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    Home » Recipes » Beef Recipes

    How to Cook Tri Tip in the Oven

    Published: Jan 15, 2023 by Cree · This post may contain affiliate links.

    Jump to Recipe

    Cooking Tri-Tip in the Oven is low maintenance and in just 2 easy steps you'll have a perfectly cooked cut of beef that's beautifully seared on the outside yet moist, juicy, and tender on the inside. 

    This tri-tip, whether it's baked in the oven or grilled, is great for any occasion, especially when serving a crowd. Whether you need 1, 2 or even 3 depending on its size, it can feed between 4 to 6 people maybe 8 and is often times affordable.

    This recipe was inspired by my Oven Baked Chuck Roast Recipe, and pairs well with almost any side. For example, these amazing side dishes: Sauteed Green Beans, Fresh Spring Mix Salad, Creamy Baked Mac and Cheese, Easy Sweet Buttermilk Cornbread, Thanksgiving Cajun Rice Dressing are some of our favorites.

    Jump to:
    • Ingredient Notes
    • How to cook tri-tip in the oven
    • FAQs
    • Top Tips
    • Related Recipes
    • Did you make this recipe?
    • 📖 Recipe

    Ingredient Notes

    • Tri-tip
    • Kosher salt
    • Garlic powder
    • Onion powder
    • Paprika
    • Chicken broth

    Dry Rub: Feel free to experiment and use a combination of your favorite seasonings that pair well together to create your own dry rub or see the recipe card below for one of my favorite ways of creating a dry rub.

    Fat cap: I recommend leaving the fat-cap intact as this will naturally baste the meat while it cooks. This will add to the juiciness and tenderness of your oven tri-tip.

    Refer to the recipe card below for quantities.

    How to cook tri-tip in the oven

    The most popular cooking method for preparing tri-tip is by cooking it in the oven or grilling.  Both methods make for a delicious tri-tip; however, this recipe will focus on cooking your tri-tip in the oven which is highlighted below:

    tri tip marinading in ziploc bag
    • Gather your seasoning and a ziploc bag.
    • Wash and pat dry your tri-tip with clean paper towels.
    • Season making sure all sides are coated and place in the ziploc to marinate in the fridge for 1 hour up to 24 hours.
    marinaded tri tip in glass dish

    After marinating, remove from fridge and allow your tri-tip to come to room temperature by placing it on the countertop.

    tri tip seared in ceramic cast iron skillet
    • Place an oven-safe skillet on the stove-top over high heat, drizzle all sides of the tri-tip with cooking oil and sear on both sides (SEARING SIDE WITH FAT-CAP FIRST) then flip and sear the other side.
    • Add chicken broth to skillet and place in oven to continue cooking. 
    • Baste with pan juices every so often.
    trip tip cooked in oven in ceramic cast iron skillet
    • Place in a 375 degree preheated oven until the internal temperature reaches your desired done-ness (refer to FAQs section below) then remove from oven.
    • Allow the tri-tip to rest for at least 20 minutes for juices to redistribute.

    Finally, place on a cutting board and use a sharp knife to cut thin slices against the grain.

    tri tip cut into slices on wooden chopping board with knife on side

    FAQs

    What cut of beef is tri-tip?

    Tri-tip is a small triangular cut of beef from the bottom sirloin weighing between 1.5 to 5 pounds.  Although it's fairly lean, it's marbling contributes to its moist and tender texture.  It's best that this cut of meat isn't overcooked.

    At what temperature do you cook a tri-tip?

    For this recipe, 375 degrees F is used.
    In my opinion, tri-tip shouldn't be baked at a high temperature unless you're using the last couple of minutes to broil to create a nice brown crust.
    More importantly, use a meat thermometer to ensure that the internal temperature of your oven tri-tip is cooked the way you like it:
    145 degrees (Medium-well to well done)
    140 degrees F (Medium-rare)
    135 degree F (Rare)

    How do you cut tri-tip

    When cutting tri-tip, it's important to slice thinly against the grain. As you're cutting, pay attention to the direction of the grain as it can change ever so slightly in this cut of beef. I recommend cutting with a very sharp knife to make cutting easier and slices are neat and uniform.

    Top Tips

    • Before searing, pat the tri-tip with clean paper towels to ensure that it is dried thoroughly.
    • If you do not have a meat thermometer, I recommend investing in one to take the guess work out of wondering if your meat is done or not.
    • Insert the meat thermometer into the thickest part of the tri-tip to check its internal temperature this will prevent overcooking which is why a meat thermometer is really important.
    • Cook to medium well and if someone prefers it cooked more, they could always place some slices in the oven to cook a few minutes longer or to a frying pan on the stove-top.
    • Use the delicious pan juices to spoon over the top of your oven tri-tip for extra juiciness.
    close up shot of tri tip on wooden chopping board

    Related Recipes

    • Oven Baked Beef Short Ribs
    • Best Way to Cook London Broil
    • Prime Rib Dinner with Red Wine Sauce
    • Grilled Chuck Roast in Foil

    Did you make this recipe?

    If so, let me know how it went. Leave a 'Star Rating' within the recipe card down below and/or TAG @cookingwithbliss on Instagram. I can't wait to see how it turned out.

    📖 Recipe

    tri tip on wooden chopping board with knife and rosemary

    How to Cook Tri Tip in the Oven

    By Cree
    Beautifully seared tri-tip that's tender and juicy on the inside.  This easy to follow recipe is marinated in a simple dry rub of kosher salt, garlic powder, onion powder, and smoked paprika for the most incredible flavor.
    4.75 from 4 votes
    Print Recipe Pin Recipe Save for LaterSaved Recipe!
    Prep Time: 1 hour
    Cook Time: 55 minutes
    Total Time: 1 hour 55 minutes
    Calories: 545kcal

    Ingredients 

    • 3 lb tri tip
    • ½ tablespoon garlic powder
    • ½ tablespoon onion powder
    • 1 teaspoon smoked paprika
    • 1 tablespoon kosher salt (salt generously unless you follow a low-sodium diet)
    • 1 cup chicken broth (low sodium)

    Instructions

    • Wash tri-tip and pat dry with clean paper towels.  Season with salt, garlic powder, onion powder, and smoked paprika and marinate by placing in ziploc bag then into the fridge for 1 hour or over night. 
    • After marinating, remove from the fridge and place on the counter-top, so it comes to room temperature. Meanwhile, preheat oven to 375 degrees.
    • Place oven-safe skillet on stove-top over high heat.  Using grape-seed oil or other cooking oil, drizzle side with fat cap first and place that side down to sear for 8 minutes or so flip over and drizzle other side and sear. 
    • Add chicken broth to the skillet and place in oven to continue cooking.  Baste tri-tip with pan juices every so often.
    • Check internal temperature of the tri-tip by inserting a meat thermometer into the thickest part of the tri-tip. When it has reached your desired internal temperature, remove from oven. As a reference, the internal temperature in the photos is 145 degrees F. 
    • Allow the tri-tip to rest for at least 20 minutes for juices to redistribute.  Then, thinly slice trip-tip against the grain and serve.

    Notes

    If you prefer your tri-tip on the rare side, aim for the following internal temperature:
    • Rare 135 degree F
    • Medium-rare 140 degrees F
    • Before searing, pat the tri-tip with clean paper towels to ensure that it is dried thoroughly in order to get a really good sear.
    • If you do not have a meat thermometer, I recommend investing in one to take the guess work out of wondering if your meat is done or not.
    • Insert the meat thermometer into the thickest part of the tri-tip to check its internal temperature.
    • Do not overcook which is why a meat thermometer is really important.
    • Cook to medium well and if someone prefers it cooked more, they could always place some slices in the oven to cook a few minutes longer or to a frying pan on the stove-top.
    • Use the delicious pan juices to spoon over the top for extra juiciness.

    Nutrition

    Calories: 545kcal | Carbohydrates: 2g | Protein: 70g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 221mg | Sodium: 2141mg | Potassium: 1164mg | Fiber: 0g | Sugar: 0g | Vitamin A: 245IU | Vitamin C: 4.1mg | Calcium: 88mg | Iron: 5.4mg
    Tried this Recipe? Tag me Today!Mention @CookingWithBliss or tag #cookingwithbliss!

    More Beef Recipes

    • Grilled Flanken Short Ribs
    • Oven Baked Chuck Roast Recipe
    • Easy Slow Cooked Pulled Beef Tacos
    • Easy Short Rib Ragu (Instant Pot)

    Reader Interactions

    Comments

    1. Sheryl mccry

      July 19, 2020 at 1:47 pm

      I'm about to get intonit, wish me luck okkrrr lol

      Reply
      • CookingwithBliss

        July 20, 2020 at 1:06 pm

        Hey Sheryl - How did it go? I bet you crushed it.

        Reply
        • Debi

          November 02, 2020 at 6:44 pm

          perfect. this is a keeper.

          Reply
          • CookingwithBliss

            November 06, 2020 at 3:17 pm

            Hey Debi - Thanks so much. Let me know how it turns out. I think you're going to love it.

            Reply

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    Hi There, I'm Cree! Welcome to Cooking With Bliss. I absolutely love cooking and sharing recipes with my family, friends, and all of you. Whether you're vegetarian or a meat-lover, there's something here for all to enjoy. More About Me here!

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