How to Cook Tri Tip in Oven

How to cook tri tip in oven to medium-rare is here. Perfectly pink with dry rub baked for a high protein dinner we love. In a cast iron skillet like our Dutch Oven Tri Tip but faster. Sliced thin to serve as a sandwich or on top of a bed of mashed potatoes it is a family favorite meal we all love.

Tri Tip in the Oven

This cut known for the pointed tip on one end is a popular and flavorful cut of beef that comes from the bottom sirloin primal cut of the cow. It’s known for its triangular shape, distinct grain pattern, and rich marbling, which contribute to its tenderness and bold flavor.

The most popular way to cook this is typically grilling, roasting, smoking, sous vide and now baked. It’s often seasoned with Tri Tip Dry Rub or a marinade to enhance its flavor and then cooked to medium-rare or medium doneness for optimal tenderness.

How to Prepare Tri Tip in the Oven

We first made Instant Pot Tri Tip which was quite popular but doesn’t get the sear on the outside you really want to adhere the seasonings and reach the ideal texture with every bite. This way you get the tenderest center with the golden brown at the same time in the same pan.

Like our Fall Apart Sirloin Tip Roast these two cuts have similar looks to them with the point on one end but these are typically smaller. A little more expensive than a traditional steak but you get what you pay for. You can use a bottled rub but to make your own is just so easy and have the ability to tweak it for a spicy blend with more heat if you like.

• Tri tip – we used a total of 1.5 lbs. on this go around which fed the 3 of us who were at home. If you wanted to double this just do the same with the below items so the outside is nicely coated.
• Paprika – this not only gives it a nice rich red color but also offers a deep bold flavor to this protein.
• Salt – is a given for just a bit to liven up and bring out all the other flavors in your rub.
• Garlic powder – I add some type of garlic pop to every dish, powder isn’t as strong as graduals so choose which you like best.
• Rosemary – or dried type works for this one. You can dice fresh if you have that available too.
• Pepper – should be used sparingly if you cannot handle heat but a pinch is a nice add in.
• Cayenne pepper – can be adjusted to your liking or how spicy you would like it to be.

We share How to Cook Frozen Steak here but that is not what we are using here. I wouldn’t recommend this. Ideally you want fresh or thawed and allowed to come close to room temperature before cooking.

How Long to Cook Tri Tip in Oven at 425

Remove this triangle roast from fridge and let it sit on the countertop to come closer to room temperature ideally. This should take 20-40 minutes.

• Preheat oven to 350 degrees F. Mix together salt, pepper and other seasonings of your choice in a bowl and coat meat on top and bottom.
• Heat cast iron skillet or other oven safe pan over medium high heat, add olive oil and meat and sear each side of the tri tip for 4 minutes on each side.
• Leave in the oven safe skillet and cook in the oven for 15 minutes cook time or until it reaches the desired internal temp. which is typically medium-rare at 135 F.
• Allow to rest for 10 minutes before slicing against the grain and serving warm.
• This should be cooked to the same internal temperature as you enjoy a normal steak; What Temperature to Cook Steak is here.
• The most desirable to maintain a juicy and tender bite would be; 130°–135°F (54–57°C) for medium-rare; 135°–145°F (57–63°C) for medium

This cut of meat is quite lean, so there isn’t really a fat side persay. For those that do you’d want that on top so it can melt and drip down the whole thing. OMG and second to this one you will need to try our Air Fryer Tri Tip Recipe next!

Cooking Tri Tip in Oven

No matter what Steak in Oven you choose to cook you would want to follow these same steps really. Those with more connective tissues like this one should be sliced thinner so they are easier to chew and the texture is more ideal.

How to Cut Tri Tip

1. Let it Rest after cooking. You always want meat to rest for about 10-15 minutes before slicing. This allows the juices to redistribute throughout the protein, ensuring that it remains juicy and tender.
2. Identify the Grain before slicing. It’s crucial to identify the direction of the grain which are the natural lines of muscle fibers. The grain or lines typically runs in two different directions, so it’s essential to pay attention to both sections.
3. Begin Slicing on a cutting board using a sharp knife (a carving knife or slicing knife works best). Start slicing against the grain. This means cutting perpendicular to the direction of the muscle fibers.
4. Thin Slices about 1/4 to 1/2 inch thick are ideal for easier chewing and it will feel more tender in your mouth this way.
5. Slice Across the Entire Cut working your way from one end to the other. Be sure to maintain a consistent thickness and angle to ensure even slices.
6. Rotate if Necessary because the lines may change directions in different sections of the meat. You may need to rotate the tri-tip and adjust your slicing direction accordingly to continue slicing against the grain.

Serve Immediately like our Flank Steak Cast Iron recipe once sliced for the ideal outcome. Transfer to a serving platter or individual plates. Only cut what you are going to eat and store leftovers in the fridge in an airtight container. I have lots of easy Leftover Tri Tip Recipes you can create.

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