Tri-tip was popularised in Santa Maria, California, and is still cooked over red oak coals in the original tradition. A simple dry rub and a reverse sear produces a juicy, deeply flavoured roast.
Serves 4–6 peoplePrep 15 minCook 1 hr
Affiliate links — CarneAtlas may earn a commission at no extra cost to you.
Ingredients
- 1 tri-tip roast (about 1.2 kg)
- 2 tsp garlic salt
- 2 tsp black pepper
- 2 tsp onion powder
- 1 tsp paprika
- 1 tsp dried oregano
- 2 tbsp neutral oil
- Garlic bread and pinquito beans to serve (traditional)
Method
- 1Combine all the dry spices. Rub the tri-tip all over with oil, then press the spice rub into both sides. Leave at room temperature for 30 minutes.
- 2Set up a grill for indirect heat — coals to one side, or one burner on medium on a gas grill. Target 120 °C ambient temperature.
- 3Cook the tri-tip over indirect heat, lid closed, until the internal temperature reaches 48 °C, about 40–45 minutes.
- 4Move to direct high heat. Sear 2–3 minutes per side until a deep crust forms and the internal temperature reaches 55–57 °C.
- 5Rest for 10 minutes. Carve against the grain — note that the grain runs in two directions on a tri-tip, so rotate when you reach the midpoint.
Chef's tip
Tri-tip has a distinct grain direction that changes midway through the cut. Identify the seam and carve each half separately to get tender slices throughout.