BBQ Tri-Tip Santa Maria–Style is a California grilling classic featuring oak-grilled beef seasoned with a simple salt, pepper, and garlic rub. This easy tri-tip recipe delivers juicy, tender slices with bold beef flavor—perfect for backyard BBQs, family dinners, and steak lovers.
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Grill (charcoal or gas; charcoal preferred)
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Oak wood chunks or chips (for authentic flavor)
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Meat thermometer
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Tongs
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Aluminum foil
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Pat tri-tip dry.
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Lightly coat with olive oil if desired.
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Mix salt, pepper, and garlic powder.
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Season generously on all sides.
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Optional: refrigerate uncovered 2–12 hours for dry brining.
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Heat grill to medium-high (400–450°F / 205–230°C).
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Set up two-zone cooking (direct + indirect heat).
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Add oak wood for smoke if using charcoal.
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Place tri-tip over direct heat.
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Sear 4–6 minutes per side, rotating for grill marks.
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Develop a deep, flavorful crust.
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Move tri-tip to indirect heat.
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Close lid and cook 15–25 minutes, until internal temp reaches:
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Medium-rare: 130–135°F
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Medium: 140–145°F
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Remove from grill.
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Tent loosely with foil.
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Rest 10–15 minutes to retain juices.
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Tri-tip has two grain directions.
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Slice the roast in half where the grain changes.
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Slice each section against the grain into thin slices.
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Pinquito beans (signature side)
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Garlic bread or French bread
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Simple green salad
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Grilled vegetables
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Coleslaw or potato salad
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Beer: Pale ale, amber ale, or lager
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Wine: Zinfandel, Cabernet Sauvignon, or Syrah
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Non-alcoholic: Iced tea, lemonade, or sparkling water
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Keep it simple—Santa Maria flavor is all about the beef.
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Oak smoke is traditional, but red oak, hickory, or pecan work too.
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Don’t overcook—tri-tip dries out past medium.
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Always slice against the grain or it will be chewy.
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Leftovers are excellent for sandwiches, tacos, or tri-tip hash.