Recipe courtesy of Tori Ritchie

Tri-Tip Barbecue

This incredibly simple recipe is the most popular form of barbecue on the central coast of California. The trademark meat is a thick cut called ?tri-tip.? If it is unavailable, use boneless top sirloin or London broil and adjust the cooking time accordingly.
  • Level: Easy
  • Total: 45 min
  • Prep: 5 min
  • Inactive: 10 min
  • Cook: 30 min
  • Yield: 6 to 8 servings
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1 teaspoon garlic salt

1 teaspoon freshly ground pepper

1 teaspoon salt

1 tri-tip steak, about 1 1/2 to 2 pounds


  1. Prepare a fire in a barbecue. When coals are hot, adjust rack so it is about 3 inches from the coals.
  2. Combine the garlic salt, pepper, and salt and rub over the meat. Sear the meat over hot coals for about 6 minutes per side, turning once. Adjust the rack so the meat is farther from coals, about 6 or 8 inches, and continue to cook meat, turning once or twice, until done to your liking, 20 to 30 minutes. Slice meat across grain and serve.

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