Learning how to cook tri tip in the oven is a fantastic way to enjoy this flavorful cut without needing a grill. This simple roast recipe delivers a juicy, tender result perfect for any dinner.
Tri tip is a triangular cut from the bottom sirloin. It’s popular on the West Coast but deserves to be known everywhere. Roasting it in your oven is straightforward and reliable, especially when the weather isn’t great for grilling. You’ll get a beautiful, crusty exterior and a pink, tender inside. Let’s get started with everything you need to know.
How To Cook Tri Tip In The Oven
This section covers the complete, step-by-step method. The process involves seasoning, searing, and roasting to perfection. Following these steps ensures a fantastic outcome every single time.
What You’ll Need
Gathering your ingredients and tools first makes the process smooth. Here’s your checklist:
- 1 tri tip roast (2.5 to 3 pounds is ideal)
- 2 tablespoons high-heat cooking oil (like avocado, canola, or refined olive oil)
- Kosher salt and freshly ground black pepper
- Additional seasonings of your choice (garlic powder, onion powder, smoked paprika, or a simple steak rub all work great)
- A heavy, oven-safe skillet (cast iron is perfect) or a roasting pan with a rack
- Instant-read meat thermometer (this is essential for perfect doneness)
- Tongs and a cutting board for resting
Preparing Your Tri Tip
Good preparation is the foundation of a great roast. Start by patting the tri tip completely dry with paper towels. This is crucial for getting a good sear. If there’s a thick layer of fat on one side, you can trim it down to about 1/4-inch, but don’t remove it all as it adds flavor.
Next, generously season the entire roast with kosher salt and pepper. Don’t be shy here. Tri tip is a thick cut, so it needs ample seasoning. Apply your other chosen spices at this point too. Let it sit at room temperature for about 30-45 minutes before cooking. This helps it cook more evenly.
Step-by-Step Cooking Instructions
Now for the main event. Follow these numbered steps closely for the best results.
Step 1: Preheat Oven and Skillet
Place your oven-safe skillet or roasting pan in the oven. Preheat everything to 425°F (220°C). Starting with a very hot pan is the secret to that initial sear we want.
Step 2: Sear the Roast
Carefully remove the hot skillet from the oven using oven mitts. Place it on the stovetop over medium-high heat. Add the oil and swirl it around. Immediately place the seasoned tri tip in the hot skillet. Sear it for 2-3 minutes per side, until a deep brown crust forms. You want to sear all three sides if possible.
Step 3: Roast in the Oven
Once seared, use tongs to flip the roast so the fat-cap side (if it has one) is facing up. Immediately transfer the whole skillet back into the hot oven. The high heat will continue to create a crust while the interior cooks.
Step 4: Check the Temperature
Roast time varies based on size and your desired doneness. Start checking the internal temperature with your instant-read thermometer after about 15 minutes. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 140-145°F (60-63°C). Remember, the temperature will rise 5-10 degrees while resting.
Step 5: Rest the Meat
This might be the most important step. Once the tri tip reaches your target temperature, take it out of the oven. Transfer it to a cutting board and loosely tent it with foil. Let it rest for a full 15 minutes. This allows the juices to redistribute throughout the meat, ensuring every slice is moist.
Step 6: Slice Against the Grain
Look closely at the meat. You’ll see lines running in one direction—this is the grain. Tri tip has grains that run in two different directions, so you may need to adjust your slicing angle halfway through. Using a sharp knife, slice the meat thinly against (perpendicular to) the grain. This cuts through the muscle fibers, making each piece tender and easy to chew.
Pro Tips for the Best Results
- Thermometer is Key: Never guess doneness. An instant-read thermometer guarantees perfect results.
- Don’t Skip the Sear: Searing locks in juices and builds incredible flavor through the Maillard reaction.
- Resting is Non-Negotiable: Slicing too soon will cause all the flavorful juices to run out onto the board.
- Leftovers: Sliced tri tip makes amazing sandwiches, salads, and tacos the next day.
Seasoning Variations to Try
While salt and pepper are classic, you can easily customize the flavor. Here are a few simple ideas:
- Santa Maria Style: This classic blend uses salt, pepper, garlic powder, and a bit of dried rosemary or oregano.
- Coffee-Chili Rub: Mix finely ground coffee, chili powder, brown sugar, salt, and cumin for a deep, rich bark.
- Simple Herb Crust: Coat the seared roast with a mix of dijon mustard and fresh chopped herbs like thyme and rosemary before it goes in the oven.
What to Serve With Tri Tip
Tri tip is a versatile centerpiece. Here are some classic and tasty side dishes that pair well:
- Roasted vegetables (asparagus, broccoli, or carrots)
- Creamy mashed potatoes or crispy roasted potatoes
- A fresh, green salad with a tangy vinaigrette
- Warm crusty bread or dinner rolls
- Classic baked beans or a tangy pasta salad
Common Mistakes to Avoid
Even simple recipes can have pitfalls. Avoid these common errors for a better roast:
- Not Drying the Meat: A wet surface steams instead of sears.
- Underseasoning: This is a thick cut, so be generous with your salt and spices.
- Skipping the Rest: We mentioned it before, but it’s that important. Patience pays off.
- Slicing With the Grain: This will make the meat seem tough and stringy, even if it’s cooked perfectly.
- Overcooking: Tri tip is best at medium-rare to medium. Well-done can make it dry and chewy.
FAQs About Cooking Tri Tip
How long does it take to cook a tri tip in the oven?
At 425°F, a 3-pound tri tip takes roughly 25-35 minutes total to reach medium-rare, including searing time. Always use a meat thermometer for accuracy, as oven temperatures and roast sizes can vary.
Should I cover tri tip when roasting it in the oven?
No, you should not cover it. We want a dry, hot heat to promote browning and create a crust. Covering it would trap steam and make the exterior soft. The only covering is the loose foil tent during the resting period after cooking.
What temperature is tri tip done in the oven?
For medium-rare, remove the tri tip from the oven when the thermometer reads 130-135°F. For medium, remove it at 140-145°F. The temperature will continue to climb as it rests, which is called carryover cooking.
Can I cook a frozen tri tip in the oven?
It’s not recommended. For the best results, always thaw the tri tip completely in the refrigerator first. Cooking from frozen will result in an unevenly cooked roast—overdone on the outside and potentially cold in the center.
Why is my tri tip tough?
The two most common reasons are overcooking and slicing with the grain. Tri tip is a leaner cut, so it can become tough if cooked past medium. Also, always identify the grain direction and slice thinly against it for maximum tenderness.
Understanding the Tri Tip Cut
Knowing your cut of meat helps you cook it better. The tri tip comes from the bottom sirloin subprimal. It’s a relatively lean but well-marbled muscle, shaped like a boomerang or triangle (hence the name “tri” tip). It has a robust beefy flavor that’s less intense than a brisket but more flavorful than a filet mignon.
Because it’s a single muscle, it cooks evenly. However, it contains long muscle fibers. That’s why slicing against the grain is so critical. When you do this correctly, you shorten those fibers, making each bite wonderfully tender.
Alternative Oven Cooking Method: Low and Slow
While the high-heat method above is excellent for a quicker roast, you can also use a low-temperature approach. This is great if you want an incredibly even doneness from edge to edge with a very subtle gradient.
Preheat your oven to 250°F (120°C). Season the tri tip as usual. You can sear it first in a skillet on the stove, or you can place it directly on a rack in a roasting pan. Cook until the internal temperature is about 10-15 degrees below your final target (so about 115°F for medium-rare). This will take roughly 60-90 minutes.
Then, remove it and let it rest while you crank your oven to its highest broil setting or 500°F. Place the roast back in for just 5-8 minutes to develop a quick, crisp crust. Rest again before slicing. This method requires more time but offers superb control.
Storing and Reheating Leftovers
Leftover tri tip is a treasure. Store it properly to maintain its quality. Place cooled, sliced meat in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze it for 2-3 months. Thaw in the fridge overnight before using.
To reheat, avoid the microwave if you can, as it can make the meat rubbery. Instead, gently warm slices in a skillet over low heat with a splash of beef broth or water to keep them moist. You can also reheat them in a 300°F oven, covered with foil, until just warmed through.
Cooking tri tip in the oven is a simple, reliable method that yields impressive results. The combination of a hot sear and controlled roasting brings out the best in this affordable, flavorful cut. Remember the core principles: season well, sear hot, use a thermometer, rest thoroughly, and always slice against the grain. With this guide, you’re equipped to make a fantastic tri tip roast that will become a regular in your meal rotation. It’s a straightforward path to a delicious and satisfying dinner.