This tender oven roasted tri tip recipe starts with a dry rub marinade, then oven searing seals in the flavor!
Craving melt-in-your-mouth steak at home? This oven roasted tri-tip is juicy, flavorful and tender. Whether you’re a grill master or kitchen newbie, this recipe is the best way to tri-tip roast perfection.
Tri-tip, aka Santa Maria or Newport steak, is a triangle roast with a marbled fat cap for bursts of juicy goodness. Unlike a rump roast, it’s naturally tender at medium doneness, (more like a filet) and perfect for casual dinners and impressive feasts.
Roast Tri Tip Technique
- Flavorful Marinade: Infuse the beef with a Santa Maria rub of paprika, garlic powder, black pepper, onion powder, etc.
- Seared & Roasted: Lock in juices with an oven sear, then roast low and slow for melt-in-your-mouth tenderness!
- Precise Temperature: Use a meat thermometer for 130-135°F (medium-rare) juiciness.
- Rest is Key: Let the tri tip roast rest 10-15 minutes for optimal flavor distribution.
Impress guests and family with this oven-roasted tri-tip recipe, your gateway to restaurant-worthy meals and California culinary bliss.
Essential Temperature Guide & Troubleshooting
For perfect tri-tip, the thermometer is more important than the clock! Since all ovens vary and every roast is different, knowing the exact internal temperature is the key to success. For that juicy, tender medium-rare sweet spot, you want to remove the tri-tip from the oven when it hits 130–135∘F. If you prefer rare, pull it out at 120–125∘F; for medium, aim for 135–140∘F. Why the early removal? Because of Carryover Cooking! Your roast will continue to rise 5–10 degrees while resting, so always pull it out below your final desired temperature to avoid overcooking.
If you run into issues, here are the simple fixes:
- If the meat is tough or chewy, the likely culprits are either skipping the essential 15-minute rest or, most commonly, slicing with the grain. Make sure you are slicing perpendicular (across) the muscle fibers!
- If your seasoning won’t stick, the cause is almost always excess surface moisture; simply pat the tri-tip aggressively dry with paper towels before applying the olive oil and rub.
- And if the exterior burned quickly during the sear, it means the oven rack was too high; ensure the rack is in the center position to avoid direct, intense heat during that initial 450∘F sear.
Tri-Tip Tips & Tricks
Pat It Dry: Before applying the Santa Maria rub, gently pat the tri-tip dry with paper towels. This removes excess moisture and allows the seasoning to adhere better, resulting in a deeper, more flavorful crust.
Sear in Flavor & Juices: That initial high-heat sear isn’t just about browning; it’s a science! Searing quickly seals the juices within, preventing them from escaping during the lower-temperature roast. Don’t be afraid of a good char – it’s where the magic happens!
Carving – Slicing against the grain is key to maximizing tenderness. Look for the muscle fibers running through the meat and run your knife perpendicular to them, creating thin, melt-in-your-mouth slices. Imagine you’re combing your fingers through the meat!
Serving Size: This recipe comfortably feeds 4-6 people with generous portions, or up to 8 with additional side dishes. Leftovers are always welcome, as tri-tip makes phenomenal sandwiches and reheats beautifully.
Doneness Variations: For those who prefer their tri-tip slightly rarer, aim for an internal temperature of 125°F for medium-rare minus. For a well-done finish, cook until the internal temperature reaches 140°F. Remember, cooking times may vary slightly depending on the size and shape of your tri-tip.
Marinade: Feel free to get creative with the Santa Maria rub! Experiment with smoked paprika for a deeper flavor, add a pinch of cayenne pepper for a touch of heat, or swap the onion powder for garlic powder for a more subtle savory note. The possibilities are endless!
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Oven Roasted Tri-Tip Recipe
Ingredients
- 1 tri-tip roast approximately 2-3 pounds
- 2 tablespoons paprika
- 3 cloves garlic minced
- 1 tablespoon onion powder
- 1 tablespoon freshly ground black pepper
- 1 tablespoon salt
- *optional – 1/2 teaspoon crushed red pepper or cayenne pepper for heat.
- Olive oil for marinating
Instructions
- Begin by ensuring your tri-tip roast is at room temperature for 30 minutes.
- Place the tri-tip on a cutting board with the fat side facing up. Use a sharp knife to carefully remove any silver skin or excess fat from the outside of the roast.
- Prepare the Santa Maria rub by combining olive oil, and spices. Rub the mixture evenly over the entire surface of the tri-tip, ensuring each piece is coated with delicious flavor.
- Wrap in plastic wrap and refrigerate for at least 3 hours and up to 3 days.
- Move oven rack to the center position.
- Preheat your oven to 450°F. (or use a regular charcoal grill to the same temperature.)
- Once hot, place the tri-tip in a roasting pan, and cook for 20 minutes, until a dark crust forms on the outside of the roast. This high-temperature achieves a flavorful sear.
- Reduce the heat to 250 degrees F and continue cooking until the internal temperature of the roast reaches 125 degrees F for rare, or 135°F for medium doneness, about 15-20 minutes more. (Use an instant-read thermometer to ensure accuracy.)
- Remove the tri-tip oven and let it rest for for 15 minutes.
- While the meat rests, prepare your favorite side dishes to complement the oven-roasted tri-tip. Consider classic Santa Maria-style beans or a fresh green salad.
- After the rest period, carve the tri-tip against the grain into thin slices with a sharp knife. This ensures maximum tenderness and flavor in each bite.
- Store any leftovers in an airtight container for the next day!
Notes
- Serving Size: This recipe generously serves 4-6 people, with leftovers perfect for sandwiches or future meals.
- Doneness Variations: Aim for 125°F internal temperature for medium-rare minus, 130-135°F for medium-rare, or 145°F for well-done. Adjust cooking times slightly based on tri-tip size and desired doneness.
- Marinating Magic: Feel free to customize the Santa Maria rub! Add smoked paprika for deeper flavor, a pinch of cayenne for heat, or swap onion powder for garlic powder for a subtle twist. Experiment and find your perfect tri-tip blend!
- Grilling Glory: This recipe easily adapts to the grill! Preheat to high heat, sear as instructed, then roast indirectly or over low heat until desired doneness. Grilling adds a distinct smoky flavor that pairs beautifully with the tri-tip's inherent juiciness.
- Storage & Reheating: Tightly wrap leftover tri-tip and refrigerate up to 3 days. To reheat, slice thinly and gently warm in a skillet with broth or sauce over low heat, ensuring it doesn't dry out. Alternatively, preheat your oven to 325°F, cover the tri-tip with foil, and reheat until warmed through
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
