If you’re wondering how to cook a tri-tip in the oven, you’re in the right place! Tri-tip is a flavorful, tender cut of beef that’s perfect for roasting. Oven cooking is an easy way to get a juicy, beautifully seared tri-tip without firing up the grill. Let’s walk through a straightforward method to make your tri-tip roast a crowd-pleaser.
What Is Tri-Tip?
Tri-tip is a triangular cut from the bottom sirloin. It’s prized for its rich beefy flavor and relatively quick cooking time. A single tri-tip roast typically weighs between 2 to 3 pounds and can serve 4 to 6 people, making it ideal for family dinners or small gatherings.
Ingredients You’ll Need
– Tri-tip roast (about 3 pounds)
– Kosher salt
– Garlic powder
– Onion powder
– Smoked paprika
– Black pepper
– Olive oil or another cooking oil (like grape seed oil)
– Chicken or beef broth (optional, for basting)
Feel free to customize your seasoning! Some like to add chili powder, cumin, or even a bit of coffee grounds for a smoky, complex flavor.
Step-by-Step Guide to Cooking Tri-Tip in the Oven
1. Prep and Season the Tri-Tip
Start by rinsing your tri-tip under cold water and patting it dry with paper towels. This helps the seasoning stick better and promotes a nice crust.
Mix your dry rub: combine kosher salt, garlic powder, onion powder, smoked paprika, and black pepper. Rub this seasoning generously all over the tri-tip, making sure to coat every side.
For best flavor, place the seasoned tri-tip in a resealable bag and marinate it in the fridge for at least 1 hour, or up to 24 hours if you have time. This step lets the flavors penetrate the meat deeply.
2. Bring to Room Temperature
Before cooking, remove the tri-tip from the fridge and let it sit on the counter for about 30 minutes. This ensures even cooking.
3. Preheat Your Oven and Sear the Meat
Preheat your oven to 375°F (190°C).
Heat an oven-safe skillet (cast iron works great) on the stovetop over medium-high heat. Add a drizzle of oil.
Place the tri-tip fat side down first and sear for about 4 to 8 minutes until a golden-brown crust forms. Flip and sear the other side for another 4 to 8 minutes. Searing locks in juices and adds flavor.
4. Roast in the Oven
After searing, pour about 1 cup of chicken or beef broth into the skillet to keep the meat moist and create flavorful pan juices.
Transfer the skillet to the preheated oven. Roast the tri-tip for about 10 to 15 minutes per pound. For a 3-pound roast, this means roughly 30 to 45 minutes.
Use an instant-read thermometer to check doneness:
– 130°F for medium-rare
– 135-140°F for medium
– 145°F for medium-well
Remove the tri-tip from the oven when it’s about 5 degrees below your target temperature, as it will continue to cook while resting.
5. Rest and Slice
Let the tri-tip rest on a cutting board for at least 15 to 20 minutes. Resting allows the juices to redistribute, keeping the meat juicy.
Slice the tri-tip thinly against the grain. This is key for tender bites.
Tips for Perfect Oven-Roasted Tri-Tip
– Keep the fat cap on: The fat bastes the meat during cooking, enhancing juiciness.
– Don’t skip searing: It builds flavor and texture.
– Use a meat thermometer: Avoid guessing doneness to get perfect results.
– Baste occasionally: Spoon pan juices over the tri-tip while roasting for extra moisture.
– Customize your rub: Experiment with herbs and spices to suit your taste.
Serving Suggestions
Tri-tip pairs wonderfully with crispy roasted potatoes, grilled vegetables, or a fresh arugula salad. For a classic touch, serve with chimichurri sauce or a simple horseradish cream.
Cooking tri-tip in the oven is easy and rewarding. With just a few simple steps-seasoning, searing, roasting, and resting-you’ll have a juicy, tender roast that’s sure to impress. Give it a try and enjoy a delicious meal any day of the week!