Santa Maria roast beef is a California-style take on traditional roast beef, inspired by the iconic Santa Maria tri-tip. Seasoned simply and grilled to juicy, smoky perfection, this roast delivers bold flavor with minimal ingredients. It’s ideal for slicing thin and serving with hearty sides or piling high on sandwiches.

Why You’ll Love This Recipe

Inspired by the famous flavors of California’s Central Coast
Simple seasoning lets the beef shine
Perfectly grilled with a crusty exterior and tender, juicy center
Ideal for feeding a crowd or making ahead for sandwiches
Versatile—serve it with salsa, BBQ sauce, or classic sides

ingredients

Santa Maria Roast Beef 10 Santa Maria roast beef is a California-style take on traditional roast beef, inspired by the iconic Santa Maria tri-tip. Seasoned simply and grilled to juicy, smoky perfection, this roast delivers bold flavor with minimal ingredients. It's ideal for slicing thin and serving with hearty sides or piling high on sandwiches.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Beef roast (top sirloin, tri-tip, or rump roast)
Olive oil
Garlic powder
Onion powder
Coarse salt
Black pepper
Paprika
Dried oregano
Optional: cayenne pepper or red pepper flakes for heat
Optional: red wine vinegar or Worcestershire for a quick marinade

directions

Preheat your grill or smoker to medium-high (around 400°F). For charcoal, build a two-zone fire.
Pat the roast dry. Rub with olive oil, then season generously with garlic powder, onion powder, salt, pepper, paprika, and oregano.
(Optional) Let the roast sit at room temperature for 30 minutes to take the chill off.
Sear the roast over direct heat for 4–5 minutes per side until a crust forms.
Move to indirect heat and continue grilling until the internal temperature reaches 130–135°F for medium-rare, about 30–45 minutes depending on size.
Remove from grill, tent with foil, and let rest for 10–15 minutes.
Slice thinly against the grain and serve.

Servings and timing

This recipe makes 6–8 servings.
Prep time: 10 minutes
Cook time: 40–50 minutes
Rest time: 10–15 minutes
Total time: 1 hour–1 hour 15 minutes

Variations

Smoked: Cook low and slow on a smoker for deeper flavor
Chili rub: Add chili powder or cayenne for a spicier edge
Balsamic glaze: Drizzle with balsamic reduction for a tangy finish
Sandwich-style: Serve on crusty rolls with horseradish cream or chimichurri
Herb crusted: Add fresh rosemary and thyme to the rub for a more herbaceous flavor

storage/reheating

Store sliced roast beef in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a skillet with a splash of beef broth or in the oven covered with foil at 300°F.
Freeze sliced roast for up to 3 months—great for sandwiches and wraps later.

FAQs

What cut of beef is best for Santa Maria-style roast?

Top sirloin, tri-tip, or even rump roast work great—choose well-marbled cuts for juicier results.

Is this the same as Santa Maria tri-tip?

It’s a variation inspired by the same seasoning and cooking style but can be made with different roasts.

Do I need to marinate the meat?

Not necessarily. A dry rub works great, but a quick marinade with red wine vinegar or Worcestershire can enhance flavor.

How do I know when it’s done?

Use a meat thermometer. Pull the roast at 130–135°F for medium-rare, 140°F for medium.

Can I cook this in the oven?

Yes. Sear the roast in a pan first, then roast in the oven at 375°F until it reaches your desired doneness.

Can I slice it ahead of time?

For best juiciness, slice just before serving. Leftovers can be sliced for sandwiches.

What should I serve with it?

Santa Maria-style sides include pinquito beans, garlic bread, salad, and salsa. Mashed potatoes or grilled veggies also work well.

Can I use this for meal prep?

Absolutely. The roast slices well for sandwiches, wraps, or bowls and reheats beautifully.

Can I use a gas grill?

Yes. Use one side for searing, the other for indirect cooking. Keep the lid closed for even heat.

Should I rest the meat after grilling?

Yes—rest for 10–15 minutes so the juices redistribute before slicing.

Conclusion

Santa Maria roast beef is a flavorful, fuss-free way to enjoy grilled roast beef with a bold California twist. With its smoky crust, juicy center, and simple seasoning, this roast is perfect for weekend grilling, meal prepping, or impressing guests. Slice it thin, serve it up, and enjoy a taste of the Central Coast right from your backyard.