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Tri Tip - Grilled or Oven-Roasted

Tri tip with Santa Maria style seasoning delivers a crusty, spice-rubbed exterior and a pink medium-rare center. Cook it grilled or oven-roasted to 130–135°F, then rest before slicing against the grain.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting 15 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Tri-tip roast
  • 3 lb tri-tip roast
Seasoning and oil
  • 2 tbsp olive oil
  • 2 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • 1 tsp onion powder
  • 1 tsp dried oregano

Equipment

  • 1 cast iron skillet

Method
 

Make the spice rub
  1. Mix kosher salt, black pepper, garlic powder, paprika, onion powder, and dried oregano together until evenly combined, and you can see a uniform speckled rub.
Season and rest
  1. Rub tri-tip with olive oil, then coat generously with the spice rub on all sides for full coverage and a textured crust.
  2. Let the tri-tip sit at room temperature for 30 minutes so the seasoning adheres before heat.
Grill (or oven-roast)
  1. For grilling, sear the tri-tip over high heat for 5 minutes per side until deeply browned and crusty.
  2. Move to indirect heat and cook until the center reaches 130–135°F for medium-rare.
  3. For oven-roasting, sear in a hot skillet first until browned, then 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 before slicing so the juices redistribute and the pink center stays moist.
  2. Slice against the grain to keep each piece tender, aiming to show pink interior with the crusty seasoned exterior.

Notes

For best crust, keep the meat dry-looking after oiling and let it sit the full 30 minutes; you want visible browned spice flecks before finishing to temperature. Refrigerate leftovers in an airtight container for up to 3–4 days; freeze sliced tri-tip in a sealed container or bag for up to 2 months. For a lower-sodium option, reduce kosher salt by about half while keeping the other spices the same to preserve the Santa Maria-style flavor.