Oven Roasted Tri Tip
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Servings: 6 servings
Ingredients
Tri Tip Roast Spice Rub
- 2 teaspoon garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 2 teaspoon ancho chili powder
- 2 teaspoons seasoned salt I use Lawry’s
- 1 teaspoon sea salt or Kosher salt see Chef’s notes
- 1 teaspoon brown sugar
- 1/2 teaspoon ground black pepper
Other Ingredients
- 4 tablespoons olive oil divided
- 2.5 pounds beef tri-tip roast about 2-2.5 pounds
- 1 tablespoon butter at room temperature optional
- Flaky finishing salt like Maldon salt or Fleur the sel optional
Instructions
- Cover a sheet pan with a layer of plastic wrap.
- Trim any silver skin from the tri tip roast and trim any excess fat from the fat cap. If your roast only has a thin layer of fat, keep it intact. Pat the roast dry with paper towels and set it on the prepared sheet pan.
- In a small bowl combine the spice rub ingredients with 2 tablespoons of oil. Mix well to create a paste.
- Using your hands, rub the spice mixture all over the roast, massaging it into the meat. Pull the plastic wrap over the roast and wrap it tightly. You can keep the wrapped roast on the sheet pan or you can place it inside a large resealable bag.
- Marinate for 30 minutes at room temperature or up to 24 hours in the refrigerator.
- Remove the roast from the fridge 30-45 minutes before cooking it, so the meat has time to come to room temperature.
- Preheat the oven to 400ºF (204ºC).
- In an oven-safe skillet or cast iron skillet, heat the remaining 2 tablespoons of oil over medium-high heat. When the oil is hot, add the tri tip to the skillet (fat side down), and gently press the roast down so it makes good contact with the skillet. Sear for about 3 minutes or until a nice, golden brown crust has developed.
- Using kitchen tongs, flip the roast and sear the other side for about 2 minutes then, transfer the skillet to the pre-heated oven.
- Roast for about 20 to 25 minutes (around 10 to 15 minutes per pound), or or until an instant read thermometer inserted into the thickest part of the meat reads 120°F to 125º F (49ºC to 51°C) for medium-rare or 130º to 135º F (54ºC to 57ºC) for medium. The internal temperature of the meat will rise while the roast is resting, due to carryover cooking.
- Remove the skillet from the oven. If using butter, slather the butter on top of the roast with a butter knife, and tent the tri-tip with aluminum foil. Allow the meat to rest for 10 minutes.
- Transfer the meat to a cutting board and slice it thinly, against the grain. Serve drizzled with any pan juices and a sprinkle of finishing salt (optional).
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Recipe Notes
- If using table salt, use only 1/2 teaspoon.
- Specialty online shops and butcher shops sell “prime beef” which has better marbling and usually the fat cap still attached. Fat is essential when roasting meats in the oven. The fat adds flavor while keeping the meat juicy.
- After removing the roast from the heat, the internal temperature of the roast will rise while resting. To ensure the meat is cooked perfectly, remove it from the oven when the internal temperature is 5 to 10 degrees below your desired doneness (as shown above in the recipe instructions)
- Slice the roast against the grain. Check the photo below that shows you the two different ways that tri-tip fibers (or grain) run.
- 125° – 130°F = Rare
- 130° – 135°F = Medium-rare
- 140° – 145°F = Medium
- 150° – 155°F = Medium-well
- 160°F + = Well Done
Nutrition
Nutrition Facts
Oven Roasted Tri Tip
Amount Per Serving
Calories 408
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 8g50%
Trans Fat 0.1g
Polyunsaturated Fat 2g
Monounsaturated Fat 15g
Cholesterol 128mg43%
Sodium 1291mg56%
Potassium 657mg19%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 39g78%
Vitamin A 585IU12%
Vitamin C 0.2mg0%
Calcium 55mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dinner, Main Course