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
Dori says
First time cooking Tri tip turned out delicious I used Montreal seasoning
Tracy says
So glad you enjoyed it, Dori!
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!
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!
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!
Kimberly says
Easy to prepare and absolutely delicious!
Tracy says
Thanks, Kimberly! So glad you enjoyed it!
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!
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!
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!
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!
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!
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!
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.
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!
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.
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!
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!