If you’re looking to cook a flavorful steak that’s tender, juicy, and doesn’t require babysitting a grill, say hello to your new favorite dinner: tri-tip in the oven. Seriously, this roast hits the sweet spot between easy prep and restaurant-quality results.
If this is your first attempt at tri-tip or if you want to try something new (like adding a tasty rub or cutting it differently), I have some great tips for you. This guide explains how to cook tri-tip in the oven: by rubbing seasoning, cooking, cutting, and eventually serving it.
What Is Tri Tip?
Tri-tip gets its name from being a triangular-shaped cut at the bottom of the sirloin. Its flavor is strong and meaty, and you get juicy results if you cook it right. Sometimes it’s referred to as the “Santa Maria cut” and was a popular choice at BBQs for many years in California. Grilling isn’t required for cooking great barbecue.
Oven roasting this cut is not only simple—it’s incredibly effective. A quick sear and a short bake time give you tender meat with a caramelized crust, perfect for slicing thinly and serving in tacos, salads, or just as-is with a drizzle of pan juice.
Ingredients You’ll Need
To cook a mouthwatering tri-tip in oven, you only need a handful of ingredients:
- 1 trimmed tri-tip roast (about 2–2.5 lbs)
- 2 tbsp olive oil
- Dry rub spices: coffee grounds, garlic powder, cumin, chili powder, sea salt, and black pepper
Want to get creative? Try a rosemary-garlic rub or even a teriyaki marinade for an Asian spin.
How to Cook Tri Tip in the Oven (Step-by-Step)
Here’s exactly how to cook a tri-tip roast, even if you’ve never done it before:
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Bring to Room temperature
Rest the meat for about 20–30 minutes before putting it on the grill. Doing this helps ensure the food cooks at the same pace.
Season Generously
Use a bowl to mix the dry rub ingredients. Using coffee, garlic powder, cumin, chili powder, sea salt, and pepper is something I enjoy. Dry the roast with a sheet of paper towel and then rub the spice mix on all sides.
Pan-cook on the Stovetop
Place an oven-safe skillet in the oven (like a cast iron pan) and turn the heat on medium-high. Add olive oil and let it heat up. Wait until your grill is very hot before you put the tri-tip on to get a crispy sear, about 3–4 minutes per side.
Bake It
Immediately put the skillet in an oven that has already been preheated to 350°F. When the tri-tip internal temperature is right (as shown below), bake it for 15–20 minutes.
Rest & Slice
Take out the roast, cover it loosely with foil, and leave it to rest for 10 minutes. This step is very important, so do not skip it. It preserves the great flavor of the steak. Choose a sharp knife and slice the meat by following the grain, which I’ll describe shortly.
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Internal Temp of Tri Tip (Doneness Guide)
| Doneness | Internal Temp (°F) | Notes |
| Rare | 120–125°F | Cool red center |
| Medium Rare | 130–135°F | Warm red center – ideal |
| Medium | 135–145°F | Slightly pink center |
| Medium Well | 145–155°F | Less pink, more firm |
| Well Done | 160°F+ | Fully cooked, firmer texture |
Pro Tip: Use an instant-read meat thermometer for best results!
How Long to Cook Tri Tip in Oven?
For a 2 to 2.5 lb roast:
- With sear: 15–20 minutes in oven at 350°F after searing 3–4 min per side
- Without sear (low and slow method): Roast at 225°F for 1.5–2 hours
- Always rest before slicing!
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How to Cut Tri Tip Like a Pro
This cut has a unique grain that changes direction, so slicing it properly is crucial. Here’s how to cut tri-tip:
- Locate where the grain shifts direction (usually about halfway through the roast).
- Cut the roast in half along that natural seam.
- Now, slice each piece against the grain into thin strips.
This ensures every bite is tender, not chewy. Trust me—it’s a game changer!
Serving Ideas for Oven-Roasted Tri-Tip
Tri-tip is super versatile. You can:
- Serve it with chimichurri or horseradish cream
- Toss it over a Caesar salad or arugula with shaved parmesan
- Load it into tacos with guac and lime
- Make tri-tip sliders or sandwiches with caramelized onions
- Add to a hash with eggs the next morning
Leftovers? Even better. Refrigerate for up to 4 days, or freeze for up to 6 months!
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If this is your first time cooking tri-tip, you must be confused, and we are here to solve it for you.
You might be wondering:
Can tri-tip be cooked without first searing it?
Yes, although you will not get to eat the crust. Use the low-and-slow method at 225°F to avoid tough meat.
Is tri-tip and sirloin the same meal?
Not quite. Sirloin Steak is taken from the bottom sirloin and shaped more like a triangle, but it tastes and feels different.
Am I able to use a roasting pan when making stir-fry instead of a skillet?
Yes! Simply brown the roast on both sides before putting it into the oven.
How can you get it warm once more?
Fry it slowly in a skillet with some broth for moisture or cover with foil and warm up in a low oven to keep it moist.
Printable Tri-Tip Oven Recipe
Ingredients:
- 1 tri tip roast (2–2.5 lbs)
- 2 tbsp olive oil
- 1 tbsp coffee grounds
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp sea salt
- ½ tsp black pepper
Instructions:
- Bring meat to room temp (20–30 min).
- Mix dry rub ingredients and coat meat evenly.
- Heat oil in skillet; sear 3–4 min per side.
- Transfer skillet to 350°F oven; bake 15–20 min or until internal temp is 130–135°F.
- Let rest for 10 min, then slice against the grain.
Nutritional Information (Per 4 oz Serving)
| Nutrient | Amount |
| Calories | 270 kcal |
| Protein | 28 g |
| Total Fat | 17 g |
| • Saturated Fat | 6 g |
| Cholesterol | 75 mg |
| Carbohydrates | 1 g |
| • Fiber | 0 g |
| • Sugars | 0 g |
| Sodium | 420 mg |
| Iron | 2.2 mg (12% DV) |
| Calcium | 12 mg (1% DV) |
| Potassium | 330 mg (7% DV) |
You’ve Mastered Tri Tip in the Oven!
This tri-tip oven recipe works well for both large groups and for those who want a week’s supply of steak. The dish is not hard, delicious, and flexible, making it good for regular weeknight meals.
I would love to hear how this came out for you and what your own special touch was.
