-
-
My review
Santa Maria-Style Tri Tip Roast
Pamlovestocook
"My family raves about this oven-cooked tri tip roast; it's succulent, flavorful, and even my picky 5 year-old loves it! If you want to get a taste of southern California barbeque, this is it. Serve with fresh salsa, tortillas, rice, and beans. Enjoy!"
Added to shopping list.
Go to shopping list.
Ingredients
2 h servings 331 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 375 degrees F (190 degrees C).
- Whisk kosher salt, black pepper, granulated garlic, onion powder, oregano, cayenne pepper, rosemary, sage, lemon pepper, seasoned salt, and beef bouillon together in a small bowl. Sprinkle spice mixture on all sides of roast and rub spices into meat.
- Heat a skillet over high heat. Cook roast in hot skillet until browned, 2 to 3 minutes per side. Transfer meat, fat-side facing up, to a roasting pan. Cover the roasting pan with aluminum foil.
- Roast in the preheated oven until just turning from pink to grey, about 90 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Uncover roast and tent loosely with aluminum foil; let rest for 10 minutes before slicing across the grain.
Footnotes
- Cook's Notes:
- If you can't find tri tip you can still use this approach with a well marbled sirloin steak, or London broil.
- This can also be grilled at 250 degrees F (120 degrees C) to 300 degrees F (150 degrees C) or on a wood fire grill using red oak. It will take anywhere from 20 to 40 minutes this way.
- You can substitute garlic powder for the granulated garlic, if desired. You can use pink Himalayan salt in place of the kosher salt, if desired. You can substitute chicken bouillon for the beef bouillon, if desired.
Nutrition Facts
Per Serving: 331 calories; 14.1 g fat; 2.6 g carbohydrates; 46 g protein; 158 mg cholesterol; 838 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1720 Ratings
-
-
-
-
-
Most helpful positive review
6/16/2015
I was out of my normal pappy's seasoning and mixed this recipe up and put it on the night before BBQ ing my Tri tip and my whole family was raving over it! A big hit for us! I will definitely be...
Most helpful critical review
2/12/2018
Cooking for 60 minutes yielded a medium roast - 90 minutes would have been way too long. We thought it was quite salty an too spicy for us.
Most helpful
Most positive
Least positive
Newest
6/16/2015
I was out of my normal pappy's seasoning and mixed this recipe up and put it on the night before BBQ ing my Tri tip and my whole family was raving over it! A big hit for us! I will definitely be...
1/23/2015
I made three different tri tips with three different marinades/rubs for my grandson's birthday and this was the clear winner. I grilled the tri tip on the bbq using indirect heat. Served with pi...
4/20/2017
I made this with a 1.5 lb tri tip and had plenty of rub left over. I seared in a Dutch oven and transferred straight to oven. Tented as directed. Also through in some mushrooms and butter aroun...
2/21/2017
This tritip recipe is a great substitute if you don't feel like bbqing outside. I added a tblsp. of olive oil, tsp. of worcestershire sauce and a tsp. of liquid smoke to ingredients then rubbed...
2/5/2015
This was incredibly easy to prepare and tasted wonderful. I would highly recommend.
12/31/2015
Great recipe, but take it out when medium-rare. This is tending into the medium-well range.
3/25/2015
My husband is tough to please when it comes to meat roasted in an oven... he prefers the grill. But, he loved this recipe. It was very easy to prepare and had great flavor... I will definitely...
5/4/2018
Made this recipe exactly as directed and it came out delicious!! It was a little spicy for my family’s taste so next time we’ll put a little less cayenne but other than that we loved it.