Santa Maria Style Tri-Tip Recipe

Santa Maria Style Tri‑Tip: A Cross Creek Ranch Signature Recipe

Discover the robust flavors of California's barbecue tradition with Cross Creek Ranch's premium American Wagyu Tri‑Tip. Celebrated for its buttery texture and succulent taste, our tri‑tip brings the historic Santa Maria barbecue into your home.

Why Santa Maria Style?

Originating from the sun‑drenched valleys of Santa Maria, this cooking style is a testament to the power of open‑flame grilling. Here, it's all about showcasing the natural flavors of high‑quality meat—our Wagyu tri‑tip is a cut that stands proudly in this tradition.

Ingredients for Santa Maria Tri‑Tip

For the Tri‑Tip:

• 1 Cross Creek Ranch American Wagyu or Full Blood Wagyu Tri‑Tip (about 2.5–3 lbs)

For the Bath (Soak):

• ¼ cup dark brown sugar
• 1 medium red onion, sliced
• 1 tablespoon black pepper
• 3 cups beef bone broth
• 2 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 5 cloves garlic, mashed

For the Rub:

• 1 tablespoon granulated garlic
• 1 tablespoon onion powder
• 1 tablespoon sweet smoked paprika
• 3 tablespoons kosher salt
• ¼ teaspoon celery salt
• 1 teaspoon coarse ground black pepper
• ½ teaspoon cayenne pepper
• ¼ teaspoon chipotle pepper
• 1 teaspoon New Mexico chili powder

For the Basting:

• 1 cup apple cider vinegar
• 1 cup beef stock (or bone broth)

Directions

1. Thaw & Prep:
   • Thaw meat completely if frozen, then let it sit at room temperature.
   • Trim any excess fat only if desired — Wagyu marbling adds richness and flavor during cooking.
2. Make the Bath & Soak:
   • In a large container, combine all bath ingredients and stir until the sugar dissolves.
   • Submerge the tri‑tip completely and refrigerate for 2 hours to tenderize and infuse flavor.
3. Dry & Rub:
   • Remove the tri‑tip from the bath and pat it completely dry with paper towels. It may need a few passes to dry thoroughly.
   • Let it return to room temperature while you prepare the rub.
   • Mix all rub ingredients in a small bowl and coat the tri‑tip generously on all sides.
   • Let the rubbed tri‑tip rest for 30–60 minutes before grilling.
4. Preheat Grill & Prep Baste:
   • Heat your smoker, gas, or charcoal grill to 400–450°F.
   • Oil the grates to prevent sticking.
   • Combine the basting ingredients in a spray bottle or small bowl with a brush.
5. Sear the Tri‑Tip:
   • Place the tri‑tip directly over high heat and sear each side for 2–3 minutes to develop a deep crust.
6. Indirect Cooking & Basting:
   • Move the tri‑tip to indirect heat and continue cooking uncovered.
   • Baste or spray the meat every 5–8 minutes with your prepared mixture to lock in moisture and flavor.
   • Flip the tri‑tip once about halfway through the cook, continuing to baste both sides.
7. Pull & Rest:
   • When the internal temperature reaches 130°F for medium‑rare, remove the tri‑tip from the grill.
   • Wrap in foil and let it rest for 15 minutes to allow juices to redistribute.
8. Slice & Serve:
   • Unwrap and slice thinly against the grain for maximum tenderness.
   • Serve hot with your favorite sides.

Bringing It All Together

Serve your Santa Maria Style Tri‑Tip with traditional sides like pinquito beans, fresh salsa, and warm, crusty bread to create a feast that captures the essence of California BBQ. Garnish with chopped cilantro and a squeeze of lime for a bright finish.

Add our Wagyu Tri‑Tip to your cart and bring a true Western classic to your next cookout.