Baked Tri-Tip Steak in the Oven

(1 vote)
31 Comments
8 minutes
April 25, 2024
Andi GleesonJump to Recipe

You’ll just love this well-seasoned, baked tri-tip roast baked in your oven the moment you taste it, believe me! It will be a great meal for your family and friends. It is a great dish for special occasions and simple family events.

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! It is fun and easy to make.

Some Background on the Tri-Tip Steak

A steak, commonly known as “beef steak,” is a piece of meat that is typically cut across the muscle fibers and may not contain a bone. It is typically grilled, but it can also be a hot skillet. Furthermore, steak can be chopped and cooked into a patty for hamburgers, or it can be cooked in sauce, as in kidney pie with steak. The beef cut known as “tri-tip” has excellent marbling, or fat streaks running through the meat. It is usually sold with a fatty cap on one or both sides. 

Due to its triangular shape, the tri-tip is sometimes referred to as the “Newport steak” and the “triangle roast.” It comes from the bottom sirloin and is now available in most supermarkets. In the 1950s, when the Santa Maria rub was also developed, it gained popularity in Santa Maria, California. The tri-tip is family-size, economical, and has a deep, savory beef taste. When food is grilled, it develops a wonderfully pink, soft interior and a crisp, caramelized exterior. A perfectly medium-rare tri-tip roast is prepared in the oven after being spice-rubbed. 

This cut of meat is not expensive and easily affordable for everyone. It tastes delicious, especially when it is served with sauce that enhances the taste. You can eat leftovers cold or reheated and they store well for several days. Despite being a difficult cut with many muscular fibers running through the meat, it has a great rich beef flavor. It is a hearty, filling steak that is delicious, juicy, and tender. It is also ideal for meal prepping as it is great in sandwiches, salads, wraps, or as a low-carb lunch that will keep you going all week.

Perfectly Baked Tip Trip Roast

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 is it to make! 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! So, how do we make this delicious tri-tip roast?

  • 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 a numerical readout of information collected by the circuit testing device. In this 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 135 degrees F, which was a nice medium-rare and still juicy. A tri-tip roast will take 17 minutes to cook in the oven at 350 degrees. This is for a 1.5 pound roast cooked to medium-rare. You can use the general rule of about 12 minutes per pound for a medium-rare roast. The range can be 10-15 minutes per pound depending on thickness. 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 guide for achieving the best cooking time. It is essential to always adapt all of our recipes to your 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 Bake Tri-Tip Roast in the Oven

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baked tri tip roast

Baked Tri-Tip Steak in the Oven

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4 from 1 review

You’ll love this well-seasoned, baked tri tip roast baked in your oven. A perfect way to serve steak to a crowd!

  • Total Time: 27 minutes
  • Yield: 4 1x

Ingredients

Units Scale
  • 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

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 about 17 minutes to desired level of doneness. (I like to cook to an internal temperature of 135 degrees for a medium-rare to medium steak.)
  4. Allow steak to rest for at least five minutes before cutting into 1/2″ thick slices to serve.
  • Author: Andi Gleeson
  • Prep Time: 10
  • Cook Time: 17
  • Category: Dinner, Red Meat
  • Cuisine: American

Nutrition Information of Baked Tri-Tip Roast

Per serving:

Calories55 kcalCarbohydrates5 g
Calcium19 mgFat4 g
Sugar3 gMonounsaturated Fat2 g
Vitamin A1033IUVitamin C1 mg
Iron1mgProtein1 g
Cholesterol1 mgPotassium86 mg
Fiber1 gSodium1197 mg

Why You Will Love This Baked Tri-Tip Roast Recipe?

  • Simple weeknight supper.
  • Extremely easy seasoning.
  • It’s very juicy and delicate.
  • It’s the ideal method for preparing tri-tip.
  • Excellent substitute for grilled tri-tip.
  • Serves many people.

Storage Tips for Baked Tri-Tip Roast

Serve: Before slicing, let Tri-Tip time rest for at least 10 minutes. Tri-Tip Roast that has been cooked can be left at room temperature for up to two hours before it needs to be chilled and stored.

Store: Sliced Tri-Tip should be stored for up to three days in the refrigerator in a plastic bag or airtight containers. Enjoy leftover food at room temperature or reheat in the microwave in 30-second intervals to avoid overcooking.

Freeze: Slices of Tri-Tip can be frozen for up to three months once they have cooled and are placed in a freezer-safe bag or container. Before reheating in the microwave or serving cold, let the food thaw over overnight in the fridge.

Health Benefits of Baked Tri-Tip Roast

When planning a healthy menu, steak might not be the first food that comes to mind. Although red meat has long been linked to muscle growth, many individuals still wonder whether or not steak may be a good addition to their diet due to worries about heart health. Steak has advantages that can help you satisfy your nutritional demands when consumed in moderation. To change your eating habits, try eating freshly cooked steak instead of packaged meats.

It Packs on the Protein

Protein is a crucial nutrient for maintaining the health of our skin, hair, nails, bones, and joints. Moreover, it is essential for tissue healing and muscular growth. Additionally, the body must produce enzymes, hormones, and other substances. Steak is a delicious item to include in your diet if you feel that your diet is deficient in protein. In actuality, 3 ounces of steak provide a massive 26 grams of protein for your body.

It Can Prevent Iron Deficiency

One of the most crucial nutrients for our bodies is iron. It is essential for getting oxygen from the lungs to the body’s tissues and organs. Additionally, it is critical for both cellular and hormone production. The National Institute of Health recommends that both men and women consume at least 8 mg of iron daily. Get at least 27 if you’re a breastfeeding or pregnant woman. Steak is fantastic because it has a lot of iron in it.

It is good for your teeth

Steak is usually not thought of when discussing foods that enhance your smile. Proteins, minerals, and nutrients found in steak are crucial for maintaining strong teeth. It also contains phosphorus, which supports the preservation of bone and tooth enamel.

It Can Strengthen Your Immune System 

Steak includes significant amounts of zinc, a vitamin that supports a better immune system. It also increases muscle mass and supports mental health by being part of a balanced diet.

Enjoy Your Perfectly Oven-Roasted Trip-Tip Roast!

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. You can do so much more while leaving the baking to the oven.

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!

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!

Andi Gleeson, food blogger

Andi Gleeson

Andi Gleeson is a passionate blogger and mom based in San Francisco who focuses on easy and delicious dinner recipes.

31 comments

Garrett
5 years ago

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

Jennifer de Vries
6 years ago

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

Laurie Gano
7 years ago

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.

Denise Bigelow
7 years ago

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

Andi Gleeson
7 years ago

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.

Sam
10 years ago

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.

Andi
10 years ago

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.

Chuck
7 years ago

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

Susy
7 years ago

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

Andi Gleeson
7 years ago

Great tips, Susy. Thanks!

Adrienne
10 years ago

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?

Andi
10 years ago

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!

Bonnie Ward
10 years ago

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

Andi
10 years ago

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 :)

cindy
10 years ago

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!

Andi
10 years ago

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

Chuck
7 years ago

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

Andi Gleeson
7 years ago

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

Beth
10 years ago

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!

Andi
10 years ago

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!

Randy
6 years ago

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

Jena
5 years ago

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!

Kay
10 years ago

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

Andi
10 years ago

Good point, Kay!

cindy
10 years ago

15 min per pound is perfect.

Kathryn Von Buren
11 years ago

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.

The Weary Chef
11 years ago

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!

holly
10 years ago

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.

Andi
10 years ago

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 :)

Dustin
10 years ago

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!

donna
6 years ago

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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