Baked Tri-Tip
A delicious Tri-Tip roast easily made in the oven. No need to fire up the grill or smoker to make this Tri-Tip.
I love cooking Tri-Tip. I’ve already shared my Smoked Tri-Tip , Slow Cooker BBQ Tri-Tip and my Grilled Tri-Tip recipes so now it’s time to do a Baked Tri-Tip.
This recipe is super convenient if you don’t own a grill/smoker or a slow cooker. Everybody owns an oven!
What is Tri-Tip
Tri-Tip is a triangular-shaped piece of beef located at the bottom of the sirloin region of the cow. It’s pretty lean but has just enough fat to keep it juicy and flavorful during cooking.
This cut of meat gained popularity in California during the 1950s and is now a favorite across the US and probably a few other countries.
How to Apple Dry Rub
Before you apply your dry rub to your meat, pat your meat down with a paper towel to remove as much moisture as possible. Next, you need a binder to help the dry rub stick to the meat. You can use olive oil or even yellow mustard. I prefer to use Yellow Mustard when cooking Tri-Tip.
Once the binder has been applied, liberally apply the dry rub all over the meat. Make sure you take the proper precautions not to cross-contaminate! I suggest you use one hand to apply the dry rub and the other to rub the dry rub into the meat.
Recipe Variation
I’m also including a very simple seasoning, but you can use your own rub if you have one. Personally, I like to use my Santa Maria Tri-Tip Seasoning.
Gather your Ingredients
You will need the following ingredients to make this Baked Tri-Tip recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Tri-Tip – tri-tip roast usually weighs around 2 to 2.5 pounds
- Coarse Sea Salt – regular salt will also work
- Ground Black Pepper – use fresh ground black if you can
- Garlic Powder
- Onion Powder
- Smoked Paprika – or to taste
How to Make Baked Tri-Tip
- Preheat the oven to 375°F.
- If necessary let the Tri-Tip come to room temperature for about 30 minutes.
- Pat the Tri-Tip dry with paper towels to remove excess moisture. This helps with browning during baking.
- Rub the Tri-Tip with olive oil (or yellow mustard). This helps the dry rub to stick to the meat and helps create a nice crust.
- Generously apply the dry rub to the Tri-Tip. Place the Roast on a baking sheet.
- Bake for about 25-30 minutes per pound or until the internal temperature reaches 135-140°F (medium-rare).
- Remove the tri-tip from the oven and let it rest for 10-15 minutes before slicing. Slice against the grain and serve.
More Recipe Ideas
Baked Tri-Tip
Equipment
- Baking Sheet
Ingredients
- 1 Tri-Tip
Dry Rub
- 1 Tbsp Coarse Sea Salt
- 1 Tbsp Ground Black Pepper
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- ½ Tbsp Smoked Paprika
Instructions
- Preheat the oven to 375°F.
- If necessary let the Tri-Tip come to room temperature for about 30 minutes.
- Pat the Tri-Tip dry with paper towels to remove excess moisture. This helps with browning during baking.
- Rub the Tri-Tip with olive oil (or yellow mustard). This helps the dry rub to stick to the meat and helps create a nice crust.
- Generously apply the dry rub to the Tri-Tip. Place the Roast on a baking sheet.
- Bake for about 25-30 minutes per pound or until the internal temperature reaches 135-140°F.
- Remove the tri-tip from the oven and let it rest for 10-15 minutes before slicing. Slice against the grain and serve.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
This Tri-Tip recipe is to die for. It was so tasty and tender. The seasoning made it excellent.
I had never had Tri Tip before I saw this recipe and decided to give it a try. It was just delicious. The seasoning was just perfect and the meat was very tender.