Oven Roasted Tri-Tip

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

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.

Course Dinner

Cuisine American

Keyword Dry Rubbed Tri-Tip, Oven Roasted Tri-Tip, Tri-Tip in Oven

Prep Time 10

Cook Time 40

Resting 40

Servings 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 well and set aside.
See Note #4 below for more rub recipes.

Prepare Tri-Tip Roast

Preheat oven to 500℉.
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.
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 500°F for the first 15 minutes to sear the outside and lock in the juices.
Reduce the oven temperature to 350°F. Continue roasting for another 25-30 minutes or until the internal temperature reaches your desired level of doneness. (135°F for medium-rare, 145°F for medium, 150°F for medium-well, 160℉ 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.

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.

Nutrition