Oven-Roasted Tri Tip Steak

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This Oven-Roasted Tri Tip steak recipe is an easy-to-make and super flavorful alternative to expensive steak cuts like filet mignon, that’s packed with flavor, using this oven-roasted technique.

tri tip steak

You can definitely trust this recipe. I’ve made it probably a million times. Okay, more like 100 times, but it’s a regular dinner item in our house. We live about 1 hour from the original Santa Maria tri tip headquarters and we’ve been programmed to do it right or not do it at all!

Why You’ll Love It

  • The blend of spices in the rub creates an aromatic and flavorful crust, taking a good steak to an unforgettable level.
  • Oven-roasting ensures even cooking, giving you a steak that’s both tender and juicy without the need for specialized equipment.
  • The recipe’s versatility allows you to pair the steak with anything from classic mashed potatoes to adventurous chimichurri sauce, making it easy to adapt for any occasion.

localexplorer says: 5 stars The step-by-step instructions were so easy to follow, and the end result was a beautifully cooked and tender steak

Alexandra says: 5 stars Thank you for all the great tips – The steak turned out absolutely delicious and perfectly cooked!

» You might like this Oven-Baked Tomahawk Pork Chop.

What is a Tri Tip Steak?

tri tip steak raw

Tri Tip steak is one of my favorite cuts of beef. It is cut from the bottom sirloin and can be found in most groceries these days. It was made popular in Santa Maria, California, in the 1950s when the Santa Maria rub was also created.

The cut of meat alone is very tender and is best when cooked at high heat and served at medium rare. It’s not the type of roast that is served fork tender or falling apart. It’s not a “shredded beef” type of roast.

The best ways to cook a tri tip roast are either on the grill or in the oven. If you have access to a grill, definitely try it both ways to see which is your preferred method.

You know what’s perfect with this steak? A classic wedge salad.

Ingredients You’ll Need

tri tip steak
Santa Maria Rub
  • Tri tip roast – A 2 pound roast is what we used in this recipe, though they come in many sizes, so cook whatever size you want.
  • Seasonings – Salt, ground black pepper and garlic powder – this is the classic Santa Maria rub. You can add other seasonings if you want. We sometimes add paprika, oregano, and chili powder. You can also buy this rub. I like Susie Q’s.

Equipment Needed

  • Roasting pan with a rack on the bottom – This is the one I use. You could also use a baking sheet with a rack or trivet.
  • Meat thermometer – Always check the internal temperature of the meat to ensure it’s come up to your desired degree of doneness.

Helpful Tips

  • You can roast any size Tri Tip you want with these instructions, as long as you monitor the internal temperature of the meat as it cooks. A larger roast will take more time, smaller will take less time.
  • You can season with the Santa Maria rub basics, or add any other seasonings or dry rub that you like.
  • Be sure to trim off all but a 1/4″ fat cap on only one side. 
  • Plan on about 10 minutes in the oven per pound.
  • Don’t rely on time to cook a perfect roast. Take it out of the oven at 130F for medium rare and 140F for medium.
  • Let the meat rest for at least 10 minutes before slicing against the grain. This allows the meat to come up to the proper temperature and time for the juices to redistribute.
tri tip steak

Oven-Roasted Tri Tip Steak

Oven-Roasted Tri Tip Steak is an economical cut that's flavorful and tender
4.66 from 211 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 457kcal
Author: Laura Lynch

Ingredients

  • 2 pound (1 kg) tri tip roast
  • 1 tablespoon (18 g) salt
  • 1 tablespoon (6 g) ground pepper
  • 1 tablespoon (8 g) garlic powder

Instructions

  • Preheat oven to 450° F (230° C). Use a roasting pan with a rack on the bottom.
  • Combine the seasonings in a dish, then rub it liberally all over the roast. Place the tri tip in the prepared roasting pan, fat side up (if there is a fat cap).
  • Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350° F (175° C) and continue roasting meat for another 10 minutes, until an instant-read thermometer inserted into the center reads 130° F (54° C) for medium rare or 140° F (60° C) for medium.
  • Let rest for 10 minutes before slicing thinly against the grain.

Equipment Needed

  • Roasting pan

Notes

  • You can roast any size Tri Tip you want with these instructions, as long as you monitor the internal temperature of the meat as it cooks. A larger roast will take more time, smaller will take less time.
  • You can season with the Santa Maria rub basics, or add any other seasonings or dry rub that you like.
  • Be sure to trim off all but a 1/4″ fat cap on only one side. 
  • Plan on about 10 minutes in the oven per pound.
  • Don’t rely on time to cook a perfect roast. Take it out of the oven at 130F for medium rare and 140F for medium.
  • Let the meat rest for at least 10 minutes before slicing against the grain. This allows the meat to come up to the proper temperature and time for the juices to redistribute

Nutrition

Calories: 457kcal | Carbohydrates: 3g | Protein: 59g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 184mg | Sodium: 1896mg | Potassium: 959mg | Fiber: 1g | Sugar: 1g | Calcium: 75mg | Iron: 5mg

How To Slice Tri Tip

slicing tri tip

There are a few things that help ensure a tender and juicy final product. The first is letting the tri tip rest for at least 10 minutes after cooking.

The second is slicing it correctly. The correct way to slice a tri tip is against the grain. After it has rested you should be able to look at the meat and tell which way the meat fibers are running. Once you find that then turn the meat a quarter turn and start slicing. Thin even slices will give you a tender final product.

You may notice that the grain runs differently on each end. Just be aware of the grain as you slice. You may need to adjust the direction you are cutting after awhile. Just make sure to stay against the grain.

smoked tri tip

Tri Tip Internal Temperature Guide

Medium-Rare

For medium-rare (as pictured in the slicing photo) you want 135° F. For medium it’s 145° F. Be sure to take into account the 5-10 degrees from carryover cooking (the amount the temp rises during resting). I don’t recommend going over 145° F for this cut, but if you like well done meat, that’s up to you.

I always find that it rises 10 degrees after removing the tri tip from the oven, so I take it out at 125°, so it rises to the perfect medium rare. I prefer medium rare for tri tip, so it will rise to 130-135° F after removing from the oven.

trip tip

Medium to Medium Well

For medium (as pictured in the photo above) you want 145-150° F. I really don’t recommend going over 145° F for this cut, but if you like well done meat, you can do 150°-160°F. Don’t forget to take into account the carry-over cooking that will cause it to rise at least 5 more degrees once out of the oven.

Grilling Instructions for a Tri Tip Steak

Grilled tri-tip roast is also very delicious. To cook tri tip on a grill, just preheat the grill to 425° F and grill on both sides for roughly 10 minutes per side, depending on the thickness of the roast.

An instant-read thermometer inserted into the center should read 130° F for medium-rare and 145° F for medium before you take it off the grill. Let the meat rest for at least 10 minutes before slicing. This allows the meat to come up to the proper temperature.

oven-roasted tri tip steak

What to Serve Tri Tip With

We find that this Beef Tri Tip doesn’t require any sauce, because we love the rub so much, but if you prefer a sauce, you can use our favorite homemade BBQ sauce or any BBQ sauce you like. It also tastes great with some chimichurri.

Tri Tip in the oven is definitely one of our favorites and we serve it often. If you like it please head down to the ratings and leave us a comment!

Here are a few side dishes that go well with it.

Other Tri Tip Recipes

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59 thoughts on “Oven-Roasted Tri Tip Steak

  1. Liz says:

    5 stars
    Sharing this recipe with my mom! My dad is the steak lover in the family, haha and I’m sure she’ll love being able to make it in the oven!

  2. Marie-Charlotte Chatelain says:

    5 stars
    Could this be cooked any more perfect? LOVE LOVE LOVE this the look of this steak and you did such a good job at explaining the method!

      • Laura says:

        I’m sure this is highly debated, but I’ve got it on good authority that the original Santa Maria rub contains just garlic, salt and pepper.

      • Mike says:

        5 stars
        So, Todd, you MUST be a professional chef. However, as with all rubs, there are numerous variations. Sorry, but I’m quite sure none are a patented formula.

      • Q says:

        Todd why dont you start your own recipe blog .. you sound like a snippy little beeotch … loosen up your skinny jeans and shut the f up !!

  3. Leslie says:

    5 stars
    I usually make steak on the grill so having an oven-roasted recipe is something I’ve been looking to get! This looks perfect!

  4. Lizet Bowen says:

    5 stars
    I had no idea how easy was to roast tri-tip steak. It came out delicious! My husband wants it again for his birthday.

  5. Lynn says:

    5 stars
    This was, by far the best tasting recipe ever! The meat was so incredibly tender and the taste delightful! I am so glad that we have leftovers for tonight!

  6. Beck & Bulow says:

    5 stars
    This recipe is wonderful. It reminds me of the pot roast my grandmother used to make, always delicious.. My husband and I have enjoyed it many times. The left overs are great for beef stroganoff.

  7. Shelly says:

    I have never had tri -tip but tried this recipe. It is as excellent! So easy and had a great flavor, very much like a slow cooked roast

  8. localexplorer says:

    5 stars
    The step-by-step instructions were so easy to follow, and the end result was a beautifully cooked and tender steak

    • Laura says:

      Yes, you can use any cut of steak you like. The cooking time will change based on the thickness of the steak. Tri tip can be up to twice as thick as other cuts. It’s best to use a meat thermometer to know when it’s done.

    • Angela Morris says:

      There are a couple of different ways to reheat tri tip. We recommend using the oven or air fryer. Preheat your oven to 325° F, wrap the tri tip in foil to help it not dry out and reheat for 5-10 minutes. For the air fryer, add them to the basket and cook at 350° F for 5 minutes. Keep an eye on the tri tip in both cases so it doesn’t get over done and dry out.

    • Laura says:

      I’m not sure what you mean, Lola. If you have a piece of meat that’s much larger or smaller, you can try adjusting up or down one minute per pound.

  9. Kurt says:

    The spices all say 1 TBS, but in parentheses, you have grams that differ per spice. Why do they not match?

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