I have a confession. The truth is that the oven is not the best way to cook tri-tip. But keep reading anyway. I have a very good reason for sharing my techniques on how to cook tri-tip in the oven.
I think it’s fair to say, and perhaps you agree– the best way to cook tri-tip is to BBQ it over the smoky embers of red oak logs in Santa Maria, California… in an earthen pit dug into the ground… while drinking Santa Barbara Cabernet Sauvignon, Syrah or even a rich, oaky SB County Chardonnay… with a group of friends… at sunset.
But I can see how these ideals might prove difficult to attain on any given Sunday. So I’m here to humbly present how I cook tri-tip in the oven… at home… without a shovel.
It’s easy too. Almost too easy. That’s partly because a good tri-tip is consistently the same piece of meat. It’s not big and it’s not too thick. So with proper handling it’s easy to cook. In fact I don’t even use my trusty thermometer when I cook 2‑pound tri-tip in the oven.
That’s because I tie my tri-tip like a classic roast. I’ve never seen this done when I’ve witnessed tri-tip cooked over live fire. To me however, it just makes sense. Tri-tip is a wedge-shaped triangle (hence the name). It’s thicker on one end and tapers to a narrow point. Which means it won’t cook evenly if left as is. This can be a good thing when lots of people are gathered around the BBQ demanding meat anywhere between rare and (dare I say it?) overdone.
However, at my house we don’t serve meat past medium-rare except in the rarest of circumstances. So I use cotton butcher’s string to tie my tri-tip into a neat and consistently-sized bundle.
Wine Pairing
2010 Zaca Mesa Estate Syrah
Price $16
Pairs well with barbecue, cheese, duck, mushrooms, steak, pork, sausage.
Which means that a properly tied 2‑pound tri-tip cooked in the oven, reaches the perfect pink after 30 minutes at 425 degrees– pretty much every single time.
How to Cook Tri-Tip in the Oven
Still, I realize this leaves a few questions unanswered. So let me elaborate. When you cook tri-tip in the oven you can use all those little tricks that make any roast taste better.
The first rule I swear by is to season my meat well with salt and pepper before I tie it into a bundle. I try to do this several days in advance. Then wrap it in plastic and refrigerate. It really works.
Second, I use salt and pepper, and only salt and pepper (well, maybe garlic). Rubs are fine and can certainly add flavor. But it just doesn’t feel authentic to the Santa Maria style tri-tip I first encountered in college. To me (traditional beans and relish aside) true tri-tip gets properly flavored by the red oak smoke. It’s true that there’s no red oak smoke when you cook tri-tip in the oven, but still I resist too many strong flavors on the meat itself.
Lastly, I rarely bother to sear the meat before I cook it. If you’ve got a big wine with lots of tannins to serve with your tri-tip, a little pre-searing will help achieve a bitter char that will work well with the wine. However, for me, 30 minutes at 425 degrees produces a nice brown crust that doesn’t overwhelm the meat.
Oh, and go ahead and use a thermometer if you want to. I’m just showing off. GREG
This recipe is timed for a 2 pound tri-tip that has been tied into a compact bundle. A larger piece of meat will take longer to cook. Use a thermometer if you are unsure. For medium-rare the interior temperature should be 125 to 130 degrees when the meat is ready to remove from the oven.
Ingredients
- 1 (2‑lb) tri-tip roast
- salt and pepper (as needed for seasoning)
Directions
Lay the tri-tip flat onto a clean surface, you’ll notice that it’s wedge shaped. Liberally season all over with salt and pepper. Tuck the thinnest point under, then roll the roast into a neat and consistent sized rounded bundle.
Using butcher’s twine tie the roast in several places to assure that it maintains this shape throughout cooking. Wrap the tied roast in plastic and refrigerate at least 12 hours and up to 3 days.
When ready to cook, remove the roast from the refrigerator, unwrap and bring to room temperature. Season once again lightly with salt and pepper.
Place the oven rack in the center position and preheat the oven to 425 degrees F.
Set the tied tri-tip roast on a rack in a shallow roasting pan. Place in the oven and roast, uncovered, for 25 to 30 minutes or until an insta-read thermometer registers about 125 (rare) to 135 (medium) degrees F, or according to taste. Remove from the oven and loosely cover with foil. Let the meat stand for 15 minutes.
Slice and serve warm or at room temperature.
Do i have to tie the tri tip
I can’t believe all the comments on tri tip! Beef! Hmm.
can I leave the meat in the oven for longer time?
I like the meat well done
Yes. Leave it in until the meat reaches the interior temperature you prefer. GREG
I used kosher salt, pepper and garlic powder. Guess too liberal with the salt. Came out tender snd juicy, but much too salty. In the future, perhaps more garlic and less salt.
Just found and tried this recipe — perfect roast! Delicious and tender — perfectly seasoned and delicious. My now forever go-to roast! Thank you!
OK so here I am looking for all these different ideas on how to cook tri tip in the oven.believe me they all seem like good ideas .so what I did was I put a beef rub all over it along with minced garlic a jack Daniels rub a pinch of salt and pepper .stuck it in a square pan and sealed it with Reynolds plastic wrap then foil.put it in the oven and hopefully catch all the juices that’s left over and use for Auju sauce.keeping fingers crossed and hope it turns out like I want it to.
Sealing the meat under a foil packet will create a different result than the recipe you see here. It may be delicious but it will be steamed not roasted. GREG
I’m not sure that plastic wrap is used in any cooking, above room temperature.
You can thank me later…
Restaurant kitchens often use food-grade plastic wrap in the oven to trap steam and keep food very moist. Though I’ve never tried it supposedly the moisture keeps it from getting any hotter than 212 degrees. Most plastic wraps won’t melt until they get to 220 to 250 degrees. So with moisture on one side and foil on the other, the plastic doesn’t melt. Supposedly… GREG
I am cooking three 3 lb tri-tip in the oven. How long do you think they will take? Also, do you tuck the small end in and then roll? Confuse there
Yes tuck then roll. On timing for three pounds I would check internal temp starting at 35 mins.
prior to oven? do i let the roast rest for a while at room temp or remove directly from the refrigerator? thank you for any advise from anyone?
Bring to room temp. GREG
thank you greg, it came out perfect. five stars!
im going to make this this sunday, keep ur fingers crossed I never made tri tip before
The best way to cook a tri-tip of any kind is on a barbeque/grill on indirect heat low and slow and then at the end of cooking place it on direct heat to get a golden crust.
I have to say the result was pretty glorious. I don’t usually exaggerate this way but …have to give credit where credit is due 🙂 I searched all morning looking for a recipe that would allow me to cook a tri tip without using a bbq since my husband is the one in charge of the grill. I was intrigued by your first line and read on. What a great turned out! It was so so good! Thanks for sharing your tying technique!
This will definitely be my go to!
Yay! GREG
How about you cut with the pretentiousness and just get to the recipe!
There is a link that goes straight to the recipe. Thanks for your kind comment. GREG
lol
Lol
Wow, Pat, unbelievably critical…you really must have been having a terrible day–I feel sorry for you.
As for the recipe–amazing! Thank you so much, my family insists I make this at least twice a month (with leftovers used in sandwiches and/or fajitas). Perfect meat every time…I first tried this because I’ve moved and haven’t bought a new BBQ yet, but I may never need to buy one now!
Wow. Just, wow.
Not sure how to roll a tri tip so I guess I will just tuck the small end under and tie up if possible can u show pics of the rolling and tie we all fight over the med rare lol no one wants the small end in this family lol thanks for the recipe
I don’t have pics and I’m in Nicaragua now so no tritip in sight. But it’s just as you describe. Turn the point under then roll the sides in forming a cylinder. Tie tightly. Good luck. GREG
OK that makes sense thank you very much
Thank you SO much for making me looking like I knew what I was doing!! It came out perfectly and everyone was quite impressed. Who woulda thunk it, a half an hour to make a PERFECT roast!!??
Thank you!!
I was a little nervous of this cut because I was afraid oven cooking would make it dry and tough. Boy was I wrong. This method is perfect and so was my roast!
Cooked this for Christmas dinner. I did not tie the tip under to accommodate the different preferences for doneness. It turned out fantastic! Thanks!!!!!!
Perfection! Looks like you have some experience tying things up, a tidy job indeed.
I agree with you that salt and pepper (and perhaps some garlic) are all that are needed for meat. Never cooked tri-tip before but after reading this post I may have to give it a try. You version looks just about perfect!
I haven’t tied a tri-tip before. But I will. Although I do like to sear mine. Really nice post, and such perfectly done meat. Thanks.
I had never heard of tri-tip till we moved west. I am wondering if Ahu will be able to find it in NYC! I have never cooked one and, with fire danger always high in the desert, we switched to gas grilling. This oven version is a great option for us. Will have to work on the tying of the meat to make it look as perfect as yours. And, yes, salt and pepper is the perfect seasoning for any beef.
This is a terrific recipe, Greg. It worked beautifully, even though I screwed up and prepped the beef only for an hour before roasting. Thanks for this — I know I will be making it often. I have been talking about it all day, in fact. And Mark and I just had hot roast beef sandwiches with the leftovers and a demi-glace-based gravy. We suffer so exquisitely…
Fantastic! GREG
I buy my tri-tip online from Harter House. They sell 6–10 tons each month and they are delicious. $19 for a 39 ounce roast. We have one every week or so. Never any leftovers.
Well done because it’s NOT well done. Perfect meat, that I call man food that women love!
This could not be more perfectly cooked. Beautiful. And it’s nice to move inside from the grill sometimes. 🙂
i have never cooked tri tip before… looks delicious. definitely something i need to do.
Instructions unclear — burned shovel in the oven. 😉
Seriously though, great idea about tying it and doing it in the oven as well. No harm in posting a in kitchen recipe at all. In fact, I did a Rib Q and A this week for Char-Broil on twitter and by far, the most frequently asked question was about doing ribs in the oven. Heathens 🙂
I love any recipe that is only two ingredients and this looks amazing!! Beautifully done.
Tri-tip is a wonderful cut of meat. Very versatile, as you demonstrate here, Greg. I don’t get my butcher’s string out nearly often enough (which explains why I’m still working on the first string I ever bought!).
Tried this recipe. Very good! I don’t really care for meat, especially tri-tip (No, I am Not Vegan!) but really good! Will make this this recipe again. SKS