Cooking your tri tip in the oven is quick, easy and delicious! You will end up with a tender roast that has amazing flavor.
Why You’ll Love This Recipe!
This tri tip recipe will become your go to way to cook tri tip in the oven. Oven-roasting a tri tip gives you a tender, flavorful and juicy roast.
It is so easy to make, just apply the rub to the meat, sear it in a pan and then let it finish cooking in the oven.
What is a Tri Tip?
Tri tip is a triangular cut of meat that comes from the bottom sirloin It has three tips and is often called a triangle roast or a California cut. Tri tip first became popular in Santa Maria, California in the 50’s when grilling it was the thing to do.
- Tri Tip Roast. I used a 2.5 lb. one.
- Olive Oil
- Kosher Salt
- Black Pepper
- Smoked Paprika
- Brown Sugar
- Cayenne Pepper
- Garlic Powder
- Dried Rosemary
- Onion Powder
How To Cook Tri Tip in the oven
- Preheat oven to 425 degrees F.
- In a small bowl combine spices and brown sugar to make a rub.
- Place tri tip on a baking pan and sprinkle both sides with the rub mix.
- Heat oil in a cast iron or oven safe pan over medium-high heat.
- Place the meat into the hot pan (fat side down if you have a fat cap) and sear the meat for three minutes.
- With a pair of tongs lift the meat and sear all the sides of the meat.
- Place the unseared side down into the pan and place pan in the preheated oven.
- Bake for 12 minutes per pound. For my 2 1/2 lb. roast it cooked for 30 minutes or until it reaches 140 degrees F internal temperatures. Use a meat thermometer to check the temperature. This will give you a medium to medium rare meat.
- Let meat rest for 10 minutes before slicing.
How Do you slice a tri tip roast?
You always want to cut a roast against the grain, the trick with the tri tip is there are TWO different directions of grain in each roast due to the triangular shape. Cutting against the grain makes the meat much more tender. The grain is the way the muscle fibers run.
After cooking, cut the tri tip join down the center, this is where the direction of the grain changes. Then slice each section going against its grain.
What other cuts of Beef can I use for this recipe?
- Sirloin Tip
- Bottom Round and Rump Roasts
- Top Round
- London Broil
- Chuck Roast
Frequently Asked Questions
The tri tip roast I am using has had the fat cap trimmed off of it. If your roast still has the fat on it, cut it off one side, leaving it on the other side. Place the fat side down into the pan when searing the meat.
You can easily leave one out or substitute with something you have. You can also purchase a premade meat rub in the spice aisle of the grocery store. Flavors will vary.
I think tri tip is best enjoyed the day it is cooked, but leftovers can be stored in an airtight container for up to 5 days.
Wrap leftover meat in foil and heat in a 250 degree F oven for 20 minutes or until heated through.
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Tri Tip In the Oven
- 2.5 lb. tri tip roast
- 2 Tbsp olive oil
- 2 tsp salt
- 2 tsp pepper
- 1 Tbsp smoked paprika
- 1 Tbsp brown sugar
- 1/4 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp dried rosemary
- 1 tsp onion powder.
- Preheat oven to 425 degrees F.
- Combine salt, pepper and all seasonings into a small bowl.
- Place tri tip on a baking sheet. If the fat cap is still attached, remove it from one side.
- Rub spice mixture over both sides of the tri tip.
- Heat oil in a oven safe skillet. I used a cast iron skillet.
- Sear roast on one side for 3 minutes.
- Use tongs to pick it up and sear on the sides of the roast.
- Place the unseared side down into the pan.
- Place into the oven for 12 minutes per pound. For a 2.5 lb. roast it will be 30 minutes or until roast reaches 140 degrees F.
- Allow to rest for 10 minutes before slicing.
- Slice roast going perpendicular to the grain.