Grilled "Santa Maria" Tri Tip Steak Recipe- This flavorful steak recipe is the result of an incredible local collaboration between Matthew Schniper, (SideDish), Ranch Foods Direct, and Gather Food Studio. It honors traditional Santa Maria barbecue style with the same cut of beef and similar grilling method, while incorporating Gather's exceptional spice blend and a more traditional smoked barbecue approach.
We're thrilled to share this recipe because it represents something truly special - a community coming together to create something delicious. This tri-tip roast showcases the best way local food culture can thrive when passionate people collaborate. The smoky flavor and perfectly seasoned crust deliver the best results we've achieved with this cut of meat.
Jump to:
This Santa Maria steak pairs beautifully with our Creamy Cheesy Mashed Potatoes, or our Grilled Veg. Salad. For more grilled inspiration, check out our grilled Greek yogurt marinated chicken, Jamaican jerk chicken skewers, or even check out our BBQ guide for pro grilling!
Tri Tip, Santa Maria Barbecue, Colorado Springs Style.
We start this recipe by visiting the Ranch Foods Direct store and purchasing a tri tip, and a packet of the Gather custom seasoning/dry rub for it.
What You're Going to Need!
- Tri=Tip Roast - we purchased this beautiful triangular cut of beef from Ranch Foods Direct, and the quality is exceptional. This cut id the cornerstone of Santa Maria steak tradition. You'll find it at most grocery stores, and it's sometimes called tri-tip steak. The unique grain pattern runs in different directions through the two muscle groups, (more about that later).
- Gather Dry Rub - this incredible spice blend includes paprika, salt, black pepper, cumin, garlic powder, onion powder, dry mustard, dill, basil, oregano, nutmeg, and dry lemon zest powder. It's a departure from the traditional Santa Maria style dry rub of just salt, pepper, and garlic, but it adds incredible depth of flavor. If you can't purchase Gather's blend, see the recipe card for proportions.
- Brown sugar - combines with the vinegar in the mopping sauce to create sweet-tangy balance.
- Apple cider vinegar - the perfect acid to cut through the richness and complement the smoky flavor from the grilling method.
- Nonstick pan spray - helps keep the meat from sticking to the grill grates.
- Dijon mustard - helps the dry rub adhere to the meat and adds complex flavor that enhances the meat.
- Meat Thermometer - and instant-read thermometer is essential for monitoring the internal temperature of the meat and achieving your desired level of doneness. This is the best way to ensure a juicy steak every time.
See recipe card for quantities.
Recipe
Santa Maria/Colorado Springs Tri Tip Barbecue
Ingredients
Equipment
Method
- Mix all dry rub ingredients together well
- rub tri tip roast evenly and thoroughly with rub
- place in refrigerator for an hour
- remove before cooking for at least an hour to come to room temperature
- combine all mop sauce ingredients well in small mixing bowl
- heat the grill to medium high to high heat, (500℉ to 550℉)
- place the tri tip on the grill fat side down and grill until a nice crusty bark forms
- reduce the heat to around 300℉
- flip meat over to the other side
- brush the mopping sauce over the top
- continue cooking for about 15 minutes, or until the bottom is starting to char.
- carefully turn the steak over and brush the mopping sauce on the bottom
- return the bottom to the grill and cook until a probe thermometer reads 125 for medium rare, 135 for medium, (higher or lower temps not recommended)
- remove from the heat and allow to rest, lightly covered with aluminum foil, for 15 minutes at room temperature.
- cut down the middle, and slice on a bias against the grain into thin slices.
Nutrition
Tried this recipe?
Let us know how it was!How to Make Grilled "Santa Maria" Tri Tip Steak
- Take a close look at your raw tri-tip roast. This triangular cut of beef is unique because it contains two separate muscle groups, and you'll notice the grain runs in different directions through each section. This observation is crucial for later when you'll need to carve thin slices properly - you want to cut against the grain in both directions to avoid stringy, tough meat. Feel free to trim any silver skin, but don't remove too much of the layer of fat, as it's quite lean and needs that fat for flavor.
2. Apply the spice blend generously to every surface of the meat. Use it heavily - this isn't the time to be shy. This treatment should be done a couple of hours in advance, with the rubbed meat held uncovered in the refrigerator. This allows the dry rub to adhere properly and begin forming that incredible crust. Unlike traditional Santa Maria style which uses only salt, black pepper, and garlic in a simple grilling method, this spice blend brings complexity while still honoring the barbecue tradition.
3. Once your tri-tip steak has come to room temperature, heat your grill to high heat and place the roast on it, fat cap side down. This grilling method starts with intense heat to develop a proper char and smoky flavor on the first side, then reduces to medium heat to finish cooking through. The high initial temperature is key to creating that bark.
4. After flipping to reduce heat, you'll see the beautiful charred "bark" that's formed - this is where the magic happens. Now it's time to brush on the mopping sauce. The combination of brown sugar and vinegar creates an intense glaze that soaks into the spice crust, adding the punctuation this flavorful step needs. Keep monitoring with your instant-read thermometer to track the internal temperature of the meat.
5. Once your meat thermometer shows you've reached the proper level of doneness (125F for medium-rare, 135F for medium), remove it from the grill immediately. Let it rest at room temperature, loosely covered with aluminum foil, for at least 10-15 minutes. This resting period is absolutely critical for a juicy steak - it allows the juices to redistribute throughout the meat rather than running out onto your cutting board. Notice that stunning bark from the dry rub and mopping sauce working together.
6. Here's the payoff - perfectly cooked, beautifully sliced tri-tip that showcases what happens when great ingredients meet expert guidance. Remember those different directions of grain we noted at the beginning? Cut the roast in half first, then slice each section against its respective grain at an agnle to create tender thin slices. The result is a juicy, flavorful steak that represents the best results from this collaborative recipe.
Chef Tips
The key to this recipe's success is respecting both tradition and innovation. Traditional Santa Maria barbecue a few seasonings cooked over live oak embers - a beautifully simple approach. This recipe honors that by using the same triangular cut of beef and similar high heat-then-low grilling method, while the spice blend adds a more complex flavor profile that bridges Santa Maria style with traditional smoked barbecue techniques.
Temperature control is crucial with this grilling method. That initial high heat (500-550F) creates the crust and smoky flavor, but dropping to medium heat (around 300F) prevents burning while the interior reaches your target temperature. Use your instant-read thermometer frequently - start checking the internal temperature of the meat about 20 minutes into cooking.
Don't skip bringing the meat to room temp before grilling. This ensures even cooking and better results overall. Cold meat on a hot grill means overcooked edges and undercooked centers.
The mopping sauce quantity might seem light, but it's precisely calibrated. Too much would make the crust soppy; this amount adds just enough to complement the spice blend without overwhelming it.
Substitutions and Variations
Spice Blend - If you can't get to Gather Food Studio for their excellent spice blend, the recipe card includes an approximation of the proportions. You can also go the traditional Santa Maria style with just kosher salt, coarsely ground black pepper, and garlic powder - it's a different but equally valid approach to this cut of meat.
Meat Source - While we highly recommend Ranch Foods Direct for exceptional quality, any good butcher or grocery store tri-tip will work with this grilling method. Just look for a well-marbled piece with good fat coverage.
Storage & Helpful Hints
Store leftover tri-tip in an airtight container in the refrigerator for up to 4 days. It's delicious cold in sandwiches or gently reheated. To reheat without drying out your juicy steak, wrap thin slices in aluminum foil with a splash of beef broth and warm in a 300F oven for 10 minutes.
For longer storage, wrap tightly in plastic wrap and freeze for up to three months. Thaw completely overnight in the refrigerator.
FAQ
Yes. though we recommend trying it as written first. The mopping sauce adds a sweet-tangy glaze that complements the spice blend beautifully and helps create that signature bark. However, if your prefer a drier crust or want to stay closer to traditional Santa Maria style, you can skip it. Just be sure to still use that thermometer to monitor the temp of the meat for the best results.
Newest Recipe!
Leftover Corned Beef, Cabbage, & Potato Hash
Every St. Patrick's Day we cook two corned beef brisket roasts, so we have one leftover to make our favorite corned beef and potato hash.
Jason says
Love this recipe