This perfectly seasoned oven-roasted tri-tip recipe is ready in about 30-45 minutes. My Santa Maria Dry Rub Seasoning pairs perfectly with this delicious cut of beef, ensuring perfectly seasoned tri-tip every time! If you have extra tri-tip, try making a tri-tip sandwich!
Tri tip is one of my favorite meats. After years of preparing tri-tip on the grill for Father’s Day last year, I learned that oven-roasted tri-tip might be even tastier. I never thought of baking tri-tip, but I guess that’s what I was meant to do…
So I was trying to prepare a delicious Father’s Day dinner and realized I was out of propane. When you live in a remote area, you should always have a plan B. In this case, that meant cooking tri-tip in the oven. Everyone was impressed by how delicious it was!
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😍 Why you’ll love this recipe
Triangle Roast, my Santa Maria Rub, and a simple sauce of avocado oil, red wine vinegar, and crushed garlic result in the most delicious and tender oven-roasted tri-tip you’ve ever had.
Cooking the tri-tip in the oven over high heat for a short time will ensure that the tri-tip doesn’t dry out and is always juicy and delicious.
🛒 What you need for this recipe
🔖 Materials and Substitutes
Tri-tip: You’ll need a 4- to 5-pound tri-tip steak (also known as bottom sirloin, California cut, or Santa Maria steak). You can leave some of the fat on, but I don’t think it’s necessary. Use a sharp knife to cut off about half of the fat, leaving the rest to add flavor and prevent the tri-tip from drying out. Santa Maria Dry Rub: Santa Maria steaks are typically seasoned with a savory rub that includes salt, black pepper, onion powder, and garlic powder. This recipe uses Santa Maria Dry Rub, a perfect blend of spices like rosemary, paprika, and cayenne pepper. Marinade: Season tri-tip generously with a simple seasoning of oil, vinegar, and garlic before rubbing and just before placing in the oven.
🥩 How to make oven roasted tri-tip
Step 1: Prepare Santa Maria Love and set aside.
Step 2: Wash the tri-tip roast and pat dry. Trim off some of the excess fat, leaving some for added flavor.
Step 3: Mix the basting ingredients and generously baste the tri-tip roast. Set the rest of the basting aside.
Step 4: Rub the tri-tip with all of the prepared Santa Maria Dry Rub, making sure to coat all sides. Cover with plastic wrap and place in the refrigerator for at least 4 hours.
⏲Cooking steps
Pro tip: Remove the tri-tip from the refrigerator at least an hour before cooking to allow it to come to room temperature.
Preheat oven to 425°F.
Step 1: Bake the tri-tip roast in the remaining oil and vinegar. Heat a large seasoned cast iron skillet and sear the meat on both sides.
Step 2: Transfer the pot to a heated oven and insert the probe. You can also use a roasting pan with a wire rack if you prefer. Set the probe to the desired internal temperature (see FAQ below for recommended temperatures).
Pro tip: If you don’t have a probe, roast the tri-tip for 10 to 15 minutes per pound, fat side up.
Step 3: Remove the oven tri-tip from the oven and cover with foil. Let the meat rest for 10 minutes before slicing.
If you have a smoker, you should also try my Traeger Smoked Tri Tip recipe!
optional steps
If you want to roast potatoes with tri-tip, pour the remaining olive oil and vinegar mixture over the quartered potatoes and season with oregano and your favorite seasoning mix (or salt, black pepper, and garlic powder). use) ). Arrange the potatoes around the roast and bake in the oven according to the recipe above.
Pro tip: If the meat is ready before the potatoes, just remove the tri-tip, wrap it in foil, and let it rest until the potatoes are cooked a little more. Additional cooking time should not exceed 10 minutes.
🤷🏻♀️ Recipe FAQ
First, sear the roast before putting it in the oven. This locks in the flavor and juice. Next, don’t overcook the meat. Cooking tri-tip medium or medium-rare will make your roast juicier.
Finally, tent the meat and let it sit for 10 minutes before slicing, which will redistribute the juices throughout the meat. Will some juice still come out? absolutely! However, there will still be a lot of juice left during roasting.
Cooking tri-tip for 10 to 15 minutes per pound will result in a roast that is nicely seared on the edges and gradually rarer toward the center.
If using an oven probe or meat thermometer, cook the tri-tip until the internal temperature of the thickest part is:
125°F for rare
135°F for medium rare
145° for medium size
150° for medium wells
160° (well done)
If you need a visual check of what rare to well-done actually means, check out this helpful link: Certifiedangusbeef.com
My favorite way to serve tri-tip is with cilantro chimichurri. This spicy Argentinian sauce is full of flavor and is the perfect complement to the Santa Maria Dry Rub seasoning.
👩🏼🍳Pro Tips
My Santa Maria Spice Rub recipe is divided into average-sized 4- to 5-pound roasts. If your roast is small, you can save some of the rub for another purpose. It may seem like you’re over-seasoning your roast, but there will be a lot of seasoning left in the pan after cooking. Cooking the roast cold will require additional cooking time. Keep in mind that the temperature of the roast will continue to rise after you remove it from the oven. Keep this in mind when deciding how long to cook and rest your tri-tip. When eating tri-tip, it’s best to slice it along the grain. This shortens the muscle fibers and makes the steak easier to chew. However, if you do this with a large tri-tip, you’ll end up with very long slices. We recommend slicing it along the grain, dividing it into small portions, and eating it against the grain. Store leftover tri-tip in a ziplock bag or airtight container for up to 1 week. If you want to store it for longer than that, please freeze it. Leftover tri-tip makes a great sandwich, especially when topped with caramelized onions (see my tri-tip sandwich recipe).
🍖 Related Recipes
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📖Recipes
Oven roasted tri tip with Santa Maria rub
A tender tri-tip roast seasoned with Santa Maria Dry Rub, ready in under 45 minutes.
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Quantity: 4 people
calorie: 400kcal
Instructions
Prepare Santa Maria Dry Rub Seasoning and set aside.
Wash the tri-tip roast and pat dry. Trim off some of the excess fat, leaving some to enhance the flavor.
Mix the basting ingredients and bast generously with the tri-tip. Save the rest of the basting for later.
Rub the tri-tip with all of the Santa Maria Dry Rub, making sure to coat all sides. Cover with plastic wrap and place in the refrigerator for at least 4 hours.
Cook tri-tip in the oven
Tip: Remove the tri-tip from the refrigerator at least an hour before cooking to allow it to come to room temperature.
Preheat oven to 425°F.
Bake the tri-tip roast in the remaining oil and vinegar paste. Heat a large seasoned cast iron skillet and sear the meat on both sides.
Transfer the pan to the oven and insert the probe. Set the probe to the desired internal temperature (see next step). Roast the tri-tip, fat side up, for 10 to 15 minutes per pound.
Cover the tri-tip with foil and let the meat rest for 10 minutes, then slice along the grain.
Precautions
My Santa Maria Spice Rub recipe is divided into average-sized 4- to 5-pound roasts. If your roast is small, you can save some of the rub for another purpose. It may seem like you’re over-seasoning your roast, but there will be a lot of seasoning left in the pan after cooking. Cooking the roast cold will require additional cooking time. Keep in mind that the temperature of the roast will continue to rise after you remove it from the oven. Keep this in mind when deciding how long to cook and rest your tri-tip. When eating tri-tip, it’s best to slice it along the grain. This shortens the muscle fibers and makes the steak easier to chew. However, if you do this with a large tri-tip, you’ll end up with very long slices. We recommend slicing it along the grain, dividing it into small portions, and eating it against the grain. Store leftover tri-tip in a ziplock bag or airtight container for up to 1 week. If you want to store it for longer than that, please freeze it. Leftover tri-tip makes a great sandwich, especially when topped with caramelized onions (see my tri-tip sandwich recipe).
nutrition
Provided by: 8ounce | calorie: 400kcal | carbohydrates: 0g | protein: 46g | fat: twenty twog | Saturated fat: 8g | cholesterol: 160mg | fiber: 0g
