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Tri Tip - Grilled or Oven-Roasted

Tri tip with a Santa Maria style spice rub delivers a crusty exterior and a pink medium-rare center. Choose grilling or oven-roasting to sear fast, then finish to 130-135°F for juicy slices against the grain.
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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: 1220
Ingredients Equipment Method Notes

Ingredients
  

Tri-tip roast and seasoning
  • 3 lb tri-tip roast Trim excess surface fat if needed.
  • 2 tbsp olive oil Helps rub adhere and promotes a browned crust.
  • 2 tbsp kosher salt Use kosher salt for a steak-bark texture.
  • 1 tbsp black pepper Freshly ground if possible.
  • 1 tbsp garlic powder
  • 1 tbsp paprika Adds color and mild smokiness.
  • 1 tsp onion powder
  • 1 tsp dried oregano

Equipment

  • 1 cast iron skillet

Method
 

Make the Santa Maria style rub
  1. Mix kosher salt, black pepper, garlic powder, paprika, onion powder, and dried oregano in a bowl until evenly combined, creating a uniform spice rub.
  2. Pat tri-tip roast dry, then rub it with olive oil so the seasoning sticks all over.
  3. Coat the tri-tip generously with the spice rub, pressing lightly so you see a dense, speckled surface.
  4. Let the seasoned tri-tip sit at room temperature for 30 minutes so the flavors penetrate and the surface dries slightly for better browning.
Grill method (optional)
  1. Preheat the grill for high heat, then sear the tri-tip over direct heat for 5 minutes per side until a dark crust forms.
  2. Move the tri-tip to indirect heat and cook until it reaches 130-135°F for medium-rare, checking with a thermometer through the thickest part.
Oven-roast method (optional)
  1. Heat a hot cast iron skillet until very hot, then sear the tri-tip to build crust on the outside.
  2. Transfer to the oven and roast at 425°F for 20-25 minutes until the tri-tip reaches 130-135°F for medium-rare.
Rest and slice
  1. Remove the tri-tip from heat when it hits 130-135°F, then rest for 15 minutes so juices redistribute and the center stays pink.
  2. Slice tri-tip against the grain into thin pieces to keep each slice tender, showing the crusty exterior and pink interior.

Notes

Pro tip: use a thermometer and pull at 130°F if you want the center to stay very pink—carryover will creep the roast closer to 135°F. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat gently so the crust doesn’t turn soft. Freezing is yes (up to 2 months), thaw overnight in the fridge and reheat low and slow. For a lower-sodium option, reduce kosher salt to 1 tbsp and increase black pepper slightly while keeping the rest of the rub the same.