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Tri Tip - Grilled or Oven-Roasted

Tri tip with a Santa Maria style spice rub for a crusty exterior and a pink medium-rare center. Grill or oven-roast to 130-135°F, then rest and slice against the grain for tender beef roast slices.
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Prep Time 15 minutes
Cook Time 30 minutes
Rest 15 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 775
Ingredients Equipment Method Notes

Ingredients
  

Tri-tip roast
  • 3 lb tri-tip roast
Seasoning and rub
  • 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. In a bowl, mix kosher salt, black pepper, garlic powder, paprika, onion powder, and dried oregano until evenly combined (no dry pockets remain).
Coat the tri-tip
  1. Pat the tri-tip roast dry and rub it all over with olive oil to create a sticky surface for the seasoning.
  2. Press the spice rub onto the tri-tip roast and coat generously so the exterior looks well-speckled and thickly seasoned.
Rest at room temperature
  1. Let the tri-tip roast sit at room temperature for 30 minutes while the rub clings and the surface dries slightly for better crust formation.
Grill option (preferred for crust)
  1. Preheat the grill for high heat and sear the tri-tip over direct high heat for 5 minutes per side, until a deep brown crust forms.
  2. Move the tri-tip to indirect heat and cook until the thickest part reaches 130-135°F for medium-rare, using a thermometer for an accurate target.
Oven option (same doneness target)
  1. Heat a hot skillet and sear the tri-tip on the stovetop to build color on the surface before roasting.
  2. Roast at 425°F for 20-25 minutes until the thickest part reaches 130-135°F for medium-rare.
Rest and slice
  1. Rest the tri-tip for 15 minutes on a cutting surface so juices redistribute and the center stays pink.
  2. Slice tri-tip against the grain into thin strips to show the crusty exterior and pink medium-rare interior.

Notes

For the best Santa Maria style crust, keep the grill/oven temperature steady and rely on an instant-read thermometer for the 130-135°F finish. Refrigerate leftover sliced tri-tip in an airtight container for up to 3 days; rewarm gently to avoid overcooking. Freeze leftovers for up to 2 months. For a lower-sodium option, reduce the kosher salt to 1 tbsp and increase black pepper slightly to maintain flavor balance.