Oven Roasted Tri-Tip

Oven Roasted Tri-Tip recipe is very easy to make and creates juicy, flavorful and tender slices of beef that are great for sandwiches, tacos, salads, rice bowls, etc. Included are multiple dry rub recipes to cater to a variety of taste preferences or options for customized dinners.

Roasted Tri-Tip sliced on a cutting board showing its medium-rare doneness.

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Incredibly juicy Dry Rubbed Tri-Tip sliced on a cutting board.

Origin and Popularity of Tri-Tip Roast

Tri-tip is a cut of beef from the bottom sirloin, known for its triangular shape. It became popular in California due to its affordability, tenderness, and rich flavor. In the 1950s, a Santa Maria, California, chef popularized it by grilling it over red oak wood, creating a unique smoky flavor. Tri-tip gained further recognition through outdoor barbecues and community events, becoming a staple in California’s barbecue culture. Its popularity also stems from its versatility, as it can be marinated, smoked, grilled, or roasted, making it a favorite choice for gatherings and events.

Selecting the Perfect Tri-Tip

When it comes to choosing the ideal tri-tip for your dinner, a few key considerations can make all the difference in taste and tenderness. Here’s how to select the perfect tri-tip:

  • Look for Marbling– Marbling, the small streaks of fat within the meat, contributes to flavor and tenderness. Opt for a tri-tip with visible marbling, as it indicates a flavorful cut.
  • Consider Size and Thickness– Tri-tips can vary in size and thickness. For even cooking, look for a roast that is uniform in thickness, ensuring consistent doneness across the meat. A thickness of about 1.5 to 2 inches is often ideal.
  • Check the Color– The color of the tri-tip can provide clues about its freshness. Look for a deep red hue; avoid meat that appears grayish or has brown spots, as these may indicate aging or spoilage.
  • Evaluate Texture– A good tri-tip should feel firm to the touch and slightly springy. Mushy tri-tip feels overly soft and lacks firmness, suggesting spoilage. Overly tough meat can be hard to chew, often indicating lower quality meat.

Tools Needed

Dry Rub Recipes for Oven Roasted Tri-Tip

Savory Rosemary Spice Rub

My absolute favorite rub for sandwiches and is included on the recipe card at the bottom of the post and within the video. This rub also works for salads, pasta or wraps.

  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 heaping tablespoon ground rosemary

Classic Steakhouse Rub

Delicious for sandwiches, served in a wrap with Creamy Tahini Dressing or along side Heirloom Tomato Salad.

  • 1 tablespoon smoked paprika
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons dried oregano

Smokey Chipotle Rub

Wonderful alongside all kinds of summer dishes such as Summer Pasta Salad, Strawberry Walnut Salad or Roasted Asparagus. Additionally, this rub is phenomenal with autumn and winter dishes such as Creamy Mac and Cheese, Roasted Butternut Squash and Arugula Pear Salad.

  • 3 tablespoons light or dark brown sugar
  • 1 teaspoon salt
  • 2 teaspoons onion powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon chipotle powder Note: Reduce to 1/4 teaspoon and increase smoked paprika to a full tablespoon for anyone with delicate taste buds.
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper

Coffee Chili Rub

Delicious on a Southwest type salad with black beans, corn , Pico de Gallo and Cilantro Lime Salad Dressing. Other tasty options are in tacos, burrito bowls or with Mexican street corn.

  • 2 tablespoons ground coffee
  • 1 tablespoon brown sugar
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper (adjust to taste for spiciness)
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon salt

Citrus Herb Rub

This rub on Tri-Tip Roast pairs beautifully with lighter and more refreshing recipes such as Italian Potato Salad, Tabouli Salad or Marinated Grilled Shrimp Kabobs.

  • Zest of 1 large lemon
  • Zest of 1 orange
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh Italian parsley, chopped
  • 1 teaspoon black pepper
  • 1 teaspoon salt

Fajita Spice Rub

Great for fajitas, quesadillas, tacos or simply served alongside Mexican Coleslaw with Cilantro Lime Dressing as a delicious low-carb dinner.

  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (adjust to taste for spiciness)

How To Make Oven Roasted Tri-Tip

Preparing the Tri-Tip

  1. In a small bowl, combine salt, black pepper, smoked paprika, garlic powder, onion powder, and ground rosemary. Mix well and set aside.
  2. Preheat oven to 500โ„‰.
  3. Line a large roasting pan with aluminum foil. Pat the tri-tip roast dry with paper towels. Rub the oil all over the surface of the meat. Sprinkle the dry rub generously over the entire roast, pressing the spices into the meat to adhere.
  4. Let the seasoned roast sit at room temperature in the roasting pan for about 30 minutes. This allows the flavors to penetrate the meat.

Roasting the Tri-Tip

  1. Roast the tri-tip in the preheated oven at 500ยฐF for the first 15 minutes to sear the outside and lock in the juices.
  2. Reduce the oven temperature to 350ยฐF. Continue roasting for another 25-30 minutes or until the internal temperature reaches your desired level of doneness. (135ยฐF for medium-rare, 145ยฐF for medium, 150ยฐF for medium-well, 160โ„‰ for well-done.) Use a meat thermometer to check the internal temperature.

Resting and Carving

  1. Remove the tri-tip from the oven. Tent the roasting pan loosely with foil and let it rest for about 10-15 minutes. This allows the juices to redistribute throughout the meat.
  2. After resting, transfer the roast to a cutting board. Slice against the grain into thin slices.
Tri-Tip cooked in the oven laying sliced on a cutting board.

Internal Temperatures of Beef: Determining Desired Doneness

Chart showing internal temperatures of beef for Oven Roasted Tri-Tip.

Achieving the perfect doneness for your beef is essential for individual taste preferences. Here are the key internal temperatures to aim for:

  • Rare: 120-130ยฐF (49-54ยฐC)
  • Medium Rare: 130-135ยฐF (54-57ยฐC)
  • Medium: 135-145ยฐF (57-63ยฐC)
  • Medium Well: 145-155ยฐF (63-68ยฐC)
  • Well Done: 160ยฐF and above (71ยฐC+)

Use a meat thermometer to ensure accuracy, guaranteeing your tri-tip is cooked to your preferred level of doneness.

Best Ways to Enjoy Oven Roasted Tri-Tip

Oven Roasted Tri-Tip is delicious on its own served next to multiple side dishes. However, it is also incredibly versatile and can be used in various dishes. Here are several ways to enjoy sliced tri-tip:

  • Sandwiches– Sliced tri-tip makes excellent sandwiches. Layer it in a bun or between slices of bread with your favorite condiments and vegetables for a delicious and hearty meal.
  • Tacos– Create flavorful tacos by placing sliced tri-tip in corn or flour tortillas. Add salsa, guacamole, onions, and cilantro for a tasty dinner.
  • Salads– Top your salads with slices of tri-tip for a protein boost. Tri-tip pairs well with mixed greens, tomatoes, avocados, and a variety of dressings.
  • Pasta Dishes– Add sliced tri-tip to pasta dishes. It can elevate simple tomato based pasta or Alfredo sauce, providing a hearty and meaty component.
  • Pizza– Use sliced tri-tip as a pizza topping. Combine it with your favorite cheese, veggies, and sauce for a unique and flavorful pizza experience.
  • Burrito Bowls– Use rice, black beans, salsa, avocado and roasted corn for a fun, healthy and satisfying meal option.
  • Wraps– Roll sliced tri-tip with vegetables and sauces in a flour tortilla for a convenient and filling meal.
The final product sliced on a cutting board from how to cook Tri-Tip in the oven.

Storage {Refrigerating or Freezing}

Place leftovers in an airtight container in the refrigerator within 2 hours of cooking. When properly stored, the Tri-Tip roast will remain fresh for 3-4 days.

For longer storage, wrap the tri-tip tightly in plastic wrap and then aluminum foil or place it in a heavy-duty freezer bag. Squeeze out excess air from the bag to prevent freezer burn. Label the package with the date to ensure you use it within recommended time frames. Frozen Tri-Tip maintains its best quality when eaten within 2 to 3 months.

Cooking FAQ’s and Troubleshooting

What is so special about smoked paprika?

Smoked paprika stands out for its unique smoky flavor, derived from peppers dried over open flame. This distinctive taste enhances various dishes, adding depth and complexity.

Should I sear Tri-Tip before roasting in the oven?

The act of cooking the Tri-Tip roast at 500โ„‰ for the first 15 minutes in the oven takes the place of searing on the stovetop. Doing this simplifies the recipe.

Is it better to cook Tri-Tip on a rack or directly on the roasting pan?

Cooking the Tri-Tip roast on a rack allows heat to circulate evenly, ensuring that the tri-tip cooks uniformly. The rack elevates the meat, allowing any excess fat to drip away, which can lead to a crisper crust. It also prevents the meat from sitting in its juices, promoting better browning and reducing the chances of the bottom part becoming soggy.

If you don’t have a rack, you can still cook tri-tip directly on a larger roasting pan, which allows for better air flow.

More Delicious Beef Recipes

Red Wine Braised Short Ribs

Crispy Sesame Beef

Peposo {Tuscan Black Pepper Red Wine Stew}

Carne Asada

Beef and Dumplings

Incredibly juicy Dry Rubbed Tri-Tip sliced on a cutting board.

Oven Roasted Tri-Tip

Oven Roasted Tri-Tip recipe is very easy to make and creates juicy, flavorful and tender slices of beef that are great for sandwiches, tacos, salads, rice bowls, etc. Included are multiple dry rub recipes to cater to a variety of taste preferences or options for customized dinners.
5 from 4 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: Dry Rubbed Tri-Tip, Oven Roasted Tri-Tip, Tri-Tip in Oven
Prep Time: 10 minutes
Cook Time: 40 minutes
Resting: 40 minutes
Servings: 6 servings
Calories: 346kcal
Author: Heather

Ingredients

  • 2 1/2 pound tri-tip roast *see Note #1 below
  • 2 tablespoons oil
  • 1 teaspoon salt *see Note #2 below
  • 1 teaspoon black pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 heaping tablespoon ground rosemary *see Note #3 below

Instructions

Prepare the Dry Rub

  • In a small bowl, combine salt, black pepper, smoked paprika, garlic powder, onion powder, and ground rosemary. Mix wellย and set aside.
    See Note #4 below for more rub recipes.

Prepare Tri-Tip Roast

  • Preheat oven to 500โ„‰.
  • Line a large roasting pan with aluminum foil. Pat the tri-tip roast dry with paper towels.ย Rub the oil all over the surface of the meat. Sprinkle the dry rub generously over the entire roast, pressing the spices into the meat to adhere.
  • Let the seasoned roast sit at room temperature in the roasting pan for about 30 minutes. This allows the flavors to penetrate the meat.

Roasting the Tri-Tip

  • Roast the tri-tip in the preheated oven at 500ยฐF for the first 15 minutes to sear the outside and lock in the juices.
  • Reduce the oven temperature to 350ยฐF. Continue roasting for another 25-30 minutes or until the internal temperature reaches your desired level of doneness. (135ยฐF for medium-rare, 145ยฐF for medium, 150ยฐF for medium-well, 160โ„‰ for well-done.) Use a meat thermometer to check the internal temperature.

Rest Tri-Tip

  • Remove the tri-tip from the oven. Tent the roasting pan loosely with foil and let it rest for about 10-15 minutes. This allows the juices to redistribute throughout the meat. See Note #5 below.
  • After resting, transfer the roast to a cutting board. Slice against the grain into thin slices.

Notes

Recipe Notes
Note #1– Choose tri-tip with visible marbling for flavor and tenderness. Opt for uniform thickness (1.5-2 inches) for even cooking. Freshness is indicated by a deep red color; avoid gray or brown spots. Look for firm, slightly springy texture; avoid mushy or tough meat.
Note #2– For a saltier rub use up to 2 teaspoons of salt.ย 
Note #3– The best way to grind dried rosemary is in small coffee grinder designated just for herbs.
Note #4

Classic Steakhouse Rub

  • 1 tablespoon smoked paprika
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons dried oregano

Smokey Chipotle Rub

  • 3 tablespoons light or dark brown sugar
  • 1 teaspoon salt
  • 2 teaspoons onion powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon chipotle powder Note: Reduce to 1/4 teaspoon and increase smoked paprika to a full tablespoon for anyone with delicate taste buds.
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper

Coffee Chili Rub

  • 2 tablespoons ground coffee
  • 1 tablespoon brown sugar
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper (adjust to taste for spiciness)
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon salt

Citrus Herb Rub

  • Zest of 1 large lemon
  • Zest of 1 orange
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh Italian parsley, chopped
  • 1 teaspoon black pepper
  • 1 teaspoon salt

Fajita Spice Rub

  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (adjust to taste for spiciness)
Note #5- To tent the roast gently drape a sheet of foil over the cooked roast without sealing the edges, allowing air to circulate while covering the meat loosely.
ย 

Nutrition

Calories: 346kcal | Carbohydrates: 2g | Protein: 39g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 123mg | Sodium: 489mg | Potassium: 650mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 587IU | Vitamin C: 0.3mg | Calcium: 56mg | Iron: 3mg
Tried this recipe?Mention @thefedupfoodie or tag #thefedupfoodie!

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6 Comments

    1. That is wonderful to hear! Thank you so much Paola for taking the time to make the recipe and for coming back to comment and rate it!

  1. 5 stars
    I followed the recipe to the letter as Iโ€™ve never prepared tritip steak before. It turned out so GOOD! I will definitely be using this recipe again and again!

    1. Thank you so much, Karolyn! You made my day. By the way, I’m completely hooked on using this as lunch meat the next day, sliced thinly. It’s such a versatile dish!

  2. 5 stars
    This turned out delicious. I used the steakhouse rub, and let the meat set at room temperature for about an hour. I was amazed at how quickly this baked in the oven. I followed the instructions, cooking it at 500 degrees for 15 minutes. Then lowered the temp to 350, and continued baking for 30 minutes. I was pleasantly surprised. โค๏ธโค๏ธโค๏ธ I will definitely make this again.

    1. Thank you Michelle for your wonderful feedback! I’m thrilled to hear that you enjoyed the recipe and that it turned out so well for you. Letting the meat come to room temperature is a great tip. I am very happy to hear that you’ll be making it again!

5 from 4 votes (1 rating without comment)

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