Grilled or Oven-Roasted Santa Maria Tri-Tip

By Kim Severson

Updated November 8, 2022

  • Rikki Snyder for The New York Times
Media 1 of 1
Total Time
40 minutes
Rating
5(3,094)
Comments
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You might need to ask your butcher (assuming you have one) or even a store meat manager to order in a tri-tip roast. Two pounds is a good size, but if you come across a larger one, by all means grab it as the extra meat makes amazing sandwiches. The trick is to carve the tri-tip against the grain, which can change directions in this cut. So before you rub it and roast it, take a look at the raw meat and see which direction the long strands of muscle fiber are running on each part of the roast. After the roast has been cooked, and it has rested for 15 minutes or so, slice the roast in two at the place where the fibers change direction. Carve each piece separately.

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Ingredients

Yield:8 to 10 servings

  • 1 whole tri-tip, about 2 pounds

  • 3 tablespoons beef rub of your choice (see recipe)

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

63 milligrams cholesterol; 161 calories; 4 grams monosaturated fat; 3 grams saturated fat; 9 grams fat; 48 milligrams sodium; 19 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Trim silver skin. The meat may have a thick layer of fat, some of which can be sliced off, but keep a good amount to help baste meat.

  2. Step 2

    Sprinkle meat with rub and massage lightly all over. Cover and refrigerate at least an hour or as long as overnight. Remove from refrigerator an hour before cooking.

  3. Step 3

    Prepare charcoal grill or heat a gas grill to high. Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups. Turn the roast and sear other side for about the same time. Then lower gas to medium-high or move the meat to a cooler part of the charcoal grill.

  4. Step 4

    Turn meat again and cook another 8 to 10 minutes. Flip and cook again. A 2-pound roast will require about 20 to 25 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat.

  5. Step 5

    Rest roast on a cutting board 10 to 20 minutes. Slice against the grain. The roast is shaped like a boomerang, so either cut it in half at the center of the angle, or slice against the grain on one side, turn the roast and slice against the grain on the other side.

Tip

  • To oven-roast a tri-tip, prepare meat with rub and refrigerate as instructed. Heat oven to 350 degrees. Add 2 tablespoons of olive oil or other cooking oil to a large, heavy ovenproof pan. On stovetop, heat on high until pan is very hot, then add tri-tip, fat side down. Turn heat to medium-high and sear roast for about 4 minutes. Turn the roast and put it in the oven. Cook it for about 10 minutes a pound, checking with an instant-read thermometer until it reaches 130 degrees for medium-rare.

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Ratings

5 out of 5
3,094 user ratings
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Comments

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!

B. Gundell

In California Santa Maria tri tip is almost a religion. It's deep in the culture. I agree with one poster who suggested the NYT do a deeper dive into Santa Maria tri tip! It's similar to lobster rolls or New England clam bake in our culture.

Egads!

Tri tip really benefits from a reverse sear. It's not a uniform thickness, so the standard direct-indirect method often yields a lot of overcooked meat. I like to use an oak charcoal fire for indirect cooking at about 200F degrees. After the meat hits 120, pull it and let it rest while you crank up the fire. Then sear directly over high heat until you get a bit of char. Every slice will be perfectly medium rare. Serve with an Argentinian chimichurri, and you're in heaven.

Joli

Nervous because I've never cooked tri tip before, I didn't want it to be tough and chewy for my small dinner party with elderly parents. Fellow cooks' notes so helpful! I reverse seared it, following the tip for oven roasting 4 lbs (two 2lb cuts) at 10 min.per lb = 40 min. at 350 degrees. Checked internal temp = 135 degrees, then seared each side also following the tip, 4 min./side at medium high heat. Came out perfectly medium rare. Teen boys and elders ate it up!

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