Recipe by Chef John
"The town of Santa Maria, California, is home to one of America's most delicious barbecue specialties: black-on-the-outside, pink-on-the-inside, grilled beef tri-tip steak. The tri-tip is cut from the bottom sirloin, and if cooked properly produces a very flavorful, extremely juicy piece of beef."
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freshly ground black pepper
1 1/2 teaspoons
1 (2 1/2 pound)
beef tri-tip roast
red wine vinegar
We loved this recipe. I am going to save the spice list for other meats it was such a great combination. The meat was a little hotter on the inside than stated but it may have been because it sat out longer than 4 hours. I will take that into consideration next time. The left overs are tender and can be used a variety of ways. The next day I sliced thin against the grain and made steak salads topped with homemade shoestring french fries...yum. I seriously cant wait to make this again.
I am from Santa Maria,CA and I can tell you that Santa Maria tri-tip experts are purists, with the simplest of seasonings being used, powdered garlic, salt, pepper and maybe some parsley. One of the other things about Santa Maria-style tri-tip is that it is cooked over red oak wood. The oak and the simple seasonings are what brings out the excellent flavor of the meat.
Best. Tri Tip. Recipe. EVER.
The BEST tri-tip I have ever made! I made the rub and the sauce as directed then hubby watched the video and grilled it exactly as Chef John instructed. VERY VERY GOOD!!!
Very good Recipe. However if you wanyt true Santa Maria Style TriTip your rub should consist of Salt, Pepper, and Garlic Salt. However this Rub is very good as well.
Wow! This was as easy as it was delicious. I used a tri-tip that was a bit smaller than the recipe called for so I reduced the dry rub ingredients by one half, which turned out to be plenty. The flavor was wonderful, although next time I will reduce the salt a bit. My husband loved it. This is definitely going into the recipe box.
This was the most fabulous beef I can remember ever eating! We had dinner for 7 with rave reviews from all. My only change in Chef John's recipe was crushed fresh garlic, rather than powdered, and chopped fresh rosemary, rather than dried. Being concerned about blacked beef being carcinogenic, however, I followed Chef John's grilling directions only until the tri-tip was totally browned and sealed. Then the heat was lowered, allowing the meat to cook more slowly until it reached Chef John's recommended inside temp of 130 degrees. With an electric knife, I sliced the roast on the diagonal & arranged with wedges of B Follick's marinated Grilled Portobello Mushrooms. Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Santa Maria Grilled Tri-Tip Beef
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 217
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