Summer dinners don’t get much better than a perfectly grilled Tri Tip Roast. This version uses a classic Santa Maria–style rub and is grilled to a juicy, smoky finish. It’s simple enough for a weeknight but impressive enough for a weekend cookout.
When the weather turns warm, grilled beef is often my go-to. While grilled burgers are a family favorite, this grilled tri tip with a Santa Maria rub elevates any backyard meal. The rub is made from pantry staples—salt, pepper and garlic as a base—plus a few optional seasonings for depth. Rub the roast generously, sear it on all sides over direct heat, then finish over indirect heat until it reaches the desired doneness.
I like to serve this tri tip with a bright, herb-forward chimichurri sauce (which you can prepare ahead). The combination of crusty, seasoned beef and fresh sauce is a guaranteed crowd-pleaser.
Why you’ll love this recipe
- Bold Santa Maria seasoning made from a few pantry spices delivers big flavor without fuss.
- Searing over high heat followed by indirect cooking prevents flare-ups and ensures even doneness.
- It’s an easy, show-stopping main dish perfect for summer barbecues and gatherings.
Recipe ingredients
This grilled tri tip is built from simple, readily available ingredients.
- Tri tip roast. Look for a 1.5–3 lb. tri tip. If you use grass-fed beef, aim for medium-rare to medium (about 120–130°F for medium-rare; cook slightly longer for medium).
- Santa Maria rub. The classic base is equal parts salt, black pepper and garlic (often called “SPG”). The recipe below adds onion powder, smoked paprika, dried rosemary and a pinch of cayenne for extra flavor—adjust to taste.
The full ingredient list and quantities are shown in the recipe card further down.
How to grill beef tri tip roast
Grilling tri tip is straightforward: dry the roast, apply the rub, sear over high heat, then finish over indirect heat until cooked to your preferred temperature.
Pro tip: After searing, move the roast to indirect heat for the remainder of the cook. This reduces flare-ups, promotes even cooking and helps preserve a juicy interior.
See the recipe card below for a step-by-step guide.
Recipe FAQs
Santa Maria-style tri tip originates from California and features a bold dry rub and grilling—traditionally over wood or charcoal. The classic rub starts with salt, black pepper and garlic powder and often includes other seasonings like onion powder and herbs.
Yes. Searing over direct heat creates a flavorful crust. Afterward, finish cooking over indirect heat to avoid flare-ups and to cook the roast evenly.
Use an instant-read thermometer in the thickest part of the roast. Aim for about 125–130°F for medium-rare and 135–140°F for medium. For the juiciest results—especially with lean, grass-fed tri tip—medium-rare to medium is best.
Let the roast rest 10–15 minutes to redistribute juices, then slice thinly against the grain. Tri tip has two grain directions—cut the roast where the grain changes and slice each section across its grain for tender slices.
Serving suggestions
Tri tip pairs well with a range of summer sides. Some favorites:
- Grilled corn on the cob and a crisp broccoli salad with bacon.
- Classic creamy coleslaw and warm honey cornbread muffins for a traditional barbecue plate.
- A generous drizzle of chimichurri sauce for a bright, herby contrast.
- Thinly sliced on rolls for sandwiches, topped with basil pesto and grilled vegetables.
Recipe notes
- Pro tip: After searing, cook over indirect heat for the rest of the time to prevent flare-ups and ensure even cooking.
- Let the seasoned tri tip sit at room temperature for 30–60 minutes before grilling to help it cook more evenly.
- Cooking times vary with roast size and grill temperature; monitor internal temperature rather than relying solely on time.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Store any unused dry rub in an airtight container in a cool, dry place for up to 3 months.
More grilling recipes you’ll love
- Grilled BBQ chicken
- Grilled fish tacos
- Grilled lamb kofta kebabs
- Grilled pork tenderloin
- Grilled tequila lime chicken with avocado-peach salsa
- Grilled turkey burgers
- Jerk pineapple shrimp skewers
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see what you made.
Grilled Tri Tip Roast with Santa Maria Rub
Ingredients
- 2.5 lbs tri tip roast
- 1 tablespoon sea salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried rosemary
- 1/4 teaspoon cayenne pepper
- Chimichurri sauce, for serving (optional)
Instructions
- Place the tri tip on a rimmed baking sheet or plate and pat dry with paper towels.
- In a small bowl, combine sea salt, black pepper, garlic powder, onion powder, smoked paprika, dried rosemary and cayenne. Mix well.
- Generously rub the seasoning all over the roast. If you have extra rub, set it aside for another use. Let the seasoned roast sit at room temperature while you heat the grill (30–60 minutes if time allows).
- Preheat the grill to medium-high heat. Sear the tri tip on all sides, about 3–4 minutes per side, until a nice crust forms. Move the roast away from direct flames if flare-ups occur.
- After searing, reduce the heat and set up the grill for indirect cooking: turn the center burner off and reduce side burners to medium-low, aiming to maintain an internal grill temperature around 350–375°F. Place the roast over the middle (indirect) zone and cook for 20–40 minutes, depending on roast size and grill temperature, until the internal temperature reaches your desired doneness.
- Transfer the roast to a platter, tent loosely with foil, and let rest for 10–15 minutes to allow juices to redistribute.
- Slice thinly against the grain. Because tri tip has two grain directions, cut the roast where the grain changes and slice each section across the grain. Serve immediately with chimichurri if desired.
Notes
- Cooking times vary—rely on internal temperature for best results.
- Letting the seasoned roast rest before grilling helps it cook more evenly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition (per serving, estimated)
Calories: 306 kcal; Carbohydrates: 2 g; Protein: 39 g; Fat: 15 g; Saturated Fat: 5 g; Sodium: 1264 mg. Nutrition is estimated and intended as a guideline.