California

Santa Maria Tri-Tip

Born in California's Central Coast ranching country, Santa Maria BBQ is defined by its simplicity: beef tri-tip seasoned with garlic salt and pepper, grilled over red oak coals. This style originated in the 1950s and remains a beloved California tradition, always served with pinquito beans and fresh salsa.

1.5-2 hours Serves 6-8 High heat grilling Central Coast

Equipment Needed

  • Charcoal grill (Santa Maria style preferred)
  • Red oak wood or lump charcoal
  • Meat thermometer
  • Long tongs
  • Carving board with juice groove
  • Sharp slicing knife

Instructions

  1. 1

    Prepare the Beans (Day Before)

    Soak pinquito beans overnight in water. The next day, drain and cover with fresh water. Simmer for 2 hours until tender. In a separate pan, cook bacon until crisp, add onion and garlic, then combine with beans, tomato puree, and mustard. Simmer 30 minutes.

  2. 2

    Make the Salsa

    Combine diced tomatoes, green chiles, onion, cilantro, and vinegar in a bowl. Season with salt and let sit at room temperature for at least 30 minutes to allow flavors to meld. This fresh salsa is essential to Santa Maria BBQ.

  3. 3

    Season the Tri-Tip

    Pat tri-tip dry and coat lightly with olive oil. Combine garlic salt, black pepper, and granulated garlic. Apply seasoning generously on all sides. Let meat come to room temperature for 30-45 minutes.

  4. 4

    Prepare the Fire

    Build a hot fire using red oak wood or lump charcoal. Red oak is traditional and gives Santa Maria BBQ its distinctive flavor. Let coals burn until covered with gray ash and glowing red.

  5. 5

    Sear the Tri-Tip

    Place tri-tip directly over hot coals, about 4-6 inches from the fire. Sear for 5-7 minutes per side until a deep brown crust forms. Watch for flare-ups and move meat if necessary.

  6. 6

    Continue Grilling

    Raise the grate or move meat to cooler zone. Continue cooking, flipping every 5-7 minutes, until internal temperature reaches 125°F for medium-rare or 135°F for medium. Total time is 25-40 minutes depending on thickness.

  7. 7

    Rest the Meat

    Remove tri-tip from grill and tent loosely with foil. Let rest for 10-15 minutes. This is crucial - the temperature will rise about 5°F and juices will redistribute throughout the meat.

  8. 8

    Slice Against the Grain

    Tri-tip has two different grain directions. Find where they meet and slice each section perpendicular to its grain. Cut into thin slices for maximum tenderness. The meat should be pink in the center.

  9. 9

    Serve Santa Maria Style

    Arrange sliced tri-tip on a platter. Serve with warm pinquito beans, fresh salsa, grilled or toasted French bread, and a simple green salad. This is the authentic Central Coast feast.

Tips & Variations

  • Red Oak is Key: Red oak gives Santa Maria its signature flavor. If unavailable, use a mix of oak lump charcoal with some oak chips for smoke.
  • Keep it Simple: Authentic Santa Maria seasoning is just garlic salt and pepper. Resist the urge to over-complicate - simplicity is the tradition.
  • Two Grain Directions: The tri-tip has two distinct grain directions that meet near the center. Pay attention when slicing for the most tender result.
  • Adjustable Grate: Traditional Santa Maria grills have an adjustable grate to control heat. On a regular grill, create hot and cool zones.
  • Pinquito Beans: These small pink beans are native to Santa Maria valley. Pinto beans make a good substitute if pinquitos are unavailable.
  • Make Extra: Leftover tri-tip makes incredible sandwiches the next day on toasted French bread with the salsa.