This reverse sear tri tip in the oven gives you a cracked pepper and garlic crust and juicy meat that is pink from edge to edge. We start low in the oven, and then finish by searing in a hot skillet. I make this roast when I want steakhouse flavor for a small crowd and don’t want to fire up the grill.
If you are new to cooking Tri Tip, you are in for a treat. Tri tip goes by a few names: triangle roast, Santa Maria steak, or bottom sirloin roast. It's not the same as sirloin tip. Sirloin tip comes from the round, and it's much leaner.
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!
Reader review
"This was so delicious and easy to make. Elegant and easy are my two favorite combinations. Thanks for the great recipe." —Holly
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.
Buying Tri Tip
Tri tip isn't always easy to find, especially if you don't live near California where it is super-popular. You may have to ask your butcher for it. Sometimes they have them and they are just not out in the case. Expect the roast to weight between 2 and 3 pounds.
I order mine online from Wild Fork. You can get $15 off your first order using my referral link.
Trimmed or untrimmed? I usually buy mine already trimmed. If you get one with an untrimmed fat cap, trim it down to about ¼".
Look at the shape. One end of a tri tip is thick and the other tapers to a point. The thin tip is always going to be a little more cooked than the thicker end. It works perfectly if some people want medium-rare and other's medium.
Why Reverse Sear Tri Tip in the Oven Works
The most common way to cook a roast is to sear it first and then roast it. A reverse sear flips that order.
What this does for you:
Even cooking. The outside and center cook more evenly. You get pink from edge to edge, and avoid the dreaded gray ring.
A faster, better crust. Because the roast has been in the oven, the surface is very dry when you go to sear it. This makes it brown more easily.
Less stress. Because you bring the roast to temperature at a relatively low temperature, you have more wiggle room.
The overnight rest in the fridge helps, too. Salt pulls moisture to the surface. The meat reabsorbs it, and the seasoning goes deeper. Leaving it uncovered on a rack dries the outside even more.
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, trim 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.
Serving Suggestions
Tri-tip roast in the oven is a simple main dish that works with various side dishes. Some of my favorites are:
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, or it will get tough.
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.
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.
Once browned, remove from the pan and allow to rest on a cutting board for 10 minutes.
How Long to Cook Tri Tip in the Oven
The times I give in the recipe card are guidelines. There are many factors that will impact how quickly your roast cooks. A thick roast will take longer than one that is flat. How cold the roast is when it goes in the oven, and how hot your oven runs are also factors.
For this reason, I recommend that you use an instant-read thermometer and the following chart. I don't give recommendations beyond medium. Because this cut is so lean, it gets chewy if you cook it past medium.
Tri tip doneness chart
| Doneness | Pull from oven | After the sear | After resting |
| Rare | 100°F | 115°F | 120 to 125°F |
| Medium-rare | 110°F | 125°F | 130 to 135°F |
| Medium | 120°F | 135°F | 140 to 145°F |
Oven Roasted Tri Tip (Reverse Sear)
Equipment
- Pepper Mill or Mortar and Pestle
- skillet Heavy Duty or Cast Iron
Ingredients
- 1 tablespoon mixed peppercorns
- 2 teaspoons sea salt
- 2 teaspoons garlic powder
- 2 ½ pounds tri tip roast
- 2 tablespoons avocado oil
Instructions
- 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.
Gen says
I love the coarse peppercorns here. Lovely recipe - thank you!
Josh says
50 mins at 250 is not nearly long enough. It was very rare. Even after searing.
Done with a 1.5lb tritip.
Wendy Polisi says
When cooking any type of meat, you always need to use the internal temperature as your guide because there are so many other factors that can cause the time to change. (Your oven, starting temperature of the roast, size and shape, etc.) The instructions read to cook for 50 minutes, or until the internal temperature reaches at least 110°F before searing and 125°F OR DESIRED TEMPERATURE after.
laura says
Wow this tri-tip turned out so good!! Thanks for the recipe!!
Holly says
This was so delicious and easy to make. Elegant and easy are my two favorite combinations. Thanks for the great recipe
Wendy Polisi says
My favorite combinations as well. I am so glad you enjoyed it.