Learn how to make cook tri-tip in the oven to perfection. The tri-tip roast is seasoned with a homemade coffee rub that yields the juiciest and tastiest tri-tip roast!
This oven-baked tri-tip roast recipe will prove that you can make a tasty steak from an inexpensive cut. It's the easiest way to cook tri-tip in the oven, perfect when you don't feel like grilling.
Jump to:
What is Tri-Tip
Tri-Tip is also known as the Newport Steak or Santa Maria Steak, Triangle Tip, or Triangle Steak. It's traditionally seasoned with Santa Maria rub, can be grilled or roasted.
Tri-tip is a cheaper alternative to rib-eye and also makes a great substitute for brisket.
Tri-tip meat is a part of the bottom sirloin subprimal cut. The meat is nicely marbled, tender, and full-flavored, yet it is actually low in fat.
Since tri-tip is a lean cut, it is best when it's cooked medium-rare. Do not cook past medium or it ends up being too tough.
Easy Tri-Tip in the Oven Recipe
This oven-roasted tri-tip recipe is a simple way to cook tri-tip that doesn't require a grill or smoker. The tri-tip is rubbed with a blend of salt and coffee rub.
The meat starts on the stove in a skillet, but you'll finish the steak in the oven. The meat has a nicely browned sear on the outer parts and medium-rare on the inside.
The Best Seasoning for Triangle Steak
I seasoned and marinated the tri-tip roast with a homemade coffee rub. It's the best seasoning for lean meat like tri-tip because the coffee acts as a tenderizer and creates a nice crust on the outside. As a result, you'll find it to be tender even when cooked to medium doneness.
The Ingredients for Oven-Roasted Tri-Tip Roast
To make this tri-tip roast, you'll need a tri-tip roast, kosher salt, black pepper, and homemade coffee rub. The rub contains a blend of ancho chili powder, smoked paprika, ground dark-roast coffee, and dark brown sugar.
How to Trim Fat and Silverskin Off Tri-Tip Before Cooking
Nowadays, you can buy trimmed or untrimmed tri-tips.
Trimming the fat off the tri-tip is pretty easy and can be done within minutes using a sharp knife.
It's recommended to leave a little fat, especially on the bottom to keep the meat moist and juicy. You should remove the layer of silverskin and if you are grilling your tri-tip, the fat cap must be removed as well.
Here's how to remove the silverskin:
- Push the tip of the knife under the silverskin.
- Carefully pull the knife towards you while you're holding the skin until it's all removed.
How to Cook Tri-Tip Roast in the Oven
1. Prepare the Tri-Tip
- Remove some fat and all silverskin if any.
- Pat the meat dry with paper towels
2. Season the Tri-Tip
- In a mixing bowl, combine kosher salt, black pepper, and the coffee rub. Alternatively, you can season the meat with kosher salt and black pepper first, then with the coffee rub.
- Rub and coat the meat well on both sides.
- Pat the dry rub mildly with your fingers so it adheres.
3. Marinate
- Put the meat on top of the wire rack over a baking sheet then cover with plastic wrap.
- Transfer the seasoned meat to a fridge and marinate for 8-12 hours.
4. Let the tri-tip rest
- Remove the marinated tri-tip from the fridge and let it rest at room temperature for an hour.
5. Brown the Tri-Tip
- Preheat the oven to 425°F.
- Preheat a large skillet over high heat then add oil.
- When the oil is hot and begins to smoke, add the tri-tip, fat-side down. Turn the heat to medium-high and sear for 2-3 minutes or longer without moving until browned.
- Carefully flip the meat and sear the other side until browned.
6. Roast in the Oven
- Put the meat on top of the wire rack over a baking sheet, fat-side up.
- Insert an oven-safe thermometer into the thickest portion of the tri-tip.
- Roast the meat for about 10-12 minutes per pound or until the food thermometer reaches 130°F.
- Remove the meat from the oven. Transfer the meat to a platter covered loosely with foil. Let it rest for 10 minutes before serving. The temperature of the meat will continue to rise for as much as 10°F during this time.
How to Slice Tri-Tip
It is important to always slice tri-tip against the grain in order to get a more tender piece of meat.
- Make sure that you take a good look at your tri-tip roast before cooking.
- Take a note/picture of which direction the parallel lines of muscle fibers are running. Once it's cooked it's much more difficult to see.
- Once your tri-tip roast is cooked and has rested, pick up a sharp carving knife.
- Use the knife to slice the tri-tip against the grain for maximum tenderness.
How to Store Leftover Roasted Tri-tip
You can store the leftover tri-tip in an airtight container. Properly stored, it can last 3-4 days in the fridge or 2-3 months in the freezer.
How to Reheat Leftover Roasted Tri-tip
Remove the steak from the fridge and let it rest at room temperature for 15-30 minutes. Preheat the oven to 250°F. Place the meat on a wire rack over a baking sheet, then bake until the meat is registered at 110°F.
How to Use Leftover Tri-tip Roast
You can use the leftover tri-tip roast for:
- Steak quesadilla
- Breakfast steak hash
- Enchiladas
- Nachos
- Taco
- Any stew like cacciatore, stroganoff
- Pizza
- As a topping for any pasta
- Spring rolls
- Lettuce wraps
- Pot-pie
- French dip sandwich
- As a filling for Potato cheese balls
Tri-Tip in the Oven
Equipment
- an oven-safe meat thermometer
- a roasting pan or baking sheet with a wire rack on top.
Ingredients
- 1 whole tri-tip (2 - 2½ pounds), (Remove some fat and all silver skin if any. Pat the meat dry with paper towels).
- 2 teaspoons kosher salt, (or adjust to your taste)
- 1½ teaspoons coarse black pepper
- 1 tablespoon canola oil, (or more as needed)
Homemade Coffee Rub (Mix Well)
- 1 tablespoon fresh ground dark-roast coffee
- 1 tablespoon dark brown sugar
- 1 tablespoon ancho chili powder
- ½ tablespoon smoked paprika
Instructions
- In a mixing bowl, combine kosher salt, black pepper, and 2 tablespoons of coffee rub.
- Rub and coat the meat well on all sides. Pat the dry rub gently with your fingers so it adheres.
- Put the meat on top of the wire rack over a baking sheet then cover with plastic wrap. Marinate and refrigerate for 8-12 hours.
- Remove the tri-tip from the fridge. Let it rest at room temperature for up to an hour then preheat the oven to 425°F.
- Preheat a large skillet over high heat then add oil. When the oil is hot and begins to smoke, add the tri-tip, fat-side down. Turn the heat to medium-high and sear for 2-3 minutes or longer without moving until browned. Carefully flip the meat and sear the other side until browned.
- Put the meat on top of the wire rack over a baking sheet, fat-side up. Insert an oven-safe thermometer into the thickest portion of the tri-tip.
- Transfer to meat to the oven and cook for 10-12 minutes per pound or until the food thermometer reaches 130°F.
- Transfer the meat to a platter covered loosely with foil. Let it rest for 10 minutes before serving.
Did you like this recipe? Leave a star rating! I'd appreciate it!