Santa Maria–Style Grilled Tri-Tip (Perfectly Juicy & Smoky BBQ Recipe)
This grilled tri-tip has quickly become one of our favorite weekend meals — flavorful, smoky, and tender every time. Using the traditional Santa Maria–style rub and a simple two-zone grilling method, you’ll get that perfect medium-rare center with a beautifully seared crust that’s pure California BBQ perfection.
Whether you’re new to tri-tip or just want to nail the technique, this recipe walks you through everything you need for juicy, smoky success.
🔥 What Is Santa Maria–Style Tri-Tip?
Tri-tip is a triangular cut of beef from the bottom sirloin, prized for its beefy flavor and tenderness. The Santa Maria method — born on California’s Central Coast — seasons it simply with salt, pepper, and garlic, then grills it over red oak for a smoky crust and pink, juicy center.
❤️ Why You’ll Love This Recipe
- Works on gas or charcoal grills
- Classic California BBQ flavor at home
- Perfect for feeding a crowd (or having leftovers)
- Simple rub — no marinades needed
💡 Recipe Notes
- Pay attention to how you slice this cut of meat.
Tri-tip has two grain directions, so slicing correctly matters.
Slice thinly against the grain for maximum tenderness.
👉 Here’s a great slicing guide from Smoking-Meat.com - Use a meat thermometer — it’s the key to perfect doneness.
- 130°F = medium-rare, 140°F = medium.
- Leftovers are amazing in tacos, wraps, or grain bowls.
- The rub also works beautifully on skirt steak or grilled chicken.
🍽️ Serving Suggestions
This California BBQ classic pairs perfectly with:
- Grilled corn on the cob
- Potato salad
- Garlic bread or toasted sourdough
- A glass of red wine or an ice-cold beer
This website also has great written instructions for people who like to see it written down. https://www.smoking-meat.com/how-to-slice-a-tri-tip
Notes
- A meat thermometer makes all the difference—aim for 130°F for medium-rare, or adjust to your preferred doneness.
- This rub works great on other cuts, too—try it on skirt steak or even grilled chicken.
- Leftovers are amazing in tacos, wraps, or next-day grain bowls.
Santa Maria–Style Grilled Tri-Tip
Ingredients
Equipment
Method
- Bring the tri-tip to room temperature for about 30 minutes before grilling.
- Set up the grill for two-zone cooking: one side on high heat, the other side off for indirect heat. If you have a sear burner, turn it on.
- Mix all rub ingredients in a small bowl. Pat the tri-tip dry and coat it evenly on all sides with the seasoning. Let rest at least 1 hour or refrigerate overnight for deeper flavor.
- Place the tri-tip directly over high heat and sear for 5 minutes per side to develop a flavorful crust.
- Move the tri-tip to the indirect heat zone, close the lid, and lower the temperature to about 350°F.
- Grill until the internal temperature of the thickest part reaches 130°F for medium-rare, flipping every 5 minutes for even cooking (about 30–40 minutes total for a 3-lb roast).
- Remove the tri-tip from the grill and rest it under a loose foil tent for 10–15 minutes.
- Slice thinly against the grain for the most tender results. If you’re new to cutting tri-tip, refer to a slicing guide such as the one on Smoking-Meat.com.
Notes
Y’all know I love my Texas style BBQ and grilling, but this grilled tri-tip is making me want to learn more about California BBQ. So, give it a try and let me know what you think!