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Tri-Tip - Grilled or Oven-Roasted

Tri-tip, Santa Maria style, with a crusty spice rub and a pink medium-rare center. Choose the grilled method for high-heat searing and indirect finishing, or oven-roast at 425°F after a skillet sear.
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Prep Time 15 minutes
Cook Time 30 minutes
resting 15 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Tri-tip roast
  • 3 lb tri-tip roast Look for a whole tri-tip roast for the best Santa Maria-style crust.
Olive oil
  • 2 tbsp olive oil Used to help the dry rub adhere and form a crust.
Dry rub (seasonings)
  • 2 tbsp kosher salt Salt base for the crusty exterior.
  • 1 tbsp black pepper Adds heat and surface flavor.
  • 1 tbsp garlic powder Savory depth in every bite.
  • 1 tbsp paprika Color and mild smokiness for a BBQ-style finish.
  • 1 tsp onion powder Rounds out the seasoning profile.
  • 1 tsp dried oregano Herbal notes that complement beef.

Equipment

  • 1 cast iron skillet

Method
 

Make the dry rub
  1. In a mixing bowl, combine kosher salt, black pepper, garlic powder, paprika, onion powder, and dried oregano to make a dry rub.
  2. Stir until the seasonings are evenly distributed, forming a consistent coarse mixture with visible herbs and spices.
Season and rest at room temperature
  1. Rub olive oil all over the tri-tip roast so the surface is lightly coated and tacky.
  2. Press the dry rub onto the tri-tip roast, coating generously on all sides for a crusty exterior.
  3. Let the seasoned tri-tip sit at room temperature for 30 minutes to absorb flavor before cooking, keeping it uncovered.
Grill method (high-heat sear, then indirect finish)
  1. Sear the tri-tip over high heat for 5 minutes per side to build a deep, crusty exterior.
  2. Move the tri-tip to indirect heat and continue cooking until the center reaches 130-135°F for medium-rare, closing the grill lid between checks.
Oven method (skillet sear, then roast)
  1. Sear the tri-tip in a hot skillet, turning as needed until browned on the surface to match the grilled crust.
  2. Roast at 425°F for 20-25 minutes, checking until the center reaches 130-135°F for medium-rare.
Rest and slice
  1. Rest the tri-tip for 15 minutes before slicing so the juices redistribute and the pink center stays tender.
  2. Slice against the grain after resting to keep each piece juicy and easy to chew.

Notes

For best Santa Maria style results, use a meat thermometer and pull the tri-tip when it hits 130-135°F, since it will rise slightly while resting. Refrigerate leftovers in a covered container for up to 3-4 days; freeze cooked slices for up to 2 months. Dietary swap: if you prefer a lower-sodium option, reduce kosher salt by half and increase pepper and paprika slightly for balance.