Grilled or Oven Roasted Santa Maria Tri-Tip

The Tri-Tip Cut

Tri-tip is the "triangle part"of the loin Butt. It is tender and delicious and makes for a perfect roast / grill for the family. 

Ingredients: Cape Grim Tri-Tip 

Any rub you prefer

Step 1

Trim silver skin. The meat may have a thick layer of fat, some of which can be sliced off, but keep a good amount to help baste meat.

Step 2

Sprinkle meat with rub and massage lightly all over. Cover and refrigerate at least an hour. Remove from refrigerator an hour before cooking.

Olsson Sea Salt Rosemary Rub

Herbies Cajun Spic Mix

Hickory Smoked Sea Salt

Step 3

Prepare charcoal grill or heat a gas grill to high. Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups. Turn the roast and sear other side for about the same time. Then lower gas to medium-high or move the meat to a cooler part of the charcoal grill.

Step 4

Turn meat again and cook another 8 to 10 minutes. Flip and cook again. A 2-pound roast will require about 20 to 25 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 130 degrees fahrenheit when inserted into the thickest part of the meat.

Step 5

Rest roast on a cutting board 10 to 20 minutes. Slice against the grain. The roast is shaped like a boomerang, so either cut it in half at the center of the angle, or slice against the grain on one side, turn the roast and slice against the grain on the other side. Serve!

Image from Nytimes


To oven-roast a tri-tip, prepare meat with rub and refrigerate as instructed. Heat oven to 350 degrees fahrenheit. Add 2 tablespoons of olive oil or other cooking oil to a large, heavy ovenproof pan. On stovetop, heat on high until pan is very hot, then add tri-tip, fat side down. Turn heat to medium-high and sear roast for about 4 minutes. Turn the roast and put it in the oven. Cook it for about 10 minutes a pound, checking with an instant-read thermometer until it reaches 130 degrees fahrenheit for medium-rare.

Kim Severson

Kim has been reporting food news since before anyone knew transfat was terrible and the phrase “farm-to-table” was invented. She’s covered all aspects of food, from kitchens to courtrooms. She now cooks in Atlanta and travels the country looking for news and recipes.


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