Cooking tri-tip in the oven is incredibly simple. In just two easy steps, you'll have a perfectly roasted tri-tip that's beautifully seared on the outside and irresistibly moist, juicy, and tender on the inside.
Tri-tip is a versatile cut of beef that is delicious whether baked in the oven or grilled, making it an excellent choice for any occasion—especially when feeding a crowd. Depending on its size, a single tri-tip can serve 4 to 6 people, or even up to 8.
My Oven Baked Chuck Roast Recipe and my Oven Baked Beef Short Ribs inspired this tender oven-baked tri-tip recipe, and it pairs well with Crispy Oven Roasted Baby Potatoes and a Easy Peach Arugula Salad.
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Ingredients
I’ll walk you through everything you need to make your oven-roasted tri-tip turn out juicy, tender, and flavorful.
- Tri-tip
- Kosher salt
- Garlic powder
- Onion powder
- Paprika
- Chicken broth (or beef broth)
Ingredient Notes
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 to make a dry rub.
Fat cap: I recommend leaving the fat cap intact as this will naturally baste the meat making your tri-tip more juicy and tender.
Refer to the recipe card below for quantities.
How to Cook Tri-Tip in the Oven
Cooking tri-tip in the oven is easier than you might think. With just a few simple steps, you'll achieve a perfectly roasted tri-tip that is beautifully seared and tender.
- Start by gathering your seasonings and a resealable ziploc bag.
- Rinse the tri-tip under cold water and pat it dry thoroughly with clean paper towels.
- Generously season the tri-tip, ensuring all sides are evenly coated, then place it in the Ziploc bag to marinate in the refrigerator for at least 1 hour or up to 24 hours for maximum flavor.
- After marinating, take the tri-tip out of the fridge and let it come to room temperature by resting it on the countertop for about 30 minutes
- Place an oven-safe skillet on the stove-top over high heat, drizzle all sides of the tri-tip with cooking oil, and sear both sides (SEAR THE SIDE WITH THE FAT CAP FIRS) then flip and sear the other side.
- Pour chicken broth into skillet and place in oven to continue cooking.
- Baste with pan juices every so often.
- Heat an oven-safe skillet over medium-high heat on the stovetop.
- Drizzle the tri-tip with cooking oil, making sure to coat all sides. Sear the fat cap side first, then flip the roast and sear the other side until a crust just begins to form.
- Once both sides are seared, pour chicken broth into the skillet and transfer it to the oven to finish cooking.
- Occasionally baste the tri-tip with the pan juices for extra flavor and moisture.
- Place your oven tri-tip on a cutting board and use a sharp knife to cut thin slices against the grain.
FAQs
A 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, its marbling contributes to its moist and tender texture. This cut of meat shouldn't be 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 an instant-read meat thermometer to ensure that the internal temperature of your tri-tip is cooked the way you like it:
145 degrees (Medium-well to well done)
140 degrees F (Medium-rare)
135 degrees F (Rare)
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 neat and uniform.
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.
How to Store and Reheat
Store
For leftovers, store in an airtight container with a tight-fitting lid or in 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 through, but be sure not to overcook it, as this can cause the meat to dry out.
Flavor Variations
Looking for different flavor variations before roasting your tri-tip in the oven? Try one of these:
Garlic Herb:
Using a paring knife, cut several small slits into your tri-tip then take a few fresh garlic cloves and cut into slivers. Take each sliver of garlic and stuff into each slit of your tri-tip. Season generously with kosher salt, black pepper, garlic powder, onion powder, dried thyme, dried parsley, and dried rosemary then drizzle with extra virgin olive oil and gently press seasoning into meat.
Smoky Chipotle:
Create a smoky chipotle dry rub by combining chiptole chili powder, smoked paprika, cumin, coriander, garlic powder, onion powder, dried parsley, kosher salt, black pepper and brown sugar. Drizzle with extra virgin olive oil and gently press the seasoning into the meat.
After roasting, spoon a generous amount of chimichurri over your tri-tip for a fresh herby garlic flavor.
Top Tips
- 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.
What to Serve
Here are other serving suggestions to make your tender oven-baked tri-tip extra special touch.
- Basil Pesto Pasta With Veggies (No Pine Nuts)
- Brazilian Pineapple Dessert
- Simple Citrus Hibiscus Drink
📖 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 to absorb any moisture. Season with salt, garlic powder, onion powder, and smoked paprika, and marinate by placing it into a ziploc bag and then into 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 oven to 375 degrees F.
- Place oven-safe skillet on stove-top over medium-high heat. Using grape-seed oil or another cooking oil, drizzle the side with the fat cap first and place that side down to sear for 8 minutes or so. Then, flip over and drizzle the other side and sear.
- Pour chicken broth into the skillet and place in the oven to continue cooking. Baste tri-tip with pan juices every so often.
- Check the 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 it from the oven and baste again 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 trip-tip against the grain and 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.
Nutrition
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.
Kathy says
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
Sheryl mccry says
I'm about to get intonit, wish me luck okkrrr lol
CookingwithBliss says
Hey Sheryl - How did it go? I bet you crushed it.
Debi says
perfect. this is a keeper.
CookingwithBliss says
Hey Debi - Thanks so much. Let me know how it turns out. I think you're going to love it.