Santa Maria Style Tri-Tip

  • difficulty:Medium
  • prep time:1 hr
  • cooking time:35 mins
  • perfect wines:Black Bear Syrah
  • Before the Central Coast was known for it's beautiful vineyards & wine, there was big ranches, plenty of cattle, & BBQ. Originally settled by Mexican cowboys called vaqueros, Santa Maria hashas become known for their local specialty, tri-tip steak, the unique grill they invented to cook it, and the clever way they carve it to make it tender.

    Serves 10 people


    • 2.5-4 lbs of tri-tip roast (aka triangle steak or bottom sirlon cut)
    Santa Maria Seasoning
    • 1 tbsp garlic powder
    • 1 tbsp onion powder
    • 1 tbsp salt
    • 1 tbsp finely ground black pepper
    • 1 tbsp oregano
    • 1 tsp cayenne
    • 1 tsp dry rosemary
    • 1/2 tsp dry sage
    1. Mix all Santa Maria Style Seasonings together in a bowl
    2. Sprinkle & message the rub into the meat.
    3. Cover & let sit at room temperature for an hour
    4. Prepare the grill for direct & indirect medium-high heat(if you are using a wood-fired grill, Santa Maria traditionally uses red oak wood)
    5. Set Tri-tip over direct heat, fat side up, & sear until nicely borwned (3-5 mins).
    6. Turn tri-tip over and sear other side (3-5 mins)
    7. Move tri-tip to indirct heat & turn every 10 mins. for about 25 to 35 mins. (thickect part should be 125 degrees to 130 degrees)
    8. Transfer tri-tip to cutting board & let it rest at least 15 mins.
    9. Slice the meat across the grain & serve with a glass of Black Bear Block Syrah