Santa Maria Tri-Tip

Step 1

Remove tri-tip from refrigerator 30 minutes before grilling to bring to room temperature. Pat dry with paper towels.

Step 2

Combine kosher salt, black pepper, and garlic powder in a small bowl. Rub the mixture evenly over all sides of the tri-tip, pressing gently to adhere.

Step 3

Soak oak wood chips in water for at least 30 minutes if using charcoal; skip if using a wood-burning grill.

Step 4

Preheat grill to medium-high heat (around 400°F). If using charcoal, arrange coals for indirect cooking on one side.

Step 5

Add oak wood chips to coals or smoker box. Let smoke develop for 2 minutes before grilling.

Step 6

Place tri-tip fat-side up directly over heat. Sear for 4-5 minutes until a dark crust forms, then flip.

Step 7

Continue grilling over direct heat for another 4-5 minutes until second side is seared.

Step 8

Move tri-tip to indirect heat and close grill lid. Cook for 15-20 minutes until internal temperature reaches 130-135°F for medium-rare.

Step 9

Transfer tri-tip to a cutting board and tent loosely with foil. Rest for 10 minutes to redistribute juices.

Step 10

Slice against the grain into 0.5-inch thick slices. Serve hot with grilled vegetables or salad.