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tri-tip in the oven recipe.
5 from 17 votes

Tri-Tip in the Oven

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! 
Prep Time 15 minutes
Cook Time 25 minutes
Marinating 8 hours
Course Main Dish
Cuisine American
Servings 4
Calories 55 kcal


  • an oven-safe meat thermometer
  • a roasting pan or baking sheet with a wire rack on top.


  • 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)
  • 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


  • 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.


Slicing. It is important to always slice tri-tip against the grain in order to get a more tender piece of meat.
Storing the leftover tri-tip. You can store the leftover tri-tip roast in an airtight container. Properly stored, it can last 3-4 days in the fridge or 2-3 months in the freezer. 
Reheating. 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.
Storing the leftover homemade coffee rub. Transfer the coffee rub to an airtight container or a vacuum-saleable bag. Properly stored, it can last up to two years in the freezer or up to 6 months in a cool dark place. Click here to read more info about the homemade coffee rub.


Calories: 55kcalCarbohydrates: 5gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 1mgSodium: 1197mgPotassium: 86mgFiber: 1gSugar: 3gVitamin A: 1033IUVitamin C: 1mgCalcium: 19mgIron: 1mg
Keyword how to cook tri-tip in the oven, roasted tri-tip, tri-tip in the oven, tri-tip roast
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