Making Tri-tip in the oven is SO easy and delicious and a total crowd-pleaser.
Sometimes when I’m developing recipes, I have to do quite a bit of testing so I end up eating A LOT of that recipe (remember all those test batches of Freezer Meatballs? I’m still happily eating my way through them).
This was another recipe I tested a bunch before making it for the site, and despite the fact that I’ve eaten more tri-tip in the last two months than I have in the last two years, it’s so good that I’m already thinking about making it again this weekend.
Tri-tip is one of those cuts of meat that is usually prepared on the BBQ, but as I’ve said before, I’m not much of a grill master. Most of my life I’ve made tri-tip in the slow cooker, and it’s pretty killer that way, especially for BBQ sandwiches, but recently, I’ve been enjoying making tri-tip in the oven, because It. Is. Amazing.
Starting tri-tip on the stove and finishing it in the oven, you get super moist and flavorful meat and that gorgeous, crispy charred exterior, all without having to step foot outside or get near a BBQ.
Seriously, as soon as you cut into the roast, you will want to start grabbing pieces to eat. I don’t usually eat while I’m shooting photos, but I’m not going to lie, I totally stopped for a snack halfway through this shoot. 😉
I grew up eating tri-tip, but when I was writing my last tri-tip recipe post, I learned that it’s actually not such a popular cut of meat around the world. So if you’re reading this going what the heck is tri-tip?, read on.
What is Tri-tip?
Tri-tip is a 1.5 to 2.5-pound, triangular-shaped cut of meat that comes from the bottom of the sirloin. It’s most popular in California and on the West Coast, but it is growing in popularity around the country.
You might find it under alternate names like “The California Cut” or “Bottom Sirloin Tip” or “Triangle Roast” (why so many names for tri-tip??).
One tri-tip will serve 4 to 6 people depending on its size and the appetite of your guests, and because of its shape, is great if you are feeding people who like different levels of doneness in their meat because the thinner end will cook quicker than the center.
Untrimmed vs Trimmed Tri-tip
Tri-tip is sold as either untrimmed or trimmed. Untrimmed tri-tip has a nice layer of fat on one side (sometimes both sides). Trimmed tri-tip will have this removed.
I like trimmed tri-tip roasts when I am cooking them in the slow cooker, but for roasting, I prefer untrimmed as the fat helps keep the meat nice and moist.
On rare occasions, I will get a tri-tip that is untrimmed on both sides. If that happens to you, you’ll want to trim one side. One side of the tri-tip will have a thick, pretty even fat cap. That’s the side you want to keep. The other side will be irregular with some muscle showing through. That’s the side you’ll want to trim.
Just use a very sharp knife to slice off the fat and any silver skin (the thin bluish, silvery membrane that sticks tightly to the meat). It doesn’t have to be pretty! You can see the hack job I did on my tri-tip below.) 🙂
Okay, with that little tri-tip lesson out of the way, are you ready to see how easy it is to cook in the oven? (Scroll all the way down for the full recipe.)
How to cook tri-tip in the oven:
- Rub tri-tip with your favorite seasoning salt.
- Heat oil in an oven-safe pan and sear the tri-tip, fat-side down.
- Flip tri-tip and pop it in the oven.
- Bake for 10 to 15 minutes per pound.
- Allow roast to rest for 10 minutes, and done!
How easy is that? This has seriously become one of my go-to dinners for nights I know I’m going to be tired and not want to cook, because even though there are 20 to 40 minutes of oven time, the effort is minimal and the results are sooooooo good.
The meat is fabulous if you want to build a tri-tip sandwich, but usually, I eat it exactly as is, maybe with a little macaroni salad, broccoli, or green beans as a side.
Tri-tip Recipe Notes
- If cooking more than one tri-tip roast at a time, just make sure they’re not touching in the oven pan so there’s plenty of room for air to circulate. Cook for the recommended time based off the smallest roast. You may have to pull one roast out sooner than the other, and cooking time will probably be slightly longer, particularly if roasts are crowded together or you have to open the oven multiple times to check temperatures.
- Looking for more meaty main dishes? Try (my favorite) Crispy Carnitas and Country-style Ribs.
Tri-tip in the Oven
Ingredients
Special Equipment
- Large oven-safe skillet
- Instant-read thermometer
Tri-tip
- 1 untrimmed tri-tip*
- 2 tablespoons olive oil
- Seasoning salt*
Instructions
- Preheat your oven to 425°F.
- Trim any silver skin from the bottom of the tri-tip and sprinkle the entire thing with seasoning salt, gently rubbing it into the surface.
- On the stove, heat olive oil over medium-high heat in a large oven-safe skillet. Once oil is hot place tri-tip, fat-side down, in the pan. Cook for 4 minutes, or until well-seared. Flip meat and place pan in the oven.
- Roast for 10 to 15 minutes per pound (start checking the internal temp at about 20 minutes for a medium-sized roast). Cook until internal temperature in the thickest part of the meat reads 135°F for medium-rare to 145° for medium (the roast in the photos was pulled at 145°F). Tent with foil to keep warm and allow meat to rest for 10 minutes before slicing.
- Slice roast against the grain by cutting it in half at the center point and then across the grain on each end and enjoy!
Notes
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
Recipe Adapted from The New York Times
Donna says
Please excuse my ignorance, but what cut of beef is the tri-tip?
Tracy says
Hi, Donna. It’s the triangle-shaped muscle at the bottom of the sirloin. You can see it in this diagram here (it’s the purple cut above the flank): https://www.pinterest.com/pin/450852612687514368/
Jen says
Do i sear both sides?
Tracy says
Hi, Jen. You can just flip the meat and put the pan right into the oven. The pan will be hot enough to sear the bottom even off the direct heat. If you don’t have an oven-safe pan and are transferring it to a new dish for baking, then sear it for a minute or two before transferring.
Meri says
Would placing the pan that I’m transferring the tri tip
To, should I put that pan in the oven for a few minutes?
Tracy says
Nope, you can just put it straight into the pan and then into the oven.
Debra L Atnip says
Sounds really good I will try it. Thank you for the tips.
Bianca says
Hi, do i put it in the oven with the fat side up?
Tracy says
Hi, Bianca, if you have an untrimmed tri-tip (which will have a layer of fat on one side), that just means it sits in the pan with the fatty side facing up. If you have a trimmed tri tip, there won’t be a fat layer, so you don’t have to worry about which side ends up facing upwards. Hope that makes sense!
CC says
Yes, fat side up. This allows the fat to drip down the meat and baste it as it cooks. This makes it moist and more flavorful.
Dennis says
Super easy. Never had tri-tip before, used this recipe and now we have it once a week. 6 stars out of 5!
Tracy says
Thanks, Dennis! So thrilled to hear it!
Dean says
Often confused with brisket or picanha, tri tip is most popular in southern California, so you can be forgiven if you’ve never come across it before. It is also called a California cut, a bottom sirloin butt
Sam says
A.K A. Bottom sirloin.
Susan Dew says
I can’t figure out how to initiate a new comment….I made this today, ABSOLUTELY FABULOUS! The instructions are clear, results are perfect. Next time, I will remove the meat from the oven once the time is up; while we do not eat our meat red, and there are varying levels of doneness, I would like to be able to heat up without drying out the cut.
Tracy says
Hi, Susan, sorry I didn’t answer your first question before you tried it. But I’m SO happy you enjoyed it! Thanks for reporting back and letting me know!
Bryan D Hopper says
Where is New Zealand? Green grass tri-tip 2.97 lb cut very clean I just don’t have a grill. So I need a recipe. And it’s working out fine.
Bob says
New Zealand is down south by Australia it’s an island and it’s one of the most beautiful places on earth. I’m trying this recipe tonight with German Potato Salad. Looks very simple and sounds delicious. Never cooked a tri tip roast before.
Kathi says
I live this recipe, with the exception that I pan seared both sides, sometimes 3 sides if it’s a bigger tri tip. Then wrap it loosely in foil and finish it in the oven. I use a therm pro digital food thermometer, and it proves the meat, you can set it to ring at exact temp. We perfer 140, then let it sit for 10 before slicing. YUMMMMMM
Didi says
The Tri Tip is a Tri Tip Cut… it should say Tri Tip when you buy it.
Sam says
Will using a cast iron skillet work well?
Tracy says
Cast iron works great!
Tyler says
Nothing better than a car iron in my opinion. Thats pretty much all I use for everything.
Judy says
This was a very good recipe, I pulled it at 135° and let it rest 10 minutes it was perfect. Thank you for sharing.
Tracy says
Thanks for reporting back, Judy! I’m so glad you enjoyed it!
Gail says
Hi Tracy,
I used your recipe and instead of a skillet or baking dish I used a red copper roasting pan.
I prepared the meat as your recipe says. I used this baking casserole to sear the meat and put it right in the oven. I’m always nervous when cooking meat using a new recipe but this came out fantastic! My husband loves it!!
Thank you so much!
Tracy says
So happy to hear you both enjoyed this, Gail!
Stephen says
Did you cover or wrap in foil or just put it on a cookie sheet?
Tracy says
Hi Stephen. No foil or cookie sheet. The whole thing is made in an oven-safe skillet (I updated the recipe to make that a little clearer). If you don’t have a skillet that can go in the oven, start with a regular skillet and sear the meat as described in the recipe and then you can transfer it to an oven-safe dish to finish cooking.
Marlisa says
Do you cover the meat with foil when it’s done cooking, out if the oven and resting for the 10 minutes?
Tracy says
Yes, thanks for asking! I updated the recipe to add that. You don’t *have* to, but it helps keep things hot.
Melissa says
Do you season the tri-tip for a few hours first? Or just before cooking?
Tracy says
Hi Melissa, you can season it a few hours ahead of time. A lot of BBQ recipes recommend that, but I usually do it right before cooking, and it still tastes great.
Dalinda says
What was in your seasoning salt rub that you used? Thanks.
Tracy says
I’ve used both Lawry’s Seasoned Salt and Pappy’s Choice Seasoning. Both work great!
Susan says
If it cook it longer will it dry out the meat? We do not care for rare meat, but I don’t like dry meat. Can i count on cooking in the slow cooker and getting good results?
J. Taylor says
I made this last night with a 2.5 lb untrimmed tri-tip and it was excellent in both flavor and texture.
The seasoning I made with garlic, parsley, salt and pepper. Initially I pat dried the meat with a paper
towel then massaged the seasoning in for like 5 min. I seared each side for about 5 min in a cast
iron skillet. It smelled like a steak house in the kitchen. After the sear, I left the tri-tip in the same
skillet and into the oven for the time Tracy recommended.
After the oven, I took the tri-tip out of the cast iron and let it rest for about 20 min on a cookie sheet. I didn’t have
any foil so it just rested as is. It came out perfect and I look forward to making this again.
Tracy says
Thanks for the detailed comment! I’m so glad you enjoyed the recipe!
Cindy says
Planning to cook two tri-tips for 12 people. Can we use a shallow roasting pan vs skillet? The roasting pan fits over two stove burners to sear. Then pop into the oven. Do you think the roasting pan will work as well as a heavy over-proof skillet?
Tracy says
Hi, Cindy, I’ve never used a roasting pan on the stove before, so I did a little research, and it looks like general consensus is that the thinner metal won’t give you as nice of a sear. You could still definitely try it, but you’ll probably get a better result searing them in a heavy skillet and then just transferring them to the roasting dish. Also, depending on how many sides/other dishes you are serving, you might want to consider doing three tri-tips if the are on the smaller side. Hope that helps!
Bev says
I can’t find the oven temp to cook tri tip
Tracy says
Hi, Bev, it’s 425°F. If you scroll down just a little bit, you can find the full recipe in the printable recipe card. Hope you enjoy it!
AIMEE says
I’m cooking tri tip for a group of 20 people and will cook multiple pieces of meat. Do i plan the timing of the meat to be finished based on one piece of meat or based off of the combined amount of meet?
Tracy says
Hi, Aimee. Cook based off of the size of individual pieces of meat, but anticipate that cooking time will probably end up slightly longer. Make sure to roast them with space between for air to circulate and use an instant-read thermometer to check them for doneness. Hope everyone enjoys them!
Debbie says
This was wonderful, I can’t wait to make it again!
Tracy says
Thank you, Debbie! I’m so happy to hear this!
Jeff Caywood says
I made 2017 Christmas dinner!! Followed this to the letter. Did (3) 2.5lb Tri Tips total time in oven 28min. One word…WOW!! I’ve bbq’d tons of tri tip over the years… This is a keeper! Thanks
Tracy says
This comment made my day. Thanks, Jeff!
Santana Braxton says
Oh my gosh! Thank you so much! My … okay YOUR tri-tip was amazing! I never realized a tri-tip could taste this good from a home conventional oven. My husband and I would always purchase an already made tri-tip from a restaurant or even purchase slices from a grocery store deli department. Thanks to you, I can make one myself and no outdoor grill is necessary for a great taste. Out of all of the entrees made for Christmas, the tri-tip was the first to go so it is not just me making this claim! This tri-tip is really good.
Tracy says
Thank you so much, Santana! This makes me SO happy to hear, and I’m so glad you enjoyed it!
Chris says
I’ve now used your recipe twice and it’s getting better every time! I’m being thanked for dinner a day later even. This recipe is simple and delicious, and to anyone reading this, you’ve got to get a cast iron skillet! Theyre magical pans for cooking so many meats and more. While the tri tip was resting i made a red wine steak sauce using the same skillet and I couldnt have been happier with the taste. Thank you Tracy for this tasty failsafe recipe!
Tracy says
Thanks, Chris! I’m totally with you on the cast iron skillet, and a red wine sauce sounds AMAZING!
Tim Eastwood says
I’ve had great success smoking tri tip roasts, but I’m in Montana and it’s windy snowing and about 10 degrees. So, on this cold day I wanted to try your oven method. I had two large roasts, almost 3 lbs each. I followed your directions for searing the roasts. They were both trimmed. Decided to throw some diced potatoes and carrots in my broiler pan for about 15 mins before putting the seared roasts on top of the veggies. My wife likes a more medium meat, so I kept them in the oven for right at 40 mins. With my remote thermometer the roasts came out at about 150 degrees. I covered them with tin foil for about 10 mins. The temp came up by about another 5 degrees. The meat came out wonderful and juicy and the veggies were great too. Thanks for the recipe, I will definitely use it again.
Tracy says
I’m so happy you enjoyed it, and thanks for the detailed comment. This is really helpful for readers who want to add veggies to their roasts!
Leslie Wiesman says
Loved this! My vegetarian Husband is gone for the weekend, so I picked up some tri-tip. This recipe was exactly what I was looking for. Delicious. Thanks Tracy!
Tracy says
Thanks, Leslie! I’m so happy you enjoyed it!
Donna says
Can I cover my baking pan or iron skillet with Reynolds wrap so inside of stove Isn’t splattered with juice & meat? Would it affect cooking time &flavor. Also thinking of cooking red potatoes & carrots with meat on top
Also how many pounds of meat for 3 adults & 4 kids who are big meat eaters when it tastes really good.
What other seasonings do you suggest?
Tracy says
Hi, Donna, I wouldn’t cover the meat because the crust might not come out as nice and crispy. I haven’t made this with veggies in the pan before, but Tim, a couple comments up had great success with it, he said, “Decided to throw some diced potatoes and carrots in my broiler pan for about 15 mins before putting the seared roasts on top of the veggies.”
For that many people, I would do two tri-tip roasts. You can sear them separately and then roast together in the same baking dish. And for seasoning, a good seasoning salt can be used over everything, veggies included. I’ve used both Lawry’s Seasoned Salt and Pappy’s Choice Seasoning and like both quite a bit.
Donna says
Thank you. Your info is appreciated. Have not cooked it yet. Have never cooked this meat so afraid of overcooking or undercooking & not seasoned right. I should probably do a test run before cooking this for others….again thank you!
Tracy says
Hi, Donna, I always recommend doing a test run because it means less stress when cooking for others since you know you’ve already done it successfully once! As for over/undercooking, invest in a meat thermometer. It takes all the guess work out of cooking meat. I LOVE them.
Chris Lepper says
Love this! I’ve always cooked trimmed tri-tip but this is amazing. From now on it’s untrimmed for me unless I’m cutting steaks out of the tri-tip.
I used a thermometer and pulled the roast when it reached 130. It kept rising to 145 which is exactly where I like it. (It was a 4.5 pound roast.) Thanks for the recipe!
Tracy says
Thanks for taking the time to report back, Chris. I’m so happy you enjoyed it!
Janet Selinka says
This looks and sounds delicious ( and I just ate breakfast) I wish my butcher was open now so I could make a test run before I cook it for picky eaters ! Love your recipes!
Tracy says
Thank you, Janet!!
Fernanda Dupriest says
I made this with a rub I found online and it was perfect!
I live in an apartment, so no grill for me, so finding this recipe was really great.
If anyone wants an AMAZING rub for this recipe, here’s my tip:
2 teaspoons Kosher salt
2 teaspoons brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons black pepper
2 teaspoons paprika
1 teaspoons chili powder
1 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon cumin
Olive oil
I let it marinate in the fridge for just a coupe of hours and then followed this recipe and it turned out amazing the temperature of the meat (it was so great looking that I forgot to take a picture because my husband and I just wanted to eat it! hahaha).
So, thanks!!!
Tracy says
Thanks, Fernanda! I’m so happy you guys enjoyed it. And thanks for for sharing your tri-tip rub recipe!!
Jaci Tatro says
This is on the menu for Easter! One question… Do I knock the temp down from 425 or just keep it that hot as the meat cooks?
Tracy says
Hi, Jaci, it cooks at 425 the entire time. Hope you enjoy it!
Y says
You really should specify this somewhere in the article…
Tracy says
Hey, Y, the steps in the post are more of a quick overview. Definitely refer to the recipe if you want to make this. It has full instructions (including oven temp). Hope that helps!
Lena Sanchez says
This is an awesome post! Thank you so much. I’ve always been intimidated with cooking tri tip, so stayed away even though it is so amazingly delicious. Now im inspired and unintimidated. Gonna make this tonight. Thank you!!
Tracy says
Thanks, Lena! Hope you enjoy it!!
Astro Gremlin says
So simple and so perfect. I used Lawry’s seasoned salt. Threw in a handful of carrots around the meat.
Tracy says
So glad you enjoyed it. I really have to try adding carrots next time!
Romney says
Thanks for this! I followed your instructions and it came out perfect! I can’t wait to make it again!
Tracy says
Thanks for reporting back, Romney! Glad you enjoyed it!
Joy Ichikawa says
So you flip the meat after searing ONLY the fat side, which means the meaty triangle side is face up? And it gets that charred as depicted in your photos?
Tracy says
Hi, Joy, the pan is still hot enough that the meat gets seared when you flip it and put it into a hot oven to cook (fat-side up). The roast in the photos was made following this exact recipe, so that’s what it looks like after cooking. The really charred bits are fattier parts of the meat. The lean meat won’t get so crispy and dark like that but is nicely seared. Hope that helps!
Kathy says
hello Tracy I have never cooked a tri’tip before so googled directions . I am so very glad that I found your site! Looking forward to trying this tonight. One thing that I didn’t find in the coments was if you can freez the leftovers and any helpful hints concerning that. Thamk Thank you for sharing this with all of us
Tracy says
Hi, Kathy, I hope you enjoy it!! And I don’t usually freeze cooked tri-tip like this, but my best recommendation would be to freeze it immediately and double wrap it to protect it in the freezer.
Jo says
Do you think I can cook this ahead of time? I’m bringing it to a family dinner and thought it easier if it’s alradu cooked. Should I cut it up and reheat covers in foil or leave it uncut and reheat that way?
Tracy says
Hi, Jo, it’s usually recommended to reheat roasts low and slow, which takes as much time as cooking the roast does. If possible, I would cook it at home and then transport it warm. There are a bunch of good tips for transporting beef in this thread: https://cooking.stackexchange.com/questions/40593/transporting-roast-beef or in this post (which is about turkeys, but would apply to roasts as well): http://blog.chefd.com/small-bytes/how-to-transport-a-fully-cooked-turkey-and-still-keep-it-warm Hope that helps!
Jim says
Turned out better than the tri tip I bbqed Sunday!!!
Tracy says
Yay! That makes me so happy to hear!
Tin says
Can I use a cast iron Dutch oven, this is only pan I have that can go from stove to oven .
Tracy says
Yup, that will work just fine.
Alan Arnold says
I’ve been grilling tri tip for years with variations of the Santa Maria seasoning but last night was my first attempt at roasting one in the oven. It came out perfect. This is my new go to method for tri tip. Thanks for the post.
Tracy says
This makes me so genuinely happy to hear, Alan! Thanks for reporting back!
Bernadette says
I made this tri tip exactly how it is written. It was really very good. Both the 3 year old and the 60 year old as well as myself loved it. It was my first time making this type of roast….thsnks for sharing the recipe. I tried to give 5 stars, but for some reason my phone won’t allow it, but 5 STARS.
Tracy says
Thanks, Bernadette! I’m so happy you both enjoyed it!!
Linda says
Although absolutely delicious, am I the only one whose oven was a complete greasy disaster after roasting? The fat, both in the pan and on the roast itself, splattered something awful. It was the first item I cooked in my new oven so I wasn’t very pleased! 🙁
Tracy says
Hi, Linda. Glad you enjoyed the roast, but I’m so sorry to hear about your new oven. Unfortunately, splatter is pretty par for the course when cooking roasts, especially pieces with fat caps like this at high temps. If you wanted to make it again in the future, you might try covering it with foil for part of the cooking time as recommended here: https://dengarden.com/cleaning/How-to-avoid-oven-messes It wont’ completely contain the splatters, but will help minimize it.
Mike says
I used a pot instead of a pan. The all-clad pots and pans are made of the same material (sears well) and the pot gave an extra 6 inches of splatter containing area. I also tossed in some broccoli and mushrooms at the 15 min mark and covered with foil. It all came out super tasty.
Tracy says
This is a really helpful tip. Thanks for sharing!
suzi says
This was the best tri-tip I’ve ever had. We always grill it on the bbq and it’s either way over cooked or dangerously under cooked! This was perfect! I will never do it any other way.
Tracy says
Thanks for taking the time to comment, Suzi. I’m so glad you enjoyed it!
Rosa says
Awesomely delicious meal! My husband usually grills the tri-tip, but this Sunday he was on a business trip, so I decided to cook it in the oven.
My family loved it and asked that I teach Dad how to make it in the oven. One of my children is taking the leftover for lunch tomorrow.
Thanks for sharing Tracy!
Tracy says
Lol! So glad the family enjoyed it, Rosa. Thanks for taking the time to let me know!
Emily says
I grew up with my dad cooking Santa Maria style tri tip low and slow on the charcoal bbq. I could never perfect it. My husband found your directions for tri tip on stove and in oven and now we will never go back! We have used this method three times now (today will be the 4th) and we are a believer!! Lol. We love cooking our tri tip this way now!! Thanks for perfecting it for us!!
Tracy says
This makes me so happy to hear, Emily!! Thanks for taking the time to let me know!
Grace says
Bought a tri tip yesterday bc it was on sale – never heard of it much less prepared one. Found this recipe on the googles and HOLY COW! Might be my family’s new favorite beef recipe. Thanks so much!
Tracy says
So glad the family enjoyed it, Grace!
Natasha says
I have used your recipe for roasting Tri tip at least 3 times now, and made it again tonight. It turned out perfect each time with many compliments. Simple and delicious! It turns out juicier than grilling it. Thank you!
Tracy says
Thanks, Natasha! I’m so glad you’ve enjoyed the recipe!
Terri says
Hi there, I just wanted to let you know that my sister shared this recipe, she uses your tri tip method as she doesn’t have a BBQ and after trying hers, this is now my favorite way of cooking tri tip! I have made it three times and comes out perfect every time (I use Kinders Prime Rib Rub). I really appreciate your tip about cutting it down the center as I always noticed that the grain runs in two different directions.
thanks again for the recipe.
Tracy says
You’re welcome, Terri! So glad you enjoyed it!
connie says
I am very happy to find your oven recipe for tri-tip. We love that roast, and always wanted to be able to do it
successfully in the oven, but charred on the outside and medium rare to rare on inside. Can’t wait to try
your recipe. We use Pappy’s Choice as a rub on our roast and let rest in refrig. all day. Thanks so much.
Also like your recipes for one and two.
Tracy says
Thanks, Connie!
Ricky says
Are the oven temp and length of cooking time different in a convection oven? We like Medium Rare. Thinking about tonight making for dinner.
Tracy says
Sorry, I’ve never made this in a convection oven. If you do try, please let me know how it comes out!
Molly Mitchell says
I’m cooking three tri tips for a party in the oven. Do I figure the time for one and apply it to the group, or do I have to increase the time?
Tracy says
Hi, Molly, you’ll have to increase it by a little, but how much depends on roast size, how close they are together, and how often you have to open your oven to check on them, so I can’t give you an exact time. Just make sure the roasts aren’t touching in the pan (give them as much space as possible) and check them with an instant read thermometer at the recommended time for one just so you know where you’re starting. Hope that helps.
Eleyn Isaak says
I love tri-tip. The last few times I have made it in the oven, it was either too rare for my husband or too well done for me. This recipe was PERFECTION!! My picky nieces LOVED it and asked for seconds!! My husband’s plate was clean in minutes! I have bookmarked and marked it as a favorite! Thank you for all of your hard work in creating this fantastic recipe for the perfect oven roasted tri tip!
Tracy says
Thank you, Eleyn! So glad you all enjoyed it!
Katrina Gonzales says
I’m so glad I found your recipe! It was definitely easy-breezy and flavorful. I used a tri tip from Butcher Box and assumed it should have been really tender. Hmmm…I need to figure out the “tender” part. The flavor was there. Now, to get some tenderizing suggestions. I definitely want to try it again!
Tracy says
Thanks, Katrina! Glad you enjoyed it! For the most tender tri tip (if you’re not already doing this), definitely make sure you are slicing across the grain. Slicing across the grain means shorter muscle fibers which means more tender meat. This is a really good article on it: https://www.seriouseats.com/2010/03/why-should-you-cut-meat-steak-against-the-grain.html Hope that helps a little!
Beth Crozier-Dodson says
Perfect char and great flavor, very easy. I constantly compare multiple recipes before I commit, but this is the only one I will use for tri tip in the future. I used Pappy’s seasoning all over and had a 3.3 lb roast so I cooked it for 40 min and let it rest = perfect medium rare (I used a grill pan); you can go 45 min if you need a well end for folks that don’t like mid rare… This is so much more controlled than grilling and works like a charm every time and looks like a magic trick when you pull it out of the oven (on time) and it’s perfect :). Thank you, Tracy!! <3
Tracy says
Thanks for the lovely comment, Beth! I’m so glad you approved of the recipe! 😉
Chris says
What if both sides are trimmed already do you sear both sides or how
Tracy says
Treat it exactly the same as untrimmed. You won’t get that charred, crispy look on top, but it will work just fine.
Jackie says
this was an incredible find in the midst of stressing we were going to ruin a beautiful tri-tip. We used a marinade rather than dry rub & otherwise followed directions to a t. Came out perfect!! thank you!!!!
Tracy says
So glad the recipe worked out for you, Jackie!
Fc says
Excellent !!!! Perfect !!!! Thank you for sharing !!!!
Tracy says
Thank you! So glad you enjoyed it!
Valerie Lynn Stapleton says
I loved your recipe. But I could never figure out how to cut on the grain of this triangle shaped meat. So as a result always tuff. Thanks! Cutting it in half is the best info.
Tracy says
Yes! My mind was totally blown when I learned about that. So glad it was useful info for you too!
Kris says
I’ve always been too intimidated to make large cuts of meat but your recipe comes out perfect every time! I’ve got friends requesting that I make tri-tip at least once a month now. Thank you!
Tracy says
Your comment made my night, Kris! So glad this recipe’s worked out for you!
Kayla says
I’ve never cooked tri tip before as I always felt intimidated by it. But I bought some for my hubby and it was time to cook! Thank God I found your website/recipe. All the other ones I found were minimum 5 hours cooking time. This was so fast and I lightly salted with Lawrys steak seasoning – PERFECT! I had to cook a little longer than I wanted too (pregnancy precautions) but my husband LOVED it. I don’t have an oven-safe pan, so I seared the non-fat side too but for half the time then put it in a buttered baking dish and surrounded it with yellow crook-necked squash (lightly seasoned with salt pepper and parsley) then put some tabs of butter on top of the veggies around the pan. Threw it in the oven and that squash was a great combo of textures, roasted/slightly charred and steamed/boiled. The juices from the meat just soaked into the squash on the bottom and YUM! Sorry, feels like I’m rambling but just had to share. Thank you!!!
Tracy says
Thanks, Kayla! I’m so glad you and your husband enjoyed it. Adding squash sounds SO good. I’m totally trying that next time!
Heidi says
I am cooking 2 tri-tip roasts that are trimmed and already marinated. Each roast weights about 2-1/2 to 3 pounds. Would I still cook 15 min per pound? Any advice for these circumstances?
Tracy says
Hi, Heidi, that shouldn’t be a problem. Just make sure the roasts aren’t touching in the pan in the oven. The cooking time might be slightly longer but shouldn’t increase dramatically.
Melissa Mandar says
I found your site and I decided to try your method because I’ve never known how to make a good tri tip. You are a genius!!!! My family said I made the best tri tip ever. Thank you so much for teaching me how to be an amazing cook of tri tip.
Tracy says
Thanks so much, Melissa!! I’m SO happy you all enjoyed the tri tip!
Cathi says
This is the 2nd time I’ve used your recipe. It is fabulous and the leftovers were awesome. I made a little broth gravy using the scrapings of the oven pan and stored the leftovers in the broth. It kept it moist and delicious. Happy New Year and thanks for sharing this!
Tracy says
Thanks, Cathi. Happy New Year to you too! I love the idea of using the pan drippings to make gravy.
Elana says
This recipe was delicious and the meat turned out perfect. However, I didn’t get as quite of a dark crust on mine. Was it due to your seasonings or was I supposed to accomplishthis during the searing part? Thank you!
Tracy says
Hi, Elana. So glad you enjoyed the tri-tip! Seasoning shouldn’t affect the browning too much, but if you used a trimmed tri-tip, it won’t turn out as dark.
It’s really the fat cap on top of the untrimmed tri-tip that is getting so brown. Lean meat doesn’t get quite that dark. If you did use an untrimmed tri-tip, your pan/oil might not have been quite as hot as mine, so the meat needed longer to develop that crust. Next time, you can try cooking it a little longer than what’s in the instructions, until it reaches the color you’re looking for. Hope that helps!
Mabel Miranda says
This is so easy and awesome! thank you for this recipe and its a perfect dinner option that didn’t take too long.
Tracy says
So happy you enjoyed it, Mabel!
Michelle says
I’m using your recipe for the tri-tip and I have everything needed except the tin foil at the end to cover it. Is that going to make a huge difference?
Tracy says
Not at all. It just won’t stay quite as hot after the resting period. Hope you enjoy it!
Michelle says
When I read what you said about tri -tip not being as popular in other parts of the world and really popular on the West Coast made sense! My Family is from San Luis Obispo and this is everyone’s favorite BBQ! Excited to try it out in the oven!
Nadine Bates says
I used your recipe and my first tri tip came out perfect! This was involved easy !
Tracy says
Yay! Congrats on your first tri tip. So glad it came out well!
Gabba says
Second ti.I’m doing your recipe! First time was a success.. My hubby is now home and stranged that I am browing tritip in the stove! He loved the first time I did it! Ill keep my firgers crossed for this time! My home smells delicious already!!
Tracy says
Thanks, Gabba! So glad the first one worked out for you. Hope the second one did too!
Kimberly says
Easy to prepare and absolutely delicious!
Tracy says
Thanks, Kimberly! So glad you enjoyed it!
Jenean says
OMG!!! So grateful for your directions on making a tri-tip roast. Not only was it easy, I got to use my cast iron pan in the oven for the first time. I made this for Thanksgiving, and it was delicious!!! Even left-overs were delicious! Grateful for this website and look forward to trying other recipes you’ve shared. Thanks again!!!
Tracy says
Yay! So glad you enjoyed it. Thanks for letting me know!
Karyn says
I pull this recipe out every time I make tri tip (which is often!). Comes out perfect every single time. I do 10 mins per pound for a perfect medium rare but closer to the medium end. I have a tri tip in the oven as we speak 🙂 My family is going to love me! Thanks for a perfect recipe!
Tracy says
I’m so glad you’ve been enjoying the recipe. Thanks for taking the time to let me know, Karyn!
Cayly says
I had such high hopes for this as I absolutely love tri tip, but it’s hard to grill in 2 feet of snow. I used my favorite rub, but maybe I did something wrong. I had to drown it in steak sauce to be able to eat it. I think I’ll just have to stick to grilling.
Tracy says
Sorry to hear you didn’t enjoy it, Cayly!
Dori says
First time cooking Tri tip turned out delicious I used Montreal seasoning
Tracy says
So glad you enjoyed it, Dori!
Marc Blaiwes says
Great site, great recipe! Thanks for all!!!-
Tracy says
Thanks so much, Marc!
Kyla says
Love the recipe but the smoke filled up my house so fast I couldn’t believe it!!!
Tracy says
Hi, Kyla, glad you enjoyed it, but sorry about the smoke! This does sometimes get a little smokey for me, but enough to note. There are a couple things you can try next time (if there’s a next time), switch to vegetable oil or another oil with a higher smoke point. If you’re still getting smoke, you can try turning down your oven a bit. It’s possible your oven runs hotter than mine. Hope that helps!
Jamie says
do you cover the roast while it is in the oven so that it doesn’t dry out while roasting?
Tracy says
This is a really short roasting time, so no need to cover. Unless the meat is overcooked, you shouldn’t have a problem with it drying out, especially with untrimmed tri-tip since the fat will help keep the meat moist.
Ricarda Jenkins says
This recipe is everything promised! Really, really great.. I’ve never cooked a roast this way, but now I will never cook it any other way. Thank you ! This was awesome.
Tracy says
Thanks, Ricarda, this makes me so happy to hear!!
Gena says
OMG i tried this recipe and it was theeee best tri tip roast ive ever made! It was so juicy and that charred fat layer was like the vanilla scoop on top of a nice piece of apple pie! My family couldnt stop raving about it! My new go to recipe!
Tracy says
LOL I love that description. So glad the family enjoyed it, Gena!!
CC says
Holy Toledo Batman!! This was so easy and tastey!! i live in southern AZ and our summers are 1st half blistering hot and 2nd half smoldering humid, outdoor grilling is a choice you chance on or meditate on! So this oven alternative is great. Although it did heat up the kitchen…i easily placed a fan in there to keep it cool.
I used a cast iron fry pan( it was the only pan i have that could tolerate a 425° oven. Could this be adjusted to a lower temp. to accommodate my other pans high tolerance of 350-400°?
Thanks for this recipe!!! Such an easy and most tasty tri-tip roast. Next time gonna try a drop or two of liquid smoke just before placing in oven!!
Tracy says
Your summers sound a lot like my summers, so I can totally relate. So glad this worked out for you, and yes, you can absolutely cook it at a lower temperature. Cook it at whatever your pan can handle and just extend the cooking time slightly as needed. If you try the liquid smoke, please let me know how it works out. I love that idea!
HollyJo says
Great recipe! Browned the tri tip and used a Reynolds iven cooking bag and it wad so tender.
Tracy says
Thanks, HollyJo! So happy you enjoyed it!
Kathy says
Dear Tracy,
I should’ve known this would be in line with all your recipes as in: DELICIOUS! I was going back and forth trying to decide if I should wrap in foil as the BillBailey tri tips, but since I know how good a cook you are, I followed your recipe to a “T”. It was PERFECT! Absolute yuum! Thank you again ! I cannot tell you how delicious this turned out!
PS Also made me indoctrinate my new Lodge cast iron skillet! Yaay! First time I could fry meat on stove and pop in oven to finish! (In the same pan!) Wow! It was amazing! Thanks Tracy!
Tracy says
Thanks, Kathy!! I’m so happy it worked for you and that you got to break in your new skillet! 😉
Rosie Lowe says
I am going to give this a try today. My husband grew up eating tri tip. He grew up on the central coast of Calif. where it is extremely popular. After he retired we moved to Colorado and when I asked the butcher why they had no tri tip he did not know what I was talking about! They finally began carrying it. I am not one for grilling, nor is my husband. No desire to cook out doors! Got a lovely tri tip in the fridge and going to try your recipe. We use Suzi Q seasoning, which is what they use on the central coast area. Keeping my figers crossed. Your photos are making my mouth drool!!!!
Tracy says
Hope you both enjoy it, Rosie!!!!!
Gary says
Giving this a try tonight with the original Lawry’s Seasoned Salt. I’m a BBQ guy when it comes to tri tip. High heat and eight to ten minutes a side. No time for the Santa Maria method. Looking forward to trying this out!
Tracy says
Hope you enjoy it, Gary!!
Leigh says
This was the easiest and the tastiest tri-tip I’ve ever made. I had a 1.4 lb grass fed roast that was trimmed on both sides. It took a few extra minutes in the oven, but it was still so fast and easy. This is now my go to for tri-tip. Thanks!!
Tracy says
I’m so happy you enjoyed it Leigh!!
Joe in SoCal says
I used a Lodge cast iron pan for a 2 lb roast. I pulled it from the oven at 20 mins and was getting a 118 F temp so I put back. It looked gorgeous. Six minutes longer and I pulled it at 131 F. I wish that I could post a photo. I’m from Philadelphia, now living in SoCal so what’s with this tri tip stuff. I get it I looked at the illustration. Thanks for the recipe. it will be used again.
Jackie says
Great easy recipe! Love it 🙂
Tracy says
Thank you, Jackie!!
Laurie says
.ABSOLUTELY PERFECTLY UNBELIEVABLY DELICIOUS – You cannot go wrong with this wonderful recipe!!! I purchased a tri•tip roast for the first time ever when it was one of the few pieces of beef available in the store on a recent shopping trip during this craziness. Having never eaten, let alone prepared, tri•tip, I searched online for cooking ideas and came across your relatively simple, straightforward recipe. My roast was trimmed (no fat cap) and I followed your excellent instructions to the letter, including your salt/pepper/garlic powder rub suggestion, and used an iron skillet start to finish. Full disclosure: I am not much of a meat eater, but I practically swooned after a “test” bite while slicing the roast (also per directions). However, my husband and daughter ARE true carnivores and they raved in the extreme and could not stop eating it- neither could my 4yr old grandson ! Considering the cost, ease of preparation, beautiful presentation, and its mouth-watering deliciousness, tri•tip roast will be my new go-to “company’s coming” entree. Thank you,Tracy! So glad I stumbled across Baking Mischief and look forward to trying more of your recipes.
Tracy says
This makes me so happy to hear, Laurie!! Thank you!
Maria Cuevas says
Amazing I was very impressed. So delicious.
Tracy says
Thank you! So glad you enjoyed it!
Angela says
This was a great recipe! Thank you, Tracy! I see that you this was a recipe that is tried and tested by many and with all the ratings, I had to see it for my self. I got a montreal marinated tri-tip from the store, generously sprinkled it with Pappy’s AND Lawry’s seasonings. So I did combine marinate and dry rub. I have a 15″ cast iron that I bought last month and been using it for almost everything and it came handy with this recipe! I heated the cast iron while oven was pre-heating to 425, took it out of the oven and put on stove, followed the instruction to put the fat side down first for 4min then turned it around where the fat is facing up (so true with the comment on getting the fat juices down the meat) and put the cast iron with the meant on it in the oven. I have about 2.73lbs . My husband likes it well dead (as he calls it) and I like it medium. I baked it for 60min and it turned out soooo gooodddd. Even the picky 17-year old came for more. I paired it with mashed potato I made from scratch and green bean casserole (I used two cans of beans and cream of mushroom. I would have made it from scratch too but I didn’t have the fresh veggies). Regardless, the tri-tip by itself was a winner. Thank you so much for sharing. Definitely will make it again! I was able to take a couple of pictures before it was devoured! Not sure how to post those.
Tracy says
So thrilled to hear you and the fam enjoyed it, Angela!!!
Kim Rodriguez says
Omg, what a too-easy-to believe recipe which yields such a fine pay-off in flavorsome beef with just the right texture.
We love tri-tip and can’t believe that so few beef-o-philes know about it.
We usually get it the packs in which the tri-tips are precut into steaks. Due to supply chain issues, only the roast was available. Most people grill it, I guess. Searching “oven roast tri-tip roast* I came across your recipe. Also, I pre-seared (per your recommendation) for the first time ever; it was a totally easy process that made such a better result.
Thank you for sharing your roasting talents with us— we will be roasting Tri-tip ROASTS from here on out! – Kim 🙂
Tracy says
Thank you, Kim!! It always makes me so happy when people discover how easy roasting tri tip is!!
Sheri says
Hi Tracy, thank you so much for this recipe. It sounds easy enough for me, a roast novice, I’m looking forward to trying it. I am feeding my kids who like their meat well done. Can you please advise me, do I lower the baking temperature or extend the oven cooking time or both? Thank you again.
Tracy says
Hi, Sheri, just extend the baking time slightly. No need to make any other changes. Hope the kids enjoy it!
Sheri says
It turned out great, thank you so much, Tracy! <3
Tracy says
So happy to hear it! Thanks for reporting back!!
Jeff says
A little variation. I seared it on the grill and finished it in the oven and used the salt/pepper/garlic rub.. It was OMG! good. The salty crust was to die for. I served it with mashed potatoes and the 5 minute/5 ingredient gravy with added pan drippings. Yum.
Colby says
OMG! This was so simple and delicious! Thank you for the recipe! We used Lawry’s seasoning, Hubby and I absolutely loved the meat and it was super simple. Man oh man, the smell while it cooks is amazing….
Tracy says
SO glad you and the husband enjoyed it, Colby!!
Baleri says
5 stars! Winner winner tri tip dinner! Made my own rub concoction & followed your directions. It was The Best!!!
Tracy says
So glad to hear it!!
Mel says
Thank you for posting this! Apartment life with no porch, patio, or grill leaves you looking for options to make the perfect TriTip. I appreciate this post so much!!!
Yvonne Ackley says
I just need to tell you how much we LOVE your recipe! We make this at least once a month. What I have added is some petite potatoes halved and some multi colored carrots. I toss them together with a little olive oil snd season salt and put them around the seared roast in my xtra large cast iron skillet before putting in the oven. The are the only vegetables my 18 yo son voluntarily eats! Thank you do much!
Tracy says
Thank you!! This makes me so happy to hear!
pamela marie wetzel says
couldn’t use grill and this worked out perfectly. thank you so much.
Tracy says
So happy to hear it, Pamela!!
Joel DeWitt says
I made this last night but did not do the searing in the skillet part as I did not have the time. I seasoned the meat with a combination of rock salt, seasoning salt, garlic power, jalapeno salt, pepper. Rubbed it into the meat all over very well. Placed the meat fat side down (didn’t see that until afterwards). Cooked it approximately 50 minutes @ 425º. It was PERFEFT and juicy, tender as can be.
Can’t wait to try this again. Thank you so much for posting this.
Tracy says
So glad you enjoyed it!!
Jeannie says
Tracy, we just made your stove top tri-tip recipe with your mac’n cheese gratin (and also some steamed asparagus) to celebrate our 40th wedding anniversary today. That tri-tip recipe is absolutely delicious! Thank you for all your recipes. Your mac’n cheese gratin is also fabulous. We make that all the time.
Jeannie
Melissa says
Tracey, I know this is an old post. I am hoping to get your thoughts. I bought tri tip for Christmas, but it is trimmed. I want to use your recipe. Should I brush with extra oil to add moisture since the fat is trimmed off? Thanks!
Tracy says
Hi, Melissa, it should cook up okay as-is. Just don’t worry if you don’t get a really dark sear like what you see in the photos. Without the fat cap, it won’t get as dramatically dark. Hope you enjoy the roast!!
Sandy Stevens says
It’s showing up at Costco, to my husband’s delight as he was raised in California. I had never heard of it, so jumped on the internet and found you. Unfortunately, Costco does not have it year round in Florida. It’s package as “Morton’s of Omaha” and already seasoned. GREAT piece of meat! Thank you for posting!
Anna says
I made this today!!!!.. followed your steps.. IT WAS YUMMY!!!! I couldn’t stop nibbling on it!! Can’t wait to make it again.
Tracy says
So happy to hear it, Anna!!!
Ruth says
Fabulous! My family loved it! My only change was to add 1 tablespoon of red wine vinegar & 1 tablespoon of olive oil to the rub. Chilled in the fridge for 3 hours and cooked exactly as indicated in the recipe. Seriously melted in your mouth, delicious and tender. My family said they liked it better than when I cook it on the grill. So easy and so good thank you so much for this recipe!
Nathan says
Three additional tips (pun intended) from a California native:
1. Grilling, oven, or otherwise: always rest the meat with the untrimmed fat cap on top. It seems like an obvious transition if you let it rest in the pan after being in the oven that way, but it’s an important note as the fat will rest into the meat due to gravity. Don’t flip it over.
2. When I do the roast in the oven I add 1/2 lb sliced baby bella mushrooms, three mashed garlic cloves, pinch of salt and two tbsp of butter in a pile in the open space beside the roast in the pan. This will melt and cook in the juices while in the oven, and I spread it all on top of the roast after I slice it.
3. If you don’t know how to slice this one, definitely watch a Youtube video on it. The wrong angle will destroy your hard work!
Paula says
How do you suggest I keep the meat warm for a couple of hours before serving? We are having a fellowship after our morning church service and I would like to keep the meat warm during the two hours of announcements and preaching. Would keeping it in a crockpot in warm, dry out the meat?
LISA BRADFIELD says
So simple and ez to prepare. Hey Brandon in a cast iron skillet and then put the skillet directly into the oven baked it for 25 minutes it’s a 2 lb roast and it’s medium well I would have cooked it for maybe 20. Anyhow I’m serving it with herb garlic mashed potatoes and green beans ..so good. I wanted to add a picture of it because it’s really beautiful but there’s nowhere on here that will allow me to post a picture that I can see
CK says
All I can say is AMAZING!! The family loved it and so did I. A winner and a new added recipe to our stash. Thank you so much!
Kendra says
Great and easy recipe with excellent results! My family loved it and commented on how tender and juicy it was. Thanks so much!
Michelle says
Used this technique last night with a 1.67 lbs tri tip. I used a Santa Maria rub from another recipe and tried to remove at arouond 120 degrees because I like rare and leftovers. So crispy and flavorful on the outside and moist and tender on the inside…
SHaron says
Recipe worked perfectly but it will take quadruple the time to clean up the oven splatter as it took to cook.
pookie says
i have a question…when checking the temp for doneness, should more than 1 area of the roast test at the desired temp.? because the thinner areas always test higher.
thank you.
Tracy says
Test the thickest part of the meat since you want to make sure it reaches a safe temperature.
Jeanne says
Super good recipe! I’ve made it several times. We never have leftovers! Thanks for sharing your recipe!
Faviola says
First time making tri tip. We found it half off for 2.5 lbs. Amazing recipe and so simple! Me, my husband, and toddler gobbled up most of it straight outta the oven.
Thank you!
Rosie Lowe says
We moved to Colorado 16 years ago and not finding tri tip was a shock as we lived on the Central Coast of California….Santa Maria Tri Tip country. We began bringing tri tips home with us on our trips to California. But now we can buy them here in Colorado. Your recipe is great! My husband and I do not grill and cooking a tri tip in the oven so quickly is wonderful. We use Susie Q seasoning which we buy in California. I am off to sear my tri tip and toss it in the oven! Yum!!!!
Gail Bohlman says
No haters…I’m not much of a beef person but this is good. I always keep some homemade Emeril’s Essence rub in my spice cabinet. Recently, I bought a tri tip at Costco that was too big for 2 so I cut it in half & froze some. This makes such good left over meat. I have used it in stew, shepherds pie, rice bowls, on salads. Love the sear in my cast iron pan & finish in oven. Thank you!
Terrie E Enoch-Petty says
This is exactly how my Mom used to cook all roasts…sear in her cast iron skillet and pop it in the oven. Thank you so much. I definitely will be following your recipe.
Stephanie S says
This was delicious and everything we were hoping for. After searing, it took about 25 minutes to get the 1.5# tri tip cooked to medium. I used my homemade tri tip dry rub, let it sit overnight and then set it out to get to room temp before searing. I added some extra kosher salt before searing that helped add to the delicious crust.
Sarah Jones says
This is now my go to recipe for tri tip roast. I have made it many times and it is a rockstar! However, I need help in carving it for serving. I read your directions: cut in half and slice each half across the grain or cross wise or something. In any case, I don’t know what that means. Any chance you have a video of this, or can you ‘dumb it down’ for me and tell me again?
When it says, cut it in half – I’m not even sure I’m doing that right LOL. do I cut the large half off of the pointy half, or cut it into two tall triangles?
Sorry, this must win first place for the ‘Duh’ award but I would appreciate your answer.
Thank you for this and ALL the great recipes. Keep up the love.
Sarah
Tracy says
So glad you enjoyed the recipe!! I don’t have a video of me cutting the tri tip, but this video does a great job explaining the why and how of cutting one: https://www.youtube.com/watch?v=iNFVnnXyyYo