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Tri tip in the oven is an easy, reliable way to get a juicy, flavorful roast without firing up the grill or searing it on the stovetop. A bold balsamic-soy marinade adds deep savory flavor, then the high-heat roast helps caramelize the outside and build a flavorful crust right in the oven.
Tri tip is also known as a California cut, triangular sirloin, or culotte roast. This simple oven method keeps it tender, sliceable, and packed with flavor without adding extra steps just for the sake of making more dishes.
If you’re looking for other ways to cook tri tip, I also have a smoky, flavorful grilled Santa Maria tri tip and a slow cooker tri tip.
Why This Oven Tri Tip Recipe Works
Big flavor, simple ingredients: Balsamic vinegar, soy sauce, and a few pantry staples team up to make beef that actually tastes like something.
Perfect for slicing: This method gives you juicy, tender meat that’s easy to slice thin (and harder to mess up).
Flexible marinade: Swap in your favorite flavors. This base plays just as well with smoky, spicy, or sweet tweaks if you want to mix it up.
Hands-off cooking: Let the oven do the heavy lifting; no flipping, no fussing, no standing guard with a meat thermometer every five minutes.
If you love a good oven method, don’t miss my ribeye steak in the oven. It’s just as simple and just as impressive.
Recipe Tips
The marinade time: A couple of hours in the marinade really helps the flavor soak in.
Use a meat thermometer: A thermometer takes all the drama out of roasting and keeps you from overcooking it. (If you want absolutely perfect doneness every time, try my sous vide tri tip, it’s basically foolproof.)
Let it rest: Giving the roast 15 minutes under foil locks in the juices and finishes the cooking without drying it out.
Slice against the grain: If you’re not sure where the grain runs, take a close look before you start cutting. Slicing the wrong way can turn tender meat into something chewy.
Pat it dry before roasting: Letting the excess marinade drip off helps the meat sear better and form a crust in the oven.
Don’t overcook it: Tri tip is at its best when it’s still a little pink in the middle. Going past medium takes you into “why is this so dry?” territory.
Adjust the marinade to your taste: Love a smokier flavor? Add a little smoked paprika or swap in a smoky barbecue sauce for part of the soy sauce.
Tri Tip Doneness Guide
Tri tip is best when cooked to medium-rare or medium. Since it’s a lean cut, overcooking can make it dry and chewy pretty quickly.
For the most reliable results, use an instant-read thermometer and check the thickest part of the roast. Keep in mind that the internal temperature will continue to rise about 5 to 10 degrees while the meat rests.
- Rare: 120 to 125°F: cool red center
- Medium-rare: 130 to 135°F: warm red to pink center; best for tri tip
- Medium: 140 to 145°F: mostly pink center
- Medium-well: 150 to 155°F: slight hint of pink
- Well-done: 160°F and above: little to no pink
How to Slice Tri Tip
Tri tip has two different grain directions that meet near the center of the roast. If you slice it the wrong way, even a perfectly cooked roast can turn out chewy.
Before slicing, look closely at the meat and find where the grain changes direction. You’ll usually see a visible “V” shape where the muscle fibers meet.
Start by cutting the roast in half at that point. Then slice each half thinly against the grain. Cutting across the muscle fibers shortens them and gives you tender slices instead of stringy, chewy ones.
Frequently Asked Questions
For medium-rare, pull the tri tip out of the oven when it hits 135°F. For medium, aim for 145°F. Keep in mind the roast will rise about 10 degrees while it rests, so don’t wait too long to take it out.
Nope. Roast it uncovered to let the heat create a crust on the outside. Covering it would trap steam and prevent the meat from browning properly.
Yes! You can marinate it overnight if you want deeper flavor. Just don’t push it much longer than 24 hours or the acids in the marinade can start to break down the meat too much. If you want a different twist, try using my Japanese style marinade for a lighter, umami-packed flavor
Tri tip has two different grain directions. Before cooking, take a good look at the meat so you can see where the lines run. After roasting, slice thinly against the grain for the most tender slices.
Oven Roasted Tri Tip
Oven-roasted tri tip is proof that it doesn’t take a whole lot of effort to serve up a roast that’s tender, juicy, and packed with flavor. A simple marinade does the heavy lifting, the oven takes care of the rest, and you get a show-stopping main. Keep this recipe in your back pocket for an easy dinner that feels a lot fancier than it is.
Got leftovers? Turn them into an epic tri tip sandwich or toss them into a fresh tri tip salad for a quick and easy next-day win.
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Oven Roasted Tri Tip
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Ingredients
- 2 pound Tri-Tip roast
- ¼ cup olive oil
- 2 to 3 garlic cloves, minced
- ¼ cup balsamic vinegar
- ¼ cup Worcestershire sauce
- ¼ cup soy sauce
- 2 teaspoons Dijon mustard
- Salt and pepper
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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
any thought on if this would work in convection oven with multiple Tri Tips?
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.
how long to bake for medium well done after first 35 minutes of getting the crusty top done on a burgundy seasoned tri tip at 3.15 lbs???
i don’t have a thermomitor.
It should take another 5 to 10 minutes.
Best tri tip roast! Hands down. Made this last Wednesday and my 16-year-old daughter easily ate ½ pound, or more. Here it is Sunday evening and another roast is marinating as I type….
Woohoo! So happy this was a dinner-feast! Thanks for the great review, Tommy ?
Can you marinade this overnight?
Hi, Trisha…Yes, I think that would be lovely! Enjoy
This is a GREAT recipe. Best tri-tip I ever made! I didn’t have time to marinate, but I mixed the marinade and brushed it on both sides of the roast and let it sit for 1)2 hr before roasting. It was so tender and flavorful! Family loved it! I can’t wait to to make it again! THANK YOU!
Thanks for the great review, Gloria….My heart is so happy to hear it was a success for you and your family!❤️
I am a 75 yo male. Every attempt I make at cooking is an experiment. I check out the recipes, then I give it a try with a twist.
TRi-Tip roast 2.5 lb. oven roast .If you’re pressed for time, brush both sides with liquid smoke, flavor both sides with Montreal steak seasoning. Place on small grill
rack on baking pan. cover with foil. preheat oven to 250 deg. Bake two hrs. Turn half way thru and remove foil. when meat thermometer reaches 130 deg. remove from oven, turn broiler on hi and finish off roast 3 min. per side. Should be about medium. Remove from oven, let sit 15 min.
slice against the grain ‘ Serve with baked potato, corn and whatever your choice. ENJOY! Always a good idea to check your oven temp. with an oven thermometer as ovens are often off by as much as 20 degrees’
And aren’t they all fun experiments! It sounds like you have a great time in the kitchen. Thanks for the comment 🙂
smells sooo good. tastes even better. thanks for the oven version.
Thanks for checking in with us on this post. Soooo happy you enjoyed this recipe! ?
I did not expect this roast to be this good! I have to put this roast up there with some of the prime rib roasts i have made. Thanks so much for the recipe
Hey, Ron! I am so pleased that this tri-tip roast was a success for you. Thanks so much for responding with your nice comments! ?
Gorgeous! I will definitely have to try this!
Thank you, Karly! I hope you do, it is delish! ?