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.

Course Holiday Recipes, Main Course, Main Dishes

Cuisine American

Keyword Oven roasted tri tip recipe

Prep Time 15

Resting Time 30

Servings Servings

Calories 411kcal

Author Bon Appeteach

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.

Nutrition