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Wood fired Santa Maria Tri Tip

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Units Scale
  • 2 Tri-Tip Steaks (23 lbs each)
  • Pappy’s Choice Santa Maria Tri-Tip Seasoning

For the Baste:

  • 1 cup vegetable oil
  • 3/4 cup sherry vinegar
  • 1/4 cup balsamic vinegar
  • 8 cloves garlic
  • 2 tbsp Dijon mustard


  1. Preparation: Season the tri-tips generously with the Santa Maria seasoning, ensuring a good coat on all sides.
  2. Make the Baste: In a blender, combine the garlic, sherry vinegar, balsamic vinegar, and Dijon mustard. Blend until smooth. With the blender running, slowly stream in the vegetable oil to create a smooth emulsion.
  3. Grilling the Tri-Tip: Preheat your grill to a high temperature (500°F or more) for a nice sear. If available, use a wood fire to impart a smoky flavor to the meat.
  4. Cooking the Meat: Place the tri-tips on the grill and cook, constantly flipping and basting with the prepared mixture to keep the meat moist and to build up flavor.
  5. Check for Doneness: Grill the meat until it reaches an internal temperature of 120°F for a nice medium-rare. If you desire more char on the outside, you can finish the tri-tips under a broiler for a few minutes.
  6. Resting: Once cooked, remove the tri-tips from the grill and let them rest for about 15 minutes. This allows the juices to redistribute throughout the meat, ensuring it will be moist and tender.
  7. Slicing: Cut the tri-tip against the grain. Note that the grain may change direction in different parts of the tri-tip; slice accordingly for maximum tenderness.
  8. Serving: Serve the sliced tri-tip with your choice of sides, such as loaded baked potatoes or steakhouse mushrooms.


  • Always preheat your grill before cooking to get a good sear.
  • Resting meat after cooking is crucial for maintaining juiciness.
  • When slicing against the grain, look for the direction of the muscle fibers and cut across them, not alongside them.

  • Author: Lucas Krammes
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