Oven-Roasted Tri Tip Steak

This Oven-Roasted Tri Tip steak recipe is an easy-to-make, low-cost, and super flavorful alternative to expensive steak cuts like filet mignon, but it’s still amazingly tender and tasty.

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

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What is A Tri Tip Cut?

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. Tri tip in the oven will blow you away.

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 1/2 pound roast.
• Seasonings – Salt, ground black pepper and garlic powder
• BBQ sauce – Although optional we love serve this smoky bourbon sauce on the side.

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.

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 it ideal for oven-roasting.

You can also find tri tip to have a layer of fat around the entire cut. Or it can also come with no fat at all. If you have your choice, ask for the fat on one side.

If there’s fat on both sides of the roast you’ve purchased, that’s okay. You can trim it off of one side. You’ll also noticed that there is a silver membrane along that side of the meat that should also be removed. It’s a bit tough when cooked and makes the meat less tender.

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 Kosher salt
• 1 Tablespoon finely ground black pepper
• 1 Tablespoon garlic powder or 2 teaspoons garlic salt

Mix together these spices and rub it liberally all over the roast. There may be some leftover if you have a smaller roast.

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.

Oven Tri Tip Internal Temperature

For medium-rare 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.

How to Grill a Tri Tip

To cook it on a grill, just preheat the grill to 425° F and cook 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 125-130° F (50° C) 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.

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Tips & Notes About Oven Roasted Tri Tip

• Always slice the meat against the grain to avoid tough and chewy meat.
• Plan on about 10 minutes per pounds. 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.
• 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.

Frequently Asked Questions

Do you cook it fat side up or fat side down?

We prefer to cook our tri tip fat side up. That way, as the meat cooks the fat keeps is nice and juicy.

Is tri tip roast the same as tri tip steak?

Yes. Tri tip steaks are cut from the bigger tri tip roast. Tri tip is known by quite a few names. Triangle steak, bottom sirloin steak, and Santa Maria steak to name just a few.

Do you cook tri tip slow or fast?

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.

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

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Oven-Roasted Tri Tip Steak

Oven-Roasted Tri Tip Steak is an economical cut that's flavorful and tender

4.63 from 183 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Steak

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4 servings

Calories: 457kcal

Author: Laura

Ingredients

• 2 1/2 pound tri tip roast
• 1 tablespoon salt
• 1 tablespoon ground pepper
• 1 tablespoon garlic powder

Instructions

• Preheat oven to 450° F (230° C). Use a roasting pan with a rack on the bottom.
• Rub the roast liberally with the Santa Maria rub. Place meat in the prepared roasting pan.
• 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 125° F (for medium rare). Let rest for 10 minutes before thinly slicing against the grain.

Equipment Needed

• Roasting pan

Notes

• 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.

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

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Laura

Laura is a home cook who loves making new recipes and finding new favorite things to eat, whether at home or abroad. She also runs a popular travel blog and spends a lot of her time traveling for food.