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
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?
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!
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!
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!!!
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!
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!!
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
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!!
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!!
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!
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!!!
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!!
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!!
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.
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!!
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!!