How to Grill a Snake River Farms American Wagyu Tri Tip
How to Grill Tri Tip
The tri tip is a delicious cut named for its triangular shape. Too large to be called a steak and too small to be called a roast, the tri tip's mid-size creates options. It can be cut into steaks or roasted whole.
What is the Tri Tip
Tri tip is a triangular muscle cut from the bottom sirloin. Popularized in California, it’s often the star of a Santa Maria-style barbecue—but this versatile cut works just as well with simple seasoning and a hot grill. It gets its name from its three distinct points and is known for:
- Deep, beefy flavor
- Even marbling throughout
- Tender bite when sliced across the grain
The city of Santa Maria, located in California’s Central Coast region is famous for their love of the tri tip. Meat mythology says the tri tip was discovered by Bob Schutz, a local butcher, in the 1950s. The cut was generally thrown into the grinder for hamburger, but there was plenty of ground beef in the store and Bob put it on the shop’s rotisserie oven. It became an instant hit, and he started labeling it as a grilling specialty.
In Santa Maria this crescent shaped roast is prepared using salt and pepper and grilled until it is just medium rare. It’s served with garlic toast, salsa and pinquito beans. The beans and salsa are a nod to the Mexican vaqueros, some of the early settlers of the region.
Shop Snake River Farms American Wagyu Tri Tip
Steps to Grill Tri Tip
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Trim - Remove any sections of silver skin. There is a fat cap and if it’s thick, it’s fine to trim it however do not remove it all. Fat equals flavor and the melting cap will infuse the meat with juicy flavor.
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Prepare the Grill - If using a charcoal grill, set it up for two-zone cooking. To do this, arrange all the lit charcoal on the “hot side” and leave the “cold side” empty.
If using a gas grill, heat it to high and allow to come to temperature.
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Season - The traditional Santa Maria method is to use coarse salt and pepper. You can also use your favorite rub or the Snake River Farms Santa Maria seasoning. If you have time, cover and refrigerate for an hour to allow the seasoning to set into the meat. After an hour, let the tri tip rest at room temperature for another hour to temper.
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Grill It - Set your tri tip on the grill. Use the hot side of the charcoal grill or place in the center of the gas grill. Sear one side so it is golden brown. This takes about 5 to 8 minutes depending on your grill.
Turn the roast and sear the other side in the same way.
When both sides are seared, move the tri tip to the cool side of the charcoal grill. If using a gas grill, turn the heat to medium.
Flip the tri tip about every 10 minutes. Use a thermometer to monitor the internal temperature, checking the thickest part of the roast. The target temp is 130°F for medium rare. The tri-tip is a large cut of beef and the cook time can take about 30 minutes.
When the tri tip hits 130°F, remove it from the grill and allow to rest, loosely covered with foil.
Alternate Method - Some grilling pros prefer the reverse sear method for the tri tip. This is like reverse searing a steak, where the beef is brought to the target temp on the cool side of the grill, the final seared before serving.
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Slice - The tri tip is a crescent shaped muscle from the sirloin primal. Slicing against the grain is extremely important in order to serve the tender pieces of tri-tip. Slicing with the grain will result in a very chewy serving.
The grain runs across the short side of the tri tip. Cut the roast in half and rotate each piece 90 degrees. Cut slices to your desired thickness (we like slices about 3/8” thick). Use a cutting board with a gutter to catch the juices. They are worth saving to serve with the tri tip.
- Serve - The tri tip is traditionally served with thick slices of grilled crusty bread, fresh salsa and slow-cooked pinquito beans, but we think it’s delicious served with just about anything!
Tri Tip Doneness Guide (Internal Temps)
Knowing when to pull your tri tip off the grill makes all the difference. This cut shines at medium rare—between 115°F and 120°F—where the marbling melts into the meat, giving you a tender, juicy result. But if your crowd prefers it a little more cooked, you can take it as far as medium well (135°F to 140°F) without losing too much flavor. Just keep in mind that going beyond that may dry out the meat.
Pro Tip: Use an instant-read thermometer and pull your tri tip 5°F early—it will continue cooking as it rests.
| Preference | Description | Internal Temp. |
|---|---|---|
| Rare | Red, cool center | 110°F |
| Medium Rare | Red, warm center | 120°F |
| Medium | Pink throughout | 130°F |
| Medium Well | Primarily grey, sliver of pink | 140°F |
How to Slice Tri Tip
One of the most important (and most overlooked) steps. Tri tip has two grain directions—start at the pointed end and slice perpendicular to the grain. As you move to the thicker end, rotate the tri tip to continue slicing against the grain.
Leftover Tri Tip Recipes You’ll Make on Repeat
Don’t let a single slice go to waste. These two quick meals turn yesterday’s tri tip into today’s obsession.
California Tri Tip Sandwich with Avocado & Chimichurri
A West Coast favorite that brings bold flavor with minimal effort.
Ingredients:
- Sliced leftover tri tip
- Crusty sandwich rolls
- Sliced avocado
- Chimichurri (store-bought or homemade)
- Optional: arugula, red onion, mayo
Instructions:
- Lightly toast the rolls.
- Layer on the tri tip, avocado, chimichurri, and optional toppings.
- Serve warm or cold—it’s killer either way.
Tri Tip BLT
The classic gets a major upgrade with rich American Wagyu tri tip.
Ingredients:
- Leftover tri tip, thinly sliced
- Bacon, cooked until crisp
- Lettuce and tomato
- Toasted sandwich bread
- Mayo or your favorite aioli
Instructions:
- Spread mayo on toasted bread.
- Stack bacon, tomato, lettuce, and tri tip.
- Slice and serve with chips or pickles.
Pro Tip: Reheat without overcooking
Tri tip is best reheated gently to preserve its texture and flavor. Use one of these quick methods:
- Skillet: Warm slices in a hot pan with a splash of broth for 30–60 seconds.
- Oven: Cover in foil and heat at 250°F until just warmed through (about 10–15 minutes).
- Sous Vide: If you have one, this method works best to avoid overcooking.
“Since American Wagyu is richly marbled, leftover tri tip holds up better than leaner cuts. The fat keeps it juicy—even the next day.” - Team SRF
Bring Tri Tip to the Table
Whether you're firing up a Santa Maria-style grill or reverse searing indoors, tri tip is one of the most flavorful, crowd-pleasing cuts you can serve. It’s tender, deeply beefy, and built for bold seasoning—no wonder it’s a West Coast favorite with a national following.
Looking to learn more? Dive deeper into this iconic cut in The Tri Tip: Santa Maria Original or get step-by-step menu ideas from our Santa Maria Tailgating Feast Guide.
Choose Your Tri Tip:
- American Wagyu Tri Tip - Buttery marbling and bold beef flavor make this a next-level centerpiece.
- USDA Choice Tri Tip - A lean, classic option with great texture and grillability.
- Smoked Tri Tip (Heat & Serve) - Pre-cooked, perfectly smoked, and ready in minutes—ideal for busy nights.
- Santa Maria Style Seasoning - Made for tri tip, but amazing on steaks, ribs, and grilled veggies too.
Whether you're cooking for a crowd or just looking to upgrade your weeknight dinners, tri tip delivers. It’s a versatile cut that rewards attention and elevates every bite.
Shop Tri Tip & Seasonings to start your next flavor-forward cookout.
