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