Oven Roasted Tri Tip

Sliced tri tip on cutting board with knife and parsley in background.

4.67 from 112 votes

This budget-friendly cut of beef has very little fat. A two or three hour marinade increases flavor and tenderness of this flavorful cut of beef. Oven-roasted at a high-temperature gives this tri-tip beef a rich crust and a moist and juicy center.

Prep Time5

Cook Time30

Additional Time2 15

Total Time2 50

Course: Main Dish

Cuisine: American

Keyword: How to Cook a Tri-Tip Roast in the Oven, roasted tri tip

Servings: Servings

Author: Pat Nyswonger

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

Other names for tri tip: This cut may also be labeled triangular sirloin roast, California cut, bottom sirloin tip, or Newport roast.

Marinade or rub options: Use the marinade in this recipe, your favorite beef marinade, or a smoky dry rub. My tri tip rub is a good option if you want a bolder, barbecue-style flavor.

Let the excess marinade drip off: Before roasting, let the roast sit on the wire rack for a few minutes so excess marinade can drip away. Too much liquid on the surface can steam the meat instead of helping it form a crust.

Use a meat thermometer: Tri tip can go from juicy to overdone quickly. Pull it from the oven a few degrees before your target temperature, since the internal temperature will continue to rise as it rests.

Rest before slicing: Rest the roast for 10 to 15 minutes before cutting. The internal temperature will usually rise about 5 to 10 degrees during that time.

Slice against the grain: Tri tip has two grain directions. Slice the roast in half where the grain changes direction, then cut each half across the grain into thin slices.

Store and reheat leftovers: Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat gently in a covered dish at 300°F with a splash of broth or water.

Convection oven note: If you’re using a convection oven, reduce the temperature to 400°F. The circulating air browns the outside more quickly, so lowering the heat helps prevent the roast from overcooking before the center reaches your target temperature.

Nutrition