Oven-Roasted Tri Tip Steak

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.

» You might like this Oven-Baked Tomahawk Pork Chop and this Honey Sriracha Brussels Sprouts recipe.

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

What is a Tri Tip Steak?

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 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.

Yep, that’s all you need! It’s a super simple, but very delicious way to season tri tip that you’ll roast in the oven.

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.

Most Important Baking 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, a smaller one 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 most of the fat, leaving just a 1/4″ or less fat cap on only one side. Plan on about 10 minutes in the oven per pound.
• Make sure you test the temperature of the meat to cook to your preferred temperature. Don’t rely on time to cook a perfect roast. It’s 135F for medium rare and 145F for medium.
• Let the meat rest for at least 10 minutes before slicing. This allows the meat to come up to the proper temperature and time for the juices to redistribute.

Preparing the Tri-Tip

You might notice when purchasing tri tip that it can be prepared in a few different ways by the butcher. Generally, the roast has a fat cap on one side, which I think is ideal for oven-roasting. A small layer of fat or some marbling makes for a juicier, more tender tri tip.

You can also find tri tip that has a layer of fat around the entire cut. Or it can also come with no fat at all. If you have your choice, look for the fat on just one side or plan to cut it off yourself. I leave about a 1/4″ or less fat on one side.

If there’s more fat than you need, that’s okay, you can trim it off. You might also notice a silver membrane along one side of the meat. If you can, remove that tough layer.

Santa Maria Style Rub

I firmly believe that no tri tip roast is complete without the Santa Maria rub. It’s super easy to make. In fact, it’s just three ingredients: salt, pepper and garlic powder. Hard to believe that the original rub that has become so famous includes just 3 ingredients, but it’s true.

• 1 tablespoon salt
• 1 tablespoon finely ground black pepper
• 1 tablespoon garlic powder

Remember to sprinkle the rub over the roast, then use your hands to spread it, rather than putting your hand directly into the bowl of rub. Then you can save whatever is leftover for another use without worrying about cross contamination.

You don’t have to allow it to marinate or sit with the rub for a long time. The joy of the rub is that when it’s cooked at a high temperature, it forms a sort of crust on the outside of the meat that is so delicious.

You might also want to try our other dry rub. It has more varied spices, if you want something more robust than this one.

How to Cook Tri Tip in the Oven

Start by preheating the oven to 450° F (230° C). Prepare the roasting pan by ensuring that the rack is in the bottom.

After coating the roast liberally with the Santa Maria rub, place meat in the prepared roasting pan.

The cooking time will vary based on the size of the roast. Plan on about 10 minutes per pound. The best way to make sure the meat is cooked to your preference is to use a thermometer to test the meat.

Roast in the preheated oven for 15 minutes. Then 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 125° F (for medium rare). Let rest for 10 minutes before thinly slicing against the grain.

If you have a digital oven thermometer that can be left in the meat while it cooks, that’s the best way to ensure it doesn’t over cook.

How To Slice 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.

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.

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.

Questions About the Recipe

How to Reheat Tri Tip

There are several ways to reheat tri-tip, but the best method depends on your personal preference and the equipment you have available. Here are a few options:

1. Oven: Preheat your oven to 325°F. Place the tri-tip in an oven-safe dish and cover it with foil to prevent it from drying out. Reheat for about 10-15 minutes or until the internal temperature reaches 130°F.
2. Sous vide: If you have a sous vide machine, you can reheat the tri-tip by placing it in a vacuum-sealed bag and heating it in the sous vide water bath at 130°F for about 30 minutes.
3. Microwave: Place the tri-tip on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for 30-second intervals until it reaches your desired temperature.
4. Grill: Preheat your grill to medium-high heat. Brush the tri-tip with a little oil and grill it for a few minutes on each side until it is heated through.
5. Air fryer: Preheat your air fryer to 350°F. Slice the tri-tip into even pieces and place them in a single layer in the air fryer basket. Brush the tri-tip with a little oil to prevent it from drying out. Cook the tri-tip for 5-7 minutes, flipping halfway through, until it is heated through and crispy on the outside.

No matter which method you choose, be sure to use a meat thermometer to check the internal temperature of the tri-tip before serving.

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

• Smoked Tri Tip
• Grilled Tri Tip
• Tri Tip vs Brisket: What’s the Difference?

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• Instant Pot vs Pressure Cooker: Which is Better?
• Smoky Basil Oaxacan Mezcal Cocktail

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