Tri-Tip in the Oven

This easy Tri-Tip in the Oven recipe is incredibly tender and juicy with the best robust beef flavor. The natural beef taste is enhanced with a custom steak seasoning rub that adds even more delicious flavor. One of the best flavorful cuts of beef that won’t break the bank, perfect served for dinner with mashed potatoes, cornbread and side dish vegetables.

Also try my Mississippi pot roast, beef stroganoff, Mongolian beef and my Philly cheesesteak casserole.


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Tri-tip roast recipe

I love it when seared properly tri tip develops that delicious flavourful crust while the inside maintains its tenderness and juiciness. It’s so good!!

Oven roasted tri-tip is cooked evenly in the oven for the best consistent texture and doneness without overcooking.

Sliced tri tip on a wooden board.

What is tri-tip?

As its name suggests, tri-tip beef has a distinctive triangular shape from the bottom sirloin, usually weighing 1.5 to 3 pounds.

It is known for having an excellent well defined beef flavor. While it is a leaner cut of beef it sill has a good amount of marbling for a wonderful tender, juicy beef when cooked properly.

More often affordable than premium cuts of beef making it a popular choice as a delicious beef that is easy to prepare and cook in a number of ways like the oven or grilling.

Close up image of tri tip on a wooden board.

Ingredients

Ingredients for recipe.
  • Tri-Tip Roast – I used a 3 pound tri tip with the fat trimmed, if it is not trimmed you can leave the fat on for more moisture while it cooks. The fat is easily removed once cooked for the best presentation
  • Avocado Oil – for searing the beef
  • Salt and Black Pepper – for the steak seasoning
  • Garlic Powder – for the rub
  • Onion Powder – to help season the rub
  • Smoked Paprika – for the seasoning you can also use regular paprika
  • Cumin – to add to the seasoning rub
  • Cayenne Pepper – 1/4 teaspoon or use it to your tastes for the roast rub
  • Parsley – fresh parsley for the garnish is optional

Note: I made my own steak seasoning to rub on the roast but you can add in your favorite seasonings. A store bought seasoning will work if you choose to use it.

Sliced tri tip on a fork held over a bed of mashed potatoes and green beans.

Handy tip: Slice against the grain!

Slicing a tri-tip roast the right way helps the meat to remain tender and easier to eat. The grain refers to the direction in which the muscle fibres run through the roast. Slicing against the grain will shorten the fibres making it more tender and enjoyable.

How to bake tri-tip in the oven

Step by step images for how to make tri tip in the oven.

STEP ONE – Preheat oven to 375 F.

STEP TWO – In a small bowl, combine the steak seasoning together.

STEP THREE – Trim any excess fat off the tri tip if desired and then pat the roast dry with a paper towel.

STEP FOUR – Rub the roast all over with the steak seasoning.

STEP FIVE – Heat a large cast iron skillet on the stove top over high heat. Once the skillet is hot, add 1-2 tablespoons avocado oil and sear the roast for 4-5 minutes on each side until browned and a crisp crust forms.

STEP SIX – Transfer the hot cast iron skillet with the tri tip to the preheated oven. Bake for about 10-15 minutes per pound depending on desired doneness. Use a meat thermometer to gauge how cooked the meat is. For medium rare, remove from the oven at 125℉ when the thermometer is inserted into the thickest part of the meat. The temperature will continue to rise a little as the meat rests.

STEP SEVEN – Once it reaches the desired internal temperature, remove from the oven and loosely tent with foil. Allow the roast to rest for at least 10 minutes before slicing. This allows the juices to redistribute back into the meat.

STEP EIGHT – Transfer the tri tip to a cutting board and then slice against the grain.

STEP NINE – Garnish with fresh chopped parsley and serve with a side of potatoes and fresh vegetables. Enjoy!

Close up image of tri tip.

Sandra’s Top Tips

  • This is a recipe that you need to focus more on the internal temperature of the beef not just on how long to cook it so you can enjoy it exactly how you prefer it
  • Use a digital thermometer for the best results (insert the probe into the middle of the thickest part of the roast avoiding the fat)
  • For Rare tri-tip you will want an internal temperature of 120°-140° degrees
  • For Medium Rare tri-tip the best internal temperature is 130°-140° degrees
  • For Medium tri-tip you want an internal temperature is 140°-150° degrees
  • For Medium Well trip-tip the best internal temperature is 150°-160° degrees
  • For Well-Done tri-tip the correct internal temperature is 160°-165° degrees
  • Allow the roast to rest for at least 10 minutes to redistribute the juices throughout the meat
  • The temperature of the beef will continue to rise for another 5 to 10 minutes after it comes out of the oven. So it’s best to take it out on the lower end of the temperature scale, as after it rests it will reach the proper temperature (if you want a medium beef take it out 140°).

Storage instructions

Once it has cooled completely you can store it in an airtight container in the fridge for 3 to 4 days.

How to reheat a tri-tip roast

For a whole roast reheat it wrapped in foil on a baking sheet in a preheated 250° oven for 20 to 30 minutes.

For sliced tri-tip beef reheat by placing the slices in a single layer in a baking dish covered in foil in a 250° oven for 20 to 25 minutes. You can add water or beef broth to the dish to help keep the slices moist.

Allow it to rest for a few minutes before serving.

For smaller amounts you can reheat on the stove in a pan with a bit of water or broth over a medium-low heat with a lid on for a few minutes until heated through.

Reheat a single slice on a microwave-safe dish with a splash of water or broth using 30 second intervals until heated through.

Print
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Closeup of tri-tip slices on a plate.

Tri-Tip in the Oven


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Sandra Flegg
  • Total Time: 1 hour 3 minutes
  • Yield: 6 servings

Description

This easy Tri-Tip in the Oven recipe is incredibly tender and juicy with the best robust beef flavor. The natural beef taste is enhanced with a custom steak seasoning rub that adds even more delicious flavor. One of the best flavorful cuts of beef that won’t break the bank, perfect served for dinner with mashed potatoes, cornbread and side dish vegetables.


Ingredients

3 pound tri tip

2 tablespoons avocado oil

Fresh parsley for garnish, optional

Steak seasoning:

1 tablespoon salt

1 tablespoon black pepper

2 teaspoons garlic powder

2 teaspoons onion powder

1 1/2 teaspoons smoked paprika

1 teaspoon cumin

1/4 teaspoon cayenne pepper, or to taste


Instructions

  1. Preheat oven to 375 F.
  2. In a small bowl, combine the steak seasoning together.
  3. Trim any excess fat off the tri tip if desired and then pat the roast dry with a paper towel.
  4. Rub the roast all over with the steak seasoning.
  5. Heat a large cast iron skillet on the stove top over high heat. Once the skillet is hot, add 1-2 tablespoons avocado oil and sear the roast for 4-5 minutes on each side until browned and a crisp crust forms.
  6. Transfer the hot cast iron skillet with the tri tip to the preheated oven. Bake for about 10-15 minutes per pound depending on desired doneness. Use a meat thermometer to gauge how cooked the meat is. For medium rare, remove from the oven at 125℉ when the thermometer is inserted into the thickest part of the meat. The temperature will continue to rise a little as the meat rests.
  7. Once it reaches the desired internal temperature, remove from the oven and loosely tent with foil. Allow the roast to rest for at least 10 minutes before slicing. This allows the juices to redistribute back into the meat.
  8. Transfer the tri tip to a cutting board and then slice against the grain.
  9. Garnish with fresh chopped parsley and serve with a side of potatoes and a vegetable. Enjoy!

Notes

Storage instructions:

Once it has cooled completely you can store it in an airtight container in the fridge for 3 to 4 days.

Reheating instructions:

For a whole roast reheat it wrapped in foil on a baking sheet in a preheated 250° oven for 20 to 30 minutes.

For sliced tri-tip beef reheat by placing the slices in a single layer in a baking dish covered in foil in a 250° oven for 20 to 25 minutes. You can add water or beef broth to the dish to help keep the slices moist.

Allow it to rest for a few minutes before serving.

For smaller sliced beef amounts you can reheat on the stove in a pan with a bit of water or broth over a medium-low heat with a lid on for a few minutes until heated through.

Reheat a single slice on a microwave-safe dish with a splash of water or broth using 30 second intervals until heated through.

  • Prep Time: 15 minutes
  • Sear Time: 8 minutes
  • Cook Time: 40 minutes
  • Category: Dinner
  • Method: Oven Baked
  • Cuisine: American

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