Looking for a delicious roast recipe? Look no further than this oven-roasted tri-tip! It is super easy and takes just minutes of prep time. This juicy and flavorful roast is perfect for feeding a small crowd and is sure to be a hit at your next gathering.
Tri-tip is one of my favorite cuts of meat!
I like to grill tri-tip in warmer months or make it on my Blackstone Griddle.
Leftovers are fabulous in this Tri Tip Sandwich - the sauce is so amazing!
When the weather starts to cool, I turn to Oven Roasted Tri Tip.
This recipe is super simple and perfect for all levels of cooks.
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. Serve with your favorite sides, and enjoy!
- Mixed Peppercorns: Commonly, black, white, red, and green peppercorns are used. The different colors of peppercorns will give the dish different flavors. If you don’t have peppercorns, black pepper works too.
- Salt: I like to use sea salt, but kosher salt also works.
- Garlic Powder: This gives your roast a nice garlic flavor without the worry of fresh garlic burning.
- Tri-Tip: You want a roast between two and three pounds. (Most all tri-tip steak will be in this range.)
- Oil: Avocado is my go-to for cooking, but feel free to use your favorite oil
Tips & Tricks
- If your carving board does not have a trough, place your cutting board inside a rimmed baking sheet to catch any juices.
- If your roast has a layer of heavy connective tissue, trip this with a sharp knife. (Many butchers trim this before selling.) Just make sure you don’t remove too much fat because the fat is where the flavor comes from.
- Make sure you pat the meat dry with paper towels before seasoning.
- Your roast will be the most flavorful if you season it a day ahead. Feel free to play with the seasonings in this tri-tip recipe. Paprika, Italian seasoning, lemon pepper, onion powder, thyme, dried mustard, and chili powder are all great options.
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
Frequently Asked Questions
What is a Trip Tip?
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. A typical tri tip roast is between two and three pounds.
What is the best temperature to cook tri-tip roast?
Most people agree that the best temperature for oven tri-tip roast is 130-135° F or medium-rare. If you want it more well-done, I don’t recommend cooking it past medium or 145° F.
Tools Needed to Make
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- Instant Read Meat Thermometer
- Mortar and Pestle or Pepper Mill
- Cutting Board
- Roasting Pan
- Skillet (Heavy duty or cast iron skillet)
Store leftover roasted tri tip in a sealed container in the refrigerator for up to four days. You can freeze the meat for up to three months.
How to Roast a Tri Tip in the Oven
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 marinade, you can 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. If you want it more well-done, I wouldn’t recommend cooking it past medium, or 145° 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.
Serve with your favorite sides. I like to serve mine with blue cheese coleslaw, garlic mashed potatoes, and roasted Brussels sprouts.
Oven Roasted Tri Tip
- 1 tablespoon mixed peppercorns
- 2 teaspoons sea salt
- 2 teaspoons garlic powder
- 2 ½ pounds tri tip roast
- 2 tablespoons avocado oil
- Trim the silver skin from the bottom of the tri-tip.
- 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.
- Spread the mixture on the outside of the roast. Allow the seasoned meat to sit at room temperature for an hour, or refrigerate on a wire rack set on top of a baking sheet overnight.
- If refrigerating, allow the roast to sit at room temperature for an hour before cooking.
- Preheat the oven to 250° F.
- Place the roast in a pan. Cook for 50 minutes until the thickest part registers 110 degrees.
- Heat the oil over medium-high heat.
- Cook the steak until well seared and the internal temperature reaches 125°F (or the desired temperature), about 3 minutes per side.
- Allow to rest for 10 minutes before slicing against the grain.