An image of a perfectly medium-rare sliced Santa Maria tri-tip recipe.

Tri-tip leftovers make the most delicious salads and sandwiches, so I always try to make sure we have enough for extra. It's easy to scale up and make more than one tri-tip depending on the size of the group you are planning to feed, but one tri-tip typically feeds our family of 4 for 2-3 meals depending on how we use the leftovers.

I'm not the biggest salad eater, but tri-tip salad is the best! I could eat it every day! Santa Maria-style tri-tip is served as-is, without any barbecue sauce, unlike most Southern-style barbecue.

For even more info about tri-tip, this article from amazingribs.com is very thorough and describes it as "poor man's prime rib".

Brief History of Santa Maria Tri-Tip

I found two different origin stories for "authentic" Santa Maria tri-tip and couldn't figure out which is actually true, so I'll share them both here.

In one, the story is that a California butcher in the 1950's named Bob Schutz had too much ground beef and stew meat, so he took the bottom sirloin (what we now call the tri-tip cut) typically used for chopping or grinding and roasted it on a rotisserie. Allegedly, he was the one who started calling this cut of meat tri-tip and the rest is history.

The other story is that the Mexican cowboys and workers in the Santa Maria region would get the less desirable parts of the cattle, including the bottom sirloin, and they were the ones who figured out how to grill it quickly and slice it thin against the grain for tender, juicy bites of perfectly seasoned meat.

Regardless, whoever came up with this method for cooking this particular cut of meat was a genius because it is so incredibly delicious and never fails to satisfy guests.

How to Carve Tri-Tip

Like I mentioned earlier, slicing the tri-tip is a big part of what makes this meat so tender and delicious. Since the grain runs two ways, if you sliced the entire tri-tip roast in the same direction, half of the meat would be tough to chew. So here's how you do it so that every bite is tender and wonderful:

  1. First, cut the tri-tip in half from the middle point of the crescent. You can actually see where the two different grain patterns meet and that's where you want to slice to separate them. (see the diagram below for a visual)
  2. Then turn each piece of meat half a quarter turn and slice it across the grain from the point to the thick end in thin slices. I shoot for slices that are somewhere around ⅜-inch thick.
An diagram of a piece of tri-tip roast with markings showing where to cut against the grain.

My Tri-Tip Tips

  1. Rub the tri-tip with the spice rub and let it sit at room temperature for an hour.  This serves a dual purpose. First, it gives the rub some time to marinate the tri-tip and allow the salt in the rub to tenderize the meat. It might look like a lot of rub, but the amount is perfect and will give a nice, flavorful crust once the tri-tip is grilled. Second, it takes the chill off the meat so it grills properly. If you put cold meat straight out of the fridge onto a hot grill, it isn't going to cook as well as if you allow it to come up to temp a bit.
  2. Place the tri-tip on a preheated grill (a medium heat of around 350-400 over direct flame is just right) and then don't touch it!  Leave it alone so it can sear on one side, then flip it over to cook the other side. It only takes about 5 minutes on each side, depending on the size of your tri-tip. Move the seared meat to the indirect heat side of the grill and cover for a grill temperature of 250-300 degrees F. Cook until for roughly 20 to 30 minutes until you get a perfect medium-rare, which is 130 degrees F on an instant read meat thermometer. Remember that because tri-tip has tapered ends that are thinner than the middle, the ends will be more well-done for those who prefer their meat that way, while the thicker, middle slices will be juicy and pink and perfect.
  3. Let it rest.  Like any good steak or other cut of meat, it needs time after coming off the grill or out of the pan for the juices to redistribute. If you cut into your tri-tip without giving it time to rest, all those juices will run all over the cutting board and you will lose both flavor and quality of texture. Also, the temperature of the meat will continue to rise by 5 degrees F while it rests. Give the grilled tri-tip 10-15 minutes before slicing into it.
An image of spices for a Santa Maria tri-tip rub.
An image of a tri-tip roast being sprinkled with Santa Maria rub.
An image of a tri-tip roast rubbed with Santa Maria tri-tip rub seasoning.
An image of a grilled Santa Maria Tri-Tip on the grill with an instant read meat thermometer inserted into it..

How to Cook Tri-Tip in the Oven

I really prefer to grill tri-tip, but if the weather is terrible or you don't have a grill, you certainly can cook tri-tip in the oven.

Just heat a cast iron skillet or heavy duty, oven safe pan over medium-high heat on the stovetop and sear the tri-tip with the fat side down for 2-3 minutes, then flip it over and transfer the pan, tri-tip roast and all, to a preheated, 425 degree F oven to cook for about 10-15 minutes per pound of meat until it reaches 130 degrees F on an instant read meat thermometer.

Then let it rest and carve as described above!

More "Must Try" Tri-Tip Recipes

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Grilled Santa Maria-Style Tri-Tip

5 from 7 votes
Amy Nash
Prep Time 10 mins
Cook Time 20 mins
Additional Time 1 hr 10 mins
Total Time 1 hr 40 mins
Course Dinner
Cuisine American
Servings 6 people
Barbecue doesn't just belong to the South!  This Grilled Santa Maria-Style Tri-Tip is a delicious taste of the Central California Coast where it is enjoyed with pinquito beans, salad, tomato salsa, and buttery garlic bread.

Ingredients
  

  • 2-3 pounds tri-tip roast, preferably with good marbling and some fat on one side
  • 1 Tablespoon kosher salt
  • 1 Tablespoon freshly ground black pepper
  • 1 Tablespoon garlic powder
  • 1 ½ teaspoons paprika
  • 1 teaspoon onion powder
  • ¼ teaspoon cayenne pepper

Instructions
 

  • Combine all of the rub ingredients in a small bowl, then rub over the meat and let it sit out for 1 hour, covered, so it isn't cold when it goes on the grill.
  • Preheat the grill for both direct and indirect heat.  Sear the tri-tip over direct heat (right over the flames) on both sides, about 5 minutes per side.  Transfer to indirect heat (between 250-300 degrees F) and cover the grill, letting the tri-tip cook until it reaches 130 degrees F on an instant read digital meat thermometer inserted into the thickest part of the meat for a medium-rare tri-tip.  This should take roughly 20 to 30 minutes.  Remember that the temperature will continue to rise about 5 degrees after taking it off the grill. 
  • Let the tri-tip rest for 10 minutes before slicing it in half to separate the two different grains, then slicing thin slices against the grain of each piece.

Notes

If you are curious, a rare tri-tip would be 120 degrees F, and medium would be 140 degrees F, but I highly recommend taking the tri-tip off at 130 degrees.  

Nutrition

Calories: 247kcal | Carbohydrates: 2g | Protein: 32g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 98mg | Sodium: 1244mg | Potassium: 531mg | Fiber: 1g | Sugar: 1g | Vitamin A: 286IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 3mg
Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

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About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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Reader questions and reviews

  1. Hi,

    I grew up in Santa Maria and you have everything correct except for the spices. The spices are ONLY Salt, Pepper, and Garlic Powder. It's acceptable to use Garlic salt if you don't want to use the two separately.

    The very best way to cook it though is to have your butcher take two tri-tips and roll them together with the thin end of one against the fat end of the other, and leave the fat on it. So now it looks like a roll of fat. Season it as above and put it on a rotisserie over coastal red oak coals. Cook it until the fat turns crisp and you're done! Just nothing better than some tri-tip, pinquito beans, and butter dipped garlic toast from french bread sliced lengthwise and then cut into servings.

  2. One more comment about the Tri-Tip itself. It's actually called Tri-Tip because it is at the bottom back end of the bottom sirloin and is where the bottom sirloin meets the round and the flank cuts of beef. That is why it is triangular in shape. As the lower-aft part of the bottom sirloin, until fairly recently it was always cut up into steaks. They are sometimes found as coulotte steaks in grocery stores. Until about the last 10-years or so you had to ask a "real butcher" to cut that for you as it really wasn't found anywhere but in the Central Coast area around Santa Maria, CA. It is still my favorite cut of meat.

  3. Hi,

    I agree with Dan on many of his assertions, save two.  First, tri-tip is available in most any west coast supermarket. And not only is it not necessary to talk to the butcher, but even 20 years ago you could buy vacuum sealed cases.
    Second, to the real Santa Maria BBQ pit masters “top block” what is known by the locals as the true king of meats...  top block is top sirloin roast (usually a 10 - 15 lb) and is usually only done when cooking for a crowd.  It is still cooked over red oak coals (only) to medium rare and served with salsa, beans and French bread and often a green salad or Brentwood sweet corn.

    Whether you cook the tri-tip or the top-block, when you do it over the distinctive red oak (try susiqbrand.com or santamariagrills.com... and no, I have no connection)  it takes on a special flavor profile and ‘life’ of its own... certainly not a flavor you’ll soon forget.  You should try it twice to make sure that your taste buds weren’t fooling you the first time 😃... hope you enjoy it as much as I do!

  4. I tried it. It was very tasty. After all these years of slicing tri-tip, I never knew that they consisted of two different parts. Thanks for sharing your knowledge!

  5. I grew up grilling tri tip in the Santa Maria Valley so I consider myself very knowledgeable on the subject. I liked your article very much. I would like to add my 2 cents on the subject of who invented tri tip. I can tell you that the old Vaqueros who worked the ranches in the Santa Maria Valley in the 1800’s did indeed use red oak to bbq their meat. However, back then they used top sirloin or “top block” and would use long rods to skewer the large blocks of sirloin and grill. When tri-tip came along in the early 50’s it was discovered by a butcher who worked for a local grocery chain called Williams Brothers markets in Santa Maria. When the term Santa Maria style bbq ( copyrighted term BTW) is used it usually refers to tri tip being cooked. Come visit and try the many restaurants in the region that bbq this way. I can provide you with the names of places I guarantee won’t disappoint. Thanks for listening 👍

    1. Thank you for your wonderful insight! I love knowing the history behind recipes and we are definitely going to have to drive down and try some of those places out!

  6. Dan is right. I,too, grew up there, my folks moving there around '60. You cannot call it Santa Maria style tri tip if you season it or cook it any other way. And nothing else compares! If you want authentic taste visit SuzieQ's website for seasonings.

  7. My dad's college teammate and good friend, Joe White, was a local Santa Maria guy and guru cook at the Elks Club in Santa Maria. My dad moved to Santa Maria in 1974 and became quite the cook himself. Santa Maria BBQ is ALWAYS cooked over red oak, on a BBQ designed with a grill that will raise and lower. My Q was purchased in Goleta, CA where I used to live. I have  a chord of red oak ready for the next BBQ! The seasoning is homemade, a mix of salt, garlic salt and pepper. My dad told me I could share the ingredients but not the proportions! When I've cooked try-tip or chicken (whole chicken, cut in half) for newbies they say "You're a woman, do you know how to start a fire and BBQ?" and "What did you do to this meat? What is the seasoning? Best I've ever had!" The secret is the wood!

    1. I made this with just the salt, pepper and garlic salt. I did apply some Emeril's Essence, just for color. Olive oil, let it sit for 2 hours, grilled on a very hot grill in Arizona, served with beans, tortillas and potato salad. Huge hit!

  8. 5 stars
    I should have only gave this a 4 star because you left out wrapping the roast in pink butcher paper after searing it for 5 minutes per side on my gasser. I put a wood pellet box on top of the burners to get a nice smoke while preheating the grill. The weather was awful with rain and wind when I grilled yesterday so I did the smoke,searing outside and put it into my pre-heated oven in the house after wrapping in the pink paper.I put the temp probe in and seen the temp was already at 130 degs so shut down the oven and let it slowly rise to 140 before removing it to rest while the sides were prepared. It came out medium rare and was so moist and tender and there were no leftovers.I put the dry rub on ,put it into the fridge for over 12 hours before warming it up.I cheated and used the microwave to get it to 70 degs before grilling. I smoke brisket for 6 hours and this was almost as good.Next time I'll have to buy a bigger roast,lol.