Santa Maria-Style Beef Tri-Tip

Santa Maria-Style Beef Tri-Tip

  • Steak

  • Grilling

Marinated. Seared. Basted. The result? Juices that are locked & loaded and tenderness in every bite. It doesn’t get better than this West Coast BBQ favorite with the West Coast’s favorite 100% grass fed beef.

  • 30 Minutes

  • 30 Minutes

  • 60 Minutes

  • 5


  • SunFed Ranch Tri Tip steak 
  • Marinade 
    • 2 garlic cloves 
    • 1 tbsp kosher salt 
    • ½ cup canola oil 
    • ½ cup red wine vinegar 
  • Dry rub 
    • ¼ cup granulated garlic 
    • ¼ cup kosher salt 
    • 1 tbsp black pepper 
    • 1 tbsp ground white pepper 
    • 1 tsp ground celery seed 
    • 2 tsp dried minced onions 
    • 2 tsp cayenne pepper 


  1. Marinade: crush garlic cloves with salt and whisk with canola oil and red wine vinegar in a small bowl. Set aside for later. 
  2. Dry rub: mix granulated garlic, kosher salt, black pepper, white pepper, celery seed, minced onions, and cayenne pepper in a small bowl. 
  3. In a large bowl, evenly brush your tri tip with 1/3 of the marinade and save the rest for later. Then with your hands apply the dry rub evenly to the entire surface of the meat. 
  4. Refrigerate it for 1 ½ hours, then let it come to room temperature for about 30 minutes. 
  5. Sear the tri-tip for 2-3 minutes on both sides over an open flame. 
  6. Move the tri tip to your grill’s side unit or off the coals. Baste it with the marinade. 
  7. Grill at 400* for 30-35 minutes until it reaches an internal temperature of 130*, flipping and basting it with the remaining marinade every 5 minutes. 
  8. Let it rest under loose foil for 15 minutes. 
  9. Thinly slice against the grain. 
  10. Serve with tomato salsa and pinquito beans in the Santa Maria BBQ style.

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