As a professional chef with over 15 years of experience in the culinary industry, I usually say that tri-tip has become one of my favorite beef cuts to cook.
I have cooked my tried-and-true tri-tip recipe countless times in my career and have developed tips and tricks to ensure a perfectly cooked and flavorful meal.
By following my recipe and advice, you can be confident in creating an impressive and delicious alternative to grilled tri-tip.
Let’s get into it.
Quick Summary
- Preparing the tri-tip involves trimming excess fat, seasoning with a rub, and searing it before oven roasting.
- The oven cooking method allows for precise temperature control and even cooking.
- Cooking tri-tip to medium-rare or medium doneness is recommended for optimal tenderness.
What Is a Tri-Tip Cut?
Tri-tip is a triangular cut of beef from the bottom sirloin. It's located on the lower half of the cow, just above the hind leg.
The tri-tip is a relatively small cut, usually weighing about 1.5 to 2.5 pounds.
The tri-tip steak is also sometimes known as the triangle roast, Newport steak, bottom sirloin steak, sirloin tip, or Santa Maria steak, depending on where you live.
It's a lean cut, but it has more marbling than other cuts from the sirloin, contributing to its flavorfulness.
Triangle steak features a coarse grain and a thin layer of fat on one side, known as the fat cap, which adds moisture and flavor during cooking.
The tri-tip is a versatile cut of meat that can be cooked in various ways, including grilling and smoking.
But for simplicity and taste, I still enjoy oven-roasting this meat as in the following recipe.
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Oven-Cooked Tri-Tip Recipe
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Servings: 4
Ingredients
- 2 pounds tri-tip roast with silver skin trimmed
- 2 teaspoons garlic powder
- 2 teaspoons brown sugar
- 1 teaspoon seasoning salt
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375 degrees F.
- Mix the garlic powder, seasoning salt, sugar, and ground black pepper in a small bowl to make the dry rub.
- Trim any excess fat from the tri-tip roast, leaving a thin layer of fat on the top (fat cap) to add flavor and moisture during cooking.
- Rub the seasoning mixture evenly over the entire surface to season tri-tip roast.
- Heat a cast-iron skillet or oven-safe pan over medium-high heat. Add olive oil to the oven-safe skillet and sear roast on all sides until browned, about 2 minutes per side.
- Transfer the seared tri-tip from the cast-iron skillet to a rimmed baking sheet or baking pan and place it fat side up in the preheated oven. Roast for 10 minutes, then reduce oven temperature to 350 degrees F.
- Cook tri-tip fat-side up for approximately 1 hour or until it reaches an internal temperature of 130 degrees F for medium-rare steak on your meat thermometer. For medium meat, aim for a temperature of 135 degrees F.
- Remove the tri-tip roasting pan from the oven, place it on the cutting board, and tent it loosely with aluminum foil. Let the tri-tip rest for 10-15 minutes to allow the juices to redistribute and the meat to become more tender.
- After letting the meat rest on the cutting board, cut the tri-tip roast against the grain into thin slices. You want to slice thin to ensure tenderness.
- Serve the oven-cooked tri-tip steak with your favorite side dishes. You can also serve it with BBQ sauce if desired.
Recipe Notes
- You can trim the tri-tip fat cap if you prefer less fat in your meal. But leaving a thin layer of fat is recommended for optimal flavor and juiciness.
- You can substitute garlic salt for the powder and salt in the recipe. Make sure to season the tri-tip generously to enhance its flavor.
- You can store any leftover tri-tip in an airtight container in the refrigerator for up to 3-4 days [1]. It's great for making sandwiches or adding to salads.
- To slice tri-tip steak, find the direction of the muscle fibers and use a very sharp knife to slice the roast into thin slices. Always slice a tri-tip going against the grain. This will improve tenderness.
- For food safety, the USDA recommends you cook tri-tip steak to a minimum of 145 degrees F [2]. You can use a meat thermometer to check the internal temperature of the tri-tip.
- You can also grill tri-tip with this recipe. Place roast in such a way that it receives indirect heat rather than being directly over the burner of a gas grill while the meat cooks.
Nutrition
- Calories: 350
- Total Carbs: 0g
- Protein: 30g
- Fat: 22g
- Fiber: 0g
- Net Carbs: 0g
"Tri-tip is a fantastic cut of beef that is often overlooked. It has a rich, beefy flavor and can be cooked to perfection with just a few simple techniques."
- Bobby Flay, American Chef
What To Serve with Tri-Tip?
Here are some of my favorite side dishes with which to serve tri-tip steak:
- Garlic Roasted Potatoes: Roasted potatoes' savory and garlicky flavors complement the rich and juicy meat, providing a delicious and satisfying accompaniment to oven-roasted tri-tip.
- Grilled Asparagus: The charred and smoky flavors of grilled asparagus add a refreshing contrast to the robust taste of tri-tip. This creates a well-balanced and flavorful combination when eating tri-tip.
- Creamed Spinach: The creamy and velvety texture of creamed spinach pairs beautifully with the tender tri-tip, creating a luxurious and comforting combination of flavors and textures.
- Roasted Brussels Sprouts: The caramelized and slightly crispy Brussels sprouts bring a delightful crunch and earthy flavor to the tri-tip. This adds depth and complexity to the overall meal.
- Balsamic Glazed Carrots: The sweet and tangy balsamic glaze on tender roasted carrots complements the savory notes of the meat. This creates a harmonious balance of flavors.
- Roasted Mushrooms: The umami-rich roasted mushrooms add a meaty and earthy component to the meal, enhancing the overall flavor profile of the tri-tip.
- Grilled Corn on the Cob: The smoky and slightly charred kernels of grilled corn provide a sweet and juicy contrast to a savory medium-rare tri-tip, creating a satisfying combination of flavors and textures.
- Creamy Mashed Potatoes: The creamy, buttery potatoes create a comforting and indulgent pairing with the juicy tri-tip, making it a classic and satisfying combination.
- Fresh Garden Salad: A refreshing and crisp salad with mixed greens, cherry tomatoes, cucumbers, and a tangy vinaigrette adds a burst of freshness to the meal. This balances the richness of the oven-roasted tri-tip.
Also Read: Smoked Tri Tip Recipe
FAQs
Is It Better to Cook Tri-Tip Slow or Fast?
You can cook tri-tip by using a combination of slow and fast methods. It is seared over high heat to develop a flavorful crust, then finished in the oven. Tri-tip is cooked at a lower temperature there to finish the inside evenly. This combination of fast and slow cooking helps to retain moisture and tenderness in the meat.
Does Tri-Tip Get Tender the Longer You Cook It?
No, the tri-tip does not get tender the longer you cook it. Tri-tip is a lean cut of meat, so cooking it for too long can result in a dry and tough texture. It is best cooked medium-rare or medium to maintain its tenderness.
Should You Wrap Tri-Tip in Foil?
No, you should not wrap the tri-tip in foil during the cooking process. It is cooked uncovered to allow for even browning and caramelization of the exterior. However, after removing the tri-tip from the oven, you can tent it loosely with foil and let it rest.
Have You Tried Cooking Tri-Tip in the Oven?
So, those are my secrets to making tri-tip in the oven. With a few simple steps and the right oven-baking techniques, you can enjoy tender, delicious tri-tip every time.
If you want to explore different cuts of meat and discover convenient options for sourcing high-quality ingredients, we invite you to check out our review article on the best meat delivery services.
Here we share recommendations and insights to get the best meat brought to your home.
References:
- https://ask.usda.gov/s/article/How-long-can-I-keep-meat-in-the-refrigerator
- https://www.usda.gov/media/blog/2022/10/03/cooking-meat-it-done-yet
