Santa Maria Roast Beef is a flavorful, juicy, and boldly seasoned roast that pays tribute to the classic Santa Maria-style barbecue tradition from California’s Central Coast. Traditionally grilled over red oak and served with simple sides like pinquito beans and garlic bread, this beef roast is known for its deeply seasoned crust, tender interior, and smoky, rustic charm. Whether grilled, smoked, or oven-roasted, it’s a show-stopping centerpiece for any meal.
Why You’ll Love This Recipe
- Packed with bold, garlicky, peppery flavor
- Inspired by California’s legendary Santa Maria BBQ
- Great for grilling, smoking, or oven roasting
- Perfect for feeding a crowd or special occasions
- Excellent sliced for sandwiches or leftovers
- Simple ingredients, big flavor payoff
- Pairs well with classic BBQ sides
- Tender and juicy when cooked properly
- Easy to customize seasoning blend
- A memorable alternative to traditional roasts
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Beef roast (top sirloin, tri-tip, or bottom round)
- Olive oil
- Garlic, minced or granulated
- Coarse salt
- Black pepper
- Paprika
- Onion powder
- Dried oregano
- Optional: crushed red pepper flakes, cayenne
- Optional for basting: red wine vinegar or beef broth
directions
- Pat roast dry and trim excess fat if needed.
- In a small bowl, mix together salt, pepper, garlic, paprika, onion powder, oregano, and any optional spices.
- Rub olive oil all over the roast, then coat evenly with the seasoning mixture. Let rest at room temperature for 30–60 minutes.
- Preheat grill or smoker to medium-high heat (about 375°F), ideally using red oak wood for authentic flavor.
- Sear the roast over direct heat for 2–3 minutes per side to develop a crust.
- Move to indirect heat and continue cooking until internal temperature reaches desired doneness (130–135°F for medium-rare).
- Remove roast, tent with foil, and rest for 10–15 minutes before slicing thinly against the grain.
- Serve with traditional Santa Maria sides or your favorites.
Servings and timing
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 30–45 minutes (depending on size and method)
Rest Time: 10–15 minutes
Total Time: 1 hour – 1 hour 15 minutes
Variations
- Add rosemary or thyme for herbal notes
- Use a red wine vinegar mop during grilling for extra tang and moisture
- Smoke the roast low and slow with oak wood for deeper flavor
- Swap tri-tip for sirloin or bottom round depending on availability
- Finish with a pat of compound butter or a drizzle of chimichurri
storage/reheating
Store leftover roast beef in an airtight container in the fridge for up to 4 days.
To reheat, warm slices gently in a covered skillet with a splash of broth, or wrap in foil and heat in a 300°F oven until just warmed through. Avoid microwaving to prevent drying out. Leftovers are great in sandwiches, tacos, or salads.
FAQs
What cut of beef is best for Santa Maria-style roast?
Tri-tip is the traditional cut, but top sirloin or bottom round also work well.
What’s special about Santa Maria seasoning?
It’s a simple but bold blend of garlic, pepper, salt, and herbs, known for enhancing beef without overpowering it.
Can I cook this in the oven if I don’t have a grill?
Yes. Roast at 425°F for 15 minutes, then lower to 350°F until internal temp reaches 130–135°F.
What wood is traditionally used for Santa Maria BBQ?
Red oak is the signature wood, giving the beef a distinct smoky flavor.
Should I marinate the beef beforehand?
No marinade is necessary—the dry rub and resting time are all you need for flavor.
How thin should I slice the roast?
Slice as thinly as possible against the grain for tender results.
Can I make this ahead of time?
Yes. Cook and rest the roast, then slice and reheat gently before serving.
What sides go with Santa Maria roast beef?
Traditional sides include pinquito beans, garlic bread, salad, and salsa.
Is this the same as tri-tip roast?
Santa Maria-style roast commonly uses tri-tip, but the style refers more to the seasoning and method than the cut itself.
How do I keep the beef from drying out?
Don’t overcook it—aim for medium-rare and let it rest before slicing to retain juices.
Conclusion
Santa Maria Roast Beef is a bold and satisfying dish rooted in California’s rich BBQ tradition. Whether grilled over oak or roasted in your kitchen, it delivers big flavor with minimal fuss. Serve it up with classic sides or get creative with leftovers—however you enjoy it, this roast is sure to become a favorite in your rotation.
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Santa Maria Roast Beef
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Grilling or Baking
- Cuisine: American
Description
Santa Maria roast beef is a West Coast favorite, known for its simple, bold seasoning and juicy, smoky flavor. Traditionally grilled over red oak, this tri-tip or roast beef cut is coated in a garlicky spice rub and cooked to perfection. Perfect for slicing thin and serving with salsa, beans, salad, or tucked into a crusty roll.
Ingredients
For the Roast:
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2 1/2-3 pounds tri-tip roast (or sirloin roast)
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2 tablespoons olive oil
Santa Maria Dry Rub:
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1 tablespoon kosher salt
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1 tablespoon black pepper
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1 tablespoon garlic powder
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1 teaspoon onion powder
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1 teaspoon smoked paprika
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1 teaspoon dried oregano
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1/2 teaspoon cayenne pepper (optional, for heat)
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1/2 teaspoon brown sugar (optional, for balance)
Instructions
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Prep the meat: Pat the roast dry and trim any excess fat. Rub olive oil all over the meat.
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Season generously: Mix all the dry rub ingredients in a small bowl. Rub the seasoning mix evenly all over the roast. Let sit at room temperature for 30–45 minutes.
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Preheat the grill (or oven) to medium-high heat (about 425°F). For grill: set up for two-zone cooking (direct and indirect heat).
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Sear the roast: Sear the tri-tip over direct heat for 4–5 minutes per side until a nice crust forms.
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Finish over indirect heat: Move the roast to the cooler side of the grill. Close the lid and cook until internal temp reaches 130°F for medium-rare (about 20–30 minutes depending on thickness).
Oven method: Roast at 425°F for 25–35 minutes, checking for desired doneness. -
Rest and slice: Let the roast rest for 10 minutes, then slice thinly against the grain.
Notes
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Tri-tip is traditional for Santa Maria-style, but sirloin or top round also work.
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Great served with pinquito beans, garlic bread, salsa, or grilled vegetables.
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Use leftover slices for sandwiches, wraps, or salads.