Cooking Tri-Tip in the Oven is a low maintenance way of having a delicious meal packed full of flavor for all to enjoy. This tri-tip is beautifully seared on the outside and nice and juicy on the inside. This easy to follow recipe is marinated in a simple dry rub blend of salt, granulated garlic powder, onion powder, and smoked paprika. It’s then cooked to perfection for the ultimate holiday dinner.
With Easter Sunday just around the corner, I thought this would be a good time to provide you with some last minute dinner inspiration. Believe it or not, this tri-tip recipe is not only full of incredible flavor, but it’s so simple to make and is done in a little less than an hour after marinading.
WHAT CUT OF BEEF IS A TRI-TIP
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 it’s moist and tender texture. It’s best that this cut of meat isn’t overcooked.
HOW TO COOK TRI-TIP IN THE OVEN
The most popular cooking methods for preparing tri-tip is by grilling or by cooking 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:
- For this tri-tip recipe, gather your seasoning and a ziploc bag
- Wash and pat dry your tri-tip with clean paper towels
- Season your trip-tip making sure that all areas are coated and place in ziploc to marinate
- Allow your tri-tip to come to room temperature by placing it on counter top
- Place oven-proof skillet on stove top over high heat, drizzle tri-tip with cooking oil and sear on both sides (SEARING SIDE WITH FAT-CAP FIRST)
- Place in oven until internal temperature reaches desired doneness
- Allow tri-tip to rest for at least 20 minutes for juices to redistribute
HOW DO YOU CUT TRI-TIP
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.
Looking for some side dish inspo, try these:
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Cooking Tri-Tip in the Oven is a low maintenance way of having a delicious meal packed full of flavor for all to enjoy. This tri-tip is beautifully seared on the outside and nice and juicy on the inside. This easy to follow recipe is marinated in a simple dry rub blend of salt, granulated garlic powder, onion powder, and smoked paprika.
- 3 lb tri tip
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1 tsp smoked paprika
- 1 tbsp kosher salt salt generously unless you follow a low-sodium diet
- 1 cup chicken broth low sodium
Wash tri-tip and pat dry with paper towel. Season tri-tip with salt, garlic powder, onion powder, and smoked paprika and marinade by placing in ziploc for 1 hour or over night. (I marinaded over night) but it's not necessary.
After marinating, preheat oven to 375 degrees. Place oven-proof skillet on stove top over high heat. Using grapeseed oil or other cooking oil, drizzle side with fat cap and place that side down to sear for 8 minutes or so flip over and drizzle other side and sear. Add chicken broth to skillet and place in oven to continue cooking. Baste tri-tip with pan juices every so often.
Remove tri-tip from oven when desired internal temperature has been reached. For this recipe, tri-tip reached an internal temperature of 145 degrees F. Allow tri-tip to rest for at least 20 minutes for juices to redistribute. Thinly slice trip-tip against the grain and serve.
**Please note: Nutritional values serve as a guide only as values may vary.
My family prefers medium well to well done. For this recipe, an internal temperature of 145 degree F is perfect for us. However, if you prefer your tri-tip on the rare side (aim for the following temperature):
- Rare 135 degree F
- Medium-rare 140 degrees F