Dinner
Tri Tip
A Santa Cruz cut of beef—tender, flavorful, and less expensive than premium steaks—grilled over oak or hickory smoke until pink-centered and sliced thin against the grain. A California barbecue classic with minimal seasoning that lets the beef shine.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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Tri Tip — common questions
What wood should I use for smoking?
Oak or hickory are traditional for Santa Maria style; avoid mesquite, which can overpower the beef; soak the chunks for 30 minutes so they produce clean smoke instead of burning too fast.
Can I make tri tip in the oven?
You can roast it at 425°F for 25–30 minutes until 130–135°F internal temperature, but you'll miss the smoke and grill char that define the dish; broil briefly at the end if needed for crust.
What's the most common mistake?
Overcooking past medium-rare (which dries out this lean cut) or slicing with the grain instead of against it; check the temperature early and aim for 130–135°F, and always slice thin perpendicular to the fibers.
Can I season it ahead of time?
Yes, season up to 24 hours ahead and refrigerate uncovered, which helps the crust form better; remove from the fridge 30 minutes before grilling.
What should I serve with tri tip?
Grilled vegetables, bean salad, garlic bread, or a fresh green salad; traditional Santa Maria service includes grilled pinquito beans, garlic toast, and salsa.
How do I store and reheat leftovers?
Refrigerate thinly sliced tri tip in an airtight container for up to 3 days; reheat gently in a skillet over medium heat for 2–3 minutes, or serve cold on sandwiches with aioli.
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