Overview

Two proven approaches to tri-tip: the classic Santa Maria red-oak live fire and a clean reverse sear at 250°F (121°C). Clear steps, temps, and slicing so you hit perfect medium-rare every time.

Ingredients

• 1 whole tri-tip, 2.5–3.0 lb (1.1–1.4 kg), trimmed
• Kosher salt, 1.5% of meat weight (about 18–22 g for a 2.5–3.0 lb roast)
• Coarse black pepper, 10–12 g (about 1.5–2 tbsp)
• Garlic powder, 4–5 g (about 1–1.5 tsp)
• Onion powder, 3–4 g (about 1 tsp)
• Paprika, 2–3 g (about 1 tsp, optional for color)
• Neutral or olive oil, 1 tbsp (15 ml) for binding
• Optional: dried parsley, 1–2 g; pinch of cayenne; lemon wedges for serving

Equipment

• Santa Maria-style grill or kettle with adjustable grate (or strong two-zone control)
• Smoker or covered grill capable of steady 250°F (121°C)
• Hardwood lump charcoal and small oak splits/chunks
• Chimney starter and long tongs
• Instant-read thermometer and a leave-in probe
• Heat-resistant gloves
• Cast-iron skillet or sear grate (for reverse sear finish)
• Sharp slicing knife and sturdy cutting board

Wood

California red oak for Santa Maria; post oak if reverse searing (oak-fruitwood blends also acceptable)

Time & Temp

Time & Temp
Smoke temp: 250 °F (121 °C)
Target internal: 130 °F (54 °C)
Approx duration: 1.2 hours

Overview

Tri-tip rewards control. Over live red-oak coals, you get a traditional Santa Maria bark with quick, frequent turns. At 250°F (121°C) with a reverse sear, you get a gentle cook and laser-precise doneness. Both land in the same sweet spot—juicy medium-rare with a clean beef-forward bite—if you manage heat, flip cadence, and slicing across the changing grain.

Know the Cut

Tri-tip is a triangular subprimal from the bottom sirloin, typically 2.5–3.0 lb (1.1–1.4 kg). One edge is thick and domed, the other tapers thin; the grain changes direction about halfway across. Trim exterior silver skin and hard pockets of fat; leave a thin fat layer (about 1/8 in or 3 mm) if present. Seek intact-muscle roasts (not blade-tenderized). Choice or Prime grade offers enough marbling to stay moist with either method.

Seasoning & Prep

Dry-brine with kosher salt 1.5% of meat weight (about 18–22 g for 2.5–3.0 lb; 1–1.5 tbsp depending on grain size). Add a simple Santa Maria rub: coarse black pepper (10–12 g), garlic powder (4–5 g), onion powder (3–4 g), and a pinch of paprika for color if desired. Lightly oil the surface (1 tbsp / 15 ml) to help the rub adhere. Refrigerate uncovered 4–24 hours for better seasoning penetration and surface drying; bring out while the fire comes to temp so the exterior loses its chill. Keep raw beef separate from ready-to-eat items and sanitize boards and knives after trimming.

Method 1: Santa Maria Live Fire (Red Oak)

Fire: Burn down red oak splits over a Santa Maria-style grill or a kettle with a hot coal bed. You want a bright bed of coals with minimal flame and a grate you can raise/lower. Target a cooking zone around 375–450°F (190–232°C) at grate level. Have a hotter pocket for searing and a cooler side for control. Cook: Place the tri-tip over medium-hot coals and start flipping every 2–3 minutes. Adjust grate height (10–16 in / 25–40 cm above coals) or move zones to keep the exterior browning without scorching. Aim for even color development over 20–35 minutes total for a 2.5–3.0 lb roast, depending on fire intensity and thickness. Doneness: Pull at 125–128°F (52–53°C) for rare-leaning medium-rare, or 130–133°F (54–56°C) for classic medium-rare in the thick end; the thin end will be slightly more done. Expect 5°F (3°C) carryover. Check in the thickest center with an instant-read, verifying in 2–3 spots. Visual cues: well-browned crust with a few char specks, sizzling but not flaring. Rest: 10–15 minutes, loosely tented. Slice: split the roast where the grain changes; slice each section 1/4 in (6 mm) against its grain.

Method 2: Reverse Sear at 250°F (121°C)

Setup: Run your smoker or a grill in indirect two-zone at 250°F (121°C). Clean smoke is key; a small oak or post oak split or a couple of chunks is plenty. Place a leave-in probe in the thickest center. Cook: Smoke until internal 118–122°F (48–50°C), about 45–75 minutes for a 2.5–3.0 lb roast. Move to a ripping-hot sear zone (cast-iron, grates over a full chimney, or lowered grate over live coals) and sear 45–75 seconds per side, rotating for edge coverage, until the thick end hits 128–133°F (53–56°C) for medium-rare. Total time typically 60–90 minutes including sear. Doneness checks: temp first, then feel—center should be springy with slight resistance; surface should show a uniform mahogany crust. Rest 10–15 minutes before slicing as above.

Wood and Smoke Profile

California red oak (coast live oak) is the traditional Santa Maria choice: sweet, toasty smoke that flatters beef without turning bitter. For reverse sear, post oak delivers a clean central-Texas profile; white oak or a 70/30 mix of oak and a mild fruitwood (apple) also works. Use a light hand—tri-tip is small and can oversmoke quickly. On a smoker, 1–2 fist-sized chunks or a small split is enough for the whole cook.

Slicing, Serving, and Doneness Preferences

Tri-tip eats best medium-rare in the thick portion with the tapered end creeping toward medium—this gives contrast and keeps the roast juicy. Typical pull ranges: 125°F (52°C) for rare, 130–133°F (54–56°C) for medium-rare, 135–140°F (57–60°C) for medium. After a 10–15 minute rest, locate the seam where the grain changes and split the roast there. Slice each half across its grain in thin 1/4 in (6 mm) slices. Serve with Santa Maria pinquito beans, salsa, and grilled bread, or keep it simple with salt, sliced jalapeños, and a squeeze of lemon.

Troubleshooting & Pit Notes

Grey banding: your sear zone ran too long or too cool—either shorten sear time or increase sear heat. Flare-ups: raise the grate, shift to a cooler zone, or spritz with water; don’t douse with fat-heavy marinades over open flame. Uneven doneness: turn more frequently on live fire and rotate the roast 180° halfway through; for reverse sear, position the thick end toward the hotter side during the smoke. Dry results: likely overcooked—next time pull 3–5°F (2–3°C) earlier and rely on carryover. Lack of crust: ensure a dry surface from the dry brine and a clean, hot grate; consider a light oil wipe before sear.

Food Safety & Storage

Use intact-muscle tri-tip. If the package states blade/needle-tenderized, cook to at least 145°F (63°C) and rest 3 minutes. Keep raw beef below 40°F (4°C) and separate from ready-to-eat foods; sanitize surfaces after trimming. Rest cooked tri-tip 10–15 minutes, then serve or hold hot above 140°F (60°C). Refrigerate leftovers within 2 hours (1 hour if ambient >90°F / 32°C). Store sliced leftovers in shallow containers 3–4 days; reheat gently to 130–140°F (54–60°C) to preserve texture.

Notes

• Flip cadence is your throttle on live fire: 2–3 minute turns limit scorching and even out doneness.
• Carryover rise is typically ~5°F (3°C) on tri-tip; plan your pull temps accordingly.
• If your tri-tip is very tapered, tuck or shield the thin end during the smoke, then face it away from the hottest zone during sear.
• For salt accuracy, weigh the roast and use 1.5% by weight; kosher grain size varies widely by brand.
• Slice after identifying the grain shift: split the roast at the seam, then cut each section across its own grain.