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Tri Tip - Grilled or Oven-Roasted

Tri tip with Santa Maria style seasoning for a crusty, well-spiced exterior and a pink medium-rare center. Grill with a high-heat sear and indirect finish, or oven-roast at 425°F after a hot skillet sear.
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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
Calories: 840
Ingredients Equipment Method Notes

Ingredients
  

Tri-tip roast
  • 3 lb tri-tip roast Use a whole tri-tip for best crust and even medium-rare slices.
  • 2 tbsp olive oil
  • 2 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • 1 tsp onion powder
  • 1 tsp dried oregano

Equipment

  • 1 cast iron skillet

Method
 

Make the rub and prep the tri-tip
  1. Mix kosher salt, black pepper, garlic powder, paprika, onion powder, and dried oregano into a dry rub.
  2. Rub the tri-tip with olive oil, then coat generously with the spice rub to cover all sides.
  3. Let the tri-tip sit at room temperature for 30 minutes to help the seasoning adhere.
Grill method (crust + pink medium-rare)
  1. Sear the tri-tip over high heat for 5 minutes per side until deeply browned.
  2. Move to indirect heat and cook until the center reaches 130-135°F for medium-rare.
Oven method (sear + roast)
  1. Sear the tri-tip in a hot skillet until browned, then transfer to roasting heat.
  2. Roast at 425°F for 20-25 minutes until the center reaches 130-135°F for medium-rare.
Rest and slice
  1. Let the tri-tip rest for 15 minutes before slicing to keep the juices in the meat.
  2. Slice tri-tip against the grain for tender bites and show the pink interior under the crusty exterior.

Notes

For the tightest pink center, pull the tri-tip right when it hits 130-135°F, then let it rest 15 minutes (carryover cooking will finish it). Refrigerate sliced or unsliced tri-tip in an airtight container up to 3 days; reheat gently in a 300°F oven. Freezing is yes—freeze cooled slices for up to 2 months, thaw in the fridge overnight. Dietary swap: use smoked paprika if you want a BBQ-style smoke flavor without changing the rub’s ratios.