This is my favorite recipe for a mouthwatering herb crusted tri-tip roast… It has a beautiful crust and that tender tri tip meat that everyone loves!
If you’re looking for the absolute best way to cook a tri-tip roast, you’ve come to the right place. We’ve been working on this recipe, and I’m so excited to share it with you! This isn’t just any old roast—it’s a mouthwatering, herb-crusted, oven-roasted masterpiece that gets you that beautiful crust and perfect medium-rare middle we all love!
Why You’re Going to LOVE This Recipe!
This recipe takes the guesswork out of cooking a tri-tip and gives you a guaranteed delicious meal. The herb crust—just a simple mix of garlic, salt, pepper, thyme, and rosemary—forms a savory, crust that is just to die for.
You’ll get a beautiful sear from the hot oven while keeping the inside perfectly juicy. And the little bit of beef broth in the pan? That’s my secret for extra moisture and flavor. This recipe is super easy, too—so whether you’re a pro in the kitchen or just starting out, you can make this and impress everyone!
Tri-Tip Roast FAQs & Tips
What is a tri-tip? It’s a fantastic, triangle-shaped cut of beef from the bottom sirloin. It’s lean, it’s packed with flavor, and it’s a great value!
Why can’t I just throw it in the oven cold? Great question! You absolutely must take the roast out of the fridge about 30 minutes before you cook it. This lets it get closer to room temperature so it cooks evenly all the way through. That way, you won’t end up with a dry outside and a raw center!
Use a thermometer! To get the best results, invest in an instant-read thermometer to monitor the tri-tip roast’s internal temperature accurately. Aim for medium-rare at 130°F or medium at 135°F for the most tender meat.
The fat cap! If you’re tempted to cut off the fat, but think again. Keeping the fat cap on the tri-tip roast while cooking adds flavor and moisture. You can trim it after cooking if you want!
Let it rest! After cooking, let the roast rest on a cutting board for about 10 minutes before slicing. This allows the juices to redistribute, resulting in juicier and more tender meat.
How it Works
I’m a firm believer that when you understand why something works, it makes it even better!
High-Heat Roasting: That crazy hot oven isn’t just for show! It creates this incredible thing called the Maillard reaction, which is what gives the roast its deep, savory, flavorful crust!
The Resting Period: This part is a must! It’s like letting the meat take a deep breath. All the juices get pushed to the center when it’s in the oven, and letting it rest for 10 minutes lets them redistribute throughout the meat. That’s how you get a juicy, tender roast every single time!
Slice Against the Grain—The Most Important Part!
Slicing against the grain cuts across the muscle fibers, and that’s how you get the most tender meat in every bite. With a tri-tip, the grain can change direction, so you’ll want to adjust your angle as you slice. You’ll thank me later!
First, locate the grains. Look closely at the cooked tri-tip. You’ll see two distinct sections where the muscle fibers run in different directions. Slice the first section. Cut the roast in half where the two grain patterns meet. Slice each half. Now, slice each piece against its individual grain into thin slices.
Pair your tri tip with creamy mashed potatoes, a green salad, or soft sourdough rolls… If you’re lucky enough o have leftovers, it makes great sandwiches for lunch. Leftovers can be stored in an airtight container or used in other dishes like salads or tacos.
More Roasts
I really want to know what YOU think… Please review the recipe card!
Tri Tip Roast Recipe with Herb Crust!
Ingredients
- 1 – 3 to 4 pound tri-tip roast preferably ribeye roast or top sirloin beef roast
- 2 tablespoons of olive oil
- 1 tablespoon of kosher salt
- 1 tablespoon of freshly ground black pepper
- 2 cloves of garlic minced
- 1 tablespoon of fresh thyme leaves
- 1 tablespoon of fresh rosemary leaves
- 1/2 cup of beef broth
Instructions
- Preheat your oven to 425°F (220°C).
- Take the tri-tip roast out of the refrigerator about 30 minutes before cooking to allow it to come to room temperature.
- In a small bowl, mix together the olive oil, minced garlic, thyme leaves, rosemary leaves, kosher salt, and black pepper to create the herb crust.
- Pat the tri-tip roast dry with paper towels and place it on a roasting pan or a baking sheet lined with aluminum foil.
- Rub the herb crust mixture all over the meat, ensuring it is evenly coated on all sides.
- Pour the beef broth into the roasting pan around the tri-tip roast to help keep it moist during cooking.
- Place the roast in the preheated oven and roast for about 25-30 minutes per pound (or until the internal temperature reaches your desired doneness: around 130°F for medium-rare, 135°F for medium).
- Once the tri-tip roast reaches your desired doneness, remove it from the oven and tent it with aluminum foil. Let it rest for about 10 minutes to allow the juices to redistribute and the roast to become even more tender.
- After resting, slice the tri-tip against the grain into thin slices and serve.
Video
Notes
- Use an Instant-Read Thermometer: To achieve the best results, invest in an instant-read thermometer to monitor the tri-tip roast's internal temperature accurately. Aim for medium-rare at 130°F or medium at 135°F for the most tender meat.
- Preheat the Oven: For oven-roasted tri-tip, preheat the oven to 425°F (220°C) for a nice crust formation.
- Prepare the Herb Crust: Mix olive oil, minced garlic or garlic powder, freshly ground black pepper, kosher salt, and a combination of fresh thyme and rosemary leaves to create the flavorful herb crust.
- Let the Meat Rest: After cooking, let the roast rest on a cutting board for about 10 minutes before slicing. This allows the juices to redistribute, resulting in juicier and more tender meat.
- Trim the Silver Skin: Before applying the herb crust, trim any silver skin from the tri-tip roast for a more enjoyable eating experience.
- Mind the Fat Cap: Keep the fat cap on the tri-tip roast while cooking to enhance flavor and moisture. You can trim it after cooking if desired.
- Adjust Cooking Time: Cooking time may vary depending on the size of the roast and desired doneness. Use the meat thermometer to check for doneness, avoiding overcooking.
- Slice Against the Grain: When slicing, cut against the grain to ensure the most tender meat in each bite.
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.
1 comment
The herbs add so much flavor to this delicious Tri tip roast. Definitely recommend
Delicious Tri tip roast recipe