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Tri Tip - Grilled or Oven-Roasted

Tri tip with a Santa Maria style spice rub delivers a crusty exterior and a pink medium-rare center. Sear first for bold browning, then finish to 130–135°F and slice against the grain.
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Prep Time 15 minutes
Cook Time 30 minutes
resting 15 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Tri-tip roast and seasoning rub
  • 3 lb tri-tip roast About 1.5 inches thick for even cooking.
  • 2 tbsp olive oil Used to help the rub adhere and form a crust.
  • 2 tbsp kosher salt Seasoning core for a classic Santa Maria style crust.
  • 1 tbsp black pepper Adds heat and flavor to the rub.
  • 1 tbsp garlic powder Ground garlic for steady coverage.
  • 1 tbsp paprika Contributes color and mild smoky notes.
  • 1 tsp onion powder Rounds out the savory profile.
  • 1 tsp dried oregano Herbiness for a roast-beef flavor.

Equipment

  • 1 cast iron skillet

Method
 

Make and apply the spice rub
  1. Mix kosher salt, black pepper, garlic powder, paprika, onion powder, and dried oregano in a bowl to form a dry spice rub. Aim for even color so every edge gets coated.
  2. Rub the tri-tip roast with olive oil, then coat generously with the spice rub so the entire surface looks evenly dusted. Press lightly to help the seasoning adhere.
  3. Let the seasoned tri-tip sit at room temperature for 30 minutes to take the chill off. The surface may look slightly tacky as the rub begins to hydrate.
Grill method (or choose oven method)
  1. For grilling, sear the tri-tip over high heat for 5 minutes per side until deeply browned. You should see a crust forming on the exterior.
  2. Move the tri-tip to indirect heat and cook until the center reaches 130–135°F for medium-rare. Pull it when it’s in range so carryover doesn’t push it past medium-rare.
Oven method
  1. For oven-roasting, sear the tri-tip in a hot skillet until well browned on the outside. You should hear active sizzling as a crust starts to form.
  2. Roast at 425°F for 20–25 minutes until the center reaches 130–135°F for medium-rare. Check for doneness near the low end of the time range to avoid overcooking.
Rest and slice
  1. Let the tri-tip rest for 15 minutes before slicing to keep the juices in the meat. The temperature will rise slightly during this rest.
  2. Slice the tri-tip against the grain for tender bites and serve. Each slice should show a pink center under the crusty seasoned exterior.

Notes

Pro tip: use an instant-read thermometer and target 130–135°F, then rest 15 minutes before slicing. Refrigerate leftovers up to 3–4 days; freeze sliced or whole tri-tip for up to 2 months. For a lower-sodium option, reduce kosher salt by about half and compensate with extra black pepper and paprika for flavor.