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Tri Tip - Grilled or Oven-Roasted

Tri tip delivers a crusty, perfectly seasoned exterior with a pink medium-rare center. Choose grilled searing or oven-roasting to hit 130–135°F, then rest and slice against the grain for Santa Maria style flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
resting 15 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Tri-tip roast
  • 3 lb tri-tip roast
Olive oil
  • 2 tbsp olive oil
Kosher salt
  • 2 tbsp kosher salt
Black pepper
  • 1 tbsp black pepper
Garlic powder
  • 1 tbsp garlic powder
Paprika
  • 1 tbsp paprika
Onion powder
  • 1 tsp onion powder
Dried oregano
  • 1 tsp dried oregano

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the tri-tip rub
  1. In a small bowl, mix kosher salt, black pepper, garlic powder, paprika, onion powder, and dried oregano until evenly combined.
  2. Pat the tri-tip roast dry so the oil and rub will cling for a crusty exterior.
Coat and season
  1. Brush the tri-tip roast with olive oil, then coat generously with the spice rub to form an even layer.
  2. Let the tri-tip sit at room temperature for 30 minutes so the seasoning penetrates slightly.
Grill method (medium-rare)
  1. Sear the tri-tip over high heat for 5 minutes per side to develop a browned crust.
  2. Move to indirect heat and cook until the internal temperature reads 130-135°F for medium-rare, using a quick check for accuracy.
Oven-roast method (medium-rare)
  1. Sear the tri-tip in a hot cast iron skillet until browned, then transfer to a sheet pan.
  2. Roast at 425°F for 20-25 minutes until the internal temperature reads 130-135°F for medium-rare.
Rest and slice
  1. Rest the tri-tip for 15 minutes before slicing so juices redistribute and the center stays pink.
  2. Slice against the grain and serve, showing the crusty seasoned exterior and medium-rare interior.

Notes

For best crust, start with a very dry tri-tip and aim to reach 130–135°F; pull the roast slightly early if your thermometer is slow. Refrigerate leftovers in a sealed container up to 3–4 days; reheat gently so the center doesn’t overcook. Freezing is not recommended for peak texture. If you prefer lower-sodium, use reduced-sodium kosher salt in the rub and keep the rest of the seasoning the same.