Santa Maria Tri-Tip
A California classic featuring a seasoned beef tri-tip roast with Santa Maria rub of garlic, pepper, and salt. Grilled over oak wood for authentic smoky flavor and impressive crust.
- Total time
- 45 min
- Servings
- 8
- Calories
- 380
- Protein
- 45g
Ingredients
- 2.5 lb beef tri-tip roast
- 2 tbsp kosher salt
- 1.5 tbsp coarse black pepper
- 1 tbsp garlic powder
- 2 cups oak wood chips or chunks
Instructions
- 1
Remove tri-tip from refrigerator 30 minutes before grilling to bring to room temperature. Pat dry with paper towels.
- 2
Combine kosher salt, black pepper, and garlic powder in a small bowl. Rub the mixture evenly over all sides of the tri-tip, pressing gently to adhere.
- 3
Soak oak wood chips in water for at least 30 minutes if using charcoal; skip if using a wood-burning grill.
- 4
Preheat grill to medium-high heat (around 400°F). If using charcoal, arrange coals for indirect cooking on one side.
- 5
Add oak wood chips to coals or smoker box. Let smoke develop for 2 minutes before grilling.
- 6
Place tri-tip fat-side up directly over heat. Sear for 4-5 minutes until a dark crust forms, then flip.
- 7
Continue grilling over direct heat for another 4-5 minutes until second side is seared.
- 8
Move tri-tip to indirect heat and close grill lid. Cook for 15-20 minutes until internal temperature reaches 130-135°F for medium-rare.
- 9
Transfer tri-tip to a cutting board and tent loosely with foil. Rest for 10 minutes to redistribute juices.
- 10
Slice against the grain into 0.5-inch thick slices. Serve hot with grilled vegetables or salad.
Tools you’ll need
- charcoal or gas grill
- meat thermometer
- cutting board
- sharp slicing knife
- paper towels
- small mixing bowl
- wood soaking pan or container
- grill tongs
- aluminum foil
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