Recipe

Oven-Roasted Tri-Tip Roast

Crisp-edged tri-tip, finished in the oven and topped with garlicky herb butter for steakhouse flavor at home.

By Matt Campbell

•

4.8

A sliced oven-roasted tri-tip roast on a wooden cutting board with a rosy medium-rare center and crisp browned crust, with herb butter melting over the top

Tri-tip is one of those cuts that feels like a secret handshake between people who love beef and people who hate doing extra dishes. It is big enough to feed a crowd, cooks faster than a full brisket situation, and when you treat it like a thick steak (hot sear, gentle finish, proper rest), it comes out ridiculously juicy.

This version is my go-to: a simple spice rub for a crust you can hear, then a quick garlic herb butter that melts into the slices like it was always meant to be there. No fancy ingredients, no complicated steps, just solid results and a gentle reminder to taste as you go.

A raw tri-tip roast on a sheet pan beside small bowls of kosher salt, black pepper, garlic powder, smoked paprika, olive oil, butter, parsley, and lemon

Why It Works

Steak-style method gives you crisp edges from the sear and a tender interior from the oven finish.
Clear temperature targets mean you can cook to your preferred doneness without guessing.
Garlic herb butter adds instant “restaurant” flavor and covers minor overcooking sins (we have all been there).
Slicing guidance matters for tri-tip since the grain changes direction. Slice it right and it eats like a dream.

Pairs Well With

Storage Tips

Refrigerate: Cool leftover tri-tip, then store in an airtight container for up to 4 days. Keep any juices. They are liquid gold for reheating.

Freeze: Slice, wrap tightly, and freeze up to 2 months. For best texture, freeze with a little cooking juice or a spoonful of beef broth.

Reheat without drying out: Put slices in a skillet with a splash of broth (or the saved juices), cover, and warm over low heat just until hot. Or microwave at 50% power in short bursts with a damp paper towel over the meat.

Leftover ideas: Tri-tip sandwiches with horseradish mayo, steak tacos, chopped steak salad, or a quick fried rice with scallions and soy.

Sliced tri-tip leftover pieces in a glass meal prep container with a small cup of pan juices next to it on a kitchen counter

Common Questions

What is tri-tip, exactly?

Tri-tip is a triangular roast from the bottom sirloin. It is leaner than ribeye but still nicely beefy, and it loves high heat plus a little rest time.

Do I need to marinate tri-tip?

Nope. A good rub and proper cooking will get you there. If you want a marinade for extra insurance, keep it simple and not too acidic. Too much acid for too long can leave the outside a little soft in a way nobody asked for.

Should I trim the fat cap?

Tri-tip often comes with a fat cap. I like to leave about 1/4 inch for flavor. If it is thicker, trim it down. You can also lightly score the fat (shallow cuts, don’t hit the meat) to help it render.

What temperature should I cook tri-tip to?

Rare: pull at 120 to 125°F, rest to about 125 to 130°F
Medium-rare: pull at 125 to 130°F, rest to about 130 to 135°F
Medium: pull at 135°F, rest to about 140°F

I recommend medium-rare for the best balance of tenderness and flavor.

Food safety note: For whole cuts of beef, safety is mostly about good handling and cooking the outside thoroughly. Final internal temp is preference-based, so use a thermometer and cook to the doneness you like.

Why is my tri-tip tough?

The usual culprits are (1) cooking past medium, (2) slicing with the grain, or (3) skipping the rest. Tri-tip’s grain changes direction, so you may need to rotate the roast halfway through slicing.

How do I slice tri-tip correctly?

Look for the lines of muscle fiber and slice against them. On many tri-tips, the grain shifts near the “point” end. A simple trick: start slicing at the point, and when you see the grain change direction, rotate the roast and keep slicing against the grain.

A cooked tri-tip on a cutting board being sliced thinly against the grain with a chef's knife, showing the change in grain direction

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

12-inch cast iron skillet or other oven-safe skillet
Sheet pan (optional, for catching drips)
Instant-read thermometer
Tongs
Cutting board
Sharp chef’s knife
Small bowl and spoon (for herb butter)

Tri-tip is my kind of cooking: one solid piece of meat, a hot pan, and a little patience. The first time I made it, I sliced it like a normal roast and wondered why it felt chewier than it should. Turns out tri-tip has opinions about how it wants to be cut. Once I started paying attention to the grain and letting it rest, it became a regular in my rotation, especially on nights when I want something that feels like a big deal without turning my kitchen into a disaster zone.

Oven-Roasted Tri-Tip Roast

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 55 minutes

Servings 6

Ingredients

Tri-tip

1 tri-tip roast (2 to 2 1/2 pounds)
1 1/2 tablespoons olive oil
2 teaspoons kosher salt
1 1/2 teaspoons black pepper
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin (optional, but great)

Garlic herb butter

4 tablespoons unsalted butter, softened
1 clove garlic, finely grated or minced
1 tablespoon chopped parsley (or chives)
1 teaspoon lemon zest (optional, but bright)
Pinch of kosher salt

Small bowls of salt, black pepper, garlic powder, onion powder, smoked paprika, and cumin arranged next to a tri-tip roast on a kitchen counter

Instructions

Bring the tri-tip closer to room temp. Pat the roast dry. Let it sit on the counter for 20 to 30 minutes while you prep. This helps it cook more evenly.
Preheat the oven. Set oven to 425°F. Place a rack in the middle.
Season. If your tri-tip has a thick fat cap, trim it down to about 1/4 inch (optional but helpful). Rub the tri-tip all over with olive oil. In a small bowl, mix salt, pepper, garlic powder, onion powder, smoked paprika, and cumin. Coat the roast on all sides, pressing the rub in.
Sear for crust. Heat an oven-safe skillet over medium-high heat until very hot. Add a thin film of oil if the pan is dry. If there is a fat cap, start fat-side down to get it rendering. Sear tri-tip 2 to 3 minutes per side (and use tongs to stand it up and sear the edges), until deeply browned.
Roast. Transfer the skillet to the oven. Insert a thermometer into the thickest part of the roast, aiming for the center and avoiding fat pockets and the hot pan. Roast until it hits your target temperature:
- Rare: pull at 120 to 125°F
- Medium-rare: pull at 125 to 130°F
- Medium: pull at 135°F
For a 2 to 2 1/2 pound tri-tip, this is usually 12 to 25 minutes, but trust the thermometer, not the clock.
Rest. Move tri-tip to a cutting board and rest 10 to 15 minutes. This is non-negotiable if you want juicy slices. (Bonus: resting on the board, not in the hot skillet, helps keep carryover cooking from getting away from you.)
Make the garlic herb butter. Mix softened butter with garlic, parsley, lemon zest, and a pinch of salt. Taste and adjust. Add another pinch of salt, a little extra lemon zest, or more garlic if you want it punchier. It should be loud in a good way.
Slice against the grain. Find the grain lines and slice thinly across them. If the grain changes direction halfway through, rotate the roast and keep slicing against the grain.
Finish and serve. Spoon herb butter over the warm slices and let it melt. Serve right away.