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
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!
Fc says
Excellent !!!! Perfect !!!! Thank you for sharing !!!!
Tracy says
Thank you! So glad you enjoyed it!
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!
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.
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! 😉
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!
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!
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.
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!
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!
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!
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!
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!
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!
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!
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!