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    You Are Here Home » Low Carb And Keto Recipes

    Published: Jul 29, 2020 Updated: Jul 29, 2020 by Hilda Sterner | This post may contain affiliate links 10 Comments

    Oven Roasted Tri-Tip

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    oven tri-tip pin

    This perfectly seasoned Oven Roasted Tri-Tip recipe is ready in around 30 to 45 minutes. My Santa Maria Dry Rub seasoning goes perfectly with this delicious cut of beef and will ensure perfectly seasoned tri-tip, every single time! If you have tri-tip leftovers, use them to make Tri-Tip Sandwiches!

    Perfectly cooked tri-tip roast in a cast iron pan

    Tri-Tip is one of my favorite cuts of meat. After years of preparing tri-tip on the grill, last Father's Day, I learned that oven roasted tri-tip may be even better! I would have never thought to bake a tri-tip, but I think it was meant to be...

    There I was, trying to prepare a delicious Father's Day dinner, only to realize we were out of propane! When you live out in the middle of nowhere, you always have to have a plan B. In this case, it meant cooking the tri-tip in the oven. We were all surprised to see how delicious it was!

    Why This Recipe Works

    Using a triangle roast, my Santa Maria Rub, and a simple baste consisting of avocado oil, red wine vinegar, and freshly crushed garlic, yields the tastiest, most tender oven roasted tri-tip you'll ever have!

    When you cook Tri-Tip in the oven for a short time, using high heat, it insures that the tri-tip is not dried out, but always juicy and delicious.

    What Goes Into This Recipe

    raw tri-tip, spice rub, and fresh rosemary sprig on white marble counter

    Ingredient Notes and Substitutions

    • Tri-Tip — You will need a 4 to 5-pound tri tip steak (also called a bottom sirloin, California Cut, and Santa Maria steak). Although you may leave the fat on, I find it's not necessary. Using a sharp knife, trim approximately half of the fat off, leaving the rest for added flavor and to keep the tri-tip from drying out.
    • Santa Maria Dry Rub — Santa Maria Steak is usually seasoned with a tasty rub, which includes salt, black pepper, onion powder, and garlic powder. In this recipe, we use my Santa Maria Dry Rub which has the perfect blend of spices including rosemary, paprika, and cayenne pepper.
    • Marinade — A simple baste, prepared with oil, vinegar, and garlic is used to generously baste the tri-tip, before applying the rub and right before it goes into the oven.

    How to Make Oven Roasted Tri-Tip

    STEP 1: Prepare Santa Maria rub and set aside.

    a mixture of spices in a small black bowl
    Santa Maria dry rub in a small black bowl, with a fork in the middle

    STEP 2: Wash the tri-tip roast and pat it dry. Trim some of the excess fat, leaving some fat behind for enhanced flavor.

    removing fat from tri-tip roast with a sharp knife on a cutting board
    raw roast with the fat trimmed off and piled next to it on a cutting board

    STEP 3: Mix the baste ingredients and use to generously baste the tri-tip roast. Set aside the remaining baste.

    oil, vinegar, and garlic dressing being mixed in a small glass bowl
    raw tri-tip stead being drizzled with oil and vinegar dressing

    STEP 4: Rub the tri-tip with all of the prepared Santa Maria Dry Rub, making sure to coat all the sides. Cover with plastic wrap and place in the refrigerator for four or more hours.

    raw, seasoned, tri-tip roast on a foil-lined pan
    raw, seasoned, tri-tip roast covered with plastic wrap

    Cooking Instructions

    Pro Tip: Bring the tri-tip to room temperature by removing it from the refrigerator at least one hour prior to cooking it.

    Preheat oven to 425°F.

    STEP 1: Baste the tri-tip roast with the remaining oil and vinegar. Heat a large, seasoned cast-iron skillet, then sear the meat on all sides.

    brushing oil and vinegar on a seasoned roast with a purple rubber brush
    seared roast in a cast iron skillet

    STEP 2: Transfer the pan to the heated oven and insert the probe. If you prefer, you can use a roasting pan with a wire rack. Set the probe to the desired internal temperature (see frequently asked questions below for suggested temperatures).

    Pro Tip: If you don't have a probe, roast the tri-tip, fat-side up, for 10 to 15 minutes per pound.

    an oven probe inserted in beef roast
    tri-tip being cooked in a cast iron pan in the oven

    STEP 3: Remove the oven tri-tip from the oven and tent it with foil. Allow the meat to rest for 10 minutes before slicing.

    seared tri tip in a cast iron skillet
    sliced tri tip oozing juices on a cutting board

    If you have a smoker, you NEED to try my Traeger Smoked Tri-Tip recipe too!

    Recipe FAQs

    How do you keep oven tri-tip moist?

    • Sear the roast before placing it in the oven. This locks in the flavor and the juices.
    • Do not overcook the meat. Although I'm guilty of preferring meat cooked to medium-well, cooking it to medium or medium-rare keeps the roast a lot juicier. If someone in your family prefers it cooked more, they can always be served the ends which will be well-done.
    • Finally, tenting the meat and leaving it to rest for ten minutes before slicing it allows the juices to redistribute throughout the meat. Will some of the juices still seep out? Absolutely! But there will still be plenty of juices left throughout the roast.

    How long do you cook oven tri-tip in the oven?

    Cooking tri-tip for 10-15 minutes per pound gives you a roast that is well-done on the ends, and gradually gets rarer towards the center.

    When using an oven probe, or a meat thermometer, cook the tri-tip until the internal temperature in the thickest part reads:
    125°F for rare
    135°F for medium-rare
    145° for medium
    150° for medium-well
    160° for well-done

    Tip: If you need a visual reference to what rare through well-done really means, check out this informative link: certifiedangusbeef.com

    What to serve with oven tri-tip?

    My favorite way to serve tri-tip is drizzled with chimichurri. This spicy Argentinian sauce is loaded with flavor and the perfect complement to the Santa Maria Dry Rub seasoning.

    chimichurri sauce being spooned out of jar

    Pro Tips

    • My Santa Maria spice rub recipe is portioned for an average-sized 4 to 5 lb. roast. If your roast is smaller, you can save some of the rub for another purpose. Although it may seem like we're overly seasoning the roast, a lot of the seasoning will remain in the pan once it's cooked.
    • If you cook the roast while still cold, it will require additional cooking time.
    • Remember that the temperature of the roast will continue to rise after it's removed from the oven. Keep this in mind when deciding how long to cook and rest the tri-tip.
    • When eating tri-tip, it's a good idea to slice it across the grain. This shortens the muscle fibers and makes the steak easier to chew. However, if you did this with a large tri-tip, you'd end up with very long slices. I recommend slicing it with the grain to portion it out and slicing it against the grain as you eat it.
    • Store leftover tri-tip in a ziplock bag or an airtight container for up to a week, or freeze for longer storage.
    • Leftover tri-tip makes great sandwiches, especially when topped with caramelized onions (see my Tri-Tip Sandwiches recipe).
    tri tip, mac and cheese, and salad on a white plate with a glass of wine in the background

    Related Recipes

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      Smoked Brisket Seasoned with Santa Maria Rub
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      Grilled Ribeyes Basted in Herbed Garlic Butter
    sliced tri tip on a cutting board with juices pouring out of it

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    📖 Recipe

    sliced medium rare oven trip roast on a cutting board

    Oven Roasted Tri-Tip with Santa Maria Rub

    Tender tri-tip roast, seasoned with Santa Maria dry rub and ready in under 45 minutes.
    4.84 from 18 votes
    Print Pin Rate
    Course: Main Course, Main Dish
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Resting Time: 4 hours
    Total Time: 4 hours 45 minutes
    Servings: 4 people
    Calories: 400kcal
    Author: Hilda Sterner

    Ingredients

    • 4-5 lb. tri-tip
    • Santa Maria dry Rub (recipe)

    Baste

    • 2 tablespoon avocado oil (or olive oil)
    • 2 tablespoon red wine vinegar
    • 3 cloves garlic

    Instructions

    • Prepare Santa Maria Dry Rub seasoning and set aside.
    • Wash the tri-tip roast and pat it dry. Trim some of the excess fat, leaving some behind for enhanced flavor.
    • Mix baste ingredients and use to generously baste the tri-tip. Set aside the remaining baste for later.
    • Rub the tri-tip with all of the Santa Maria Dry Rub, making sure to coat all the sides. Cover with plastic wrap and place in the refrigerator for four or more hours.

    Cooking the Tri-Tip in the Oven

    • Tip: Bring the tri-tip to room-temperature by removing it from the refrigerator at least one hour prior to cooking it.
    • Preheat oven to 425°F.
    • Baste the tri-tip roast with the remaining oil and vinegar baste. Heat a large, seasoned cast-iron skillet, then sear the meat on all sides.
    • Transfer the pan to the oven and insert the probe. Set the probe to the desired internal temperature (see next step). Roast the tri-tip, fat-side up, for 10 to 15 minutes per pound.
    • Cook until the internal temperature in the thickest part reads
      125°F for rare
      135°F for medium-rare
      145° for medium
      150° for medium-well
      160° for well-done
    • Tent the tri-tip with foil and allow the meat to rest for 10 minutes before slicing against the grain.
    • Serve with Chimichurri sauce on the side.

    Notes

    • My Santa Maria spice rub recipe is portioned for an average-sized 4 to 5 lb. roast. If your roast is smaller, you can save some of the rub for another purpose. Although it may seem like we're overly seasoning the roast, a lot of the seasoning will remain in the pan once it's cooked.
    • If you cook the roast while still cold, it will require additional cooking time.
    • Remember that the temperature of the roast will continue to rise after it's removed from the oven. Keep this in mind when deciding how long to cook and rest the tri-tip.
    • When eating tri-tip, it's a good idea to slice it across the grain. This shortens the muscle fibers and makes the steak easier to chew. However, if you did this with a large tri-tip, you'd end up with very long slices. I recommend slicing it with the grain to portion it out and slicing it against the grain as you eat it.
    • Store leftover tri-tip in a ziplock bag or an airtight container for up to a week, or freeze for longer storage.
    • Leftover tri-tip makes great sandwiches, especially when topped with caramelized onions (see my Tri-Tip Sandwiches recipe).

    Nutrition

    Serving: 8ounce | Calories: 400kcal | Carbohydrates: 0g | Protein: 46g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 160mg | Fiber: 0g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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    1. Tiffani says

      December 30, 2022 at 6:08 am

      I have made this twice in one week (once was Christmas) and a friend asked me to make a third just for him to eat on his own. Used your Santa Maria seasoning, except I switched out regular salt for some applewood smoked salt someone gifted me--perfection. Will never eat tri tip another way!

      Reply
      • Hilda Sterner says

        December 30, 2022 at 8:18 am

        Thank you, Tiffani, I'm really happy that you found the recipe and that you're pleased with it. I would love it if you gave it a star rating too. That helps my recipe stand out against all the other recipes out there. 🙂 Take care!

        Reply
        • Tiffani Diggs says

          January 05, 2023 at 1:17 am

          5 stars
          Done! 🙂

          Reply
          • Hilda Sterner says

            January 05, 2023 at 6:47 am

            Thank you! 🤗

            Reply
    2. Pam says

      February 21, 2021 at 7:01 am

      5 stars
      This was a big hit at our house. So easy and so good!

      Reply
      • Hilda Sterner says

        February 21, 2021 at 9:11 am

        Thanks, Pam, I appreciate the review, enjoy! ❤️

        Reply
    3. Vee says

      August 24, 2020 at 7:32 am

      5 stars
      So yummy! Super moist and even better with Chimichurri! You are a genius 🥰

      Reply
      • Hilda Sterner says

        August 25, 2020 at 6:04 am

        I think genius runs in the family! 😉

        Reply
    4. Kelly Methey says

      July 31, 2020 at 9:32 pm

      5 stars
      This recipe sounds so easy and so delicious! Thanks for this, I’ll be making it very soon.

      Reply
      • HildaSterner says

        August 01, 2020 at 9:10 am

        Enjoy, my dear friend!

        Reply

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