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Santa Maria-Style Tri Tip Roast

Rated as 4.52 out of 5 Stars

"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!"
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2 h servings 331
Original recipe yields 8 servings


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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.


  • 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 2.6 46 158 838 Full nutrition

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  1. 23 Ratings

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Most helpful positive review

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

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.

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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...

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...

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...

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...

This was incredibly easy to prepare and tasted wonderful. I would highly recommend.

Wow! I served this tonight and everybody loved this tri-tip. My friend, who's an excellent cook, identified it as Santa Maria and wanted the recipe. I rubbed the roast with olive oil then rub...

Delicious! 12 year old says "I could live off of this!" Teen loved it too! Tender even though I overcooked my smaller roast. Thank you thank you!!!

This was the first time I made a tri tip and turned out great. The only thing I would do next time is after putting the spices on, I would let them obsorb into the meat about an hour before ...

Great recipe, but take it out when medium-rare. This is tending into the medium-well range.