📝 About This Recipe
Hailing from the Central Coast of California, this iconic Santa Maria Style Tri-Tip is a celebration of ranch-style barbecue. The beef is seasoned with a signature dry rub of salt, pepper, and garlic, then seared over high heat and roasted to juicy perfection. It’s a smoky, savory masterpiece that captures the rugged elegance of California’s wine country and ranching heritage.
🥗 Ingredients
The Beef
- 2.5-3 pounds Tri-Tip Roast (untrimmed with a small fat cap for flavor)
Signature Santa Maria Dry Rub
- 1 tablespoon Kosher salt
- 1 tablespoon Black pepper (coarsely ground)
- 1 tablespoon Garlic powder
- 1 teaspoon Onion powder
- 1/4 teaspoon Cayenne pepper (optional, for a tiny hint of heat)
- 1 teaspoon Dried parsley
The Mop (Basting Liquid)
- 1/2 cup Red wine vinegar
- 1/2 cup Garlic-infused vegetable oil (or plain vegetable oil)
- 1 teaspoon Dijon mustard
👨🍳 Instructions
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1
Prepare the beef by trimming any excessively thick silver skin, but leave the thin white fat cap on one side to keep the meat moist during cooking.
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2
In a small bowl, whisk together the salt, black pepper, garlic powder, onion powder, cayenne, and dried parsley until well combined.
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3
Generously coat all sides of the tri-tip with the dry rub, pressing it firmly into the meat. Let the roast sit at room temperature for at least 1 hour, or refrigerate for up to 4 hours.
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4
While the meat rests, whisk the red wine vinegar, oil, and Dijon mustard in a jar to create your basting 'mop'.
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5
Prepare your grill for two-zone cooking. If using charcoal, stack red oak wood chips (the traditional wood of Santa Maria) over the coals. Aim for a medium-high heat (about 400°F).
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6
Place the tri-tip directly over the heat source, fat-side up first, to sear. Grill for about 5-7 minutes until a deep brown crust forms.
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7
Flip the roast and sear the other side for another 5-7 minutes. Watch for flare-ups from the melting fat cap.
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8
Once seared, move the roast to the indirect heat zone (the cooler side of the grill). Brush the meat generously with the vinegar-oil mop.
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9
Close the grill lid and continue cooking, basting every 10 minutes, until an instant-read thermometer reaches 130°F for medium-rare or 140°F for medium.
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10
Remove the roast from the grill and transfer it to a cutting board. Tent loosely with foil.
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11
Allow the meat to rest for at least 15 minutes. This is crucial as it allows the juices to redistribute through the muscle fibers.
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12
Identify the grain of the meat. Tri-tip is unique because the grain changes direction near the center. Slice against the grain into thin strips (about 1/4 inch thick) for maximum tenderness.
💡 Chef's Tips
Always use Red Oak wood if possible; it provides the authentic smoky flavor that defines Santa Maria BBQ. Don't skip the rest period; slicing too early will cause all the delicious juices to run out on the board. When slicing, look for where the muscle fibers change direction and adjust your knife accordingly to ensure every slice is 'against the grain'. If you don't have a grill, you can sear the meat in a cast-iron skillet and finish it in a 350°F oven. For a deeper flavor, apply the rub the night before and let it dry-brine in the fridge.
🍽️ Serving Suggestions
Serve with traditional Santa Maria Pinquito beans or seasoned pinto beans. Pair with a fresh, chunky tomato salsa (Salsa Cruda) to cut through the richness of the beef. Accompany with grilled French bread dipped in melted garlic butter. A crisp green salad with a simple vinaigrette rounds out the heavy meal perfectly. Pair with a bold Central Coast Syrah or a peppery Zinfandel.