The Method
Tri Tip Recipes
Every way to cook the cut, from the original Santa Maria grill to smoked, reverse-seared, and flavor-packed marinades. Each one tested, measured, and written for the backyard.
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Santa Maria Style Tri Tip
The traditional California method for grilling tri tip over red oak coals with Santa Maria seasoning. Direct and indirect heat, 30-45 minutes total.
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Oven-Roasted Tri Tip
Tri tip roasted in the oven at 425°F with a stovetop sear. No grill needed. Crispy crust, medium-rare center in under an hour.
Reverse Sear Tri Tip
The most precise way to cook tri tip. Low oven to temperature, then a scorching sear for edge-to-edge pink with a hard crust. No gray band.
Slow Cooker Tri Tip
Tri tip braised low and slow in a crockpot until fork-tender. A hands-off method that turns a lean cut into something rich and shreddable.
Smoked Tri Tip
Low and slow smoked tri tip at 225 degrees F with oak or cherry wood. Deeper smoke ring, more bark, richer flavor than grilling. 2-3 hours total.
Sous Vide Tri Tip
Set your exact target temperature and the meat cannot overcook. 132 degrees F for 3-4 hours, then a hard sear for the crust the water bath cannot deliver.