This Oven Roasted Tri Tip is a simple, reliable way to cook this flavorful cut right in your kitchen. Roasting a tri tip in the oven creates a seasoned crust on the outside while keeping the center tender and rosy.
Why You'll Love This Oven Roasted Tri Tip
You'll love making this recipe because it's straightforward and dependable, turning out tender slices with a well-seasoned crust every time. It roasts to a perfect medium rare in about 28 minutes, making it feel special enough for Sunday dinner but quick enough for a regular weeknight.
- Quick roast time: It reaches a perfect medium rare in about 28 minutes, making it manageable even on a busy evening.
- Reliable, tender slices: A simple seasoning and steady oven heat create a flavorful crust while keeping the center juicy.
- Easy to pair with sides: It fits naturally alongside mashed potatoes, roasted vegetables, or a fresh salad for a complete meal.
Ingredients for Oven Roasted Tri Tip
This recipe starts with a 2 to 3 pound tri tip roast, which is lean, flavorful, and perfect for oven roasting. A light coating of olive oil helps the rib rub seasoning, salt, and pepper adhere and form a well-seasoned crust as it cooks. If you have time, you can toss the seasoned roast with a few fresh herbs in a bag and let it rest in the refrigerator for added flavor before roasting.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
What Is Tri Tip?
Tri tip is a triangular cut from the bottom sirloin that's known for big beefy flavor and quick cooking. Because it's fairly lean, it's best cooked to your target internal temperature and sliced against the grain, especially where the grain changes direction.
Why Cooking a Tri Tip Roast Can Be Tricky
Tri tip is a flavorful cut, but it can be a little tricky if you have not cooked one before. It is fairly lean, which means it can dry out quickly if overcooked, and it cooks faster than many larger roasts. It also has two distinct grain directions that meet near the wide end of the roast, which is why the slicing angle must change.
How To Cook a Tri Tip Roast in the Oven
This recipe comes together with a simple seasoning, a short rest if you choose to marinate, and a quick roast in a hot oven. You'll finish by letting the meat rest before slicing against the grain for tender pieces. Follow the step by step visual guide below for each stage of the process.
How Long to Roast a Tri Tip at 42
Cook Time Expectations: Most 2 to 3 pound roasts take about 25 to 35 minutes at 425°F, but always cook to internal temperature rather than time alone.
Pro Tip - Use a Meat Thermometer
Tri tip cooks quickly, so use a meat thermometer and pull it a few degrees early. Resting 10 to 15 minutes helps the juices settle, and slicing against the grain is what keeps it tender.
- Pat dry very well. Brush olive oil over all sides.
- Coat evenly with rib rub, pressing the seasoning into the surface.
- Place roast on a rack set over a shallow baking sheet. Roast on center rack for 25 minutes. Check internal temperature for desired doneness.
- Continue roasting as needed until it reaches 128℉ for medium rare, about 3 additional minutes if needed. Remove from oven and rest 10 minutes. Temperature will rise to about 130℉.
- Slice against the grain and serve.
Pro Tip - Slice Against the Grain
The grain changes direction near the wide end of a tri tip. When slicing, rotate the roast and adjust your knife angle so you're always cutting across the grain for the most tender slices.
What to Serve with Oven Roasted Tri Tip
Serve this oven roasted tri tip sliced thin with quick Copycat Bob Evans Mashed Potatoes and a side of Roasted Brussels Sprouts and Carrots for a classic meat and potatoes dinner with a fresh green balance.
It's also great tucked into warm rolls for roast beef sandwiches the next day or plated with a crisp salad and roasted vegetables for a lighter meal. However you serve it, be sure to slice against the grain so each portion stays tender and easy to enjoy.
Substitutions and Variations
Some useful tips and substitutions when making this recipe:
- Swap the seasoning: Use a simple blend of kosher salt, black pepper, and garlic powder in place of the rib rub if you want a more classic roast beef flavor.
- Change the oil: Avocado oil works well instead of olive oil and handles higher heat nicely.
- Add a garlic herb crust: Mix minced garlic and chopped fresh herbs into the oil before rubbing it on the meat for a more pronounced herb flavor.
- Finish with butter: Brush the hot roast with a tablespoon of melted butter right after it comes out of the oven for added richness.
- Cook to a different doneness: Roast a few extra minutes for medium if your family prefers less pink in the center, adjusting based on internal temperature.
Tips for Success
Helpful tips to help you when making this recipe:
- Bring it to room temperature: Let the tri tip sit out for about 30 minutes before roasting so it cooks more evenly from edge to center.
- Use a meat thermometer: Check the internal temperature and pull it around 130 to 135 degrees for medium rare to avoid overcooking.
- Do not skip the rest: Allow the roast to rest for at least 10 to 15 minutes so the juices redistribute before slicing.
- Slice against the grain: Pay attention to the direction of the muscle fibers and cut across them for tender, easy to chew slices.
- Preheat the oven fully: Make sure the oven is hot before the roast goes in so you get good browning and consistent cooking.
Storage Options
Here is how I store leftovers when making this recipe:
- Refrigerate leftovers: Store sliced or whole pieces in an airtight container in the refrigerator for up to 4 days.
- Freeze for later: Wrap tightly in plastic wrap and place in a freezer safe bag for up to 3 months, then thaw overnight in the refrigerator.
- Reheat gently: Warm slices in a low oven covered with foil or in a skillet with a splash of broth to help keep the meat from drying out.
Related Recipes
- Cider Braised Beef Brisket with Fennel
- Grilled Top Sirloin Steak
- Sous Vide Beef Eye of Round Roast
- Sheet Pan Roasted Rosemary Potatoes
- Oven Roasted Carrots and Parsnips
Frequently Asked Questions
Most 2 to 3 pound roasts take about 25 to 35 minutes in a hot oven to reach medium rare, but always go by internal temperature rather than time alone.
A high oven temperature, typically around 425 to 450 degrees, helps create a flavorful crust while keeping the center tender.
Medium rare is usually 130 to 135 degrees when you remove it from the oven. The temperature will rise slightly as it rests.
You can, but it is not required. A hot oven is often enough to create good browning without an extra stovetop step.
Roast it uncovered so the exterior can brown properly and form a seasoned crust.
Use a meat thermometer and avoid cooking past your target temperature. Letting it rest before slicing also helps retain juices.
Place it on a rack set over a baking sheet or in a shallow roasting pan in the center of the oven for even heat circulation.
Yes, you can season it and let it rest in the refrigerator for several hours or overnight to deepen the flavor.
It may be overcooked or sliced with the grain. Always slice against the grain for tender pieces.
No, it can roast undisturbed. Just ensure the oven is fully preheated before placing it inside.
Let it rest at least 10 to 15 minutes before slicing so the juices redistribute and the meat stays tender.
Easy Side Dish Recipes
Get The Recipe!
Oven Roasted Tri-Tip
Equipment
- Roasting Pan
- Large Rimmed Sheet Pans w Cooling Rack
Ingredients
- 2½ pound Tri Tip roast
- 1 tablespoon olive oil
- 2 tablespoons rib rub or your favorite seasoning
- 1 sprig fresh thyme or rosemary, bruised
- salt to taste
- pepper to taste
Instructions
- Preheat oven to 425 degrees.
- Pat the tri tip dry with paper towels.2½ pound Tri Tip roast
- Brush olive oil over all sides. Coat evenly with rib rub, salt, and pepper pressing seasoning into the surface.1 tablespoon olive oil, 2 tablespoons rib rub, salt, pepper
- Optional: Place the seasoned roast in a zipper bag with a few fresh herbs and refrigerate for 1 hour or up to overnight. Bring to room temperature for about 30 minutes before roasting.1 sprig fresh thyme
- If not marinating, let the seasoned roast stand at room temperature about 10 minutes while the oven finishes preheating.
- Place roast on a rack set over a shallow baking sheet. Roast on center rack for 25 minutes.
- Check internal temperature. Continue roasting as needed until it reaches 128℉ for medium rare, about 3 additional minutes if needed.
- Remove from oven and rest 10 minutes. Temperature will rise to about 130℉.
- Slice against the grain and serve.
Notes
- Bring it to room temperature: Let the tri tip sit out for about 30 minutes before roasting so it cooks more evenly from edge to center.
- Use a meat thermometer: Check the internal temperature and pull it around 130 to 135 degrees for medium rare to avoid overcooking.
- Do not skip the rest: Allow the roast to rest for at least 10 to 15 minutes so the juices redistribute before slicing.
- Slice against the grain: Pay attention to the direction of the muscle fibers and cut across them for tender, easy to chew slices.
- Preheat the oven fully: Make sure the oven is hot before the roast goes in so you get good browning and consistent cooking.
Nutrition
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Kelly Bloom says
My family loved this!