Oven Roasted Tri Tip (Reverse Sear)

If you are new to cooking Tri Tip, you are in for a treat. Tri Tip, called triangle roast or sirloin tip, is a triangular-shaped roast with three tips.  It comes from the lower end of the bottom sirloin, underneath the hipbone.

The cut has a lot of flavor and enough marbling to remain juicy and tender.  Cooking Tri Tip in the oven couldn't be easier!

Just season your tri-tip with a few pantry staples, then let it roast to perfection. Finish with a quick sear, then let the meat rest under some foil to lock in the juices.

The result is a juicy and flavorful roast that is sure to please. You can top it with compound butter to take the flavors to the next level.

Looking for more ways to cook tri tip? Don't miss my Tri Tip Recipe and my Slow Cooker Tri Tip. If you have leftovers, try this Tri Tip Sandwich - the sauce is so amazing! Or if you are looking for something different, give my picanha steak a try!

Ingredient Talk

If you’ve got a pepper grinder, go with mixed peppercorns—they add a little extra depth. Plain black pepper works just fine, too.

I’ve learned the hard way that fresh garlic burns fast when searing, so I stick with garlic powder. If you go fresh, just keep a close eye on it.

I use avocado oil for its high smoke point, but any neutral oil with a high smoke point will work.

I order my tri-tip online from Wild Forks. You can get $15 off your first order using my referral link.

Serving Suggestions

Tri-tip roast in the oven is a simple main dish that works with various side dishes.  Some of my favorites are:

• Blue Cheese Coleslaw
• Garlic Mashed Red Potatoes
• Cheesy Corn Casserole
• Braised Red Cabbage with Apples
• Creamed Spinach with Cream Cheese
• Roasted Shaved Brussels Sprouts
• Slow Cooker Polenta
• Air Fryer Asparagus

How to Roast a Tri Tip in the Oven

For the full recipe for tri-tip in the oven with measurements, see the recipe card at the end of the post.

Roasting tri tip in the oven is so easy! First, trim the silver skin from the bottom of the roast.

Next, crush the peppercorns with a mortar and pestle or the back of a butter knife. Alternatively, you can coarsely grind them in a pepper mill.

Place in a small bowl, and add the salt and garlic powder.

Once you have your spice mixture, spread the mixture on the outside of the roast.

Allow it to sit at room temperature for an hour, or refrigerate on a wire rack set on top of a baking sheet overnight.

(If you wish to make a tri tip marinade, mix the spice mixture with ⅓ cup of avocado oil and rub it on the outside of the meat.)

If refrigerating, allow the roast to sit at room temperature for an hour before cooking.

Preheat your oven to 250° F and roast the meat for 50 minutes or until the thickest part registers 110° F.

Heat a heavy skillet on the stove over medium-high heat.

When hot, add oil to coat the bottom of the pan and place the roast in the pan. Sear all sides of the meat until it is nice and browned. (The total time for searing should be about six minutes.)

To check the doneness of your roast, use an instant-read meat thermometer. I like my tri-tip medium rare, which is 130° F to 135° F.

Once browned, remove from the pan and allow to rest on a cutting board for 10 minutes.

To slice, cut against the grain into thin strips.