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Tri Tip - Grilled or Oven-Roasted

Tri tip—Santa Maria style—gets a crusty, perfectly seasoned exterior with a pink medium-rare center. Grill with a hot sear then indirect cooking, or oven-roast after searing, finishing at 130-135°F before slicing against the grain.
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Prep Time 15 minutes
Cook Time 30 minutes
Rest time 15 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

Tri-tip roast
  • 3 lb tri-tip roast Trimmed of excess fat if desired.
Seasoning and rub
  • 2 tbsp olive oil Use to help the rub adhere before seasoning.
  • 2 tbsp kosher salt Season generously for a flavorful crust.
  • 1 tbsp black pepper For a pepper-forward crust.
  • 1 tbsp garlic powder Adds savory roast flavor.
  • 1 tbsp paprika Helps with color and mild smokiness.
  • 1 tsp onion powder Depth without texture.
  • 1 tsp dried oregano Herb note to balance the beef.

Equipment

  • 1 Cast iron skillet

Method
 

Make the tri-tip rub
  1. In a small bowl, mix kosher salt, black pepper, garlic powder, paprika, onion powder, and dried oregano into a dry rub so the spices look evenly combined.
  2. Pat the tri-tip roast dry, then rub the entire surface with olive oil so the seasoning sticks.
  3. Coat the tri-tip generously with the spice rub, pressing lightly so a dense layer forms over the whole roast.
  4. Let the seasoned tri-tip sit at room temperature for 30 minutes so the surface comes closer to room temp for better crusting.
Grill method (recommended for a crusty exterior)
  1. Preheat the grill to high heat, then sear the tri-tip over direct high heat for 5 minutes per side until deeply browned.
  2. Move the tri-tip to indirect heat and continue cooking until the thickest part reads 130-135°F for medium-rare, with a pink center.
Oven method (easy alternative)
  1. Heat a hot cast iron skillet, then sear the tri-tip in the skillet until browned on the surface.
  2. Transfer to the oven and 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 before slicing so the juices settle and the cut shows a pink interior.
  2. Slice the tri-tip against the grain to keep the slices tender and visible with a crusty, seasoned exterior.

Notes

For best results, use an instant-read thermometer and pull the tri-tip at 130-135°F (it may rise slightly as it rests). Store sliced leftovers in an airtight container in the fridge for 3-4 days; reheat gently to avoid overcooking. Freezing is yes—freeze sliced portions up to 2 months. Dietary swap: use smoked paprika or add a pinch of chili powder if you want a more BBQ-style flavor without changing the overall method.