Best 7 Oven Roasted Beef Tri Tip Recipes

HOW TO COOK A TRI-TIP ROAST IN THE OVEN

Steps:

• Place the tri-tip roast into a closable plastic bag and set aside.
• Whisk the marinade ingredients together in a small dish and pour into the bag with the roast. Press the excess air out of the bag, zip it closed. Massage the meat well, turning within the bag to coat completely with the marinade. Place in the refrigerator for 2 to 3 hours.
• Preheat the oven to 425°F, set a wire rack over a baking sheet.
• Remove the marinating roast from the plastic bag, letting excess marinade drip off. Place the roast on the wire rack and insert an oven thermometer into the center of the meat. Grind black pepper over the top.
• Transfer the baking sheet to the oven and roast for 30 to 35 minutes or until desired doneness. For medium-rare 135°F, for medium 145°F. Remove from the oven, cover with aluminum foil and rest for 15 minutes.
• Transfer to a cutting board and slice across the grain in thin slices. Place on a platter and serve.

THE BEST BEEF TRI-TIP

Steps:

• Preheat the oven to 225 degrees F (110 degrees C).
• Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
• Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
• Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
• Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
• Mix beef broth in with the pan drippings and drizzle over the slices.

PERFECT OVEN ROAST BEEF WITH TRI TIP OR LONDON BROIL CUTS

Steps:

• Preheat oven to 350 degrees F.
• Combine olive oil and spices, and let roast sit at room temperature while oven heats.
• Line baking sheet with aluminum foil. Rub all sides of roast with spice mixture, and bake in preheated oven for 40-60 minutes to desired level of doneness. (I like to cook to an internal temperature of 145 degrees for rare steak.)
• Allow steak to rest for at least five minutes before cutting into 1/2" thick slices to serve.

TRI TIP ROAST

Steps:

• Rub roast all over with thyme, basil, marjoram, mustard, salt, and black pepper. Place meat in a sealable plastic bag, seal the bag, and refrigerate, 8 hours to overnight. Pour red wine into bag with meat 4 hours before cooking.
• Preheat oven to 450 degrees F (230 degrees C). Drizzle olive oil all over the bottom of a roasting pan.
• Place meat in the prepared roasting pan.
• Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting meat until hot and slightly pink in the center, 20 to 25 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 to 10 minutes before thinly slicing against the grain.

OVEN-ROASTED TRI-TIP

Steps:

• Toss tri-tip with oil, soy sauce, onion, cumin, garlic, and pepper. Marinate in the refrigerator for 2 hours, or up to 24 hours. Let rest at room temperature while preheating the oven.
• Preheat the oven to 425 degrees F (220 degrees C).
• Place tri-tip in a shallow roasting pan, preferably on a rack. Remove onions from marinade and place around the beef.
• Roast in the preheated oven until internal temperature reaches 135 degrees F (57 degrees C) for medium-rare or 150 degrees F (66 degrees C) for medium, 30 to 45 minutes.
• Allow to rest at least 15 minutes before slicing against the grain.

OVEN ROASTED TRI-TIP ROAST RECIPE - (4.2/5)

Steps:

• Prepare the Santa Maria Rub and pat it into the meat on both sides, and let it it stand at room temperature for 2 hours if you are cooking it right away. If not, you may leave it in the fridge covered overnight. Just bring it to room temperature before cooking. Pre-heat the oven to 450 degrees. Place tri-tip in a roasting pan with a rack and place in hot oven, and roast to your preference. Check internal temperature after 20 minutes. It should be blood rare. That is too rare for us, so I roasted it for 30 minutes (140 degrees). Tent the meat loosely while you make the pan sauce. Place the pan you roasted the meat in over the burner, add the garlic, stir for 1 minute, add stock, wine, and any herbs. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the sauce slightly, then whisk in the mustard and taste it for salt and pepper. Pour the sauce over the sliced meat and serve immediately. NOTE: This is a lean cut of meat which means that sometimes there are no pan drippings, so put a pat of butter in the pan, add the wine and the rest of the ingredients. It will still pick up the flavor. Allow the meat to stand for 15 minutes before carving. Carve by slicing the meat into thin slices across the grain. After roasting 30 minutes, mine was medium rare in the center when I carved it. Perfect when the pan sauce was poured over it. Serve immediately. Makes great sandwiches the next day.

GRILLED OR OVEN-ROASTED SANTA MARIA TRI-TIP

Steps:

• Trim silver skin. The meat may have a thick layer of fat, some of which can be sliced off, but keep a good amount to help baste meat.
• Sprinkle meat with rub and massage lightly all over. Cover and refrigerate at least an hour or as long as overnight. Remove from refrigerator an hour before cooking.
• Prepare charcoal grill or heat a gas grill to high. Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups. Turn the roast and sear other side for about the same time. Then lower gas to medium-high or move the meat to a cooler part of the charcoal grill.
• Turn meat again and cook another 8 to 10 minutes. Flip and cook again. A 2-pound roast will require about 20 to 25 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat.
• Rest roast on a cutting board 10 to 20 minutes. Slice against the grain. The roast is shaped like a boomerang, so either cut it in half at the center of the angle, or slice against the grain on one side, turn the roast and slice against the grain on the other side.