Go Back

Tri Tip - Grilled or Oven-Roasted

Tri tip with a Santa Maria style spice rub for a crusty exterior and a pink medium-rare center. Choose grilled searing plus indirect cooking or oven searing and roasting to reach 130–135°F, then slice against the grain.
Print Recipe Pin Recipe
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: 840
Ingredients Equipment Method Notes

Ingredients
  

Tri-tip roast
  • 3 lb tri-tip roast Trimmed and patted dry for best crust.
Spice rub
  • 2 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • 1 tsp onion powder
  • 1 tsp dried oregano
For coating
  • 2 tbsp olive oil Rub the meat before applying the spice rub.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the rub and coat the tri-tip
  1. Mix kosher salt, black pepper, garlic powder, paprika, onion powder, and dried oregano in a bowl to form an even spice rub.
  2. Rub the tri-tip with olive oil, then coat generously on all sides with the spice rub so the seasoning adheres.
  3. Let the tri-tip sit at room temperature for 30 minutes so the rub hydrates and flavors the surface.
Grill (optional method)
  1. Sear the tri-tip over high heat for 5 minutes per side to build a crusty exterior.
  2. Move to indirect heat and cook until the internal temperature reaches 130–135°F for medium-rare, using a meat thermometer for accuracy.
Oven (optional method)
  1. Sear the tri-tip in a hot skillet until browned on the surface.
  2. Transfer to a sheet pan and roast at 425°F for 20–25 minutes, until the internal temperature reaches 130–135°F for medium-rare.
Rest and slice
  1. Rest the tri-tip for 15 minutes so juices redistribute before slicing.
  2. Slice against the grain into thin pieces to keep the meat tender and show the pink center.

Notes

Pro tip: measure doneness at the thickest part of the roast and pull it when it hits 130–135°F, since carryover will raise the temperature slightly. Refrigerate leftovers in an airtight container for up to 4 days; freeze sliced tri-tip for up to 2 months. For a lighter option, use 1 tbsp olive oil instead of 2 and add a touch more paprika for color, while keeping the rub amounts the same.