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The best tri tip roast recipe.

BEST Tri Tip Roast Recipe (Oven-Baked)

This melt-in-your-mouth tender tri tip roast is coated in a seasoning blend that transforms it into a delicious, quick, easy family dinner.
5 from 1 vote
Servings: 6
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Resting Time: 10 minutes
Total Time: 50 minutes
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Ingredients

  • 1.5 to 2 pound tri tip roast
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon ground black pepper
  • 2 Tablespoons olive oil plus more to coat the roast

Instructions

  • Preheat your oven to 350°F.
  • In a small bowl, mix together garlic powder, onion powder, smoked paprika, black pepper, kosher salt, rosemary, and thyme.
  • Rub the tri tip with olive oil, then coat evenly with the spice mixture. Let the coated roast rest at room temperature for 15 minutes before cooking.
  • Heat the oil in a cast-iron skillet over medium-high heat. Once hot, sear the tri tip on all sides until browned, about 3-4 minutes per side. Insert an oven-safe meat thermometer into the thickest part of the roast.
  • Transfer the skillet with the tri tip into the preheated oven and cook until it has reached an internal temp of 130F-135F for medium-rare, about 27-32 minutes depending on the thickness. Keep in mind that it will rise about 5 degrees as it rests. For medium, allow it to continue cooking until it reaches 140-145F. For other levels of doneness, see notes.* Keep in mind that it is recommended to allow it to reach an internal temperature of 145F, but individual preferences vary.
  • Once it’s finished cooking, remove it from the oven, tent it with aluminum foil and let the roast rest for 10 minutes before slicing. This allows the juices to redistribute and gives time for the carryover cooking to complete.
  • Slice against the grain and serve.

Notes

  • The thickness of my roast was 2 1/2 inches. If yours is thicker or thinner, it will affect the cooking time.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a preheated oven at 350°F until warmed through, usually about 10 minutes.
*Depending on the level of doneness you want, these are the temperatures you’re looking for:
RARE: Initial internal temperature of 120-125F, rest time of 10 minutes, internal temperature after resting of 125-130F.
MEDIUM RARE: Initial internal temperature of 130-135F, rest time of 10 minutes, internal temperature after resting of 135-140F.
MEDIUM: Initial internal temperature of 140-145F, rest time of 10 minutes, internal temperature after resting of 145-150F.
MEDIUM WELL: Initial internal temperature of 150-155F, rest time of 10 minutes, internal temperature after resting of 155-160F.
WELL DONE: Initial internal temperature of 160-165F, rest time of 10 minutes, internal temperature after resting of 165-170F.

Nutrition

Calories: 303kcal | Carbohydrates: 1.6g | Protein: 35.2g | Fat: 17.4g | Fiber: 0.4g | Sugar: 0.1g

Nutrition information isn’t always accurate.