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
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!!!
Maria Cuevas says
Amazing I was very impressed. So delicious.
Tracy says
Thank you! So glad you enjoyed it!
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!
Jackie says
Great easy recipe! Love it 🙂
Tracy says
Thank you, Jackie!!
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.
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!!
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!!
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!!!!!
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! 😉
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!
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!
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!!
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!!
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.
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!
Marc Blaiwes says
Great site, great recipe! Thanks for all!!!-
Tracy says
Thanks so much, Marc!