Learn how to perfectly cook tri tip in the oven with our easy-to-follow guide. Discover the step-by-step process and expert tips to achieve tender and flavorful results every time. Master this delicious cut of meat and impress your guests with a mouthwatering meal.
Oven-Roasted Tri Tip Steak
This Oven-Roasted Tri Tip steak recipe is an easy-to-make, low-cost, and super flavorful alternative to expensive steak cuts like filet mignon. It is cut from the bottom sirloin and can be found in most groceries these days. The tri tip roast is very tender and is best when cooked at high heat and served at medium rare. It’s not a “shredded beef” type of roast, but rather has a delicious crust on the outside that forms when cooked with the Santa Maria rub.
To make this oven-roasted tri tip steak, start by preheating the oven to 450°F (230°C). Prepare a roasting pan with a rack on the bottom. Coat the tri tip roast liberally with the Santa Maria rub, which consists of just three ingredients: salt, pepper, and garlic powder. Place the seasoned roast in the prepared roasting pan.
Roast in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue cooking for another 10 minutes or until an instant-read thermometer inserted into the center reads 125°F (for medium rare). Let the meat rest for 10 minutes before thinly slicing against the grain.
What is A Tri Tip Cut?
Tri tip is a popular cut of beef that is known for its tenderness and flavor. It is cut from the bottom sirloin and can be found in most grocery stores. This cut of meat became popular in Santa Maria, California, in the 1950s when the Santa Maria rub was also created. Tri tip is best cooked at high heat and served at medium rare. It is not a type of roast that is served fork tender or falling apart like shredded beef. Instead, it has a firm texture and is incredibly flavorful.
When purchasing tri tip, you may notice that it can be prepared in different ways by the butcher. Some cuts have a fat cap on one side, which is ideal for oven-roasting. Others may have fat around the entire cut or no fat at all. If given the choice, it is recommended to ask for the fat on one side of the roast. If there is fat on both sides, you can trim it off of one side. Additionally, there may be a silver membrane along one side of the meat that should be removed as it can make the meat less tender.
To bring out the best flavors in tri tip, many people use a Santa Maria rub made with just three ingredients: salt, pepper, and garlic powder. This simple rub forms a delicious crust on the outside of the meat when cooked at high temperatures. The tri tip should be coated liberally with this rub before cooking.
There are two main methods for cooking tri tip: grilling and oven-roasting. If using a grill, preheat it to 425°F and cook the tri tip on both sides for approximately 10 minutes per side, depending on thickness. An instant-read thermometer inserted into the center should read 125-130°F before removing from the grill.
For oven-roasting, preheat the oven to 450°F and coat a roasting pan with cooking spray or oil. Place the tri tip in the pan, fat side up, and cook for 15 minutes. Then reduce the oven temperature to 350°F and continue roasting for another 10 minutes. Use an instant-read thermometer to check the internal temperature, aiming for 125°F for medium rare. Let the tri tip rest for at least 10 minutes before thinly slicing against the grain.
By following these cooking methods and tips, you can enjoy a tender and flavorful tri tip steak that is a more affordable alternative to expensive cuts like filet mignon.
Ingredients You’ll Need
To make this Oven-Roasted Tri Tip steak recipe, you’ll need the following ingredients:
– Tri tip roast (with or without fat cap)
– Santa Maria rub (made with salt, pepper, and garlic powder)
Here are the steps to make Oven-Roasted Tri Tip steak:
- Preheat the oven to 450°F (230°C) and prepare a roasting pan with a rack.
- Coat the tri tip roast liberally with the Santa Maria rub.
- Place the seasoned roast in the prepared roasting pan.
- Cook in the preheated oven for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue roasting for another 10 minutes, or until an instant-read thermometer inserted into the center reads 125°F (for medium rare).
- Let the tri tip rest for 10 minutes before thinly slicing against the grain.
Note: Cooking time may vary depending on the size of the roast. It is recommended to use a meat thermometer to ensure it reaches your desired doneness.
Serve and enjoy your delicious Oven-Roasted Tri Tip steak!
Thermapen ONE (read our review)
The Thermapen ONE is a highly accurate and reliable instant-read thermometer that is perfect for ensuring your tri tip steak is cooked to perfection. With a read time of one second or less and an accuracy of ± 0.5°, you can trust that the temperature readings will be precise. The thermometer also comes with a 5-year warranty, so you can feel confident in your purchase.
One of the standout features of the Thermapen ONE is its auto-rotate display and motion-sensing capabilities. This means that no matter how you hold or position the thermometer, the display will always be easy to read. Plus, the insanely long battery life of up to 2000 hours ensures that you won’t have to worry about running out of power during your cooking sessions.
Whether you’re grilling or roasting your tri tip steak, having a reliable thermometer like the Thermapen ONE is essential for achieving the perfect level of doneness. Make sure to invest in this high-quality tool to elevate your cooking game.
Preparing the Tri-Tip
Tri-tip steak is a versatile and flavorful cut of beef that can be prepared in various ways. Before cooking, it’s important to trim any excess fat from the meat and remove the silver membrane for a more tender result. The Santa Maria rub, made with just three ingredients – salt, pepper, and garlic powder – adds a simple yet delicious flavor to the tri-tip.
To prepare the tri-tip, preheat the oven to 450°F (230°C) and place the roast in a roasting pan with the fat side up. Liberally coat the meat with the Santa Maria rub, ensuring all sides are well covered. If desired, you can let the meat marinate with the rub for added flavor, but it’s not necessary.
Once seasoned, roast the tri-tip in the preheated oven for about 15 minutes. Then reduce the oven temperature to 350°F (175°C) and continue cooking for another 10 minutes or until an instant-read thermometer inserted into the center reads 125°F (50°C) for medium-rare. Let it rest for at least 10 minutes before thinly slicing against the grain. This resting period allows the juices to redistribute within the meat, resulting in a tender and juicy final product.
Santa Maria Style Rub
The Santa Maria rub is a simple yet flavorful combination of three ingredients: salt, pepper, and garlic powder. This classic rub is the perfect seasoning for tri tip steak, forming a delicious crust when cooked at high heat. To make the rub, mix together these spices and generously coat the roast with it. The rub does not need to marinate for a long time; simply apply it before cooking.
To cook tri tip in the oven, preheat it to 450°F (230°C) and prepare a roasting pan with a rack on the bottom. Apply the Santa Maria rub liberally to the roast and place it in the prepared roasting pan. The cooking time will vary depending on the size of the roast, but plan on about 10 minutes per pound. Use an instant-read thermometer to check for doneness; for medium rare, remove the roast from the oven when it reaches an internal temperature of 125°F (52°C). Let it rest for 10 minutes before thinly slicing against the grain.
If you prefer grilling tri tip, preheat your grill to 425°F (220°C). Cook the roast on both sides for approximately 10 minutes per side, adjusting based on thickness. An instant-read thermometer should read 125-130°F (50-55°C) before removing from the grill. Allow the meat to rest for at least 10 minutes before slicing.
How to Cook Tri Tip in the Oven
To cook tri tip in the oven, start by preheating your oven to 450°F (230°C). While the oven is heating up, prepare a roasting pan with a rack on the bottom. Coat the tri tip roast liberally with a Santa Maria rub, which consists of salt, pepper, and garlic powder. Place the seasoned roast in the prepared roasting pan.
The cooking time will vary depending on the size of the roast, but a general rule of thumb is to plan for about 10 minutes per pound. It’s best to use an instant-read thermometer to ensure that the meat is cooked to your desired level of doneness. For medium rare, cook until an internal temperature of 125°F (52°C) is reached.
After 15 minutes in the preheated oven at 450°F (230°C), reduce the temperature to 350°F (175°C) and continue roasting for another 10 minutes. Remove the tri tip from the oven and let it rest for at least 10 minutes before thinly slicing against the grain.
How To Slice Tri Tip
The correct way to slice a tri tip is against the grain. After it has rested, you should be able to look at the meat and tell which way the meat fibers are running. Once you find that, then turn the meat a quarter turn and start slicing. Thin even slices will give you a tender final product. You may notice that the grain runs differently on each end, so just be aware of the grain as you slice and adjust the direction if necessary.
For medium-rare tri tip, it’s recommended to cook it until an instant-read thermometer inserted into the center reads 125°F (52°C) before taking it out of the oven or grill. Letting the tri-tip rest for at least 10 minutes after cooking is important for ensuring a tender and juicy final product. This allows the juices to redistribute throughout the meat.
When slicing tri tip, use a sharp knife and cut thin slices against the grain. This will help ensure that each bite is tender and easy to chew. Serve immediately after slicing for optimal flavor and texture.
Oven Tri Tip Internal Temperature
When cooking tri tip in the oven, it’s important to monitor the internal temperature to ensure that it reaches your desired level of doneness. For medium rare, you’ll want the tri tip to reach an internal temperature of 125°F (52°C). This will result in a juicy and tender steak with a slight pink center. If you prefer your meat more cooked, aim for an internal temperature of 135°F (57°C) for medium or 145°F (63°C) for medium well.
To accurately measure the internal temperature, use an instant-read thermometer inserted into the thickest part of the steak. Be sure not to touch bone or fat, as this can give false readings. Once the tri tip has reached your desired temperature, remove it from the oven and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat and ensures a moist and flavorful result.
How to Grill a Tri Tip
Grilling a tri tip steak is another delicious way to prepare this flavorful cut of beef. Here’s how to do it:
1. Preheat your grill to 425°F (220°C).
2. Season the tri tip steak with your desired rub or seasoning. You can use the Santa Maria rub mentioned in the recipe above, or try a different dry rub for more variety.
3. Place the seasoned tri tip directly on the grill grates, fat side up. Cook for approximately 10 minutes per side, depending on the thickness of the steak.
4. Use an instant-read thermometer to check the internal temperature of the meat. For medium-rare, aim for a temperature of 125-130°F (50°C). Remove the steak from the grill when it reaches your desired level of doneness.
5. Let the tri tip rest for at least 10 minutes before slicing against the grain. This will help ensure a tender and juicy final product.
Grilling a tri tip allows for a slightly smoky flavor and beautiful charred marks on the outside of the steak, adding even more depth to its already delicious taste.
Tips & Notes About Oven Roasted Tri Tip
1. Choose a tri tip roast with a fat cap on one side for added flavor and juiciness.
2. Remove the silver membrane along the side of the meat before cooking to ensure tenderness.
3. Use the Santa Maria rub, made from just salt, pepper, and garlic powder, for a simple and flavorful seasoning.
4. Cook the tri tip at high heat in the oven or on the grill for best results.
5. Let the tri tip rest for at least 10 minutes after cooking to allow the juices to redistribute and ensure a tender final product.
6. Slice the tri tip against the grain for maximum tenderness.
7. Use a meat thermometer to check for desired doneness; aim for medium rare (125° F) for optimal flavor and texture.
8. Serve with classic wedge salad or other delicious side dishes like roasted asparagus or crispy roast potatoes.
9. Leftover tri tip can be used in dishes like beef stroganoff or sandwiches.
Frequently Asked Questions
1. What is tri tip steak?
Tri tip steak is a cut of beef that comes from the bottom sirloin. It is known for its tenderness and flavor, making it a popular choice for grilling or oven-roasting.
2. How should tri tip steak be cooked?
The best ways to cook tri tip steak are either on the grill or in the oven. It is recommended to cook it at high heat and serve it at medium rare for the best results.
3. What is the Santa Maria rub?
The Santa Maria rub is a simple mixture of salt, pepper, and garlic powder that is used to season tri tip roast. It forms a delicious crust when cooked at high temperatures.
4. How do I know when tri tip steak is done?
The best way to determine if tri tip steak is cooked to your preference is by using an instant-read thermometer. For medium rare, the internal temperature should be around 125°F (52°C).
5. Can I reheat leftover tri tip steak?
Yes, leftover tri tip can be reheated using various methods such as stovetop, oven, or microwave. It’s important to use a meat thermometer to check the internal temperature before serving.
Do you cook it fat side up or fat side down?
When cooking tri-tip steak, it is generally recommended to cook it fat side up. This allows the fat to render and baste the meat as it cooks, keeping it moist and flavorful. The fat also helps to create a nice crust on the outside of the steak. However, some people prefer to cook it fat side down to prevent any potential flare-ups from the dripping fat. Ultimately, the choice is up to personal preference and cooking method. Whether you choose to cook it fat side up or down, make sure to let the meat rest before slicing for a tender and juicy final product.
Another factor to consider when cooking tri-tip steak is how you want your meat cooked. Tri-tip is best served at medium-rare, which means an internal temperature of 135°F (57°C). To achieve this, use a meat thermometer and monitor the temperature while cooking. Remember that the temperature will rise a few degrees during resting, so remove the steak from heat when it is slightly below your desired doneness.
Overall, whether you choose to cook tri-tip in the oven or on the grill, cooking it with the fat side up and monitoring its internal temperature will help ensure a delicious and perfectly cooked steak every time.
Is tri tip roast the same as tri tip steak?
Tri tip roast and tri tip steak are essentially the same cut of meat. The tri tip is a triangular muscle that comes from the bottom sirloin of the cow. It can be prepared as a whole roast or sliced into individual steaks. The main difference between the two is in their presentation and cooking methods. Tri tip roasts are typically larger and cooked as a whole piece, while tri tip steaks are smaller and can be grilled or pan-seared individually.
When it comes to flavor and tenderness, both the roast and steak versions of tri tip are equally delicious. They have a rich beefy flavor and a tender texture when cooked properly. Tri tip is best when cooked at high heat to medium-rare or medium doneness, which ensures that it remains juicy and flavorful.
Whether you choose to cook a tri tip roast or tri tip steak, both options offer a cost-effective alternative to more expensive cuts like filet mignon. Their versatility allows for various cooking methods, such as oven-roasting, grilling, or pan-searing, making them a popular choice among home cooks.
Do you cook tri tip slow or fast?
Tri tip can be cooked using both slow and fast methods, depending on your preference. Slow cooking tri tip involves roasting it in the oven at a lower temperature for a longer period of time. This method allows the meat to become more tender and develop deeper flavors. It’s typically cooked at around 325°F (163°C) and can take anywhere from 45 minutes to 2 hours, depending on the size of the roast.
On the other hand, fast cooking tri tip involves grilling or searing it at high heat to create a nice crust on the outside while keeping the inside juicy and tender. This method is usually preferred when you want a quick and flavorful meal. It’s recommended to cook tri tip over direct heat for about 10 minutes per side, until an instant-read thermometer inserted into the center reads 125-130°F (50-55°C) for medium-rare.
Both methods produce delicious results, so it ultimately comes down to your personal preference and the equipment you have available.
How to Reheat Tri Tip
There are several ways to reheat tri-tip, but the best method depends on your personal preference and the equipment you have available.
One option is to use the oven. Preheat your oven to 350°F (175°C) and place the tri-tip in a baking dish. Cover the dish with aluminum foil and heat for about 15 minutes, or until the meat is warmed through. This method helps retain moisture in the meat.
If you prefer a quicker method, you can reheat tri-tip on the stovetop. Slice the leftover tri-tip into thin strips and place them in a skillet over medium heat. Cook for a few minutes, stirring occasionally, until the meat is heated through.
If you have a grill or barbecue, you can also reheat tri-tip by placing it on a preheated grill over medium-high heat. Grill for a few minutes on each side until heated through.
What to Serve Tri Tip With
Tri tip steak is a versatile cut of meat that pairs well with a variety of side dishes. Here are some delicious options to serve alongside your oven-roasted tri tip:
1. Classic Wedge Salad: A simple and refreshing salad made with iceberg lettuce, crispy bacon, cherry tomatoes, and blue cheese dressing. The cool and crunchy flavors of the salad complement the rich and juicy tri tip steak.
2. Roasted Asparagus with Cranberries & Feta: This flavorful side dish adds a pop of color and tangy sweetness to your meal. Roasted asparagus is topped with dried cranberries and crumbled feta cheese for a tasty combination.
3. Crispy Roast Potatoes: Golden brown and crispy on the outside, soft and fluffy on the inside, these roast potatoes are the perfect accompaniment to any steak. Seasoned with herbs and spices, they add a hearty element to your meal.
4. Corn & Black Bean Pasta Salad: A light and refreshing pasta salad loaded with sweet corn, black beans, cherry tomatoes, cilantro, and lime dressing. It’s a great option for those who prefer a lighter side dish with their tri tip.
5. Pear & Gorgonzola Salad: This elegant salad combines crisp pear slices, creamy gorgonzola cheese, candied pecans, and mixed greens for a delightful blend of flavors and textures.
These side dishes provide a range of flavors and textures that complement the tender and flavorful tri tip steak. Whether you’re looking for something refreshing or something more hearty, there’s an option here for everyone’s taste preferences. Enjoy!
In conclusion, cooking tri-tip in the oven is a simple and delicious way to enjoy this flavorful cut of meat. By following a few key steps, such as seasoning properly, using a roasting rack, and monitoring the internal temperature, you can achieve tender and juicy results every time. Whether you prefer it rare or well-done, the oven method provides versatility and convenience for preparing a mouthwatering tri-tip dish at home.
Learn More About Grilling
If you want to learn more about grilling, check out these other helpful resources!
