The Tri-Tip steak, often called the Santa Maria Steak, is a perfect cut for grilling. It’s lean, flavorful, and cooks relatively quickly. We are skipping the low-and-slow smoke and using high, direct heat to get an incredible crust while keeping the inside a perfect medium-rare.

Key to Success: Slicing Against the Grain!

The Tri-Tip has two different grain patterns, so pay close attention when slicing after the cook!

Ingredients & Prep

Ingredient	Amount	Notes
Tri-Tip Roast	2.5 – 3 lbs	Trimmed of major silver skin/excess fat cap.
Olive Oil	2 Tbsp	Used as a binder.
Kosher Salt	2 Tbsp	For a heavy, all-over crust.
Coarse Black Pepper	1 Tbsp	Freshly ground is best for texture.

Instructions

1. Prep the Steak (The Dry Brine Hack)

1. Trim: Trim any hard, thick areas of fat on the underside of the roast.
2. Bind & Season: Drizzle the olive oil over the entire roast and rub it in. This is your binder.
3. Season Heavily: Apply a very heavy, uniform coating of Kosher salt and coarse black pepper to all sides. Don’t be shy—this forms your crust.
4. Dry Brine: Place the seasoned Tri-Tip on a wire rack uncovered in the refrigerator for at least 2 hours, or up to overnight. This pulls moisture from the surface for a better sear.
5. Room Temp: About one hour before grilling, remove the Tri-Tip from the fridge to allow it to come closer to room temperature.

2. Set Up the Grill (Hot & Direct)

1. Light Fire: Fill your charcoal chimney halfway with B&B Lump Charcoal. Light it up and let the coals get fully ashed over (glowing white/orange).
2. Direct Setup: Dump the lit coals directly onto one side of your Weber Kettle. Close the lid and open the vents fully to get the grill temperature as high as possible (aiming for 500°F+).

3. The High-Heat Cook

1. Sear First Side (6-8 minutes): Place the Tri-Tip directly over the hot coals. Close the lid and sear for 6-8 minutes. Do not touch it or move it during this time.
2. Flip & Sear Second Side (6-8 minutes): Flip the roast and sear the second side directly over the coals for 6-8 minutes.
3. The Check: After the second sear, the external temperature should be fantastic. Check the internal temperature. You are aiming for a final pull temperature of 130°F (Medium-Rare).
4. Finish (If Needed): If the internal temperature is below 120°F after the two sears, move the Tri-Tip to the cool side of the grill (indirect heat) until it hits 125°F.

4. Rest and Slice (Crucial Step!)

1. Pull: Remove the Tri-Tip from the grill when the internal temperature reaches 125–130°F.
2. Rest: Tent the roast loosely with foil and let it rest for 10–15 minutes. This is non-negotiable for tender beef.
3. Slice: Find the point where the grain changes directions (it will look like a slight V-shape). Slice the steak thinly, AGAINST the grain, cutting the roast into two separate sections where the grain changes.

Serving Suggestions

Serve this simple, flavorful cut with Grilled Butternut Squash (sweet or savory!) and a small green salad.