Tri-tip is a triangular cut of beef from the bottom sirloin, weighing approximately 1.5 to 2.5 pounds. Known for its rich flavor and tenderness, it balances the leanness of tenderloin and the marbling of ribeye. Historically, butchers often relegated tri-tip to ground beef or stew meat due to its limited quantity per carcass. However, in the 1950s, Bob Schutz, a butcher from California’s Central Coast, began preparing it as a standalone cut, contributing to its popularity in Santa Maria–style barbecue.
For optimal grilling, it’s recommended to sear Santa Maria-style tri-tip over high heat to lock in juices, then cook it slowly to the desired doneness, ideally medium-rare. After cooking, allowing the meat to rest before slicing ensures maximum juiciness and flavor. Additionally, grilling it over red oak chips is the key to the savory Santa Maria-style tri-tip flavor.
Cutting the tri-tip after it’s prepared is one of the trickiest parts of the job. Improperly sliced tri-tip can be chewy and hard to eat, so you must take the proper care to slice it to perfect tenderness. Half the steak contains muscle fibers that run vertically, while the other half run horizontally. Locate these two section and cut along the line where they intersect. From there, you’ll slice against the grain for each half, making the most tender slices!
For a more comprehensive guide on tri-tip, including its history and cooking tips, visit our blog on California’s Cut.
Authentic Santa Maria Style tri-tip requires very little ingredients – we think the meat’s flavor speaks for itself! All you will need for this recipe (in addition to your tri-tip) is granulated garlic, salt and pepper (and a little bit of love).
Santa Maria Style Tri Tip Recipe
Ingredients
- 2 cups red oak chips
- Santa Maria Style barbecue seasoning 2 tbsp granulated garlic, 2 tsp ground pepper, 1 tbsp salt
- 2.5 lb beef tri-tip
Instructions
- Soak your 2 cups red oak chips in water for 2 hours.2 cups red oak chips
- Prepare your grill for direct and indirect medium-high heat. Add red oak chips 30 minutes before you begin grilling.2 cups red oak chips
- Prepare your Santa Maria Style barbecue seasoning.Santa Maria Style barbecue seasoning
- Rub your prepared seasoning into the 2.5 lb beef tri-tip and let stand at room temperature for 30 minutes before grilling.Santa Maria Style barbecue seasoning, 2.5 lb beef tri-tip
- Set 2.5 lb beef tri-tip over the direct heat, fattiest-side up, and sear for about 10 minutes, or until browned. Flip the meat over and sear the other side the same way.2.5 lb beef tri-tip
- Move your tri-tip to the indirect heat. Let the tri-tip cook 20 to 30 minutes, until a thermometer reads 130 degrees F in the thickest area of the meat.
- Take the tri-tip off the grill and move to a cutting board. Let the meat rest for 15 minutes. Slice the meat against the grain to serve.
