Santa Maria Tri-Tip
Oak-smoked tri-tip roast rubbed simply with salt, pepper, and garlic, the centerpiece of Santa Maria-style barbecue from the Central Coast.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •Charcoal or wood grill
- •Meat thermometer
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 25
- carbs
- 2
- protein
- 44
- calories
- 410
Instructions
- 1
Rub the tri-tip all over with the salt, pepper, garlic powder, and paprika.
- 2
Let the meat sit on the counter for 30 minutes before grilling.
- 3
Set up your grill for indirect heat using red oak or oak coals.
- 4
Sear the tri-tip over direct heat for 3-4 minutes on each side.
- 5
Move the meat to indirect heat. Cook until the center reaches 130-135°F for medium-rare.
- 6
Let the meat rest for 10 minutes before slicing.
- 7
Find where the lines in the meat change direction. Cut across those lines in both sections.
Chef's tips
Cook over red oak if you can find it for classic Santa Maria flavor. Always slice across the meat fibers, which change direction halfway through the cut.
Storage
Refrigerate sliced meat up to 3 days.
Reheating
Warm gently in a low oven covered in foil to avoid drying out.
Common mistakes to avoid
- •Cutting along the lines of the meat instead of across them
- •Cooking the meat past medium doneness
Serving suggestions
Cooked Santa Maria Tri-Tip?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from California
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
