Tri Tip  in the Oven


Tri Tip in the Oven

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.

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What you need:

Tri Tip



Black Pepper

Chili Powder

Smoked Paprika

Garlic Powder

and more...

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. 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

Cooking  Tips

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.


Use a meat thermometer to ensure the roast reaches an internal temperature of 145 degrees F for medium-rare tri-tip doneness.

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.




Ready to  make this?


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