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American

Santa Maria-Style Tri-Tip

Santa Maria-style tri-tip grills beef with garlic, pepper, paprika, and a smoky crust for a California Central Coast plate.

Published and reviewed by Kitchgrow on 14 August 2026Updated

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Santa Maria-Style Tri-Tip

1 hr 5 mintotal

50 min hands-on15 min hands-off

Prep 15 min · Cook 35 min

Serves
4
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 4 servings.

You'll need: Grill.

Includes 15 minutes of resting time after grilling so the tri-tip slices juicy and clean.

Method

  1. Pat the tri-tip dry and rub it with oil.

  2. Mix garlic powder, paprika, salt, and black pepper, then coat the beef evenly.

  3. Heat the grill to medium-high and sear the tri-tip on all sides.

  4. Move to gentler heat and grill until cooked to your preferred doneness.

  5. Rest for 15 minutes, then slice thinly across the grain.

    15 min

  6. Finish with parsley and a little lemon juice if desired.

How to tell it's done

The outside should be deeply seared and peppery, while the inside stays juicy and sliceable.

Getting it right

Tip

Slice across the grain; tri-tip has changing grain direction, so rotate the meat as needed while slicing.

What to serve it with

Serve with pinquito-style beans, salad, grilled bread, or salsa.

Common mistakes

The meat is tough and chewy however it was cooked.
Slice across the grain, and note that tri-tip changes grain direction partway along. Cut the roast into two pieces at that turn and slice each separately, or half the plate comes out stringy.
The juices run out onto the board.
Give it the full fifteen minutes of rest. Tri-tip is a thick cut and carving it early loses the juice that keeps it moist.

Substitutions

  • Beef Tri-Tip — Sirloin steak can be grilled with the same seasoning if tri-tip is unavailable, but it will not have the same Santa Maria identity.
  • Garlic Powder — Fresh Garlic can be used, but garlic powder gives a more even dry-rub crust.

Storing and reheating

Keeps three days in the fridge and is very good cold in sandwiches. Slice only what you are serving and store the rest whole, which keeps it from drying. It freezes for three months; reheat gently in stock rather than dry heat.