Oven Baked Tri Tip Roast Juicy Tender

Looking for more easy beef roasts? Try my eye of round roast, sirloin tip roast, bottom round roast, and ribeye roast next. It’s no secret that I love to share classic family recipes here and this tri tip in the oven is another from my mom’s kitchen. I grew up enjoying her tri tip roast for special occasions and now as an adult, I think it’s time for the world to enjoy this impressive piece of meat seasoned and baked to perfection.

Why I love this recipe

Next-level roast dinner. Baking tri tip in the oven is a hands-off method that yields delicious steak with a flavorful crust and next-level juiciness without having to rely on a grill! Great for crowds. Like my grilled tri tip roast, this baked version is great for meal prep or feeding a crowd. You can quickly finish multiple roasts at once in the oven, saving time and effort in the kitchen. Quick. This beef is relatively thin, making it a quick-cooking protein to enjoy for busy weeknight dinners and impromptu gatherings. Versatile. Whether you prefer my mom’s classic coffee steak dry rub or want to experiment with different flavors, this recipe provides ample opportunity to customize the flavors for any occasion.

Ingredients needed

Tri tip. I like to use trimmed tri tip steak rather than untrimmed because it’s leaner and easier to cook. However, the untrimmed tri tip has more fat, enhancing the flavor and juiciness. You can find this beef at any mainstream butcher, and even mainstream grocery stores like Ralph’s or Whole Foods. Ground coffee. Coarsely ground coffee gives the dry spice rub a robust, earthy flavor. Spices. I finished the steak coffee dry rub with chili powder, cumin, garlic powder, sea salt, and black pepper. Olive oil. Its high smoke point makes it perfect for high-temperature cooking.

How to cook tri tip in the oven

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. A tri tip steak is a cut of beef that’s cut from the bottom sirloin. It has just the right amount of marbling to give it a hearty, beefy flavor. Regarding tenderness, it’s like cutting through butter. And the best part? Tri tip is affordable, so you can treat your family to a steak dinner without breaking the bank! Step 3 – Rest, slice, and serve. Transfer the steak to a cutting board and let it rest before slicing.

Arman’s recipe tips

Use a meat thermometer. I highly recommend using a meat thermometer to check that your tri tip has reached your desired level of doneness. I like tri tip best at medium-rare (135°F) but of course, cook a little longer if you prefer it medium or well done. Always preheat the skillet. Your skillet MUST be sizzling hot to achieve a restaurant-quality seared exterior. Use room-temperature meat. Take the steak out of the fridge 20 to 30 minutes before cooking so it can come down to room temperature and cook evenly. Rest before slicing. After cooking, let the tri tip rest for 5 to 10 minutes before slicing it against the grain. This allows the juices to be redistributed and ensures a tender bite. Spice rub variations. Add a pinch of smoked paprika or cayenne pepper to the coffee rub for a spicy kick, or add minced garlic, onion powder, rosemary, thyme, salt, and pepper for a classic savory flavor profile. My taco seasoning is also a great choice! Optional marinades. Consider soaking the steak in teriyaki sauce for at least 30 minutes or up to 4 hours for a sweet and savory Asian-inspired flavor. Or, try my 3-ingredient steak marinade for a bold, tangy version.

Storage instructions

To store: Once the leftover tri tip has cooled to room temperature, place it in an airtight container or wrap it in aluminum foil and store it in the refrigerator for 3 to 4 days. To freeze: Transfer the leftover cooled roast and/or slices to an airtight container or ziplock bag and freeze for up to 6 months. Let it thaw in the refrigerator overnight before reheating. To reheat: Gently warm the roast in a skillet over medium heat with a splash of beef broth to prevent it from drying out.