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Tri Tip - Grilled or Oven-Roasted

Tri tip with a Santa Maria style crusty exterior and a pink medium-rare center, cooked on the grill or finished in a hot oven. A simple salt-and-spice rub delivers bold beef flavor while roasting or indirect grilling keeps the middle tender.
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Prep Time 15 minutes
Cook Time 30 minutes
rest 15 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Tri-tip roast
  • 3 lb tri-tip roast Use a Santa Maria-style cut sized to about 3 lb.
Tri-tip rub
  • 2 tbsp olive oil Used to help the rub adhere and promote crust formation.
  • 2 tbsp kosher salt Seasoning base for a savory crust.
  • 1 tbsp black pepper Adds heat and depth to the crust.
  • 1 tbsp garlic powder Bright, savory flavor in the rub.
  • 1 tbsp paprika Helps color and adds mild smokiness.
  • 1 tsp onion powder Rounds out the rub.
  • 1 tsp dried oregano Herbal note for classic beef roast flavor.

Equipment

  • 1 cast iron skillet

Method
 

Make the dry rub
  1. Mix the kosher salt, black pepper, garlic powder, paprika, onion powder, and dried oregano in a bowl until evenly combined.
  2. Brush the tri-tip roast all over with olive oil, then coat it generously with the spice rub so it adheres to the surface.
  3. Let the seasoned tri-tip sit at room temperature for 30 minutes before cooking.
Grill method
  1. Sear the tri-tip over high heat for 5 minutes per side until a crust forms on the exterior.
  2. Move the tri-tip to indirect heat and cook until the internal temperature reaches 130-135°F for medium-rare.
Oven method
  1. Sear the tri-tip in a hot cast iron skillet until browned on the outside.
  2. Roast at 425°F for 20-25 minutes, cooking until the internal temperature reaches 130-135°F for medium-rare.
Rest and slice
  1. Rest the tri-tip for 15 minutes before slicing to keep the juices inside.
  2. Slice against the grain for clean, tender slices with a pink center.

Notes

For a more even medium-rare center, pull the tri-tip when it first hits 130°F and allow carryover heat to bring it into the 130-135°F range. Refrigerate leftovers in an airtight container for up to 4 days; freeze sliced portions for up to 2 months. For a lower-sodium option, reduce the kosher salt by half and increase black pepper slightly to keep the rub flavorful.