Oven Roasted Tri Tip Roast, How to Cook Tri-Tip in the Oven

This tender oven roasted tri tip recipe starts with a dry rub marinade, then oven searing seals in the flavor!

Craving melt-in-your-mouth steak at home? This oven roasted tri-tip is juicy, flavorful and tender. Whether you're a grill master or kitchen newbie, this recipe is the best way to tri-tip roast perfection.

The Star: Tri-tip, aka Santa Maria or Newport steak, is a triangle roast with a marbled fat cap for bursts of juicy goodness. Unlike tougher cuts, it's naturally tender at medium doneness, ideal for both casual dinners and impressive feasts.

The Technique

1. Flavorful Marinade: Infuse the beef with a Santa Maria rub of paprika, garlic powder, black pepper, onion powder, etc.
2. Seared & Roasted: Lock in juices with an oven sear, then roast low and slow for melt-in-your-mouth tenderness!
3. Precise Temperature: Use a meat thermometer for 130-135°F (medium-rare) juiciness.
4. Rest is Key: Let the tri tip roast rest 10-15 minutes for optimal flavor distribution.

Impress guests and family with this oven-roasted tri-tip recipe, your gateway to restaurant-worthy meals and California culinary bliss.

Instructions

1. Begin by ensuring your tri-tip roast is at room temperature for 30 minutes. This allows for even cooking throughout the triangular cut of meat. Place the tri-tip on a cutting board with the fat side facing up. Use a sharp knife to carefully remove any silver skin or excess fat from the outside of the roast. This ensures a tender roast with lots of flavor.
2. Prepare the Santa Maria rub by combining olive oil and spices. Rub the mixture evenly over the entire surface of the tri-tip, ensuring each piece is coated with delicious flavor.
3. Wrap in plastic wrap and refrigerate for at least 3 hours and up to 3 days.
4. Move oven rack to the center position for even heat distribution and to prevents over- or under-cooking.
5. Then, Preheat your oven to 450°F. (You can use a regular charcoal grill to the same temperature.)
6. Once hot, place the tri-tip in a roasting pan. 
7. Cook for 20 minutes, until a dark crust forms on the outside of the roast. This high-temperature cooking method is the correct way to achieve a flavorful sear.
8. Reduce the heat to 250 degrees F and continue cooking until the internal temperature of the roast reaches 135°F for medium doneness, about 15-20 minutes more. (Use an instant-read thermometer to ensure accuracy.)
9. Once the desired temperature is reached, remove the tri-tip oven and let it rest for at15 minutes. This allows the juices to redistribute, resulting in a tender roast beef.
10. While the meat rests, prepare your favorite side dishes to complement the oven-roasted tri-tip. Consider classic Santa Maria-style beans or a fresh green salad.
11. After the meat rest period, carve the tri-tip against the grain into thin slices with a sharp knife. This ensures maximum tenderness and flavor in each bite.
12. Serve the oven-roasted tri-tip slices alongside your chosen side dishes for a great meal the whole family will enjoy. Don't forget to store any leftovers in an airtight container for the next day!

Tri-Tip Tips & Tricks

1. Pat It Dry: Before applying the Santa Maria rub, gently pat the tri-tip dry with paper towels. This removes excess moisture and allows the seasoning to adhere better, resulting in a deeper, more flavorful crust.

2. Sear Power: That initial high-heat sear isn't just about browning; it's a science! Searing quickly seals the juices within, preventing them from escaping during the lower-temperature roast. Don't be afraid of a good char – it's where the magic happens!

3. Carving Confidence

Slicing against the grain is key to maximizing tenderness. Look for the muscle fibers running through the meat and run your knife perpendicular to them, creating thin, melt-in-your-mouth slices. Imagine you're combing your fingers through the meat!

4. Beyond the Oven: Feeling adventurous? This recipe translates beautifully to other methods! Try using a Dutch oven for a braised tri-tip with extra tender results, or impress your backyard crew with a smoky twist on a charcoal grill.

5. Leftover Love: Don't underestimate the power of leftover tri-tip! Thin slices make phenomenal sandwiches, while chopped bits add incredible flavor to salads, quesadillas, or even hash browns. Get creative and savor every delicious morsel!
Recipe Notes

Serving Size: This recipe comfortably feeds 4-6 people with generous portions, or up to 8 with additional side dishes. Leftovers are always welcome, as tri-tip makes phenomenal sandwiches and reheats beautifully.

Doneness Variations: For those who prefer their tri-tip slightly rarer, aim for an internal temperature of 125°F for medium-rare minus. For a well-done finish, cook until the internal temperature reaches 140°F. Remember, cooking times may vary slightly depending on the size and shape of your tri-tip.

Marinade Magic: Feel free to get creative with the Santa Maria rub! Experiment with smoked paprika for a deeper flavor, add a pinch of cayenne pepper for a touch of heat, or swap the onion powder for garlic powder for a more subtle savory note. The possibilities are endless!

Grilling Glory: This recipe easily adapts to the grill! Preheat your grill to high heat and follow the same searing and roasting instructions, adjusting cooking times as needed based on direct or indirect heat. Remember, grilling adds a distinct smoky flavor that pairs beautifully with the tri-tip's inherent juiciness.

Tender Trip Rip Recipe

If you tried this recipe, I’d love 5 stars! Let me know how it turned out in the comments! And tag me on Instagram with your Roast!

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