This oven-baked tri tip is marinated in a savory, balanced marinade and roasted in the oven until tender and flavorful. It makes an impressive main course for family dinners or special occasions and is an easy choice when grilling isn’t an option.
Roasting tri tip in the oven is a straightforward way to achieve consistent doneness in a relatively short time with minimal effort. This method is ideal in cooler months or whenever you prefer to cook indoors. The roast benefits from a simple marinade that infuses the beef with flavor — prepare it ahead for the best results and use an instant-read thermometer near the end of cooking to reach your desired temperature.
If you prefer other methods, you can smoke or grill tri tip for a different flavor profile.
All ingredients are easy to find at most grocery stores. Below is a clear breakdown of what you’ll need and how to prepare the roast.
Ingredients for Oven Baked Tri Tip:
Tri-tip roast: A triangular cut from the bottom sirloin. It’s relatively lean and tender, making it a great roast for slicing.
Soy sauce (or coconut aminos): Adds salt and umami to tenderize and flavor the meat.
Rice vinegar or fresh lime juice: Provides bright acidity to balance the marinade.
Avocado oil or olive oil: Adds fat to help carry flavor and produce a moist roast.
Pure maple syrup: A touch of sweetness balances the savory elements.
Stone ground mustard: Adds a subtle, complex note that enhances the marinade.
Seasonings: Garlic powder, paprika, ground ginger (optional), red pepper flakes, and black pepper add savory, smoky, and slightly spicy notes.
How to Oven Bake Tri Tip:
- Combine the marinade ingredients in a blender until smooth. Place the raw tri tip in a large sealable bag or container and pour in the marinade. Seal and turn the meat until evenly coated. Refrigerate for at least 2 hours, up to 36 hours for deeper flavor.
- Preheat the oven to 325°F. Transfer the roast to a casserole dish or roasting pan, allowing excess marinade to drip off. Let the meat sit at room temperature while the oven preheats.
- Roast on the center rack for 25 minutes. Then switch the oven to high broil and move the roast to the upper section (second from the top). Broil 8–10 minutes, or until the exterior is golden-brown and crispy and the internal temperature reaches your target doneness. (This timing typically yields medium-rare; for rare, roast about 20 minutes and broil 8 minutes.)
- Use an instant-read thermometer in the thickest part of the roast to verify internal temperature. Refer to the temperature guide below for doneness targets.
- Transfer the roast to a cutting board and rest for 15 minutes so the juices redistribute and the meat becomes more tender.
- Slice thinly against the grain and serve with your favorite side dishes.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Final Cooking Temperatures for Tri Tip:
- Rare: 115–120°F
- Medium Rare: 125–130°F
- Medium: 135–140°F
- Medium Well: 145–150°F
- Well Done: 150–155°F
How Long To Bake Tri Tip in the Oven:
At 325°F, plan for roughly 12 minutes per pound before finishing under the broiler. If baking at 425°F, aim for 8–10 minutes per pound. If you sear the roast first in a cast-iron skillet (3–4 minutes per side), reduce the oven time accordingly. Because size, weight, and starting temperature vary, a meat thermometer is the most reliable way to ensure perfect results.
Tips for the Best Oven-Roasted Tri-Tip
- Always use a meat thermometer to check internal temperature for your preferred doneness.
- Avoid opening the oven frequently so the oven temperature remains stable and the roast cooks evenly.
- If short on time, skip the marinade and season the tri tip with sea salt, black pepper, and garlic powder or your favorite dry rub.
- Before broiling, check the internal temperature. If it’s below about 100–110°F, continue roasting at 325°F until it reaches that range, then broil to finish.
What to Serve With Tri Tip:
Great side dishes for tri tip include pasta or potato salads, roasted vegetables, and sweet potato bites. Choose sides that balance the rich, savory beef.
This oven-roasted tri tip is my go-to when the grill is unavailable. It’s simple, reliably delicious, and a wonderful centerpiece for any meal. Enjoy!
Oven Baked Tri Tip Recipe
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Ingredients
- 1/2 cup soy sauce, or coconut aminos
- 1/3 cup avocado oil, or olive oil
- 1/3 cup rice vinegar, or fresh lime juice
- 2 Tbsp pure maple syrup
- 1 Tbsp stone ground mustard
- 2 tsp garlic powder
- 1.5 tsp ground paprika
- 1/2 tsp ground ginger, optional
- 1/2 tsp red pepper flakes
- 2 to 3 pounds tri tip
Instructions
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Add the marinade ingredients to a blender and blend until smooth. Place the tri tip in a sealable bag or container, pour in the marinade, seal, and turn until the roast is well coated. Refrigerate for at least 2 hours (up to 36 hours).
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Preheat the oven to 325°F. Place the meat and its juices in a casserole dish and allow it to sit at room temperature while the oven preheats.
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Roast on the center rack for 25 minutes. Check the internal temperature; if it’s under 110°F, continue baking until it reaches about 110–115°F. Switch to high broil and move the roast to the upper oven shelf. Broil 8–10 minutes until golden and crispy and the internal temperature reaches your desired doneness (125–135°F for medium-rare). For rare, roast about 20 minutes and broil 8 minutes, targeting ~120°F.
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Transfer to a cutting board and rest 15 minutes so the juices redistribute and the meat relaxes.
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Slice against the grain and serve with your preferred sides.
Notes
Nutrition
Nutrition information is an estimate and should be used as a guideline.
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