Classic Santa Maria-Style Tri-Tip BBQ
Santa Maria-style tri-tip is an iconic representation of California's unique barbecue culture, originating around 1950 in the Santa Maria Valley. Traditionally cooked over red oak wood coals, this flavorful cut of beef is known for its juicy interior and rich, smoky crust. The defining characteristic of Santa Maria BBQ is its simplicity: a straightforward rub of salt, black pepper, and garlic applied moments before hitting the grill. This approach allows the natural taste of the beef to shine through, complemented perfectly by the infusion of smoky flavors from the fire.
4
Servings
620
Calories
5
Ingredients
Ingredients
Tri-tip steak
1-2 pounds (Untrimmed with fat left on)
Salt
To taste (For the rub)
Garlic powder
To taste (For the rub)
Black pepper
To taste (Freshly ground for the rub)
Olive oil
A small amount (For greasing grill grates)
Instructions
1
Begin by preparing the rub. Generously coat the tri-tip with a mixture of garlic powder, kosher salt, and freshly ground black pepper, ensuring an even, thick layer over the entire surface.
2
Take the tri-tip out of the refrigerator one hour before grilling to let it reach room temperature. This step ensures even cooking, allowing the meat's internal temperature to rise effectively.
3
Prepare your grill for indirect heat. Use red oak wood coals or high-quality lump charcoal to achieve a robust and earthy flavor. If using a charcoal chimney, fill it with approximately 5 pounds of charcoal to establish an intensely hot fire bed.
4
Once the charcoal is ready, arrange it in the grill to create a hot, even cooking surface. Allow the grill grates to heat up, then lightly oil them to prevent sticking.
5
With the grill ready, place the tri-tip on it, initially with the fat side facing up if it has a notable layer of fat. Start by searing each side for roughly 7 minutes, ensuring all five or six sides get an even char. Carefully use a spatula or tong to balance and sear thinner edges if necessary.
6
Keep an eye on flare-ups caused by fat drippings. Allow brief flaming to achieve a blackened crust, but avoid burning or drying out the meat by moving it to indirect heat once seared.
7
Monitor internal temperature using a meat thermometer. Aim for a reading of 130°F to 135°F for medium-rare, which usually requires a total cooking time of about 25-30 minutes depending on meat thickness and grill heat.
8
Remove the tri-tip from the grill when it reaches desired doneness. Allow it to rest for 7 minutes before slicing, letting the juices redistribute for optimal flavor.
9
After resting, trim any excess fat and slice the tri-tip thinly against the grain to maximize tenderness. Serve immediately.
Nutrition Information
45g
Fat
0g
Carbs
50g
Protein
0g
Fiber
145mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Santa Maria-style tri-tip?
Santa Maria-style tri-tip is a regional California barbecue dish featuring a beef cut seasoned with a simple dry rub and traditionally cooked over red oak wood coals.
Where did Santa Maria BBQ originate?
This style of barbecue originated in the Santa Maria Valley of California.
When did Santa Maria-style tri-tip first appear?
It first appeared as an iconic representation of California barbecue culture around 1950.
What are the primary ingredients in the Santa Maria rub?
The traditional rub consists of garlic powder, kosher salt, and freshly ground black pepper.
What type of wood is traditionally used for this BBQ?
Red oak wood is the traditional choice for creating the distinct smoky flavor of Santa Maria BBQ.
How long should the tri-tip sit at room temperature before grilling?
The tri-tip should be removed from the refrigerator one hour before grilling to reach room temperature.
Why should the meat reach room temperature before cooking?
Allowing the meat to reach room temperature ensures more even cooking and helps the internal temperature rise effectively.
How much charcoal is recommended for the fire?
It is recommended to use approximately 5 pounds of charcoal to establish an intensely hot fire bed.
What is the first step in preparing the meat?
The first step is applying a generous, even layer of the rub mixture to the entire surface of the meat.
Should I use direct or indirect heat?
The grill should be prepared for indirect heat after the initial searing process.
How should I prepare the grill grates?
The grates should be heated and then lightly oiled to prevent the beef from sticking.
Which side of the tri-tip should face up initially?
The tri-tip should be placed on the grill with the fat side facing up if it has a notable fat layer.
How long should each side be seared?
Each side should be seared for roughly 7 minutes to ensure an even char.
How many sides of the tri-tip need to be seared?
You should aim to sear all five or six sides of the tri-tip.
What should I do about grill flare-ups?
Allow brief flaming to achieve a blackened crust, but move the meat to indirect heat if it risks burning or drying out.
What is the target internal temperature for medium-rare?
The target internal temperature for medium-rare tri-tip is 130°F to 135°F.
How long is the total cooking time?
Total cooking time usually ranges from 25 to 30 minutes, depending on the thickness of the meat and grill heat.
Should the tri-tip rest after grilling?
Yes, the tri-tip should rest for 7 minutes before slicing.
Why is resting the meat important?
Resting allows the juices to redistribute throughout the meat for optimal flavor and juiciness.
How should the tri-tip be sliced for serving?
It should be sliced thinly against the grain to maximize tenderness.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What is the calorie count per serving?
Each serving contains approximately 620 calories.
How much protein is in one serving?
There are 50 grams of protein per serving.
What is the fat content per serving?
One serving contains 45 grams of fat.
Are there carbohydrates in this recipe?
No, this recipe contains 0 grams of carbohydrates.
What kind of salt is best for the rub?
Kosher salt is recommended for creating the traditional rub.
Can I use lump charcoal instead of red oak?
Yes, high-quality lump charcoal can be used to achieve a robust and earthy flavor.
What if my tri-tip is untrimmed?
The recipe suggests using tri-tip that is untrimmed with the fat left on for better flavor.
How much sodium is in this dish?
There is approximately 145mg of sodium per serving.
What makes Santa Maria BBQ unique?
Its uniqueness comes from its simplicity, the specific use of red oak wood, and the heavy focus on the natural taste of the beef.