Easy Oven-Baked Tri-Tip Roast
Our Oven-Baked Tri-Tip Roast is a tender, juicy, and flavorful cut of beef that cooks perfectly in the oven. It's perfect for a family dinner.
Ingredients
Dry Brine
- 2-3 lb tri-tip steak trimmed
- 1 tablespoon kosher salt
- 1 tablespoon fresh thyme
- 1 tablespoon minced garlic
Steak Seasoning
- 2 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
- 1 teaspoon sumac
- 1 tablespoon olive oil for cooking
Instructions
- If your steak has not been pre-trimmed, remove some of the excess fat from the steak.*Depending on your preference, leaving part of the fat cap on will help keep the meat moist, while removing it will allow you to apply more seasoning directly on the meat.
- Add the kosher salt, minced garlic, and fresh thyme to a small bowl. Stir to combine and set aside until needed.
- Add the kosher salt, black pepper, garlic powder, onion powder, mustard powder, and sumac to a small bowl. Stir to combine and set aside until needed.
- Place the tri-tip on a plate or a wire rack and liberally season both sides with the garlic thyme dry rub.
- Once both sides have been seasoned, place the roast in the refrigerator, uncovered, for at least 2 hours. It can be prepped and refrigerated for up to 12 hours.*Remove the meat from the refrigerator half an hour before cooking to allow it to come to room temperature.
- Coat both sides of the tri-tip with the dry seasoning mixture and let it sit while the oven is preheating, giving it time to come to room-temperature.
- Preheat the oven to 375 degrees F.
- Place a cast iron pan (or large skillet) over medium-high heat. When the pan is hot, add one tablespoon of olive oil to the pan.
- Place the fat cap side of the tri-tip face down into the pan and sear for 3-4 minutes flip the tri tip and sear the other side for 2-3 minutes
- Place a thermometer probe in the thickest part of the meat.
- Place the cast iron pan in the preheated oven and cook the tri-tip to 125- 130 degrees.*If you prefer it more well done, cook it to an internal temperature of 135 degrees.
- Place the cooked beef on a cutting board and let it rest for 15 minutes before slicing to allow the juices to redistribute throughout the meat.*Tent with aluminum foil to keep it warm.
- Slice the tri-tip down into pencil-thick slices and serve with Alabama white sauce, chimichurri sauce, or cowboy butter
Notes
Tri Tip Grilling Instructions
Traeger Grill or Gas Grill
Preheat the grill to 450 degrees. Sear each side of the tri-tip steak for 5-7 minutes per side. After both sides are seared, lower the grill's cooking temperature to 325 degrees. Cook for an additional 15-20 minutes, or until the tri-tip reaches the desired internal temperature of 135 degrees F.
Charcoal Grilling
When using a charcoal grill, bank the coals to one side of the grill. When the coals are hot, use the heated coal side to sear the Tri-tip. Then, move the tri-tip to the indirect side of the grill and cook for an additional 15-20 minutes, or until it reaches the desired internal temperature of 135 degrees F.
What’s the best way to slice a tri-tip roast?
Always slice against the grain for the most tender bite. The muscle fibers change direction, so adjust your angle halfway through.
Nutrition
Calories: 277kcalCarbohydrates: 1gProtein: 31gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 2017mgPotassium: 500mgFiber: 0.3gSugar: 0.1gVitamin A: 57IUVitamin C: 2mgCalcium: 49mgIron: 3mg
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