You’ll see it usually comes with a layer of fat on top. Baste the tri-tip roast with the remaining oil and vinegar baste. Tri Tip Marinade: Add 1/2 cup red wine vinegar and 1/2 cup olive oil to the seasonings. Cooking the Tri-Tip in the Oven Tip: Bring the tri-tip to room-temperature by removing it from the refrigerator at least one hour prior to cooking it. Any well-marbled cut of meat will do. While you can always trim it off, it does keep the meat extra moist during cooking. cover with foil. This triangle-shaped bottom sirloin cut is perfect for a weekend meal or holiday feast! If you want to republish this recipe, please link back to this post. TRi-Tip roast 2.5 lb. Preheat oven to 425°F. Preheat your oven to 425°F. Required fields are marked *. You may have to pull one roast out sooner than the other, and cooking time will probably be slightly longer, particularly if roasts are crowded together or you have to open the oven multiple times to check temperatures. Tri-tip is a beef loin roast and can also be labeled as Triangle Steak, Bottom Sirloin Steak, or Santa Maria Steak are all similar cuts of steak. It is cut from the … This triangle-shaped bottom sirloin cut is perfect for a budget-friendly meal or holiday feast! Tri tip is one of the real hidden gems when it comes to beef roasts, being tender and juicy like Prime Rib but with even richer flavors. oven roasted tri tip, tri tip in oven, tri tip roast. Then marinate the beef in a sealed container or ziptop bag in the fridge for several hours to overnight. Try (my favorite). Tasteful theme by Restored 316. The classic seasoning is a Santa Maria dry rub made with garlic powder, onion powder, dried oregano, dried rosemary, cayenne, salt and pepper. Tent with foil to keep warm and allow meat to rest for 10 minutes before slicing. Rub tri-tip with your favorite seasoning salt. There are 316 calories in a 6-oz serving according to the USDA, so it’s leaner than most other types of steak. This cooking method will still work with a trimmed tri-tip, the fat layer just helps keep the roast moist. Since there are only two tri tips per steer, availability can be limited. Looking for more meaty main dishes? On the stove, heat olive oil over medium-high heat in a large oven-safe skillet. Turn half way thru and remove foil. On the stove, heat olive oil over medium-high heat in a large oven-safe skillet. Drizzle olive oil all over the bottom of a roasting pan. Place the oven rack to the middle position and preheat to 425. Try making it for a barbecue, holiday or just a relaxed weekend meal. Your email address will not be published. Roast for 20-40 minutes (see note). Rub all over the beef and let it rest at room temperature for 30-60 minutes (or in the fridge overnight). If cooking more than one tri-tip roast at a time, just make sure they’re not touching in the oven pan so there’s plenty of room for air to circulate. Toss tri-tip with oil, soy sauce, onion, cumin, garlic, and pepper. This triangle-shaped bottom sirloin cut is perfect for a weekend meal or holiday feast! Let it rest for at least 30 minutes or up to 2 days for extra flavor. Oven roasted tri tip is delicious for mashed potatoes, boiled potatoes, Brussel sprouts, broccoli or a green salad. Read the disclosure policy here. This post may contain affiliate links. How to Cook Tri-Tip in the Oven Roasting tri-tip is probably the best way to cook tri-tip in colder months when you can fill your home with extra heat and enjoy the mouthwatering aromas indoors. Remove the tri tip to a carving board or plate. This Oven-Roasted Tri Tip steak is an easy-to-make, low-cost, and super flavorful dinner that you’ll surely fall in love with. Preheat oven to 450 degrees F (230 degrees C). Leftovers reheat nicely or can be transformed into beef barley soup or roast beef dip sandwiches. Tri Tip in the Oven is juicy and tender with the Santa Maria seasoning rub creating a beautiful caramelized crust. Cook for the recommended time based off the smallest roast. To roast tri-tip,start by choosing a roasting pan that's the right size for … Cook until internal temperature in the thickest part of the meat reads 135°F for medium-rare to 145° for medium (the roast in the photos was pulled at 145°F). This affordable cut is juicy and flavorful with a layer of fat on top. Once oil is hot place tri-tip, fat-side down, in the pan.