This OVEN BAKED TRI TIP ROAST RECIPE is perfect for rainy days or if you don’t have a grill. Tri tip doesn’t have to be barbecued – cook it perfectly right in your oven.
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This tri tip recipe is great if you are craving bbq on a rainy day or are unable to use your barbecue for any reason. Make this perfectly crisp on the outside juicy on the inside trip tip roast in your oven.
Serve alongside salad, pasta, rice or veggies for a nutritious and satisfying meal.
RECIPE TIPS:
Internal Temps:
For Rare: 120°-130° For Medium Rare: 130°-140° For Medium: 140-150° For Medium-Well: 150-160° For Well-Done: 160-165°
The temperature continues to rise for the first 5-10 minutes after removing from the oven.
Storage:
Allow to cool then transfer to airtight container – store in the refrigerator. Use within 3-5 days.
WHAT TO SERVE WITH TRI TIP:
BLUE CHEESE WEDGE SALAD – LOADED BAKED POTATO SALAD – GREEK ORZO PASTA SALAD
OVEN BAKED TRI TIP
This OVEN BAKED TRI TIP ROAST RECIPE is perfect for rainy days or if you don't have a grill. Tri tip doesn't have to be barbecued - cook it perfectly right in your oven.
Ingredients
- 3 pound tri tip
- 2 tablespoons avocado oil
- Fresh parsley for garnish, optional
- SEASONING RUB:
- 1 tablespoon salt
- 1 tablespoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 ½ teaspoons smoked paprika
- 1 teaspoon cumin
- ¼ teaspoon cayenne pepper, or to taste
Instructions
- Preheat oven to 375 F
- Combine seasoning rub ingredients.
- Trim any excess fat off the tri tip if desired - pat dry with a paper towel.
- Rub the roast evenly with seasoning mixture.
- Heat a large cast iron skillet on the stove top over high heat. Once hot, add 1-2 tablespoons avocado oil and sear the roast for 4-5 minutes on each side until browned and a crust forms.
- Transfer the hot cast iron skillet with the tri tip to the preheated oven. Bake for 10-15 minutes per pound depending on desired doneness.(see notes) Use a meat thermometer for proper cooking.
- For medium rare, remove from the oven at 125℉ when the thermometer is inserted into the thickest part of the meat. The temperature will continue to rise a little as the meat rests.
- Once it reaches the desired internal temperature, remove from oven and loosely tent with foil. Allow the roast to rest for at least 10 minutes before slicing.
- Transfer tri tip to a cutting board and slice against the grain.
- Garnish with fresh chopped parsley and serve.
Notes
For Rare: 120°-130° For Medium Rare: 130°-140° For Medium: 140-150° For Medium-Well: 150-160° For Well-Done: 160-165°
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Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 531Total Fat 30gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 188mgSodium 1244mgCarbohydrates 3gFiber 1gSugar 0gProtein 60g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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