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 moist and tender. This tri-tip is beautifully seared on the outside and nice and juicy on the inside.
For this recipe, you start with a simple dry rub that consists of kosher salt, granulated garlic powder, onion powder, and smoked paprika to add incredible mouthwatering flavor.
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Why this recipe works
This recipe uses minimal ingredients and in 2 easy steps, you'll have perfectly oven cooked tri-tip every time.
- Build flavor by searing the tri-tip to create a beautiful crispy outer coating.
- Finish it off in the oven until it's cooked to your liking. A meat thermometer is ideal to ensure that it's cooked to your desired done-ness.
Ingredient Notes
- Feel free to experiment and use a combination of your favorite seasoning that pair well together to create your own dry rub.
- I recommend leaving the fat-cap intact as this will also naturally baste the meat as the meat cooks.
How to cook tri-tip in the oven
The most popular cooking methods for preparing tri-tip is by grilling or cooking it in the oven. 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:
- 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.
- After marinating, remove from fridge and allow your tri-tip to come to room temperature by placing it on the countertop.
- 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.
- 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.
- Place on a cutting board and use a sharp knife to cut thin slices against the grain.
FAQs
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.
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 the tri-tip is cooked the way you like it:
145 degree (Medium-well to well done)
140 degrees F (Medium-rare)
135 degree F (Rare)
When carving tri-tip, it's important to slice thinly against the grain. As you're carving, pay attention to the direction of the grain as it can change ever so slightly in this cut of beef. I recommend carving with a very sharp knife to make cutting easier and slices uniform.
Expert 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.
- Do not overcook which is why a meat thermometer is really important.
- Cook to medium well and if someone prefer 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.
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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
How to Cook Tri Tip in the Oven
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
- 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.
Sheryl mccry
I'm about to get intonit, wish me luck okkrrr lol
CookingwithBliss
Hey Sheryl - How did it go? I bet you crushed it.
Debi
perfect. this is a keeper.
CookingwithBliss
Hey Debi - Thanks so much. Let me know how it turns out. I think you're going to love it.