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Tri Tip Steak (Oven Roasted): The Perfect Family Meal

Tri Tip Steak (Oven Roasted)
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A perfectly oven-roasted tri tip steak with a savory herb crust, juicy interior, and minimal fuss. Ideal for weeknight dinners or entertaining.

  • Author: ranime
  • Prep Time: 35 minutes (includes resting)
  • Cook Time: 20 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Oven Roasting
  • Cuisine: American

Ingredients

Scale
  • 2.5 lb (1.1 kg) tri tip roast (fat cap intact)
  • 2 tbsp olive oil
  • Dry Rub:
  • 1 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp smoked paprika
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper (optional)

Instructions

  1. Prep: Pat steak dry and let sit at room temperature for 30 minutes. Preheat oven to 425°F (220°C).
  2. Rub: Mix all dry rub ingredients. Coat steak evenly with olive oil, then press rub onto all surfaces.
  3. Sear: Heat an oven-safe skillet over high heat. Sear steak for 3 minutes per side until deeply browned.
  4. Roast: Transfer skillet to oven. Cook for 15-20 minutes until internal temperature reaches 130°F (54°C) for medium-rare.
  5. Rest: Remove from oven, tent with foil, and rest for 10 minutes (temp will rise to 135°F/57°C).
  6. Slice: Cut against the grain into thin slices. Serve with pan juices.

Notes

  • For medium doneness, cook to 140°F (60°C) internal temperature.
  • Use a meat thermometer for accuracy – tri tip cooks quickly.
  • Leftovers make excellent steak sandwiches or salads.
  • Reverse sear method: Roast at 250°F (120°C) first, then sear for extra tenderness.

Nutrition

Find it online: https://recipesfood.org/tri-tip-steak-oven-roasted/