Recipe

Garlic Herb Tri Tip Steak

Low-roasted for a juicy center, then seared for crisp edges and big flavor.

By Matt Campbell

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4.8

A sliced tri tip steak with a deep brown seared crust and rosy center on a cutting board, with a small bowl of green chimichurri-style sauce nearby on a warm kitchen counter

Tri tip is one of my favorite cuts for home cooks because it tastes like you spent restaurant money, but it behaves like a weeknight hero if you treat it right. You get that beefy flavor, a satisfying chew, and the potential for crisp edges with a juicy middle without needing a smoker, a fancy grill setup, or a prayer circle.

This recipe is my low-drama approach: a punchy garlic herb rub, a low oven roast for even doneness, then a fast, hot sear for the crust. The biggest secret is not the seasoning. It is the slice. Tri tip has grain that shifts direction, so we carve it in two angles for maximum tenderness. Yes, it is a little chaotic. In a fun way.

Raw tri tip roast on a sheet pan with small bowls of kosher salt, black pepper, garlic powder, onion powder, smoked paprika, dried oregano, dried thyme, olive oil, and lemon on a warm-lit kitchen counter

Why It Works

Even doneness: Low roasting cooks tri tip gently so you do not end up with gray bands and a tiny pink center.
Real crust: The final sear gives you those browned, crispy edges that make you pause mid-bite.
Big flavor, simple pantry rub: Garlic, herbs, smoked paprika, and a little brown sugar for balance.
Tender slices: You will carve across the grain in two directions, which matters more than any marinade.

Pairs Well With

Storage Tips

Fridge: Cool leftovers, then store in an airtight container for up to 4 days. If you can, keep slices a little thicker so they reheat without drying out.

Freezer: Freeze sliced tri tip in a zip-top bag with as much air pressed out as possible for up to 2 months. Thaw overnight in the fridge.

Reheat without sadness:

Best: Warm slices in a covered skillet over low heat with a splash of beef broth or water, just until heated through.
Also good: Microwave at 50% power in short bursts, covered, with a damp paper towel.
For crispy bits: Chop and sear quickly in a hot skillet, then tuck into tacos, fried rice, or a steak-and-egg situation.

Container of sliced tri tip steak in the refrigerator next to a small container of sauce on a clean kitchen shelf

Common Questions

What is tri tip, exactly?

Tri tip is a triangular cut from the bottom sirloin (often labeled bottom sirloin butt). It is known for being beefy, affordable compared to ribeye, and perfect for roasting or grilling. You will usually see it sold as a 2 to 3 pound roast.

Do I need to marinate tri tip?

Nope. You can, but you do not have to. This dry rub plus a short rest before cooking gives you plenty of flavor. If you want extra insurance, salt it ahead (even 2 hours helps) and keep it uncovered in the fridge.

Should I trim the fat cap?

If your tri tip has a thick fat cap, trim it down to about 1/4 inch. If it is already thin, leave it. Optional: lightly score the fat (shallow crisscross cuts) so it renders a little better and the seasoning has somewhere to hang out.

What internal temperature should tri tip be?

Rare: pull at 118°F to 123°F, rest and finish to 125°F to 130°F
Medium-rare: pull at 125°F to 130°F, rest and finish to 133°F to 137°F
Medium: pull at 133°F to 138°F, rest and finish to 140°F to 145°F
Well-done: pull at 145°F+, finish to 155°F+ (it will be less tender, so slice it extra thin and serve with sauce)

For this cut, I strongly recommend medium-rare if your crowd is flexible. It stays tender and juicy.

Carryover note: After the final sear, the internal temp can climb more than you expect (sometimes 5°F to 10°F), especially with a thicker roast. If you want a true medium-rare, pull on the lower end of the range.

Why is my tri tip tough?

The top three culprits are: overcooking, not resting, and slicing with the grain. Tri tip’s grain changes direction, so you will slice it in two sections (I walk you through it below).

Can I cook tri tip without a cast iron skillet?

Yes. Use the heaviest skillet you have. If you only have a sheet pan, you can broil for 2 to 4 minutes per side to finish, watching closely.

Hands slicing a rested tri tip roast on a wooden cutting board, with the knife cutting across the grain and a neat pile of slices forming beside it

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed sheet pan with a wire rack (helpful but optional)
Instant-read thermometer (highly recommended)
Large cast iron skillet or heavy stainless skillet for searing
Tongs
Cutting board and sharp knife
Aluminum foil

I used to think tri tip was one of those cuts you only nailed on a grill, with someone standing nearby saying, “Do not touch it” every 30 seconds. Then I started cooking more in regular home kitchens where the weather is rude and the smoke alarm is sensitive. The oven-to-sear method was the turning point: it gave me a reliable pink center, plus that aggressive crust I crave.

Now it is my go-to when I want steakhouse vibes without steakhouse stress. I make it for friends, I make it for meal prep, and I absolutely make it when I need my kitchen to feel like a fun place again.