Santa Maria tri-tip barbecue is about family and gathering with friends. This Central California Coast tradition is specific and delicious—this is the Godfather’s recipe.
I feel a bit sentimental sharing this recipe because it means so much to our family. Tri tip reminds us of the years we spent on the Central Coast of California and it was the spark that turned the Godfather’s barbecue hobby into a passion. He began by trying to recreate the tri-tip rub and the process led to many more barbecue experiments and recipes we now enjoy. With Mother’s Day approaching, it felt right to share a recipe that embodies what barbecue can be: time spent with family, friends, and good food.
While we lived on the Central Coast, many restaurants made excellent tri tip, but the best plates were often found at weekend fundraisers—churches, charities, and local groups grilling out on the main street. For a modest price you could get slices of tri tip or chicken with pinquito beans, salad, and garlic bread. Families also grilled tri tip at home for holidays, birthdays, and sunny afternoons. Once L perfected his tri-tip rub and technique, we started serving it at block parties and gatherings, often paired with a bottle of local Santa Maria wine.
The tri-tip cut comes from the bottom sirloin and is triangular in shape, hence the name. The grain of the meat runs in different directions, so it’s important to know how to slice it after cooking. You can buy tri tip trimmed or untrimmed; availability varies by region. Many stores outside California will cut it into steaks, so ask your butcher to leave the roast whole if you want the classic preparation. A whole roast typically weighs 2–3 pounds, making it ideal for small gatherings or family meals. For larger crowds, cook more than one roast.
Santa Maria Tri Tip Recipe
Santa Maria tri tip is California-style barbecue at its best. This simple recipe works on charcoal or gas grills and brings a taste of the central coast to your backyard.
Ingredients
- 3–4 lb beef tri-tip, untrimmed
- Sea salt, generous
- Ground black pepper
- Garlic powder
- Paprika (lightly applied to the fattiest side)
Instructions
- On a cutting board or flat pan, generously season all sides of the tri-tip with sea salt, ground black pepper, and garlic powder.
- Lightly apply paprika to the fattiest side of the tri-tip to add color and mild flavor.
- Prepare your grill and allow the tri-tip to come to room temperature. Arrange coals or heat so the meat sits above a relatively flat bed of heat. For gas grills, you can add soaked wood chips wrapped in foil between burners for a bit of smoke. Aim for a grill temperature between 250°F and 300°F.
- Place the tri-tip on the grill with the fattest side up and cook for 20 minutes. This stage builds a flavorful surface while the inside heats gently.
- Flip the tri-tip so the fattest side is down and grill for 15 minutes.
- Flip the roast two more times, grilling about 5 minutes after each flip. This sequence produces a medium to medium-well result; skip the final flips if you prefer rarer meat.
- Remove the tri-tip from the grill and transfer it to a plate or flat pan. Tent loosely with foil and let it rest for 10 minutes to allow the juices to redistribute.
- When ready to serve, remove the foil and slice across the grain. The tri-tip has two distinct grain directions; cut where the grains change and slice each section across the grain with your knife angled slightly downward for tender slices.
Tips and serving ideas: Resting is essential—don’t skip it. Slice thinly across the grain for the best texture and tenderness. If you use a gas grill, adding a small amount of hardwood smoke will enhance the flavor. Serve tri tip with pinquito beans, garlic bread, a simple green salad, and a chilled wine or your favorite beverage.
Tri tip cooking is forgiving and sociable—perfect for weekends, holidays, or any time you want to share a simple, flavorful meal with family and friends. Once you get comfortable with the temperature and timing, you’ll have a reliable, delicious centerpiece that reliably draws people together.
