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.
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
Recipe Notes
MarinateFor 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.Cooking temperatureUse a meat thermometer to ensure the roast reaches an internal temperature of 125 degrees F for medium-rare tri-tip doneness.Rest the meatAllow 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 skinIf 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.