Santa Maria–style Grilled TRI TIP
- 10m Prep Time
- 20m Cook Time
- 40m Ready In
A classic California-style grilled tri tip with a savory herb and spice rub. This beef cut is seared over direct heat then finished indirectly for a perfect medium-rare.
Ingredients
- 7.39 ml kosher salt
- 4.93 ml smoked paprika
- 4.93 ml coarse ground black pepper
- 2.46 ml granulated garlic
- 2.46 ml red chili pepper flakes
- 2.46 ml dried oregano
- 2.46 ml dried thyme
- 1 tri tip
- 14.8 ml extra-virgin olive oil
Nutrition (per serving, estimated)
Estimated based off 5 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 18.7 mg
- Iron: 1.16 mg
- Magnesium: 6.53 mg
- Phosphorus: 32.9 mg
- Potassium: 63.4 mg
- Zinc: 0.58 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 7.39 ml kosher salt
- 4.93 ml smoked paprika
- 4.93 ml coarse ground black pepper
- 2.46 ml granulated garlic
- 2.46 ml red chili pepper flakes
- 2.46 ml dried oregano
- 2.46 ml dried thyme
- 1 tri tip
- 14.8 ml extra-virgin olive oil
Let's Cook
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Step 1.
Prepare the grill for direct and indirect cooking. In a small bowl, mix the kosher salt, smoked paprika, coarse ground black pepper, granulated garlic, red chili pepper flakes, dried oregano, and dried thyme.
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Step 2.
Coat the tri tip with the extra-virgin olive oil, then liberally apply the dry rub to all sides of the meat.
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Step 3.
Place the tri tip over direct heat on the grill. Cook for 4 to 6 minutes, then flip and cook for another 4 to 6 minutes, until a nice seared crust forms on both sides.
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Step 4.
Move the tri tip to the indirect side of the grill. Cover and cook until the internal temperature reaches 127°F, about 10 minutes.
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Step 5.
Remove the tri tip from the grill and let it rest for 10 minutes. While the meat rests, note the three directional striations in the muscle for slicing.
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Step 6.
Slice the tri tip perpendicular to the muscle striations (against the grain) to ensure tenderness.