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Tri Tip - Grilled or Oven-Roasted

Tri tip roast seasoned for Santa Maria style with a crusty exterior and a pink medium-rare center. Cook it on the grill or oven-roast, then rest and slice against the grain for juicy beef.
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Prep Time 15 minutes
Cook Time 30 minutes
rest time 15 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

Tri-tip roast
  • 3 lb tri-tip roast Choose a tri-tip roast with a good fat cap for flavor and crust.
Seasoning rub
  • 2 tbsp olive oil Used to help the rub adhere and form a flavorful crust.
  • 2 tbsp kosher salt Keep as a coarse salt so it creates a seasoned bark.
  • 1 tbsp black pepper Adds heat and helps build the dark crust.
  • 1 tbsp garlic powder For savory, roast-style aroma.
  • 1 tbsp paprika Adds color and mild smokiness.
  • 1 tsp onion powder Rounds out the savory profile.
  • 1 tsp dried oregano Herb note that complements the beef.

Equipment

  • 1 cast iron skillet

Method
 

Make the rub
  1. Mix kosher salt, black pepper, garlic powder, paprika, onion powder, and dried oregano until evenly combined.
  2. Rub tri-tip with olive oil so the spices cling, then coat generously with the spice rub.
Rest before cooking
  1. Let the seasoned tri-tip sit at room temperature for 30 minutes.
Grill method
  1. Sear the tri-tip over high heat for 5 minutes per side to form a crusty exterior.
  2. Move to indirect heat and cook until the center reaches 130-135°F for medium-rare.
Oven method
  1. Sear the tri-tip in a hot skillet to brown the exterior.
  2. Roast at 425°F for 20-25 minutes, until the center reaches 130-135°F for medium-rare.
Rest and slice
  1. Rest the tri-tip for 15 minutes to keep juices in the meat.
  2. Slice against the grain and serve to show the pink medium-rare interior with the seasoned crust.

Notes

For the most even doneness, check temperature in the thickest part of the tri-tip; pull it at 130-135°F and let carryover finish the center. Refrigerate sliced leftovers in an airtight container for up to 3-4 days; rewarm gently to avoid drying. Freezing is yes (up to 2 months) for sliced portions—thaw in the fridge overnight. For a lower-sodium option, reduce kosher salt by about half and increase black pepper slightly to keep the crust flavorful.