Tender and juicy with a delectable crust, tri-tip is a roast beef lover’s dream.
When I was growing up, roast beef for dinner meant it was a special occasion. Or sometimes my mom would make it on Sundays, claiming that’s when she had more time. But when I became really interested in cooking as an adult, I realized that roast beef didn’t have to be served only at parties, nor was it time-consuming to prepare. Sadly, Mom wasn’t around then for me to share these revelations, but I always think about her when I make this tri-tip in the oven. She would have loved it!
And so will you. It’s such a simple way to get a delicious dinner on the table during the week. But that said, and in my mama’s honor, it’s certainly fit for special occasions, entertaining, and, of course, for Sunday dinner. Despite the fact that tri-tip is more affordable than a standing rib or rib eye roast, it brings—in my opinion—just as much flavor and tenderness if it is prepared in the right way.
Enter this recipe for tri-tip in the oven. With very few ingredients and a simple technique, you will have the most deeply flavorful roast beef with a beautiful golden crust and tender meat. Testimony to this roast’s wonderful flavor is the minimal seasoning it requires: salt, pepper, and garlic powder are all you need to bring out the meat’s savory deliciousness. Searing the roast on all sides will keep its juices intact and form the crust, and then all you have to do is roast it in a hot oven (in the same skillet where you seared it!). Once it’s done, rested, and sliced, get ready to receive the compliments. This is a meal that is sure to please.
What is tri-tip?
Lean, tender, and marvelously beefy, tri-tip roast is cut from the bottom sirloin, and while it can be grilled or smoked, we prefer the roasting method featured in our recipe. You might know the tri-tip by one of its other names, though. Because of its distinctive shape, tri-tip can be called the triangle cut, but lots of folks know it as the California cut, thanks to a Santa Maria, CA, butcher in the 1950s named Bob Schutz. Mr. Schutz popularized the tri-tip cut, which then became the meat of choice for Santa Maria Style Barbecue, a method of roasting meat over red oak coals. And in New York, steaks cut from the tri-tip are either called Newport steaks or apartment steaks. So many names for a cut of beef that everyone calls delicious.
How do I store leftovers?
Completely cooled, tri-tip can be wrapped tightly in aluminum foil or placed in an airtight container. It will keep in the refrigerator for up to 3 days and in the freezer for 2-3 months. Thaw overnight in the fridge before reheating.
Serving suggestions
Tri-tip is really versatile when it comes to planning meals around it. It goes just as well with upscale sides like Fondant Potatoes and Grilled Asparagus, as it does with French Fries and coleslaw. But one of the best meals to build around tri-tip roast is a tribute to Santa Maria Style Barbecue: Instant-Pot Pinto Beans, Salsa, a fresh Green Salad, and some sliced French Boule Bread dipped in melted Homemade Butter.
I always hope that we’ll have leftover tri-tip because it makes the most delicious sandwiches. We love tri-tip stacked on Focaccia that’s been slathered with Chimichurri, but also irresistible is that savory meat stuffed into homemade Hot Dog Buns with Fajita Veggies and covered in Queso.
Tri-Tip In Oven
Ingredients
- 1 2-pound tri-tip roast
- 2 teaspoons kosher salt
- 1 1/2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
Instructions
- Trim any excess fat and silver skin from the tri-tip roast. Season generously with kosher salt, garlic powder, and black pepper on all sides.
- Preheat your oven to 425°F.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the tri-tip roast on all sides until well-browned, about 3-4 minutes per side. Transfer the skillet directly into the preheated oven.
- Roast for about 10-15 minutes per pound, checking the internal temperature with a meat thermometer until it reads 135°F for medium-rare.
- Remove from the oven, tent with foil, and let the roast rest for 10 minutes before slicing against the grain. Serve warm.
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