Santa Maria Tri-tip

There are about fifty different variations of what's effectively long-form season salt basted occasionally with an olive oil mixture. This is the fifty-first. If you've got fresh rosemary you'll be targeting the basting sauce with it, otherwise it'll head to the rub.


  • tri-tip


  • 1 Tbl black pepper
  • 2 tsp granulated garlic
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp rosemary, dry, or fresh to be used in baste below instead


  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 2 cloves garlic, mashed


Mix together rub ingredients. Rub on beef and let stand as it comes up to temperature from the refrigerator (20-30 minutes). Put on the grill over direct medium heat (note: basting is a bit dangerous in this condition as you're using oil. Moving the meat/turning off gas under meat is advisable.) Start blender with vinegar, and slowly add olive oil to make baste. Baste twice per side, turning the meat once. Will take ~30-35 minutes to reach internal temperature of 140F. Let stand ten minutes before slicing and serving.