The West Coast’s best-kept BBQ secret — perfectly seasoned, slow-smoked, and seared for that signature Santa Maria flavor.
Why I Love This Recipe
Tri Tip might not be the most common cut outside of California, but once you try it, you’ll understand why it’s so loved out west. It’s tender like a steak, juicy like a roast, and incredibly easy to cook. The Santa Maria rub brings a bold mix of salt, pepper, garlic, and herbs that forms a flavorful crust when seared.
I also love how approachable this recipe is. You don’t need all day like a brisket, just a steady fire and a good thermometer. It’s the perfect “crowd-impressing” meal that doesn’t require much babysitting.
If you’ve never had Tri Tip, it’s a triangular roast cut from the bottom sirloin. It’s leaner than brisket but still has great marbling, so you get big flavor without excess fat. You might need to ask your butcher for it, but it’s worth it.
Prep the Tri Tip
Start by patting the roast dry and removing any silver skin if you see it. There’s no fat cap to trim, which makes prep quick. Rub a thin layer of olive oil over the meat to help the seasoning stick, then coat it generously with the Santa Maria rub.
Fire Up the Pit
Set your smoker or grill to 225°F and cook with indirect heat. Oak or hickory wood adds that classic flavor without overpowering the beef. Place the Tri Tip on the grill and let it slowly come up to temperature. It’s ready for searing once it hits 115–120°F internally, which typically takes around an hour depending on thickness.
Finish with a Hot Sear
Once the internal temp hits the target, open up your sear plate or move the Tri Tip over direct heat. Bring the temperature up to around 350°F and sear both sides for a couple of minutes. This gives you a beautiful crust that locks in the juices. Flip once to keep the sear even.
Rest and Slice
Remove the roast and let it rest for 10 minutes so the juices redistribute for maximum tenderness. When carving, make sure to cut against the grain — this is key to keeping every slice tender.
Tri Tip can be a little tricky because the grain doesn’t run the same direction throughout the cut. The long end runs one way, then near the midpoint, the grain switches direction. The best method is to slice horizontally up the long end of the triangle, and once you reach that center point, turn the roast 90 degrees and continue slicing along the other side.
Final Thoughts
I really liked how this Tri Tip turned out — it has the richness of a steak with a slightly different texture that makes it unique. The Santa Maria rub gives it that bold peppery-garlic flavor that defines the style, but you can easily switch things up. If that flavor profile isn’t your favorite, try your go-to steak seasoning instead — it still turns out great.
The most important thing is to slice against the grain when carving. It makes a huge difference in how tender each bite is. Also, give it time to rest — it helps the meat stay juicy.
It can take a little effort to find Tri Tip depending on where you live, but it’s slowly becoming more available. I used to have to ask my butcher to cut one for me, but now I’m starting to see them pre-packaged at grocery stores. Once you try it, you’ll be hooked.
🔥 So fire up the pit, and let’s grill and chill.
Santa Maria Style Tri Tip (Simple, Smoky, and Loaded with Flavor)
The West Coast’s best-kept BBQ secret — perfectly seasoned, slow-smoked, and seared for that signature Santa Maria flavor.
Preheat smoker or grill to 225°F with indirect heat (oak or hickory recommended).
Pat Tri Tip dry, coat with oil, and apply rub evenly.
2-3 lb Tri Tip Roast, 1 tbsp Olive Oil, 1/4 cup Santa Maria Seasoning Mix
Smoke until internal temperature reaches 115–120°F (about 1 hour).
Move to direct heat or open sear plate; cook 2 minutes per side.
Cook to desired doneness (130°F = medium rare).
Rest for 10 minutes and slice against the grain.
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