How to Cook Tri-Tip in the Oven (375°F Method)

Tri-tip can be tricky. It's a lean cut, which means it cooks quickly and doesn't give you much room for error. But when you use the right oven temperature and pay attention to doneness, it turns out tender, flavorful, and perfect for slicing.

This is my simple 375°F oven method that keeps things straightforward without drying the meat out. Unlike tougher cuts that need hours of low-and-slow cooking, tri-tip benefits from proper resting and slicing against the grain.

If you enjoy cooking beef in the oven, you'll love my tender London broil recipe. You can also explore my full beef collection here, where I break down everything from lean roasts to slow-braised classics.

Jump to:

• Why Tri-Tip Can Be Tricky
• Ingredient Notes
• Tri-tip Doneness Guide with Internal Temps
• My Top Tips
• Instructions (Brief Overview)
• How to Slice It The Right Way
• Serving Suggestion
• FAQs
• Store and Reheat
• 📖 Recipe

Why Tri-Tip Can Be Tricky

Tri-tip isn't difficult, but it's unforgiving if you miss a few key steps. It's a lean, triangular cut from the bottom sirloin, and that means:

• It dries out quickly if overcooked
• The grain changes direction mid-roast (and slicing it wrong will ruin the texture)
• It needs time to rest after roasting to retain its juices

This recipe keeps all that in mind.

Ingredient Notes

These are the ingredients you'll need.

• Tri-tip: Look for one with a decent fat cap on one side; it'll help keep it juicy. If the fat layer is thick, trim it down slightly using a sharp chef's knife, but don't remove all of it.
• Cajun Seasoning: This roast gets all its flavor from my homemade Cajun seasoning; it's bold and smoky.
• Avocado Oil: Oil helps the seasoning adhere to the meat before searing. You could also use grapeseed oil or any neutral, high-smoke-point cooking oil.
• Onion (Optional but recommended): Tossing in roughly sliced onion adds more flavor to the pan juices.
• Pro-tip: Leaving the fat cap intact naturally bastes the meat, making your tri-tip even more juicy and tender.

Refer to the recipe card below for quantities.

Tri-tip Doneness Guide with Internal Temps

You can insert an oven-safe meat thermometer into the thickest part of the meat before putting the roast in the oven to avoid opening the door while it's cooking.

Or, you can use a regular meat thermometer and follow the simple guide below for your desired doneness.

• 125°F: Rare
• 130-135°F: Medium-Rare
• 140°F: Medium

Keep in mind that the roast can rise 5 degrees while resting.

My Top Tips

1. Before searing, pat your tri-tip dry with clean paper towels, so it's completely dry; this will help achieve a nice sear.
2. If you don't have a meat thermometer, I highly recommend investing in one. It takes the guesswork out of determining if your meat is cooked perfectly.
3. To check the internal temperature, insert the meat thermometer into the thickest part of the tri-tip. This helps avoid overcooking.
4. I like to cook the tri-tip to medium-well, but if someone prefers it more done, you can always return a few slices to the oven or a frying pan to cook them a little longer.
5. Spoon some of the flavorful pan juices over the tri-tip for added moisture and flavor.
6. Finally, let your tri-tip rest for a few minutes before slicing to retain its juices and tender texture.

How to Slice It The Right Way

The grain runs in two directions, which is why slicing it wrong can ruin the texture.

Here's how to get it right:

1. After resting, find the spot where the grain shifts.
2. Cut the roast in half at that point.
3. Slice each half against the grain, into thin slices.

Alternatively, you can watch where the grain changes direction and slice thinly against the grain (perpendicular to it) without cutting the tri-tip in half. This method also keeps each bite tender.

Serving Suggestion

Serve it alongside Southern collard greens that have been cooked low and slow until tender. If you're leaning into comfort, creamy baked mac and cheese makes this feel like a full Sunday dinner spread. Or, for something with a little sweetness and texture, add a side of Southern fried corn. It brings color, flavor, and that familiar Southern table feel that turns a simple roast into a complete dinner.

FAQs

Store and Reheat

Storage: Store in an airtight container with a tight-fitting lid or a ziploc bag and place in the fridge for up to 3 days.

Reheat: To reheat, preheat your oven to 375°F. While the oven warms up, place the leftover tri-tip on a baking sheet lined with foil. Heat in the oven until warmed throughout, but be sure not to overcook it, as this can cause the meat to dry out.

Or, warm the slices gently in a covered skillet with a splash of broth, water, or a few teaspoons of butter.

📖 Recipe