- December 8, 2024
- Beef
Oven Roasted Tri Tip Recipe
Oven Roasted Tri Tip using the reverse sear method delivers a perfectly juicy and tender roast with a beautifully caramelized crust. Cooked low and slow before a high-heat finish, this foolproof technique ensures every bite is packed with bold, beefy flavor.
If you love the juicy, tender, and flavorful results of a perfectly cooked tri-tip but don’t have the time (or a smoker) to reverse sear it the traditional way, this oven-roasted method is here to save the day. While reverse searing on the smoker brings out a rich smoky flavor and a mouthwatering crust, this approach is a fantastic alternative that delivers equally impressive results without the outdoor setup.
You can also reference my guide on how to smoke a tri tip on a charcoal grill or on a gas grill.
What Is a Tri Tip?
Tri-tip is a triangular muscle cut from the bottom sirloin of the beef. You may have heard of a Santa Maria tri tip, which is where this cut became popular. This cut weighs between 2-3 pounds and has a rich, beefy flavor similar to steak. What makes tri-tip special is its dual grain pattern and the perfect balance of lean meat with just enough marbling to keep it juicy and flavorful! If you want to try a higher end superior cut, check out the American Wagyu my friends at Raikes beef carry.
Why This Recipe Works
Reverse Sear Method: By starting low and slow at 250°F, then finishing with a high-heat sear, we achieve the best of both worlds – perfectly even cooking throughout and a beautiful crusty exterior. This method ensures consistent doneness from edge to edge while maximizing flavor development in this oven roasted tri tip recipe!
Dry Brining: The optional (but highly recommended) dry brining process does more than just season the meat. The salt penetrates deep into the muscle fibers, helping them retain moisture during cooking and resulting in a more tender, juicier final product.
Budget Friendly: Tri-tip is a budget friendly option, especially when feeding a crowd! The straightforward preparation method requires minimal ingredients and basic kitchen equipment, making it an accessible choice for both special occasions and weeknight dinners.
Supplies Needed
- Wire rack and baking sheet
- Meat thermometer
- Sharp carving knife
- Aluminum foil for tenting
- Your choice of searing equipment:
- Broiler-safe pan
- Cast iron skillet
- Grill
Ingredients
- Tri Tip: If you don’t see any tri-tip at the store, make sure to ask the butcher! They are particularly popular in California but can be found anywhere.
- Kosher Salt: Use kosher salt to dry brine the tri tip if you have the time. Otherwise, just salt it before cooking!
- Black Pepper: I like to use freshly cracked black pepper here.
- Garlic Powder: For an added depth of savory flavor!
- Butter: Butter added before the high temperature sear will help the outside to caramelize and create a gorgeous crust!
- Maldon Salt: This salt is a finishing salt, perfect for sprinkling on top of your oven roasted tri tip before it is served.
Reverse Sear Cooking Method
Step 1 Dry Brine (Optional):
- Sprinkle with Salt: Generously sprinkle kosher salt evenly over the surface of the tri-tip, covering all sides. Place the roast on a wire rack set over a baking sheet. Note- If using a smaller or larger tri tip you will need to adjust the amount of salt. The general rule is about 3/4 tsp of Kosher salt per pound.
- Chill: Leave uncovered and refrigerate for at least 2 hours, up to overnight. This helps tenderize the meat and enhances flavor.
Step 2 Low and Slow:
- Preheat: Preheat the oven to 250 F.
- Pat Dry & Season: If you dry brined the tri-tip, pat it dry with paper towels, but don’t rinse. Sprinkle black pepper, garlic powder, and smoked paprika evenly over the roast. For those skipping the dry brine, season the roast liberally with kosher salt along with the other spices.
- Place on Wire Rack: Place the tri-tip bacon onto a wire rack over a baking sheet to ensure even heat circulation while it is roasting.
- Prep Meat Thermometer: Insert a meat thermometer into the thickest part of the tri-tip. Roast in the oven until the internal temperature reaches 120-125°F for medium rare or 130-135°F for medium. This will take approximately 60-90 minutes, depending on your oven and desired doneness.
- Remove & Rest: Remove from the oven and rest the tri tip for 30 minutes (DO NOT SKIP THIS STEP).
Step 3 Searing:
- Broiler Searing Method: Set your oven to broil on high. Adjust the oven rack to the upper third position, about 6 inches from the heat source. Broil for 2-3 minutes per side, flipping once, until a dark crust develops. Remove from the oven, place the butter on top, tent with foil, and allow it to rest for 10-15 minutes before slicing against the grain.
- Stovetop Searing Method: Place a large cast-iron or heavy-bottomed skillet over high heat and add 2 tablespoons of oil (olive or vegetable). Let the oil heat until it shimmers. Carefully place the tri-tip in the hot skillet. Sear each side for 1-2 minutes until a deep golden-brown crust forms. During the final minute of searing, add 2 tablespoons of unsalted butter and spoon it over the tri-tip for added flavor. Remove the tri-tip from the skillet, place the butter on top, tent loosely with foil, and let it rest for 10-15 minutes before slicing against the grain.
- High Heat Direct Grilling: Heat your grill to high (450–500°F). Ensure the grates are clean and well-oiled to prevent sticking. Place the tri-tip directly on the hot grates. Sear each side for about 2-3 minutes until a good crust forms, turning once. Transfer the tri-tip to a cutting board, place the butter on top, tent with foil, and let it rest for 10-15 minutes before slicing against the grain.
How To Slice and Serve A Tri Tip
- Slice Along the Curve of the Grain: Tri tip has two distinct sections with grain running in different directions. Find where the grain changes direction (usually near the center or at an angle). Slice the tri-tip into two sections along the curve of the grain.
- Slice Perpendicular to Grain: For each section, turn the meat so you’re cutting perpendicular to the grain. Slice thinly (about 1/4 inch thick) for tender bites.
- Serve: Arrange slices and top with the finishing salt and any other sauces as desired for serving.
Sides To Pair With It
Top your easy oven baked tri tip off with a chimichurri sauce, like my cranberry chimmichurri sauce. You can serve your oven roasted tri tip with a bunch of different side dishes depending on the season! Here are some of my personal favorites to pair with it:
- Grilled Broccoli Salad
- Smoked Baked Potatoes
- Smoked Scallop Potatoes
- Crispy Artichoke Salad Recipe
- Mashed Potatoes
It is also super versatile, so it would be delicious in tostadas, and tacos, or add it on top of a salad!
More Recipes To Try
- Smoked Meatloaf Recipe
- Smoked Bottom Round Roast
- Bison Meatballs Recipe
- Smoked Barbacoa Recipe
- Smoked Beef Cheeks
Oven Roasted Tri Tip Recipe
Ingredients
- 3 lb Tri Tip
- 2 tsp Kosher Salt for dry brine- see instructions below
- 2 tsp Black Pepper coarse
- 2 tsp Garlic Powder
- 3 tbsp Butter for finishing
- 1 tsp Maldon Salt for finishing
Instructions
Optional Dry Brine (Highly Recommended)
- Generously sprinkle kosher salt evenly over the surface of the tri-tip, covering all sides. Place the roast on a wire rack set over a baking sheet. Note- If using a smaller or larger tri tip you will need to adjust the amount of salt. General rule is about 3/4 tsp of Kosher salt per pound.
- Leave uncovered and refrigerate for at least 2 hours, up to overnight. This helps tenderize the meat and enhances flavor.
Prep and Slow Cook
- Preheat the oven to 250 F.
- If you dry brined the tri-tip, pat it dry with paper towels, but don’t rinse. Sprinkle black pepper, garlic powder, and smoked paprika evenly over the roast. For those skipping the dry brine, season the roast liberally with kosher salt along with the other spices.
- Place the tri-tip bacon onto a wire rack over a baking sheet to ensure even heat circulation while it is roasting.
- Insert a meat thermometer into the thickest part of the tri-tip. Roast in the oven until the internal temperature reaches 120-125°F for medium-rare or 130-135°F for medium. This will take approximately 60-90 minutes, depending on your oven and desired doneness.
- Remove from the oven and rest the tri tip for 30 minutes (DO NOT SKIP THIS STEP).
Searing
- Oven Searing (Broiler) Method- Set your oven to broil on high. Adjust the oven rack to the upper third position, about 6 inches from the heat source. Broil for 2-3 minutes per side, flipping once, until a dark crust develops. Remove from the oven, place the butter on top, tent with foil, and allow it to rest for 10-15 minutes before slicing against the grain.
- Pan Searing Method- Place a large cast-iron or heavy-bottomed skillet over high heat and add 2 tablespoons of oil (olive or vegetable). Let the oil heat until it shimmers. Carefully place the tri-tip in the hot skillet. Sear each side for 1-2 minutes until a deep golden-brown crust forms. During the final minute of searing, add 2 tablespoons of unsalted butter and spoon it over the tri-tip for added flavor. Remove the tri-tip from the skillet, place the butter on top, tent loosely with foil, and let it rest for 10-15 minutes before slicing against the grain.
- Grill Searing- Heat your grill to high (450–500°F). Ensure the grates are clean and well-oiled to prevent sticking. Place the tri-tip directly on the hot grates. Sear each side for about 2-3 minutes until a good crust forms, turning once. Transfer the tri-tip to a cutting board, place the butter on top, tent with foil, and let it rest for 10-15 minutes before slicing against the grain.
Slicing Instructions
- Tri tip has two distinct sections with grain running in different directions. Find where the grain changes direction (usually near the center or at an angle). Slice the tri-tip into two sections along the curve of the grain.
- For each section, turn the meat so you’re cutting perpendicular to the grain. Slice thinly (about 1/4 inch thick) for tender bites.
- Arrange slices and top with the finishing salt and any other sauces as desired for serving.