Santa Maria Tri Tip Roast


With it being summer and all, that means it’s time to break out the grills and barbecue some meats. Now if you are like me, there is really nothing I look forward to more than some grilled or roasted huge chunks of meat. I’ve always wanted a smoker and the whole works, but alas if you are also like me and live in an apartment, that is probably not happening. Not only do I not have a smoker, but I don’t even have a bbq grill 😦 . Alas, I had to use my oven. But worry not! This recipe actually turned out great in the oven and still felt like a summer que!


  • 2-3 lb tri tip, trimmed, but still want a good layer of fat
  • 2 tbsp finely ground coffee
  • 1 ½ tbsp kosher salt
  • 1 ½ tbsp granulated garlic
  • tsp black pepper
  • 1 tbsp brown sugar
  • ¼ tsp cayenne pepper
  • ¼ tsp cinnamon



  • Mix all the spices and sugar in a bag or bowl
  • Sprinkle the rub all over the meat and massage it into the meat
  • Cover and refrigerate for at least an hour
  • Remove from refrigerator an hour before cooking and let rest
  • Preheat oven to 350º
  • In a cast iron pan (or other oven proof pan) place a little oil over high heat
  • Sear the meat, fat side down, and then all sides (~3-4 min a side)
  • Place roast in the oven until internal temperature is 130º (~10 min per pound)
  • Pull roast out of the oven and let rest before serving


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