Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
After years of doing the basic salt, pepper & garlic powder, we decided to try something new. So glad we did!
Recipe is perfect, method is a little odd. What I do is get an old shaker and fill it with the rub. Then I coat my tri-tip, like cover every square inch, trust me it sounds like a lot but this way I’ve gotten invited to cook at other peoples parties just so they can eat it again. Also I grill the tri-tip from start to finish. I just put the grill on lowest heat setting and set it away from the direct flame (using small table top grill). Takes about 15 minutes then I flip, go 10 minutes on that side and done, rare in the center well towards the edges for the kids.
Perfect! I get insane compliments every time I use this run on a tri tip! I highly recommend it and wouldn’t change a thing! I’ve been using this run for YEARS!
Can I cook my tri tip in the oven and at what temperature?
You can also trim the fat-side into the largest slab you can. . . and simply place it atop whichever side is ‘up’ while grilling.
And yes, *always* use an untrimmed roast.
Santa Maria style traditionally uses an adjustable-height, open-pit grill, as well.
I miss the BBQ Bus on Broadway. . .
Absolutely delicious! The only change I made was substituting smoked paprika for the cayenne since my parents can’t eat spicy foods. I will definitely be making this again! Thank you for the recipe!
Can this be done on an oven?
Hi Jay, yes you can sear the tri-tip roast on the stove-top (rub a little butter on the roast first), then finish it a 350°F oven for 20 minutes or longer, until the internal temperature of the roast reaches 120°F for a rare roast, 130°F for medium-rare or 140°F for medium.
I sous vided a tri tip for several hours at 128°. Then let it cool and refrigerated overnight (Saved the juice to make a sauce) The next day I pulled it out of the refrigerator for an hour and then seared it in a very hot cast-iron skillet.
Family loved this recipe! So easy and delicious.
Thank you for bringing attention to the little cut of meat that is such a big part of our culinary history here in California’s Santa Maria Valley.
We also recommend coating the tri tip liberally with a Santa Maria seasoning blend – or rub – as you referred to it in your recipe. And couldn’t agree more with your simple approach to a seasoning blend – salt, pepper and garlic. We also add parsley and a little cane sugar to caramelize over the heat, creating a nice crust.
Made this into a crockpot meal. I had a 2lb Tri-tip. Made the rub per the recipe. Then grilled the roast in my panini grill for five minutes. Placed the roast in the crockpot. Added 1/2 cup dry white wine and 1 cup beef broth. Cooked on low for 1 hour. Checked the temperature. It was at 130 degrees. Pulled the roast out of the crockpot. Let rest on a cutting board. Pulled about 1 cup of the juices from the crockpot. Whisked 2tbs of flour into the cup of juices. Returned the juices to the crockpot and whisked in. Let thicken in the crockpot on high for 20 minutes to make a gravy. Served with mashed potatoes and vegetable or salad.
I grilled this awesome cut on July 4th, I’ve been smoking on a pit barrel and I had forgotten how good tri-tip is on the grill (charcoal and some lump oak).
I found this recipe some years ago on pre seasoned meat sold at Costco, very delicious and if you follow basic instructions your steak should be just fine. Whatever you do don’t over cook it unless you cooking for your pet. Summer = outdoor cooking.
This came out really well for me following the general instructions and using the listed rub recipe (halved for a 2.5lb tri tip roast). I used lump charcoal and royal oak w/ some chunks of pecan wood, seared it on each side for 3-4 per side then put the cover on and smoked it for about 20-30 minutes till the smoke ran out and then another 20 or so minutes to get it to medium rare. Not sure why it took so long but the thermometer on my grill read around 400F the entire time. The actual grill must have not been quite as hot as that so it took longer? I took the meat off when it hit around 130ish for a perfect medium rare. Let it sit for about 5-10 minutes and it turned out very nice. Love cooking tri-tip over the fire.
Ok I know it is verboten, But if you love tri-tip and are it is too cold or you are too grill challenged it can be done in an (gulp) Oven, Pre-Heat to 425, place try-tip on rack in a shallow pan cook for 30 minutes,-40 minutes whip out the old instant read or regular meat thermometer 120 for rare, 140 for Med- rare and anything higher if you plan to toss it in the trash because if it’s well it overdone, remove and tent with foil for 10-20 minutes depending on your desired doneness , then thin slice away against the grain.
I found tri tip at Aldi’s.
I find that tri-tip is better cooked a bit more than other steaks, such as sirloin. When served rare or even medium rare, it can be a bit tough. Also, slice it as you would a brisket or flank step — thin, across the grain, knife held at a step angle.
Made this over the weekend on a 3 lb. prime tri-tip over oak lump charcoal and it was excellent! Love that spice rub!
The only mistake I made was putting the rub on the sides of the tri-tip. That made the end pieces a bit too salty. Next time I’ll just put a nice thick coating on the top and bottom and it will be perfect.
My local IGA market started carrying tri-tips with several marinades. This is pretty amazing because we’re in Montreal Quebec. I miss the Santa Marias from Trader Joes… But glad to find a recipe for the rub.
If I do not have a grill can this be done in the oven????
Santa Maria Style BBQ originated in the 20’s using local grass-fed beef whole top blocks cooked for community dinners by a local men’s club. (beats your average Midwestern hot dish dinner by miles)
The use of tri tip came into being in the 50’s when it was promoted by a local grocery store meat cutter as a more family-sized, and delicious cut of beef. (Tri-tip is really richly flavored, so makes great bbq). The original flavorings were probably just S&P. The food industry did not have all the dehydrated spices on the market yet. I urge all of you who THINK you need herbs and spices like cayenne, to try it with S&P only. It’s the REAL DEAL. The pure beef flavor shines through. Don’t forget to sop your French bread in the drippings!