“My favorite cut of beef is Tri Tip, particularly when done on the barbeque, but here are the instructions for in the oven. I prefer roasting to medium-rare, which horrifies my parents who cook everything well-done. But I think it is so much more flavorful and more tender when done to medium-rare or medium.” – April Ferre
Roasted Tri Tip
- 1 2.5 to 3 Pound Tri Tip Roast
- Marinade of choice Optional
- Salt & Pepper
- Garlic Powder Optional
- Onion Powder Optional
- Oil for Searing
- Remove roast from the refrigerator at least 30 minutes before roasting. Preheat oven to 400 degrees.
- If roast was marinated, remove all marinade and pat dry with paper towels. Season generously with salt and pepper. If the roast was not marinated, season with salt, pepper, garlic powder and onion powder.
- In a deep 12-inch skillet, heat oil over medium high heat. Place roast in the skillet fat side down and sear roast until a nice crust forms. Carefully turn the roast over and sear the second side.
- Place the seared tri tip in an oven-safe pan and roast in the oven to 135 degrees (for medium-rare) or 145 degrees (for medium), approximately 10 to 12 minutes per pound, but start checking the temperature about 2/3 of the way through.
- Remove from oven, place the trip tip on a cutting board, and cover with foil. Let rest for 10 to 15 minutes before slicing to lock in juices. Roast will continue to cook and increase 10 degrees to final temperature during this time.
Note: If desired, marinate the tri tip roast overnight. Transpacific Flank Steak marinade is highly recommended.
2016 Recipe, Revised 2021 – April Ferre