Grilled or Oven-Roasted Santa Maria Tri-Tip Recipe (2024)

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vsproctor

The best most under-used cut of meat. This is a wonderful recipe but even if your missing any of the rub ingredients, It will still be delicious. Alternative is raise heat to 425F, skip searing (really it will be OK) and over-roast for 25 minutes; cover loosely and after 10 minutes dig in.

Joyce W

I cook this different than everyone else...I get a large tri tip, put some Texas bbq dry roast rub on it, wrap,it in foil and put it in the oven at 250 for about 3 hrs...low and slow....absolutely the best. My three grandsons cannot believe that’s all I do to it, nothing is better!

CrumbBum

I usually do the tri tip on the grill - browning the fat side and then moving it to indirect for 10-15 minutes at highest temp. Rainy weather necessitated oven work. Let sit on counter 1 hour. Browned in cast iron then tried roasting at 350 but the temp was too low and after 20 mins it was at 40 degrees F. Upped oven temp to 400 and roasted another ten minutes to 130F. Highly recommend roasting at 400F or above for 15 mins then check temp. 130F was perfect medium rare and juicy!

Mandy

I am born and raised in santa maria 5th generation. Along with tri tip goes pinquita beans, green salad, garlic butter french bread, and salsa. Coffee in the rub is a new one to me, but i will try it out. It is always served medium rare at best and the bread is excellent dipped in the drippings from the meat.

From Santa Maria

I would recommend that nytimes send a journalist out to Santa Maria. Maybe they can still find some of the people involved in the original, for real, Santa Maria style barbecue. Santa Maria style barbecue is not just a recipe, but an entire process. If you want to experience what we from Santa Maria have experienced, you need the entire package. A good starting point would be to contact Valley Christian high school in Santa Maria. They had one of the best stands in town.

Furch

Also, you need to grill french bread (garlic salt & butter), cook some chili beans and you need salsa. Salsa: tomatoes, onions (red), cilantro, lemon juice, garlic salt, pepper, jalapeno-diced small, mix well, taste. make a salad; use ranch dressing (must use buttermilk hidden valley ranch mix). This is known as Santa maria Style BBQ. Red oak or other wood instead of coals. Let it rest 20 minutes before cutting (don't lose the juices):make a sandwich with chili beans,salsa & bread

Eloise

I wish the additional information about oven-roasting options would show up on the iPad app version of this recipe.

Gary

This is not Santa Maria style bar b que. SorryI have cooked Santa Maria Style for hundreds of people.The following is required to get it right:1. Red Oak logs for the fire, Do't let the fire go to coals, there should be some flames to lick at the bottom of the tri tip.2. the dry rub is Garlic Salt, Lawry's seasoned salt, salt, and pepper with a pinch of sugar.I would try to get choice or better for the tri tip because it is a little toughHave fun good grillin.

LeeZ

Suggested oven version.
Use kitchen twine to tie trimmed roast in compact loaf shape. Folding over thin edge. Coat with Kitchen Bouquet, garlic power, salt and pepper. Let marinate for 1 day or at least a couple of hours in plastic bag or glass bowl. Bring to room temp before roasting.
Preheat oven to 500 degrees. Place on foil covered grill pan.
Put in oven for 7 mins per pound. Then turn off oven... DO NOT OPEN OVEN for 2 1/2 hrs. Residual heat will result in a perfectly cooked med-rare roast.

Jeff from Pennsylvania

Several important suggestions:1. Use the dry rub of your choice and wrap in plastic wrap over night.2. Remove to room temp for about an hour.3. Pre-heat grill to medium high and DON'T over cook as many recipes suggest - you will greatly toughen and ruin a nice cut.4. For a two pounder about 10 mins a slde rotating once for those grill marks.5. Remove and rest for about 10 minutes, inspecting it so you cut across the grain.

Margaret

Made tri tip for the first time following the oven instructions and it came out perfectly! I omitted coffee from the rub and poked holes in the roast for a few slivers of garlic it tasted amazing! Make sure you brown it in a pan before putting it in the oven as this is integral for a delicious BBQ-like outer crust. Inside it was moist and not overcooked. My other half loved it!

Melissa

This was great except I'd recommend removing it before it reaches 130 (for medium rare) because it cooks more as it sits. It was closer to medium/medium well after sitting. Delicious anyway!

Mike Michaud

This was outstanding and I made it exactly "as is." I was concerned because it was a thick piece of meat and so I was thinking with something this thick, braising might be better. But I followed the recipe to a "t" and it came out at 140 degrees. Let it sit and then ate. Also, the rub is very, VERY tasty. Not too spicy. I will definitely make this again and it's the sort of thing I'll probably save to make for friends, especially on a summer weekend.

Mark

Outstanding. Used the accompanying rub recipe overnight. Oven method after cast iron stovetop sear worked great, but happy to have pulled the meat out at 127-128 degrees. 130 would have been a bit overdone. Good carving directions. The hints of cinnamon and clove in the coffee rub really gave the meat a mysterious and delicious flavor. I expect the same method would work just fine with flank steak when tri tip is hard to score.

tuner won

I'm sure this is a good recipe, but Santa Maria style tri-tip is always done over an oak fire that has burned down to coals. That's what Santa Maria style barbeque is all about.

Larry Grant

The oven adaptation using a cast iron skillet worked very well along with roasted carrots on a baking sheet. The oven time and temp coincided well. The result was a rare roast (our preference) and delicious carrots that were glazed in butter and brown sugar as a last step.

Julie

What happened to the coffee rub that was linked to this recipe?! I didn’t realize that links could disappear!

Willow

High heat on grill for 6minutes per side

Dr Slow Cook

Dear NYT A tritip needs to be dry rubbed, seared on grill, and then slow cooked at 250 with onions covered for moist delicious tender flavor…out west…we do it bestI do love a good Bronx pizza, but stay in your lane.Dr. Slow Cook, San Diego

Joye

I followed this recipe but omitted the cloves (just didn’t have any on hand); but it came out great!! Would recommend!

rosenc

Use the NYT California All-purpose Beef Rub in the link. This recipe is fire.

AC

I was really looking forward to making this. Ordered a tri-tip. In NYC. When I picked it up it wasn't even 1 1/2 lbs. Turns out it's dry aged. CA style tri-tip is fresh according to the butcher. Also, I'm thinking (with my little piece of meat) that even 2 lbs would not be nearly enough for 8-10 people. I'll keep looking for a NOT dry aged tri-tip and look forward to trying this recipe when I find one. In the meantime, I'm punting. Would've been good to know beforehand.

ML

Attempt 1: Overnight dry rub and it was way too salty, ended up using lots of leftovers for fried riceAttempt 2: Good!Dry rubbed for 3 hours only with suggested dry rub. Kept fat layerUsed cast iron for searing. Oven-roasted as per instructions to 137, which was a good medium (pink in the middle, juicy. After resting, thought it might be underspiced, but then cut thin against the grain, and dipped in the plate of juices that accumulated from the cooling time, and was perfectly spiced..

Sue

This was my first time trying tri tip. I chose this recipe because it looked very simple. It IS !I followed it to the letter and came out with the most delicious roast ever. It was tender, flavorful and very easy. I highly recommend this one.The rub recipe made more than 1/3 cup so I've saved the leftover in a tin for next time. . . which will be soon.

Wrench Gordy

Don't overcook it or slow cook it

Michael Roberts

Indirect grilling over real lump charcoal (not brickets...they are an abomination) is the best way for a perfect tri-tip that I've ever found. Try making and varying the ingredients in your rubs, too.

Nancy

Best dry rub ever.

PRC

I don’t know what I did wrong, but this was so tough it was like chewing gum … flavor was great though. I cut across grain and thin sliced. Maybe some are tougher than others.

Jill

When cutting red meat, you should always slice against the grain. This will give you tender slices to enjoy.

Kate

We marinate our tri-tip overnight in equal parts beer and soy sauce. Quick sear; the average tri-tip cooks in 20 minutes on the grill. Should be medium rare. Serve with salsa, pinquitos, slaw, and beer.

Brenda

Made in the oven exactly as described except followed others' advice and took meat out at 127. It was perfect! Will make again

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Grilled or Oven-Roasted Santa Maria Tri-Tip Recipe (2024)

FAQs

Is it better to cook tri-tip in the oven or grill? ›

Tri tip is MADE for grilling, and it just tastes better than oven roasting. You are going to get an amazingly tender tri tip either way,, but you are only going to get that ultra-crispy black exterior from the grill. The smoke also adds flavor.

What is the best cooking method for tri-tip steak? ›

The high heat from the grill is perfect for cooking tri-tip steaks. Because tri-tip steaks are leaner than most cuts, consider marinating them for 2 to 3 hours to keep them moist during grilling. After they're marinated, use the following steps for grilling tri-tip steaks.

How to grill Santa Maria style? ›

So how do you use these grills to achieve the perfect Santa Maria Style sirloin or tri-tip? Starting with your screen low (directly over your coals), quickly sear your meat to seal in the juices, starting with the fat side down. When juice appears at the top of the meat, it is time to turn it over.

How to cook Walmart Santa Maria tri tip? ›

Preheat oven to 450°F (232°C). Place roast in a shallow roasting pan fitted with a rack. Roast 15 minutes, then reduce oven to 350°F (177°C) and continue cooking approximately 1 hour for medium doneness (135-140°F (58-60°C)).

Should I sear my tri-tip before putting it in the oven? ›

Sear roast for 3-4 mins on each side, only turning once. After both sides are quickly seared, you'll transfer that pan right into the oven. Cook for about 10mins per pound, until it comes to temperature (see temp guide below). Tri tip is best, and most tender, when cooked to medium rare or less.

What's the difference between a tri tip steak and a tri-tip roast? ›

The tri-tip roast is the complete roast, situated at the bottom of the sirloin. Tri-tip steaks are individual steaks cut from the roast. Un-trimmed, the roast weighs in at a healthy five pounds.

How do I make sure my tri-tip is tender? ›

Tri-tip doesn't need to be tenderized because it's already a naturally tender cut. If you want to enhance its flavor, you can marinate it for two to three hours before cooking it. Adding acidic ingredients like lemon juice or vinegar to the marinade will help break down the muscle fibers, making the steak more tender.

What temp is tri-tip most tender? ›

Best Tri Tip Temp

Tri tip is a steak-like cut with very little connective tissue, and that means it should be cooked to the same doneness as a steak would be: 130°–135°F (54–57°C) for medium-rare or 135°–145°F (57–63°C) for medium.

Do you cook tri-tip fat side up or down? ›

Follow the directions below for cooking Tri-Tip in the oven to perfection:
  1. Place the Tri-Tip roast fat-side up on a rack in a shallow roasting pan. ...
  2. For a Tri-Tip roast that is medium-rare at the thicker end, roast for 25–30 minutes until a meat thermometer inserted into the thickest part of the roast registers at 125°F.

What is the Santa Maria method of cooking? ›

Santa Maria-style barbecue is technically a fast-cooking method--that is, the meat is cooked over an open pit burning with red oak and cooked just until medium-rare. No low-and-slow smoking, no breakdown of connective tissue (which, luckily, tri-tip is very low in), no fancy barbecue sauces.

What is the point of a Santa Maria grill? ›

“A Santa Maria Grill is designed more for a wood burning barbecue than charcoal,” says Joe Caicco, owner of Santa Maria BBQ Grill Outfitters, a leading local grill manufacturer. “And because you can adjust the rack up and down over the coals, it offers more versatility.”

What to serve with Santa Maria Tri Tip roast? ›

Tri Tip, which comes from the bottom of the sirloin, is a relatively inexpensive cut of meat which, when cooked properly, is both succulent and delicious. Traditionally, it's served with grilled garlic bread, salsa, and pinquito beans – but feel free to serve it with whatever you like!

Is it better to cook tri-tip fast or slow? ›

Over the past 20 years, I've cooked tri-tip roasts both low & slow and hot & fast in the Weber Smokey Mountain Cooker. In recent years, I've advocated cooking tri-tip hot & fast because it's quick, easy, and tastes great.

Do you close the grill when cooking tri-tip? ›

Place the seasoned tri tip roast directly on the grill grates over indirect heat. Close the lid and grill for 30-40 minutes, flipping every 6-7 minutes.

Why is Santa Maria known for tri-tip? ›

In the 1950s, the tri-tip cut was a relatively unknown entity in the world of American cuisine. This all changed when Clarence Minetti, Susan Righetti's father and the co-founder of the esteemed Far Western Tavern restaurant, was introduced to the tri-tip by Bob Schutz of the Santa Maria Market.

Is tri-tip a good grilling steak? ›

How to Cook Tri-Tip Steak. This cut benefits from quick cooking methods, such as grilling, broiling, and pan-searing. Since it is a lean cut, if you are going to take this steak beyond medium, then you should probably marinate it two to three hours before you plan to cook.

How long do I cook a tri-tip for on the grill and what temperature? ›

Grill on medium heat (300-400°F). Grill for 20 to 40 minutes until internal temp is 135°F. Flip tri-tip every few minutes. Rotate around on grill if grill cooks unevenly.

Should you wrap tri-tip in foil when grilling? ›

Tri-tip is a tender, boneless roast, sometimes cut into steaks. As a roast, it benefits from long cooking at a low temperature, allowing the heat to slowly melt the connective tissues in the muscle to make it extremely tender. Wrapping it in foil ensures that the moisture stays in the meat.

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