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Oven Roasted Tri Tip

5.0 from 6 votes

Oven-roasted tri-tip is a popular and flavorful cut of beef that is easy to prepare at home. With the right seasoning and cooking technique, you can achieve the best juicy and tender roast that will impress your family and friends.

One of the great things about oven-roasting tri-tip is that it requires minimal preparation and can be cooked in just a few simple steps. The key is to let the meat rest at room temperature for at least 30 minutes before cooking. This allows the meat to absorb the flavors of the seasoning and ensures even cooking throughout.

While there are many ways to cook tri-tip, I prefer the oven-roasting cooking one because it allows me to control the temperature and cooking time for optimal results.

Whether you prefer a rare or well-done roast, the key is to use a meat thermometer to monitor the internal temperature of the meat and remove it from the oven at the desired doneness.

Why You’ll Love This Juicy Oven Baked Tri Tip Recipe

I absolutely love this oven-roasted tri-tip recipe, and I’m confident that you will too. Here are just a few reasons why:

  • Tender and Juicy – one of the best things about this recipe is how tender and juicy the tri-tip turns out. The slow roasting process allows the meat to cook evenly and retain its natural juices, resulting in a succulent and flavorful roast.
  • Easy to Make – even if you’re not a seasoned cook, this recipe is easy to follow and execute. With just a few simple steps, you can have a delicious tri-tip roast ready to serve in no time. Check my step by step images below in the How to Make Section.
  • Versatile – can be served in a variety of ways. Whether you slice it up for sandwiches, tacos, or serve it as a main course with your favorite sides, this recipe is sure to please.

Overall, this oven-roasted tri-tip recipe is a winner in my book. It’s easy to make, versatile, and delicious.


  • 3 pound tri tip
  • 2 tablespoons olive oil
  • Fresh parsley for garnish, optional

Steak seasoning:

  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon cumin
  • ¼ teaspoon cayenne pepper, or to taste

How to Make Oven Roasted Tri Tip

The first step in preparing tri-tip is selecting the right cut of meat. Tri-tip is a triangular muscle that comes from the bottom sirloin of the cow. When selecting a tri-tip, look for a cut that has a good amount of marbling and is evenly shaped. Avoid cuts that have a lot of fat on one side or are oddly shaped.

Once you have selected your tri-tip, the next step is to trim and season it. Start by trimming off any excess fat on the meat. Then, pat the meat dry with paper towels. This will help the seasoning stick to the meat better.

For seasoning, I have used a dry rub but you can go for a marinade. For a simple dry rub, I combined kosher salt, black pepper, garlic powder, onion powder, cumin, cayenne pepper and smoked paprika in a bowl. I rubbed the seasoning all over the meat, making sure to coat it evenly.

Whether you prefer a dry rub or a marinade, make sure to coat the meat evenly and let it rest at room temperature for at least 30 minutes before cooking.

First, preheat your oven to 375°F.

Next, heat a large oven-safe skillet (cast iron skillet) or roasting pan over medium-high heat and add 1-2 tablespoon of olive oil. Once the oil is hot, add the tri-tip roast to the pan and sear it for about 4-5 minutes on each side until it develops a brown crust.

After searing the tri-tip roast, transfer the pan to the preheated oven and roast 10-15 minutes per pound depending on desired doneness, until an instant-read thermometer inserted into the thickest part of the tri-tip registers about 125ºF for medium, 20 to 30 minutes. The internal temperature of the roast will continue to rise as it rests, so remove it from the oven promptly.

For rare, remove the roast from the oven at 115ºF, for medium-rare at 125ºF, for medium at 135ºF, and for well-done at 145ºF. Remember, the cooking time will vary depending on the size and thickness of the roast, so use an instant-read thermometer to ensure accuracy.

Once the tri-tip roast reaches your desired internal temperature, remove it from the oven and transfer it to a clean cutting board. Tent it loosely with aluminum foil and let it rest for at least 10 minutes to allow the muscle fibers to relax and the juices to redistribute. This resting period is crucial for achieving a tender and juicy roast.

After the resting period, slice the tri-tip roast against the grain into thin slices. The triangular shape of the roast means that you will need to change the direction of your slicing halfway through to ensure that you are slicing against the grain the entire time. This will help to ensure that the meat is tender and easy to chew.

Oven roasted tri-tip is a versatile main dish that can be served in a variety of ways, from sandwiches to a hearty dinner. Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the sliced meat in a roasting pan with a little bit of beef broth or water and bake in a preheated oven at 350°F until heated through.

Frequently Asked Questions

What is the ideal internal temperature for a perfectly cooked tri-tip?

The ideal internal temperature for a perfectly cooked tri-tip is 130-140°F (57-60°C) for medium-rare, and 145°F (63°C) for medium. It’s important to use a meat thermometer to ensure that the meat is cooked to the desired temperature, as overcooking can result in a dry and tough roast.

How should I prepare a tri-tip for oven roasting?

To prepare a tri-tip for oven roasting, start by trimming any excess fat and silver skin from the meat. Then, season the meat with your preferred seasoning blend, or simply salt and pepper. Allow the meat to sit at room temperature for 30 minutes before roasting.

Can you recommend a marinade for tri-tip before oven roasting?

While a marinade is not necessary for a flavorful tri-tip, it can add an extra layer of flavor. A simple marinade can be made with olive oil, red wine vinegar, garlic, salt, and pepper. Marinate the meat for 2-4 hours before roasting, and be sure to pat the meat dry before seasoning and roasting.

What’s the difference in cooking time for a tri-tip at 250 degrees versus 350 degrees?

Cooking time for a tri-tip at 250 degrees will be longer than at 350 degrees. At 250 degrees, the roast will take approximately 2-3 hours to reach the desired internal temperature, while at 350 degrees, it will take approximately 45 minutes to 1 hour. It’s important to use a meat thermometer to ensure that the meat is cooked to the desired temperature, regardless of the cooking temperature.

Should I sear my tri-tip before oven roasting, and if so, how?

Searing a tri-tip before oven roasting can help to develop a flavorful crust on the meat. To sear the meat, heat a skillet over high heat and add a small amount of oil. Sear the meat for 2-3 minutes on each side, until browned. Then, transfer the meat to a preheated oven to finish cooking.

What are the pros and cons of oven roasting versus grilling tri-tip?

Oven roasting and grilling are both great methods for cooking tri-tip, and each has its own pros and cons. Oven roasting allows for more control over the cooking temperature and can result in a more evenly cooked roast. Grilling can add a smoky flavor to the meat and can be a great option for outdoor cooking. Ultimately, the choice between oven roasting and grilling will depend on personal preference and the equipment available.

Best Oven Roasted Tri Tip Recipe

Best Oven Roasted Tri Tip Recipe

Recipe by Adore Foods
5.0 from 6 votes

Easy, fail proof oven roasted tri tip recipe. Ready in 1h and best served with mashed potatoes and vegetables

Course: MainCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


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  • 3 pound 3 tri tip

  • 2 tbsp 2 avocado oil

  • Fresh parsley for garnish, optional

  • Steak seasoning
  • 1 tbsp 1 salt

  • 1 tbsp 1 black pepper

  • 2 tsp 2 garlic powder

  • 2 tsp 2 onion powder

  • 1 1/2 tsp 1 1/2 smoked paprika

  • 1 tsp 1 cumin

  • 1/4 tsp 1/4 cayenne pepper, or to taste


  • Preheat oven to 375 F.
  • In a small bowl, combine the steak seasoning together.
  • Trim any excess fat off the tri tip if desired and then pat the roast dry with a paper towel.
  • Rub the roast all over with the steak seasoning.
  • Heat a large cast iron skillet on the stove top over high heat. Once the skillet is hot, add 1-2 tablespoons avocado oil and sear the roast for 4-5 minutes on each side until browned and a crisp crust forms.
  • Transfer the hot cast iron skillet with the tri tip to the preheated oven. Bake for about 10-15 minutes per pound depending on desired doneness. Use a meat thermometer to gauge how cooked the meat is. For medium rare, remove from the oven at 125℉ when the thermometer is inserted into the thickest part of the meat. The temperature will continue to rise a little as the meat rests.
  • Once it reaches the desired internal temperature, remove from the oven and loosely tent with foil. Allow the roast to rest for at least 10 minutes before slicing. This allows the juices to redistribute back into the meat.
  • Transfer the tri tip to a cutting board and then slice against the grain.
  • Garnish with fresh chopped parsley and serve with a side of potatoes and a vegetable. Enjoy!


  • To get the meat cooked exactly how you want it, go by the internal temperature and not by the cooking time. For Rare: 120°-130° For Medium Rare: 130°-140° For Medium: 140-150° For Medium-Well: 150-160° For Well-Done: 160-165°
  • Remember that the temperature continues to rise for the first 5-10 minutes after removing from the oven. You may want to remove it on the lower end of the temperature scale so that once it’s done resting, it reaches the desired temp.
  • Make your own steak seasoning by adjusting the amounts or adding in your favorite seasonings. You can also opt to season it with store bought seasoning.