Santa Maria-style grilled tri-tip from The Food Lab: Better Home Cooking Through Science (page 347) by J. Kenji López-Alt

  • garlic
  • beef tri-tip roast

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Santa Maria-style salsa

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on April 20, 2026

    The cooking instructions, which involve a reverse-sear on the grill, resulted in absolutely perfect medium rare tri-tip slices ready for sliders. I don’t generally love this cut of meat, it can be tough and flavorless, but with a robust rub and the right cook, this was very satisfying.

  • bching on January 01, 2017

    Great tri-tip grilling instructions. This recipe will be my go-to--although I will vary the rub often, I imagine. We found we preferred the texture of the meat cut with, rather than against, the grain.

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