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.

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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

• Aluminum Foil (for easy clean up)
• Roasting Pan (allows ideal air flow around roast)
• Meat Thermometer
• Long handled tongs
• Cutting Board
• Knife

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 500℉.
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 500°F for the first 15 minutes to sear the outside and lock in the juices.
2. 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.

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.

Internal Temperatures of Beef: Determining Desired Doneness

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

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

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.

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 500℉ 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.

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