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Home » Recipes » The Weary Chef’s Easy Recipes » Perfectly Oven-Roasted Tri Tip Steak Recipe

All Time Favorite Recipes Dinner Red Meat

Perfectly Oven-Roasted Tri Tip Steak Recipe

It is time for a red meat recipe that will impress everyone in your family, especially your own taste buds. This baked trip tip roast in the oven made my life so much easier because it is so time-saving. Not to mention that all my little meat lovers adore it!

You’ll just love this well-seasoned, baked tri tip roast baked in your oven the moment you taste it, believe me!

Perfectly Baked Tip Trip Roast
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Tips & Tricks For A Perfectly Baked Trip Tip Roast

If your family is anything like mine, everyone should love steak, adults and kids alike. So, this would be a perfect meal for a dinner with loved ones. Not to mention how easy-to-make can be! 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 baked trip tip roast. It just turned out beautifully!

  • First of all, I would definitely recommend using a meat thermometer to pull it out at your favorite level of doneness. Therefore, digital meat thermometers have numerical readout of information collected by the circuit testing device. In thsi way, these devices are useful in preventing meats to become under-cooked or over-cooked. So, you can definitely rely on one meat thermometer, especially when you cook rare, juicy beef.
  • Secondly, I aimed for 145 degrees F, which was rare and juicy. Some very important advice is to adjust your cooking time as needed depending on the size of your roast. Also, the way you and your family eat your beef should always be a guidance for achieving the best cooking time. It is essential to always adapt all of our recipes to you family and your personal preferences and needs, in order to cook at your best. Please, keep that in mind!
  • Last but not least, 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.

How To Perfectly Cook Tri Tip Roast in the Oven

Print Recipe
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!
baked tri tip roast
Votes: 144
Rating: 3.07
You:
Rate this recipe!
Course Main
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
  • 1 tablespoon olive oil
  • 2 teaspoons paprika
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper or to taste (optional)
  • 1 1/2 pound tri tip roast
Course Main
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
  • 1 tablespoon olive oil
  • 2 teaspoons paprika
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper or to taste (optional)
  • 1 1/2 pound tri tip roast
baked tri tip roast
Votes: 144
Rating: 3.07
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees F.
  2. Combine olive oil and spices, and let roast sit at room temperature while oven heats.
  3. Line baking sheet with aluminum foil. Rub all sides of roast with spice mixture, and bake in preheated oven for 40-60 minutes to desired level of doneness. (I like to cook to an internal temperature of 145 degrees for rare steak.)
  4. Allow steak to rest for at least five minutes before cutting into 1/2" thick slices to serve.

Enjoy Your Perfectly Oven-Roasted Trip Tip Steak!

A final advantage of this recipe is the time-saving cooking process. As everyone’s meat is done at the same time, you can work on preparing side dishes while it is baking. That makes life much easier than grilling or searing steaks! Now, you can finally be a part of the chatter before eating and spend more valuable time with your kids.

Finally, it is time for you to get started! Please, do not hesitate to ask in the comments section any questions related to this recipe. I know it can sound complicated when you cook beef for the first time, but don’t worry! We are all here for you! Also, please keep everyone posted about your personal advice on this recipe and your own experience with it. We are all here to learn!

More Easy and Tasty Ways to Cook Beef

Moreover, if you are such a beef lover as me, here are more great recipes to cook this delicious red meat. So, take a look and give them a chance!

Naturally Tender Oven Steak with Garlic, Onion, and Herbs
Naturally Tender Oven Steak with Garlic, Onion, and Herbs
Perfectly Easy Steak Marinade
Perfectly Easy Steak Marinade
Slow Cooker Beef Roast with Rosemary and Thyme
Slow Cooker Beef Roast with Rosemary and Thyme


31 Comments

Comments

  1. Garrett says

    June 16, 2019 at 4:32 pm

    Found you on Pinterest! That was amazing! Thank you! I cooked mine to 155 internally and its perfectly pink.

    Reply
  2. Jennifer de Vries says

    June 27, 2018 at 5:18 pm

    WOW – this was AMAZING – I used my ButcherBox 24oz tri-tip and this seasoning blend and it was wonderful. Saving this!!!

    Reply
  3. Laurie Gano says

    January 3, 2018 at 8:40 am

    I cooked this for my birthday…my kids brought me the very thermometer that you showed. It was delicious! There was none left over. We raise our own beef, grass fed- it was tender at 145 degrees.

    Reply
  4. Denise Bigelow says

    March 30, 2017 at 10:22 am

    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

    Reply
    • Andi Gleeson says

      April 6, 2017 at 9:58 am

      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/

      Reply
  5. Sam says

    December 15, 2014 at 8:42 pm

    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.

    Reply
    • Andi says

      December 17, 2014 at 11:55 am

      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.

      Reply
    • Chuck says

      February 3, 2017 at 8:07 pm

      Costco has great fresh Tri Tips all the time, they even have some already seasoned…never had a bad one…

      Reply
    • Susy says

      August 11, 2017 at 10:23 pm

      Make sure you slice the meat against the grain and at a slant. The meat is the tenderest this way.

      Reply
      • Andi Gleeson says

        August 14, 2017 at 7:30 pm

        Great tips, Susy. Thanks!

        Reply
  6. Adrienne says

    September 4, 2014 at 10:40 am

    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?

    Reply
    • Andi says

      September 4, 2014 at 10:50 am

      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!

      Reply
  7. Bonnie Ward says

    May 25, 2014 at 2:43 pm

    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

    Reply
    • Andi says

      May 28, 2014 at 10:46 am

      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 :)

      Reply
    • cindy says

      June 8, 2014 at 8:41 pm

      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!

      Reply
      • Andi says

        June 10, 2014 at 7:02 am

        Thanks for sharing your roast expertise, Cindy, and I’m glad you like the recipe!

        Reply
    • Chuck says

      February 3, 2017 at 8:08 pm

      Rub all the time…keeps the beef flavor…when you marinate the meat you lose a lot of the beef flavor..

      Reply
      • Andi Gleeson says

        February 5, 2017 at 8:16 am

        I hope you like this version, Chuck. Thanks so much!!

        Reply
  8. Beth says

    March 21, 2014 at 10:34 am

    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!

    Reply
    • Andi says

      March 21, 2014 at 10:10 pm

      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!

      Reply
      • Randy says

        February 1, 2018 at 9:17 pm

        500 degrees for five minutes a pound then turn off oven leave for an hour and slice and enjoy. Never fails

        Reply
        • Jena says

          March 5, 2019 at 12:57 pm

          i followed Randy method and it was perfect…….my tri-tip was more than 1-1/2 lbs, but less than 2 lbs, i cooked it for 10 minutes on 500 degrees, and turned it off for 1 hour………it was perfectly medium rare!!!……it was my first attempt at a tri-tip….thank you!

          Reply
    • Kay says

      May 26, 2014 at 7:59 am

      I don’t think you will find a 6# tri-tip roast. They average 2.5 lbs. or smaller.

      Reply
      • Andi says

        May 28, 2014 at 10:49 am

        Good point, Kay!

        Reply
    • cindy says

      June 8, 2014 at 8:33 pm

      15 min per pound is perfect.

      Reply
  9. Kathryn Von Buren says

    June 25, 2013 at 11:34 am

    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.

    Reply
    • The Weary Chef says

      June 25, 2013 at 7:37 pm

      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!

      Reply
    • holly says

      February 9, 2014 at 6:29 am

      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.

      Reply
      • Andi says

        February 9, 2014 at 8:31 am

        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 :)

        Reply
        • Dustin says

          May 16, 2014 at 7:05 pm

          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!

          Reply
          • donna says

            March 29, 2018 at 12:51 am

            I am listening to all of your comments and suggestions and plan to use them for my Easter company tri tip. What bothers me a little us that tri tips are uneven. I guess I have to live with that. Thanks to all of you!!!

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