Tri-Tip on Santa Maria Grill: 101 guide

Some things simply belong together: bread and butter, salt and pepper, and a fine tri-tip and a Santa Maria grill. Because when you come across California’s cut, the best you can do is honor tradition and prepare it by the book.

This is your 101 guide to grilled tri-tip, Santa Maria style. Learn to prepare, marinate, and cook tri-tip to perfection using a Santa Maria grill. Enjoy the BBQ experience that only authentic gear, crafted with passion for the grill, can provide. 

Pro tip→ Ready to get the most out of your Santa Maria grill? Discover how to pick the best cuts for carne asada and fire it up, California-style. 

What Makes Santa Maria Tri-Tip Unique?

Let’s start with the basics. Tri-tip is a thick, triangular cut from the bottom (“tip”) of the sirloin, usually weighing 1.5 - 2.5 pounds. Born in California, it can still be a bit of a treasure hunt to find outside the West Coast.

Back in the day, this cut often ended up in the grinder or stew pot. But around 1950, its grilled version became popular among Santa Maria locals and started spreading far and wide, across the Central Coast. And we’re all better for it!

Why? Because grilled tri-tip delivers the perfect balance: the tenderness of a good tenderloin, the bold beefiness of ribeye, and the juiciness that makes every slice irresistible, yet it’s leaner than many other beef cuts, equally flavorful.

Prepared Santa Maria-style, tri-tip becomes something truly unique. A simple dry rub of salt + pepper + garlic works hand in hand with the sweet smokiness of red oak wood, infusing the meat with a flavor that goes straight to the soul and creating a deep-brown crust.

But there’s the catch: tri-tip’s uneven thickness means it demands attention. Traditionally, it’s given a quick sear, then finished low and slow over indirect heat. Rush it or ignore the fire, and you risk a dry, uneven cook.

The key to top-quality grilling? A Santa Maria grill, with its adjustable grates system and open frame, allows you to cook the meat to the perfect point without drying or scorching it. 

That’s where a Santa Maria grill shines. With its open frame and adjustable grates, you can control the heat perfectly, raising the grate to back off the heat, lowering it to intensify the sear. 

Pro tip→ Hybrid Argentine Santa Maria grills, like Gaucho Life’s models with v-shaped grates, help you prevent grease drops that may cause flare-ups and burn your tri-tip.

The Perfect Santa Maria Tri Tip Rub & Marinade

Tri-tip is already packed with flavor, which means you don’t need to drown it in seasoning to get mind-blowing results. The classic Santa Maria dry rubs only uses salt, rosemary, oregano, garlic powder, pepper, and, for a little extra kick, smoked paprika. Simple, herby, and with the right amount of punchiness to let the oak smoke do the rest:

A Classic Santa Maria Rub

For a 4-pound tri-tip:

• 1 tbsp salt

• 1 tbsp black pepper (ground)

• 1 tbsp garlic powder

• 2 tbsp dried oregano

• 2 tbsp dried rosemary

• 1 tbsp ground chilli (optional)
  
  

1. Mix the ingredients in a bowl.

2. Place the tri-tip in a skillet with edges to prevent the rub from spilling.

3. Coat the meat with the rub and work it into it.

4. Cover with foil or plastic wrap.

Let it sit at room temperature for at least 30 minutes before grilling.

Another option is marinating the meat for added tenderness and flavor twists. For example, a red wine–based marinade, laced with garlic and just a touch of sugar, gives an elegant yet bold finish.

For a more modern edge, coffee-based rubs and marinades bring a deep, earthy note that pairs beautifully not only with grilled preparations, but also smoked tri-tip.

These marinades shine when given time: 20 to 24 hours soaking is ideal. Because tri-tip is a dense cut and these blends aren’t overly acidic, they won’t break down the meat completely, but they will leave it more tender, juicier, and flavorful.

Tri-Tip Wine Marinade

For a 4-pound tri-tip:

• 1 tbsp butter

• 1 tbsp olive oil

• 4 garlic cloves

• 1 bottle red wine (Malbec, ideal)

• ½ tbsp salt

• 1 tbsp sugar

• 1 tbsp black pepper (ground)

• 1 tbsp ground chilli (optional)
  
  

1. Melt the butter and oil in a skillet.

2. Add the garlic cloves and brown them well.

3. Pour in the wine, and add sugar, salt, and pepper to your liking.

4. Simmer until the alcohol evaporates.

5. Let the mixture cool, then soak in the tri-tip and cover with film.

6. Let it rest 24 hours in the fridge.

Bring it to room temperature 30 minutes before grilling

Tri-Tip Coffee Marinade

For a 4-pound tri-tip:

• 2 cups brewed coffee (cold)

• 1 1/2 tbsp dark brown sugar

• 1/2 teaspoon salt

• 1/2 tbsp ground chilli

• 1/4 tbsp ground red pepper

• 2 garlic cloves, minced
  
  

1. Mix the ingredients in a bowl or skillet.

2. Soak in the tri-tip.

3. Cover with film.

4. Let it rest 8 hours in the fridge.

Bring it to room temperature 30 minutes before grilling.

Pro tip n°1→ Let your tri-tip rest at room temperature for about 30 minutes before grilling for even cooking.

Pro tip n°2→ If you’re using an herb-heavy rub, watch your fire, as herbal crust can burn fast. An adjustable grate is your best friend here, Santa Maria-style.

Pro tip n°3→ After the sear, baste the tri tip with your marinade to lock in juiciness. Don’t poke it with a fork unless you want those juices running away!

Santa Maria Tri Tip Recipe: Step-by-Step on a Santa Maria Grill

Now that we’ve covered the basics, it’s time for the good stuff: how to cook a tri-tip to perfection over a Santa Maria grill.

Preparation

1. Start by trimming away any large chunks of fat, leaving a thin layer to keep the meat juicy and flavorful. Remove the silver skin, as it can get tough when cooked.

2. Coat the tri-tip evenly with your Santa Maria rub, working it into every surface. Cover it with foil or plastic wrap and let it rest at room temperature for about 30 minutes.

3. Fire up the grill. A proper Santa Maria setup, like Gaucho Life’s, is built for open-flame or ember cooking. Red oak firewood is the gold standard for that signature Central Coast smokiness.

1. Adjust your grates to a working height and build your fire. 

2. Lower the grates so that when you hold your hand about 4 inches above, you can stand the heat for 10–11 seconds, perfect for grilling tri-tip Santa Maria style. 

3. Alternatively, set up a two-zone fire: one for direct heat (you should stand it 7–8 seconds at 4 inches above the grate) and one for indirect (10–11 seconds).

Grilling Tri-Tip Santa Maria Style

4. .For even cooking and tenderness, Santa Maria tri-tip is usually quickly seared over high heat and then grilled slowly, over low heat, until your desired doneness:

5. Lower the grate until the heat test hits 7–8 seconds, then place the tri tip fat-side down over the direct heat zone, or over the fire if not using zones.

6. Sear for about 10 minutes, or until you’ve got a golden-brown crust. Flip it using tongs, not a fork, to prevent juice leaks, and move it to the indirect-heat side or raise the grate.

7. Grill for about 25 minutes, aiming for medium-rare. If you like it more done, keep it over the heat longer, turning as needed to keep that crust even.

8. Remove from the grill and rest for 10 minutes to let the juices redistribute and be locked into the meat fibers.

9. Slice the tri-tip against the grain for maximal tenderness. Note that slicing tri-tip is tricky. Half the roast has fibers running one way, and the other half runs the opposite way. Identify both before you start carving.

Pro tip n°1→ If you’re aiming for medium to well-done, try the reverse-sear method for more control. How to do it? Start the tri-tip over indirect or low heat until it’s about 5°F shy of your target temperature. Then lower the grate or move to direct heat, searing both sides until evenly browned.

Pro tip n°2→ A clean, well-maintained grill is your secret weapon for perfect tri-tip every time. Find out how to keep grill grates from rusting and enjoy California grillin’ for years to come.

Alternatives: Oven and Smoker Methods

Santa Maria grills not your thing? More of a die-hard smoker fan? Or maybe the weather’s won the outdoor battle today. No problem! You can still enjoy a proper Santa Maria–style tri-tip. Here is how to do it:

If you’re after deep, layered flavor and melt-in-your-mouth texture, smoking is a beautiful way to treat this Santa Maria tri-tip. The beginner-friendly way to do it is:

1. Trim excess fat from the tri-tip and coat it generously with your Santa Maria rub.

2. Double wrap it in foil and let it rest.

3. Preheat your smoker to 275°F. 

4. Smoke the tri-tip, still wrapped in foil, until the internal temperature reaches 125°F. Be patient: low and slow means it may take a while.

5. Carefully unwrap the meat (watch for hot steam!).

6. Sear it on a lightly oiled cast iron griddle for about 2 minutes per side to build a crust.

No grill, no smoker? The oven can still get you surprisingly close to the real thing. Here’s how to roast a tri-tip Santa Maria-style:

1. For a leaner finish, trim most of the fat. Rub with your Santa Maria seasoning and let it rest.

2. Preheat the oven to 425°F.

3. Heat an oven-safe cast iron skillet on the stove, brushing it with olive oil or rendered tri-tip fat.

4. Sear the meat for 3 minutes without moving it. Flip, then immediately turn off the burner..

5. Transfer the skillet to the oven and roast until it reaches your preferred doneness.

Pro tip→ Torn between grills vs smokers? Discover the one that matches your style.

What to Serve With Santa Maria Tri-Tip

A Santa Maria tri-tip doesn’t need much more to be crowned as “most likely to steal the show” at any BBQ or Argentine-style asado. Still, the right pairings can elevate both texture and flavor, creating a uniquely Californian experience with every bite.

Classic sides include pinquito beans, garlic bread, fresh green salad, and salsa. For a heartier plate, pair your tri-tip with BBQ grilled vegetables (think peppers, eggplant, asparagus), coal-baked potatoes, or warm tortillas ready to soak up the juices.

For a nod to Argentine tradition, serve the veggies with salsa criolla or chimichurri for a fresh, spicy kick. However, if you’re going for the pure Santa Maria vibe, season your vegetables with the same dry rub you used on the meat, or simply brush them with olive oil before grilling.

Pro tip→ Discover how to choose the best Santa Maria grill, built for cooking the full spread, from smoky tri-tip to fire-roasted sides.

FAQs

Curious about Santa Maria tri-tip? Here are answers to some of the most common questions we hear. If yours isn’t here, feel free to reach out. We’re always happy to help!

What is Santa Maria tri-tip?

Santa Maria tri-tip is a triangular cut from the bottom sirloin, dry-rubbed with salt, black pepper, and garlic. Traditionally, it’s grilled over a Santa Maria grill fueled with red oak, giving it the signature smokiness of the Central Coast’s BBQ.

What is the best rub or marinade for Santa Maria tri-tip?

For the classic Santa Maria flavor, rub your tri-tip with salt, black pepper, garlic powder, and paprika. For a marinade, blend these spices with olive oil with fresh herbs like rosemary and oregano to add depth and aroma.

How do you cook tri-tip on a Santa Maria grill?

Preheat your grill to medium heat. Lower the grates to sear the tri-tip, then raise them and continue cooking with indirect or lower heat until it reaches your preferred doneness.

How do you slice tri-tip for best results?

After grilling, rest the Santa Maria tri-tip for about 10 minutes so the juices redistribute. Slice thinly against the grain. Remember, this cut has two grain directions. Adjust your knife angle halfway through for maximum tenderness.

Pro tip→ Master the art of picking the best cuts for Argentinian grilled meat and and unlock flawless, mouthwatering flavor every time.

Can I cook tri-tip in the oven or smoker?

Yes, you can prepare Santa Maria–style tri-tip in an oven or smoker, though you’ll miss the distinct red oak flavor you get from a live-fire Santa Maria grill.

What sides go best with Santa Maria tri-tip?

For a traditional Santa Maria meal, the best side dishes for tri-tip include piquito beans, garlic bread, and fresh salads. For a twist, pair with grilled vegetables and a bright chimichurri.

Santa Maria vs Argentine Parrilla: When to Use Each Style?

Santa Maria grills are perfect for quick searing and live-fire cooking, with adjustable grates for heat control. Argentine grills excel at slower cooking over charcoal, with V-shaped grates to catch drippings and prevent flare-ups.

Pro tip→ Check out our guides on how to choose the best Argentinian grills and Santa Maria grills to find which one matches your cooking style.

California Grillin', Santa Maria Style

Santa Maria tri-tip blends some of the finest Central Coast traditions into a simple, unforgettable meal that proves unbeatable in every bite, whether made by a fully seasoned asador or by a newcomer to grilling. The secret to it? Using a quality Santa Maria grill to bring it to life.

At Gaucho Life, we focus on crafting quality grilling gear to provide authentic fire control and durability. Our Santa Maria grill collection seeks to reaffirm the California-rooted tradition, mixing it with Argentinian heritage for improved performance and design.

Ready to take your California grillin’ to the next level? Explore our collection to find the Santa Maria grill you need for the tri-tip of your dreams.

Bring your BBQ to the next level with Gaucho Life. Because we know it’s not just about grilling. It’s about the lifestyle.