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.

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.

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

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