The perfect tender and tasty Tri Tip recipe seasoned with a traditional Santa Maria-style dry rub. Tips for cooking the Steak in the Smoker, Barbecue Grill, or roasted in the Oven. Enjoy this California classic with a side of pinquito beans, a green salad, grilled French bread, or a roast beef sandwich!
Chimichurri is the perfect accompaniment for this juicy steak. You can find my authentic Argentinean recipe here!
ORIGIN OF SANTA MARIA-STYLE TRI-TIP
To truly appreciate Santa Maria Style Tri-Tip, one must understand its origins. It is originating in the Santa Maria Valley of California's Central Coast. The story dates back to the ranching days of the 1800s when local ranchers would host Spanish-style feasts, known as "asados," to celebrate the end of cattle roundups. Consequently, tri-tip became a centerpiece of these gatherings due to its affordability and flavorful marbling.
WHAT CUT IS TRI TIP?
Tri Tip is a cut of beef from the bottom sirloin sub-primal cut. It is a small triangular muscle, usually 1.5 to 3 pounds of weight. The Santa Maria Style Tri-Tip is a California classic! The Santa Maria dry rub consists of equal parts salt, pepper, smoked paprika, onion, and garlic powder.
See Instructions for how to cook Try Tip below!
SMOKER/ BARBEQUE GRILL/ OR OVEN ROASTED INSTRUCTIONS:
- Add all spices to a small bowl. Mix to combine.
- Trim most of the fat and silver skin of the tri-tip. Leave a little for basting.
- Massage the meat all over with the prepared dry rub. Cover and refrigerate for a minimum of 2 hours, preferably overnight.
Smoker Instructions: Preheat the smoker to 225 Β°F and add 2 cups of soaked red oak chips for flavor. Place the seasoned tri-tip in the smoker and smoke for 60 to 70 minutes for a 2-3 pound roast. Remove just before reaching the desired internal temperature. In a skillet, melt 3 tablespoons of butter, add rosemary and the tri-tip, and sear for 2 to 3 minutes per side. Rest the roast for 10 minutes covered with foil, then slice against the grain for optimal tenderness.
Charcoal/or Gas Barbecue Grill Instructions: To begin, prepare your charcoal or gas barbecue grill. Traditionally, the meat is grilled over a red oak fire, imparting a distinct smokiness that enhances its taste profile. Once the grill is ready, carefully place the roast onto the grill with the fat side down and sear for about 5 to 6 minutes. It's important to keep a close eye on the roast as it heats up, as it can drip down and cause flare-ups. If flare-ups occur, promptly move the tri-tip away from the flame. After the initial searing, flip the meat over and repeat the process on the other side.
Gas Grill Instructions: Try to maintain a grill temperature of 250 Β°F to 300 Β°F. Move the roast to the cooler side of the grill. Cover the grill. Continue to cook the meat for 20 to 40 minutes. This will depend on the temperature of the grill. A 2-pound roast will require about 25 minutes of total cooking time. Rest roast on the cutting board for 10 minutes. Cover loosely with foil. Slice against the grain.
Oven-roasted Tri Tip Instructions: Heat oven to 350 Β°F.Β Add 2 tablespoons of butter to a large ovenproof pan. Add the rosemary. On the stovetop on high heat, roast the tri-tip fat side down for about 4 minutes on each side. Next, put the pan into the preheated oven, and cook for about twenty minutes. After that, raise the oven temperature to 400 Β°F. Continue to cook for another 10 minutes - for a medium-rare steak. Rest roast on the cutting board for 10 minutes. Cover loosely with foil. The tri-tip is sliced thinly against the grain, ensuring tenderness and maximizing flavor.
STEAK TEMPERATURE GUIDE
Insert an Instant-read thermometer into thickest part of the meat.
Rare 49 Β°C , 120 Β°F
Medium Rare 54 Β°C , 130 Β°F
Medium Well 60 Β°C , 140 Β°F
Well Done 68 Β°C , 154 Β°F
SERVING SUGGESTIONS AND TRADITIONS:
While the tri-tip itself is undoubtedly the star of the show, Santa Maria Style BBQ is also celebrated for its traditional accompaniments and festive atmosphere. Moreover, classic side dishes such as pinquito beans, garlic bread, and fresh salsa add depth and variety to the meal. Additionally, local wines from the nearby vineyards of the Central Coast provide the perfect complement. Gathering around the grill with family and friends, sharing stories, and savoring each bite is an integral part of the Santa Maria BBQ experience.
Over the years, Santa Maria Style Tri-Tip has evolved from a humble rancher's dish to a beloved culinary tradition embraced by food lovers far and wide. Its popularity has spread beyond the Central Coast, earning recognition as a quintessential California cuisine and inspiring chefs to put their own spin on the classic recipe. Yet, at its core, Santa Maria Style BBQ remains a celebration of community, heritage, and the simple pleasure of good food shared with loved ones.
Recipe
Santa Maria Style Tri Tip
Ingredients
- 2 lbs tri-tip roast - fat cap and silver-skin removed
- 1 tablespoon sea salt
- 1 tablespoon pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 sprig rosemary
- 3 tablespoon salted butter
Instructions
- 1. Add all spices to a small bowl. Mix to combine.2. Trim most of the fat and silver-skin of the tri-tip. Leave a little for basting.3. Massage the meat all over with the prepared dry rub. Cover and refrigerate for at least 2 hours, preferably over night.Smoker Instructions:Preheat smoker to 225 Β°F2 cups red oak chips - soak in water for 2 hours for authentic flavor!Place the seasoned tri-tip in the smoker. Close the lid and smoke about 60 to 70 minutes for a 2 to 3 pound roast. The roast is ready when internal temperature of the meat ( thickest part of the meat) reaches 120Β°F for rare, 130 Β°F for medium rare, and 140 Β°F for medium well.When your tri-tip has reached your desired internal temperature, heat 3 tablespoons butter in a heavy skillet over high heat. Add the rosemarry to the butter. Once the butter has melted add the tri-tip roast and flash sear for about 2 to 3 minutes per side, basting the butter and rosemary over the roast as it cooks.Rest roast on cutting board 10 minutes. Cover loosely with foil. Slice against the grain.Charcoal/or Gas Barbecue Grill Instructions:3. Prepare your charcoal/ or gas barbeque grill. When hot and ready, place the roast onto the grill (fat side down) and sear for about 5 to 6 minutes. Carefully watch the roast as it heats up, it can drip down and cause flare-ups. Keep moving the tri-tip away from the flame if flare-ups occur. Turn the meat over and repeat on other side. If cooking on a gas grill, try to maintain a grill temperature of 250 Β°F to 300 Β°F.Move the roast to cooler side of the grill. Cover and continue to cook for another 20 to 40 minutes, depending on how hot your grill is. A 2 pound roast will require about 25 minutes total cooking time. The roast is ready when internal temperature of the meat ( thickest part of the meat) reaches 120Β°F for rare, 130 Β°F for medium rare, and 140 Β°F for medium well.Rest roast on cutting board 10 minutes. Cover loosely with foil. Slice against the grain. Oven-roast the Tri-tipHeat oven to 350 Β°F. Add 2 tablespoons of butter to a large ovenproof pan. Add the rosemary. On the stovetop on high heat, roast the tri-tip fat side down for abot 4 minutes on each side. Put pan into preheated oven. Cook for 20 minutes, then raise oven temperature to 400 Β°F and continue to cook for another 10 minutes for a medium rare steak. The roast is ready when internal temperature of the meat (thickest part of the meat) reaches 120Β°F for rare, 130 Β°F for medium rare, and 140 Β°F for medium well.Rest roast on cutting board 10 minutes. Cover loosely with foil. Slice against the grain.
Nutrition
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