A tri-tip roast is a cut of beef that looks like a large, triangular-shaped, extra-thick steak. It is actually a roast and it has amazing flavor. This is a cut of beef from the lower portion of the sirloin and tends to be pretty lean.
Tri-tip roasts are best grilled, broiled or oven-roasted. This is How to Cook a Tri-Tip Roast in the Oven.
The tri-tip has a rich, flavorful beefy taste, it is budget-friendly and family size. This recipe shows you how to Cook a Tri-Tip Roast in the Oven.
If you want to prepare tri-tip with a different method, check out our grilled tri tip, or our slow cooker tri tip, and even our Instant Pot tri tip roast.
One thing about this inexpensive, flavor-packed cut of beef is that it has very little fat (unlike a ribeye steak which is higher in fat) and we all know fat equals flavor. Fat also helps keep the beef tender but we have some tips for a tender tri tip roast.
Letting the tri-tip soak in a marinade or smeared with a spicy beef rub will really enhance the flavor with this cut of beef.
A tri-tip roast generally weighs about two pounds which makes a perfect main entrée for the average family.
Ingredients For an Oven Roasted Tri Tip
- Tri Tip. We used a 2 pound roast.
- Olive oil.
- Garlic.
- Balsamic vinegar
- Worcestershire sauce
- Soy sauce.
- Dijon vinegar
- Salt and pepper
How to Cook A Tri-Tip Roast In The Oven:
Since a tri-tip roast is so lean, it can be a tougher, dryer meat unless it sits in a wet marinade or dry brine rub. The marinade or dry brine will tenderize the beef. You will also want to know how to slice the tri tip because, believe it or not, if you slice the roast the wrong way, it will be tough.
Prepping the tri-tip makes a huge difference in the flavor and juiciness of this cut of meat. Trim the large chunks of fat but it is ok to leave a small amount of fat on the roast.
A little bit of fat will add flavor and moisture to the steak while it cooks. As long as you don’t leave large chunks of hard fat, it should render down as it cooks. Here is a quick overview of the oven roasted tri tip but make sure you scroll down to the recipe card for all the details.
- Place the tri tip roast in the marinade and let it sit in the fridge for 2 or 3 hours.
- Preheat the oven. Remove the roast from the marinade and place it on a rack that is set on a baking sheet.
- Cook the tri tip in the oven for approximately 30 minutes or until it reaches your desired doneness (see the chart below).
- Remove the roast from the oven, cover in aluminum foil, and let it rest for 15 minutes.
- Slice the tri tip roast AGAINST the grain (see the photo below).
How Long Do You Need to Marinate a Tri-Tip Roast?
We recommend that you let the tri tip sit in the marinade for at least 2 to 3 hours. That will let the marinade infuse flavor deep into the roast.
You can also rub a smoke-house beef rub over the entire roast and let it rest in the fridge for a couple hours.
How Long Do You Cook a Tri-Tip Roast in the Oven?
Tri-tip roasts are only a couple inches thick and a high-temperature oven is best for this roast. The hight heat will give the meat a rich crust while keeping the center moist and juicy.
The length of time will depend on the temperature of your oven and how well-done you like your roast. Our recipe calls for the oven to be set at 425°F. At that temperature, it will take about 30 to 35 minutes for medium-rare doneness. The best way to know when to finish roasting the meat is to use a thermometer (affiliate link).
If you set the oven to 375°F you will need to leave the roast in the oven for 6 to 10 minutes longer. The lower heat will not give you that dark charred crust.
Make sure you let the meat rest for 15 minutes before you slice into it.
Oven Tri Tip
Check the chart below to find your preferred doneness for your oven-roasted tri tip. You can use an instant read thermometer and check the roast intermittently or you can keep a leave-in thermometer in the roast.
Temperature Chart For Beef
| Doneness level | Pull Temp | Temperature |
|---|---|---|
| Rare | 115-125°F | 120-130°F |
| Medium rare | 125-130°F | 130-135°F |
| Medium | 130-140°F | 135-145°F |
| Medium-well | 140-150°F | 145-155°F |
| Well-done | 155°F + | 155-160°F |
How to Slice a Tri Tip Roast
It is important to slice tri-tip against the grain. If you slice it with the grain lines then it will be tough. There is a bit of a trick to find the grain lines.
The best way to see the grain lines is to inspect the roast before it gets cooked. The grain lines are easier to see when the roast is raw. You will notice that the grain lines change direction part-way through the roast. That means you will have to change the direction of your knife. Check the photo below for reference.
What to Serve With This Tri-Tip Roast:
We like to serve big fat baked potatoes, topped with a dollop of sour cream with our roast.
Scrub up some baking potatoes, prick them with a fork in several places and toss them into the oven at the same time the roast is put in the oven. They will be ready to serve by the time the roast has rested and sliced.
Wash and trim a few carrots, cut onions in half, drizzle with oil and place them on another baking sheet. Pop them in to roast as soon as you remove the roast from the oven.
Calculate twenty minutes for the carrots and onion and they will be ready to serve after the roast has rested for 15-minutes and sliced for serving.
Make a walnut strawberry salad in advance and refrigerate it until serving time. Or, if you are into multi-tasking, put it together while the roast and vegetables are cooking/resting.
So, What’s For Dessert?
Oh…..we have all sorts of wonderful options here:
- Vanilla ice cream with a hot, Rich Chocolate Sauce is a quick two-ingredient, five minute fix that is a perfect dessert anytime.
- Our Coconut Cake Roll is an easy ‘make in advance’ delicate and delicious treat you will love.
- Try this fun, make-ahead Mocha-Chocolate Icebox Cake. This no-bake dessert is surprisingly easy to make using store-bought chocolate cookies or your own homemade favorite cookie.
There! We just put together a complete menu for you! This is a meal for family weeknights or a special dinner with friends.
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How to Cook a Tri-Tip Roast in the Oven
Ingredients
- 2- pound Tri-tip beef roast
- ¼ cup olive oil
- 2 teaspoons minced garlic
- ¼ cup balsamic vinegar
- ¼ cup Worcestershire sauce
- ¼ cup soy sauce
- 2 teaspoons Dijon mustard
- Salt and pepper to taste
Instructions
- Place the tri-tip roast into a closable plastic bag and set aside.
- Whisk the marinade ingredients together in a small dish and pour into the bag with the roast. Press the excess air out of the bag, zip it closed. Massage the meat well, turning within the bag to coat completely with the marinade. Place in the refrigerator for 2 to 3 hours.
- Preheat the oven to 425°F, set a wire rack over a baking sheet.
- Remove the marinating roast from the plastic bag, letting excess marinade drip off. Place the roast on the wire rack and insert a thermometer probe into the center of the meat. Grind black pepper over the top.
- Transfer the baking sheet to the oven and roast for 30 to 35 minutes or until desired doneness. For medium-rare 135°F, for medium 145°F. Remove from the oven, cover with aluminum foil and rest for 15 minutes.
- Transfer to a cutting board and slice across the grain in thin slices. Place on a platter and serve.
Notes
- This cut of meat is also called a triangular sirloin roast, culotte roast or a California Cut.
- Use your favorite beef marinade or smoky rub to enhance the flavor. A spicy chipotle or an Asian marinade is delicious.
- Resting the roast for 15-minutes will increase the internal temperature by approximately 10-degrees.
Lyn
Tuesday 1st of November 2022
any thought on if this would work in convection oven with multiple Tri Tips?
Dahn Boquist
Tuesday 1st of November 2022
If you are using a convection oven, reduce the temperature to 400°F. If you have more than one tri-tip, you can cook them at the same time. Check the internal temperature on the smallest roast and remove that one from the oven first. As a general rule, it will take about the same amount of time in a convection oven if you reduce the temperature by 25°F. Extra roasts in the oven shouldn't affect the time unless the oven is over-crowded. Your best bet is to use an internal meat thermometer which will take all the guesswork out of it.