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Tri Tip - Grilled or Oven-Roasted

Tri tip roast with a Santa Maria style spice rub that creates a crusty exterior and a pink medium-rare center. Sear hard for flavor, then finish to 130-135°F for juicy slices.
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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
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Tri-tip roast
  • 3 lb tri-tip roast Use a 1-piece tri-tip roast for even cooking.
Seasoning and coating
  • 2 tbsp olive oil Helps the rub adhere and forms a deeper crust.
  • 2 tbsp kosher salt Season generously for a classic crust.
  • 1 tbsp black pepper Adds peppery bite to the bark.
  • 1 tbsp garlic powder Stays savory on the exterior without burning quickly.
  • 1 tbsp paprika Contributes color and mild smokiness.
  • 1 tsp onion powder Rounds out the rub flavor.
  • 1 tsp dried oregano Adds a Santa Maria style herbal note.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make the spice rub
  1. In a bowl, mix kosher salt, black pepper, garlic powder, paprika, onion powder, and dried oregano until evenly combined.
  2. Pat the tri-tip roast dry so the seasoning clings for a crusty exterior.
Season and rest
  1. Drizzle olive oil over the tri-tip roast and rub it in, then coat all sides generously with the spice rub.
  2. Let the seasoned tri-tip sit at room temperature for 30 minutes, until it looks tacky and slightly dried on the surface.
Grill method (medium-rare)
  1. Sear the tri-tip over high heat for 5 minutes per side, until you see a dark, crusted exterior.
  2. Move to indirect heat and cook until the center reaches 130-135°F for medium-rare, watching for the pink interior to set.
Oven-roast method (medium-rare)
  1. Sear the tri-tip in a hot skillet until browned on the outside, building a crusty surface before roasting.
  2. Roast at 425°F for 20-25 minutes until the center reaches 130-135°F for medium-rare, checking doneness near the low end for best pink texture.
Rest and slice
  1. Let the tri-tip rest for 15 minutes before slicing, so juices redistribute and the crust stays intact.
  2. Slice against the grain into thin pieces, aiming to show a pink medium-rare interior and a dark seasoned exterior.

Notes

Pro tip: Use an instant-read thermometer and pull the tri-tip at 130-135°F, since carryover during the 15-minute rest helps it land right at medium-rare. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat gently. Freezing is not recommended for best texture after roasting. Dietary swap: For a lower-sodium version, reduce kosher salt by about half and increase black pepper slightly, but keep the rest of the rub proportions.