Since steak is a favorite of mine and my family’s during the weekend, My husband also loves to roast meat. We enjoy spending cool nights in the backyard grilling some meat. One of our favorites is the Tri-Tip Roast recipe. This triangular tip is lean, so overnight marinating is required to enhance the flavor. On Fridays, I stop by the grocery store to buy this piece of meat in bulk so I can marinate it and prepare it for lunch the following day.
We always serve roasted meat with a light salad, like the Spicy Summer Slaw from Jeremy’s food blog. Another popular dish is tri-tip roast with vegetables baked in the oven or some mashed potatoes. My husband and I enjoy a few sips of red wine with it for dinner.
Here’s a tri tip temp chart to help you out…
Rare tri tip (125-130°F) is still red inside.
Medium rare tri tip (130-140°F) is red to pink inside.
Medium tri tip (140-150°F) is mostly pink.
Medium well (150-160°F) has just a slight bit of pink inside.
Well cooked (160°F) has no red or pink inside.
See how to smoke a turkey for another eye-catching main dish.
How to make tri tip in the oven
You can always make delicious oven-baked tri tips by following the recipe below. After trying it, please share your feedback in the section below.
Season tri tip.
Sear it in a large cast iron skillet.
Oven bake it for 12 minutes per pound.
Rest and serve.
Preheat oven to 425°F. Season tri tip steak for oven baking by rubbing the BBQ dry rub all over the steak. If required, trim any silver skin if not already done by your butcher.
Heat a large cast iron skillet (or other oven safe pan as desired) to medium-high heat on the stove. Add olive oil, and once olive oil gets hot and begins to smoke, add the tri tip to the pan (fat side down, if the fat cap is still on the steak). Sear for 3 minutes, without moving. Take a peek to make sure the bottom is completely browned and seared, then use tongs to sear the edges for about 20 seconds each, until lightly browned (against the pan for 20 seconds each side. Place the uncooked flat side of the tri tip down on the pan. Turn off the burner.
Transfer skillet seared beef to the oven to bake at 425°F for about 12 minutes per pound. This helps warm the roast throughout with indirect heat. Exact time of how long to cook tri tip in the oven will vary based on your desired steak temperature. For best results, use a thermometer that has a probe that reads the temperature of the steak while it cooks in the oven so you know exactly when the inside temperature reaches your desired level of doneness. See the steak cooking chart below for the temperature the tri tip steak is done at. The steak in this recipe tutorial was cooked to 140°F which is more of a medium temp VS. medium rare.
Once done roasting tri tip in the oven, transfer it to a cutting board to rest for 10 minutes. Add a compound butter (see recipe on Sip Bite Go) if desired. You can cover it with foil if you want to keep it warm, but I don’t personally find that necessary.
Slice thin and serve with your favorite steak sauce or in tri tip steak sandwiches. (see the bottom of this post for tips on slicing it against the grain).
How to know when tri-tip is done?
If you have a meat thermometer, you can quickly determine whether the meat is cooked to the level of doneness you prefer.
What to Serve With This Tri-Tip Roast:
With our roast, we like to serve big, fat baked potatoes with sour cream on top.
Clean some baking potatoes, pierce them several times with a fork, and place them in the oven at the same time as the roast. By the time the roast has rested and been sliced, they will be ready to serve.
Several carrots should be washed, trimmed, and placed on another baking sheet with some half-cut onions and oil. As soon as you take the roast out of the oven, place them in to roast.
After the roast has rested for 15 minutes and been sliced for serving, the carrots and onion will be ready to serve in 20 minutes.
Make a crisp salad ahead of time, then chill it until serving. Alternatively, you could put it together while the roast and vegetables are cooking or resting if you enjoy multitasking. Moist and tender tri-tip roast.
Oh…..we have all sorts of wonderful options here:
Vanilla ice cream with a hot, Rich Chocolate Sauce is a quick two-ingredient, five minute fix that is a perfect dessert anytime.
Our Coconut Cake Roll is an easy ‘make in advance’ delicate and delicious treat you will love.
Try this fun, make-ahead Mocha-Chocolate Icebox Cake. This no-bake dessert is surprisingly easy to make using store-bought chocolate cookies or your own homemade favorite cookie.
This is a meal for a special dinner with friends or a family on weeknights that we just put together for you.
