You’ll love this well-seasoned, baked tri tip roast baked in your oven. A perfect way to serve steak to a crowd!
Everyone in our family loves steak, adults and kids alike. We have been eating a few family dinners together lately instead of our usual style of the boys eating earlier, and one of those meals was this oven roast beef. It turned out beautifully!
I would definitely recommend using a meat thermometer to pull it out at your favorite level of doneness. I aimed for 145 degrees F, which was rare and juicy. Adjust your cooking time as needed depending on the size of your roast. This is the meat thermometer I like if you need one (affiliate link):
Digital Cooking Thermometer/Timer
I have made this recipe with tri tip roast or London broil, both with excellent results. The London broil does dry out if cooked beyond medium-rare since it is so lean, so choose a more marbled cut of beef if you aren’t looking for a rare roast.
This oven roast beef is perfect for a dinner party (or a large family) because everyone’s meat is done at the same time, and you can work on preparing side dishes while it is baking. That makes life much easier than grilling or searing steaks!
Perfect Oven Roast Beef with Tri Tip or London Broil Cuts You'll love this well-seasoned, baked tri tip roast baked in your oven. A perfect way to serve steak to a crowd! © The Weary Chef 2013-2016 Author: Click here to see your meal plan and grocery list! | |
| Servings | Prep Time |
| 4 | 10 minutes |
| Cook Time |
| 45 minutes |
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| Servings: | Units: | Rate this recipe! |
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- 1 tablespoon olive oil
- 2 teaspoons paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper, or to taste (optional)
- 1 1/2 pound tri tip roast
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23 Comments on "Baked Tri Tip Roast in the Oven"
Aloha from Hawaii. I was going to bar b que my tri tip like I always do but I ran out of charcoal fluid. Found your method of cooking it. I cooked it to an internal temperature of 150. It was perfection! Tasted like prime rib. Thank you. I always buy my roasts from Target. I will try your baking methods on other cuts as well! Mahalo. Denise
I’m so happy you liked the recipe, Denise! I like to buy meat from Target too, especially because my store often has meat deeply discounted when the expiration date is approaching! I used one of their packs of inexpensive steaks in this recipe if you might like to try it too: https://wearychef.com/fork-tender-steaks/
It was so hard for me to find a Tri TIp piece and when I finally found one at store I grabbed it. My roast came out extremely chewy. Do you find this cut (Tri Tip) is like that? Im wondering if grocery store labeled it wrong. I cooked it on the rare side to the temp suggested. Although very tasty the meat was so chewy it wasn’t enjoyable.
Costco has great fresh Tri Tips all the time, they even have some already seasoned…never had a bad one…
I’m sorry your roast was chewy, Sam. I hear that tri tip can be hard to find in different parts of the country, and maybe the quality varies. Maybe you can use the rub on a different cut of meat that looks more tender.
This is going to be a strange request to some but here goes…….what would you suggest as additional cooking time or temperature if you want your meat a little more done than medium rare?
Hi, Adrienne! That’s not strange at all. Not everyone likes rare meat! I would guess you could just add 5-10 minutes to the cook time, but I would recommend using a meat thermometer instead of guessing 🙂 Cook it to 150 degrees in the center and then let it rest before cutting. That should get you medium instead of medium rare. Thanks for asking!
When reading the different methods of cooking a tri-tip roast, I find they all use a rub, whether grilled or oven roasted. However, I don’t see a common agreement on the temperture. What do you think of a hot oven for 10 minutes then turned down to 325?
Any thoughts?
Thanks,
Bonnie
Rub all the time…keeps the beef flavor…when you marinate the meat you lose a lot of the beef flavor..
I hope you like this version, Chuck. Thanks so much!!
You get perfect browning at 350 – 15 min per pound. I would not recommend high heat because of risk of overcooking. Also don’t recommend pre – browning this cut either. These small roasts just get over done so quickly. This is a fantastic recipe as written. Made it myself last night for dinner. Beautifully med rare all the way through. Important to let rest 20 min before cutting. Watch the time carefully in oven and rest time. Enjoy and good luck!
Thanks for sharing your roast expertise, Cindy, and I’m glad you like the recipe!
Hi, Bonnie! I’m sorry I didn’t get back to you sooner. I’m sure the high heat method works well too! I haven’t tried it, but maybe I will next time and let you know. Thanks so much for your visit 🙂
I was wondering, how much the cooking time would change if you were doing, say, a 6-10 lb roast instead of the 1.5 in your recipe?
Thanks!
15 min per pound is perfect.
I don’t think you will find a 6# tri-tip roast. They average 2.5 lbs. or smaller.
Good point, Kay!
Hi, Beth. I would plan on at least two hours for a 6-pound roast, and maybe three for a 10-pound roast. I haven’t baked such a large piece of meat, so I can’t promise that it will cook evenly with this method. I’m afraid it might be overdone on the outside before the center reaches 145 degrees. Good luck!
I was introduced to tritip when living in Southern California. Hard to find this cut of meat on the east coast but is always worth the price and time it takes to track it down. Thanks for the recipe – we usually do it on the grill.
I also lived on the west coast never heard of tri-tip before then moved to California was introduced there and love it! Now we’ve moved back to Virginia and it’s very rare you can find it. My best suggestion is ask the butcher shop, most places just throw it away!!!!! It’s not as common out here on the east coast as west coast but when you do find it savor it!
I was at Kroger just last night and happened to find a couple of them grabbed the biggest one and will be cooking it tonight.
It’s strange that that cut of meat is regional! Can you get skirt steak out there? I like to use that for fajitas, and I wonder if it’s available everywhere. Nice find at Kroger! I hope you like this recipe. I have made it lots of times with different cuts, and it always turns out great as long as I’m careful to watch the temperature. Enjoy your Sunday 🙂
I grew up in Michigan, where my family still lives, and I had never heard of tri-tip until moving out to LA. My mother has worked for a restaurant company that owns steakhouses and even she had never heard of it until she had it out here. I agree that a cut of meat would be regional, but it seems outside of California it’s very uncommon.
Anyway – thanks for the recipe!
That’s funny that it’s not available on the east coast. I would think the cows are the same everywhere 😉 I tried it for the first time because I couldn’t find what I was looking for at Trader Joe’s and got tri tip instead. I’m sure it’s great grilled too!
Thanks so much for your comment!