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    Home » Recipes » Beef Recipes

    Why Your Oven Tri-Tip Turns Out Dry (And How to Fix It)

    Modified: May 10, 2025 · Published: May 19, 2023 by Cree · This post may contain affiliate links · 5 Comments

    Jump to Recipe

    We usually grill tri-tip for our holiday cookouts. But I wanted a version I could make on a regular night. No grill, no fuss. Just something I could pop in the oven that is still tender, juicy, and flavorful.

    This oven-baked tri-tip roast is exactly that. It’s seasoned with my homemade Cajun seasoning, seared for that crusty finish, then cooked until tender. I pair it with the most moist cornbread (that honestly tastes like cake), Southern collard greens, and creamy 3-cheese baked mac and cheese. Now, I can enjoy it any day of the week.

    If you’ve struggled with tri-tip before and ended up with something tough, dry, or flavorless, this recipe will help fix that. With the right amount of fat on the cap, a Cajun marinade, and an easy oven method, you’ll have great results every time.

    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
    • 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

    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. If you're using a store-bought version, check the salt level first; some can be very salty.

    Avocado Oil: Used so the seasoning adheres to the meat and for 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 depth of flavor and is worth it.

    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

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

    The roast can rise 5 degrees while resting.

    Pro Tip: You can also insert a meat thermometer into the thickest part before putting the roast in the oven to avoid opening the door to check.

    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. 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 oven tri-tip rest for a few minutes before slicing to retain its juices and tender texture.

    Instructions (Brief Overview)

    Here's how to cook tri-tip perfectly in the oven.

    • After marinating the tri-tip for at least 1 hour (or up to 24), let it come to room temperature, and sear it in a hot Dutch oven or oven-safe skillet until nicely browned. Be sure to sear the fat-cap side first.
    • Pour in the beef broth and toss in the sliced onion.
    • Pop it in the oven and cook until it reaches the internal temperature that matches how you like your beef.

    How to Slice It The Right Way

    The grain runs in two directions, that's 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.

    If you're confident, 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.

    FAQs

    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 an instant-read meat thermometer to ensure that the internal temperature of your tri-tip is cooked the way you like it:

    135 degrees F (Rare)
    140 degrees F (Medium-rare)
    145 degrees (Medium-well to well done)

    How long to cook a tri-tip in the oven?

    Cooking time will depend on the size and thickness of your tri-tip. I recommend using a reliable instant-read meat thermometer to check that your tri-tip is cooked the way you like it. As a general guideline, you can estimate the cooking time for a medium-well tri-tip in a 375-degree preheated oven to be approximately 55 minutes.

    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.

    Alternatively, warm the slices gently in a covered skillet with a splash of broth or water.

    📖 Recipe

    Close-up of whole tri-tip on a white serving tray with pan juices spooned over the top and dripping down the sides.

    Why Your Oven Tri-Tip Turns Out Dry (And How to Fix It)

    By Cree
    Why Your Oven Tri-Tip Turns Out Dry (And How to Fix It)
    We usually grill tri-tip for our holiday cookouts. But I wanted a version I could make on a regular night. No grill, no fuss. Just something I could pop in the oven that is still tender, juicy, and flavorful.
    4.80 from 5 votes
    Print Recipe Pin Recipe SaveSaved!
    Prep Time: 1 hour hour
    Cook Time: 55 minutes minutes
    Total Time: 1 hour hour 55 minutes minutes
    Calories: 637kcal
    Why Your Oven Tri-Tip Turns Out Dry (And How to Fix It)

    Equipment

    • Dutch Oven
    • Chef's knife to cut away some of the fat cap and for slicing onion
    • Measuring spoons
    • measuring cup
    • Paper towels to pat dry tri-tip

    Ingredients 

    • 3 lb tri-tip
    • 2 tablespoon Cajun Seasoning
    • 1 tablespoon kosher salt (Salt generously unless you follow a low-sodium diet)
    • 2 teaspoon Better Than Bouillon Roasted Beef Base (Reduced Sodium) (Or Better Than Bouillon Roasted Chicken Base (Reduced Sodium), or beef or chicken broth or stock)
    • 1 tablespoon avocado oil (Or Grapeseed oil to rub on the tri-tip, so the seasoning sticks to it)
    • 2 tablespoon avocado oil (Or Grapeseed oil for searing)

    Instructions

    • Wash the tri-tip and pat it dry with clean paper towels to absorb any moisture.  Rub cooking oil over the entire surface of the meat. Season it using my homemade Cajun seasoning and kosher salt. Gently press the seasoning into the meat using your hand. Then, place it in a medium-sized Ziploc bag to marinate in the fridge for 1 hour or overnight. 
    • After marinating, remove it from the fridge and place it on the countertop, so it comes to room temperature. Meanwhile, preheat the oven to 375 degrees F.
    • Place a Dutch oven on the stovetop over medium-high heat.  Drizzle some oil into the pot. When the oil is hot, place the tri-tip into the pot with the fat-cap side down. Sear for 6 to 8 minutes or until the fat cap is caramelized. Then, flip to sear the other side until caramelized to a beautiful brown color.
    • Meanwhile, put 2 teaspoons of the 'Better Than Bouillon into a measuring cup, then add in 2 cups of water and stir or whisk until combined. Set aside. Roughly slice an onion and set aside.
    • Pour in the 'Better Than Bouillon' Mixture and toss in the sliced onion. Pop it into the oven to bake (Remember the fat cap side up). Start basting the tri-tip with the pan juices around the 30-minute mark throughout the cooking process.
    • Check the internal temperature by inserting a meat thermometer into the thickest part. When it has reached your desired internal temperature, remove it from the oven and baste a few times with pan juices. 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 the tri-tip against the grain (i.e., perpendicular). Pay close attention to how the grains may switch before slicing. Serve with your favorite sides.

    Notes

      • Before searing, pat your tri-tip dry with clean paper towels, so it’s completely dry—this will help achieve a nice sear.
      • 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.
      • To check the internal temperature, insert the meat thermometer into the thickest part of the tri-tip. This helps avoid overcooking.
      • 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.
      • Spoon some of the flavorful pan juices over the tri-tip for added moisture and flavor.
      • Finally, let your oven tri-tip rest for a few minutes before slicing to retain its juices and tender texture.
    Here’s how to slice 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.
    Or, if you're comfortable

    Nutrition

    Calories: 637kcal | Carbohydrates: 2g | Protein: 71g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 221mg | Sodium: 1931mg | Potassium: 1177mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 1724IU | Vitamin C: 0.03mg | Calcium: 91mg | Iron: 6mg

    Nutrition Disclaimer

    Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.

    Tried this Recipe? Don’t forget to give this recipe a Star Rating and Leave a Comment below- I’d love to hear from you.
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    Comments

    1. Kathy says

      February 10, 2022 at 11:37 am

      Hello Cree,
      Tomorrow I'm going to try your recipe for the Tri-Tip roast. (it's frozen right now)
      It's a 5 1/2 pound roast, and I was wondering how long should I bake it after I sear it first, and at what temp? (my family does not like bloody meat) I don't have a meat thermometer and never really had a need for one as I bake on lower temps for longer period of time for tenderness.
      Thank you Cree!!!
      Kathy

      Reply
    2. Sheryl mccry says

      July 19, 2020 at 1:47 pm

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

      Reply
      • CookingwithBliss says

        July 20, 2020 at 1:06 pm

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

        Reply
        • Debi says

          November 02, 2020 at 6:44 pm

          perfect. this is a keeper.

          Reply
          • CookingwithBliss says

            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
    4.80 from 5 votes (5 ratings without comment)

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    HEY, I'M CREE

    I’m excited to share all things food from my perspective while bringing together Southern, Cajun, and Soul food with a modern vibe so if we haven't met.

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