Cooking tri tip in the oven is a delicious way to cook beef that results in a juicy, flavorful piece of meat. This method of cooking is ideal for those who want to enjoy a delicious meal without having to spend hours in the kitchen. The meat is marinated with pantry spices and cooked until perfectly pink in the middle so it will melt in your mouth!
Thinking about smoking tri-tip? Try my drooly worthy smoked tri tip recipe for a fantastic weekend cookout.
🌟 Why this recipe works
This recipe works because it is simple and straightforward yet produces a flavorful and juicy piece of meat. The tri-tip roast is cooked at a low temperature for the best tender results and to medium-rare doneness.
The rub for this tri-tip is made with pantry spices like chili powder for a spicy kick, smoked paprika for its smoky, savory taste, and garlic powder and onion powder for depth of flavor. The addition of mustard to the rub gives it a sharp tang that really brings out the flavors of the spices.
This recipe is easy to follow and results in a delicious, juicy piece of meat. To know more about this roast meat cut, check my article about best cuts for roast beef.
The key to success with this recipe is to make sure the meat is properly marinated so the flavors can penetrate the beef. Then, cook the roast until it is pink in the middle for the juiciest, most flavorful results.
Use the tender meat as part of the main course with tasty side dishes, like grilled corn, or a ciabatta tri tip sandwich, along with horseradish sauce and grilled peppers. No matter how you serve this flavorful tri-tip roast, it is sure to become a family favorite!
Are you wondering about the beef prices? Learn more about cheap beef cuts save money on beef that is very helpful for families on a budget.
🍽 Key ingredients
The key to success with this recipe is to make sure the meat is properly marinated so that the flavors can penetrate the beef. Then, cook the roast until it is pink in the middle.
Tri-tip - For oven-roasted Tri-Tip, buy with the fat cap on. This will help protect the meat while cooking.
Spice rub - The rub is a mixture of smokey, savory, and spicy ingredients.
Olive oil - Olive oil is used as the liquid to marinate the tri-tip.
Mustard - The mustard adds a sharp tang to the spice rub.
Dry Rub Substitutions
- If you don't have smoked paprika, you can substitute it for regular paprika.
- The teaspoon of chili powder can be substituted for half a teaspoon of cayenne pepper.
- The garlic and onion powder can also be substituted for fresh minced garlic cloves and white diced onion. Use double the amount, if using fresh.
🔪 How to cook tri tip in the oven
This oven roasted tri-tip recipe gives you the most tender beef you will ever try with a deliciously savory, smokey flavor from the dry rub. It's easy to make, and you can learn how to make it by following these step-by-step instructions below.
Combine all the seasoning: salt, ground black pepper, chili powder, smoked paprika, garlic powder, and onion powder in a small bowl.
Coat the tri-tip in mustard. This will help the seasoning bind to the meat.
Rub the spice mix all over the roast with your hands, making sure to get into every nook and cranny.
Place the tri-tip in a large ziplock bag and add ¼ cup of olive oil. Seal the bag and massage the oil and seasoning into the meat.
Place it in the fridge to marinate overnight or for a minimum of 8 hours. Remove the meat from the fridge 30 minutes before you plan to cook it to allow the meat to come to room temperature.
Preheat your oven to 250 degrees Fahrenheit (130 degrees Celsius).
Place the marinated tri-tip on a roasting pan with a rack, and cook tri-tip in the preheated oven until you reach your desired internal temperature.
For perfect medium-rare, cook until 125F. Check the internal temperature chart of beef for your ideal doneness.
Take the cooked tri-tip out of the oven and transfer it to a cutting board. Place aluminum foil over it and allow the meat to rest for 10 minutes.
Preheat a large cast-iron skillet on high heat with a tablespoon of oil. Sear the roast on all sides (around 4 - 5 minutes). Use tongs to flip and hold the roast during browning.
Once it's lovely and browned, transfer it to a cutting board and carve thin slices
💭 Expert cooking tips for tri-tip
Choose the best cut of tri-tip you can find!
We used the USDA Agricultural Marketing Service to identify beef prices and trends and help you understand and identify deals and save money buying cheap beef cuts.
Weekly and Monthly Beef Reports
- USDA Prime, the best cut with significantly higher marbling, averages $11 per pound.
- USDA Choice average cut with less marbling than prime averages $9 per pound.
- USDA Select lowest consumer quality, with almost no marbling, is $7 per pound.
For best results, allow the tri-tip to marinate with the spices and olive for as long as possible to infuse the meat with the flavors. If you're short on time, 8 hours is the minimum.
Use a meat thermometer to ensure the roast reaches an internal temperature of 145 degrees F for medium-rare tri-tip doneness.
Rest the meat
Allow the cooked tri-tip to rest for 10 minutes before cutting into it. This will help keep all the flavorful juices inside the meat.
Cut the silver skin
If you see that your cut of meat has a silver skin underneath, cut it of with a very sharp knife. It's pretty easy to tear away once you have unfolded the end with a knife. eating tri-tip with the silver skin can make it slightly chewy, so it's best to remove it before cooking it.
📖 Recipe variations
If you want to try something different with your tri-tip, here are a few delicious recipes:
Use BBQ sauce
Replace the mustard with a mixture of half a cup of my easy BBQ sauce and a few drops of liquid smoke for a sweeter, smokier flavor.
Cajun spice rub
Cajun spice adds a lovely smokey hot flavor to the rub that tastes really good with tri-tip. Add a teaspoon of smoked or normal cajun spice mix to the rub.
Add 2 teaspoons of brown sugar to the easy dry rub for a lovely sweet flavor and 2 tablespoons of honey.
🥗 What to serve with
The best sides to serve tri-tip with is a side of mashed potatoes, grilled corn, sliced thin on a sandwich, salads, or even an aromatic chimichurri sauce.
Creamy mashed potatoes
This buttery, creamy mashed potato recipe with cream cheese, garlic, and green scallions is such a flavorful and easy side dish.
This authentic Chimichurri Sauce is a fragrant, flavorful, and healthy chimichurri recipe made with fresh parsley, cilantro, garlic salt, olive oil, and red wine vinegar.
Grilled corn and grilled or smoked tri-tip is the perfect summertime side dish and is so easy to make! It's perfect for serving with meat dishes like this beef tri-tip. Another excellent side for this meal is my copycat longhorn brussel sprouts recipe.
🙋 Frequently asked questions
What is the difference between a tri-tip roast and steak?
Tri-tip roast is a cut of beef that comes from the bottom sirloin. It's a triangular-shaped cut that's usually around 2-3 pounds. A tri-tip steak is a slice of the roast that's been cut against the grain into 1-inch thick steaks.
What is the best way to cook tri-tip beef?
The best way to cook tri-tip beef is in the oven, or the smoker. For a whole roast, you'll want to cook it at a low temperature until it reaches an internal temperature of 135 degrees Fahrenheit for the best result.
Should you cover the tri-tip in the oven?
No, you don't need to cover a tri-tip roast in the oven. In fact, it's better not to, as the uncovered roast will develop a nice crust.
🧊 Storing and ♨️ reheating
It is easy to store and reheat leftover baked tri-tip. Just allow it to cool first.
Fridge - Store the leftover beef in an airtight container in the fridge for up to 5 days.
Freezer - Wrap tightly in foil or freezer bags and store in the freezer for up to 3 months.
Reheating - Reheat the roast whole in the oven at 350 degrees Fahrenheit until warmed through. You can also slice it thinly and reheat it in a pan over medium-high heat.
🍳 More Amazing Oven Recipes
Try one of these fantastic oven roasted recipes for your next dinner meal. Busy week? Then try my easy slow cooker brisket recipe.
Also check out my collection of best eye of round roast recipes and top round roast recipes for more roast beef recipes inspiration.
👪 Serving size
For a 3-pound tri-tip roast, you can expect to get 6-8 servings, with each person having 3 to 4 slices each. You could buy a bigger roast and cook it for longer. Just make sure the temperature is 125 - 135F, and it will be perfect.
So there you have it! Everything you need to know about cooking tri-tip in the oven! I hope you give it a try and if you do, please let me know how it turns out in the comments below. And if you have any questions, feel free to ask. Thanks for reading!
Tri Tip in the Oven (Perfectly Tender)
- 3 pound tri tip
- 2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- mustard - for coating meat
Prepare the marinade
- In a small bowl, combine all the spices: salt, black pepper, chili powder, smoked paprika, garlic power, onion powder.
- Coat the tri-tip in mustard, this will help the seasoning bind to the meat.
- Rub the spice all over the roast with your hands. Place in a large ziplock bag and add ¼ cup of olive oil. Seal the bag and massage the oil and seasoning into the meat.
- Place it in the fridge and marinate, turning a couple times, for 8 - 24 hours or as long as possible.
How to Roast Tri Tip in the Oven
- Remove the meat from the fridge 30 minutes before you plan to cook it. It should start cooking at room temperature.
- Preheat your oven to 250 degree fahrenheit
- Place the tri tip on a rack and cook until you reach your desired internal temperature. My ideal pull temperature is 125 F. (medium rare)
- Pull the tri tip and transfer directly to a cutting board and foil. Let the meat rest for at least 10 minutes and no longer than 60 minutes.
- Preheat a large cast iron skillet on high and add grapeseed oil.
- Sear the roast on all sides using cooking tongs to help position the tri tip.
- Transfer to cutting board and carve, no further resting is needed
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