California Santa Maria Style Tri Tip
Bring authentic California flavors to your table with this bold and juicy Santa Maria Style Tri-Tip recipe! Perfectly seasoned with a savory blend of kosher salt, black pepper, garlic powder, paprika, and dried oregano, this iconic dish showcases the essence of West Coast barbecue. The tri-tip roast is seared over direct heat to achieve a beautifully charred crust, then slow-cooked to tender, juicy perfection—whether on a grill or in a smoker. With just 15 minutes of prep time, this recipe is easy to master and delivers a standout dish that's sure to impress at any backyard gathering or family dinner. Serve thinly sliced against the grain to highlight its tender texture, and pair it with a fresh salad or garlic bread for the ultimate California-style feast. Perfect for fans of smoky flavors and BBQ grilling, this Santa Maria tri-tip guarantees every bite is a celebration of flavor!
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Recipe Information
Ingredients
- 2 pounds Tri-tip roast
- 1.5 tablespoons Kosher salt
- 1 tablespoon Freshly ground black pepper
- 1 tablespoon Garlic powder
- 1 tablespoon Paprika
- 1 teaspoon Dried oregano
- 2 tablespoons Olive oil
Instructions
Remove the tri-tip from the refrigerator and pat it dry with paper towels. Allow it to come to room temperature for about 30 minutes before cooking.
In a small bowl, combine the kosher salt, black pepper, garlic powder, paprika, and dried oregano. Mix well to create a seasoning blend.
Brush the tri-tip roast with olive oil on all sides to help the rub adhere to the meat.
Generously apply the seasoning blend to all sides of the tri-tip, pressing it into the meat with your hands to ensure even coverage.
Preheat your grill or smoker to medium-high heat (approximately 375°F if using a grill or 225°F for smoking). If using a grill, set up an indirect heating zone by turning off one side of the burners or arranging the coals to one side.
For grilling: Sear the tri-tip over direct heat for 3-4 minutes per side until a nice crust forms. Then move it to the indirect heat zone and cook for an additional 20-25 minutes, turning occasionally, until the internal temperature reaches 130°F for medium-rare or 140°F for medium.
For smoking: Place the seasoned tri-tip in the smoker and cook low and slow until it reaches your desired doneness (130°F for medium-rare or 140°F for medium), about 1.5-2 hours.
Once the tri-tip reaches the desired internal temperature, remove it from the grill or smoker and let it rest for 10 minutes. This resting period allows the juices to redistribute, ensuring a flavorful and tender roast.
Slice the tri-tip against the grain into thin slices for the most tender results. Serve immediately and enjoy!
Nutrition Facts
Calories |
2593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.4 g | 212% | |
| Saturated Fat | 59.1 g | 296% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 3210 mg | 140% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 0.9 g | ||
| Protein | 239.2 g | 478% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 3411 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
