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Tri Tip - Grilled or Oven-Roasted

Tri tip with a Santa Maria style spice rub that delivers a crusty exterior and a pink medium-rare center. Cook it on the grill with sear-then-indirect heat or oven-roast after a skillet sear for reliable doneness.
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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
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Tri-tip roast
  • 3 lb tri-tip roast About 2.5–3.5 lb; trim excess fat if needed.
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 spice rub
  1. In a mixing bowl, combine kosher salt, black pepper, garlic powder, paprika, onion powder, and dried oregano until evenly distributed (visual cue: the mix looks uniform and speckled).
  2. Rub the tri-tip with olive oil, then press the spice rub all over the surface so it clings thickly (visual cue: a dark, even crust begins to form).
Rest at room temperature
  1. Let the seasoned tri-tip sit at room temperature for 30 minutes to tighten the rub (visual cue: the seasoning looks slightly set, not wet).
Grill method
  1. Sear the tri-tip over high heat for 5 minutes per side (visual cue: a deep, crusty exterior develops).
  2. Move to indirect heat and cook until the internal temperature reaches 130-135°F for medium-rare (visual cue: the center stays pink and the surface crust remains dark).
Oven method
  1. Sear the tri-tip in a hot skillet until browned (visual cue: strong surface color and crusty edges).
  2. Transfer to a sheet pan and roast at 425°F for 20-25 minutes until the internal temperature reaches 130-135°F (visual cue: the center will be pink when sliced).
Rest and slice
  1. Rest the tri-tip for 15 minutes before slicing against the grain (visual cue: juices redistribute and the crust stays intact).

Notes

Pro tip: use an instant-read thermometer and pull the tri-tip at 130-135°F, since carryover heat will nudge it slightly higher. Refrigerate leftovers in an airtight container for up to 3-4 days; freeze sliced tri-tip for up to 2 months. For a lower-sodium option, use 1 tablespoon kosher salt and add an extra 1/2 tablespoon black pepper to keep the flavor balance.