Tender Tri Tip Roast - Easy Oven Roasted Recipe (2024)

This is my favorite recipe for a mouthwatering tri-tip roast! Its herb crusted and oven roasted at the perfect temperature for that beautiful crust and medium rare meat everyone loves!

This easy-to-follow recipe will guide you through preparing a succulent and delicious tri-tip roast, a triangular cut of beef! Whether you're a seasoned cook or trying this cut for the first time, this great recipe is sure to deliver the best results.

Tri-Tip Roast

Tri-tip roast, also known as a triangle roast or triangle steak, is a prime cut of beef that comes from the bottom sirloin, specifically from the sirloin tip.

With its triangular shape and visible fat cap, it boasts a tender meat that is perfect for roasting, grilling, or slow cooking. Its marbling and muscle fibers contribute to its incredible flavor and juiciness.

The Herb Crust

To enhance the tri-tip roast's natural flavors, we'll be creating a savory herb crust using simple ingredients like olive oil, kosher salt, freshly ground black pepper, minced garlic, and a combination of fresh thyme and rosemary leaves.

This herb-infused crust will form a nice outer layer on the roast, sealing in the juices and creating a deliciously aromatic and tender meat.

The Cooking Method - Oven-Roasted

For this recipe, we'll be using the oven-roasting method to ensure even cooking and a nice crust formation. However, if you prefer other cooking methods, such as slow cooking in a slow cooker or grilling on a gas grill, feel free to adapt the recipe to your preference.

Seasoning & Resting the Roast

Before applying the herb crust, make sure the tri-tip roast is at room temperature, allowing for even cooking. Use a meat thermometer or an instant-read thermometer to monitor the internal temperature, aiming for medium-rare or medium doneness.

Once the roast reaches the desired temperature, let it rest for a few minutes to allow the juices to redistribute and keep the meat tender.

Serving & Pairing

After resting, slice the tri-tip roast into thin slices, and you'll have a delightful main dish ready to impress your guests or indulge in yourself.

Pair it with your favorite side dishes, creamy mashed potatoes, a green salad, or soft sourdough rolls... It makes great sandwiches for a delectable lunch. The leftovers can be stored in an airtight container or used in other dishes like salads or tacos.

Easy Tri-Tip Roast with Herb Crust Recipe

Ingredients

• 1 (3-4 pound) tri-tip roast (preferably ribeye roast or top sirloin beef roast)
• 2 tablespoons of olive oil
• 1 tablespoon of kosher salt
• 1 tablespoon of freshly ground black pepper
• 2 cloves of garlic, minced
• 1 tablespoon of fresh thyme leaves
• 1 tablespoon of fresh rosemary leaves
• ½ cup of beef broth

Instructions

1. Preheat your oven to 425°F (220°C).
2. Take the tri-tip roast out of the refrigerator about 30 minutes before cooking to allow it to come to room temperature.
3. In a small bowl, mix together the olive oil, minced garlic, thyme leaves, rosemary leaves, kosher salt, and black pepper to create the herb crust.
4. Pat the tri-tip roast dry with paper towels and place it on a roasting pan or a baking sheet lined with aluminum foil.
5. Rub the herb crust mixture all over the meat, ensuring it is evenly coated on all sides.
6. Pour the beef broth into the roasting pan around the tri-tip roast to help keep it moist during cooking.
7. Place the roast in the preheated oven and roast for about 25-30 minutes per pound (or until the internal temperature reaches your desired doneness: around 130°F for medium-rare, 135°F for medium).
8. Once the tri-tip roast reaches your desired doneness, remove it from the oven and tent it with aluminum foil. Let it rest for about 10 minutes to allow the juices to redistribute and the roast to become even more tender.
9. After resting, slice the tri-tip against the grain into thin slices and serve.

This herb-crusted tri-tip roast will be juicy, flavorful, and aromatic with the blend of herbs and garlic. Enjoy your tender and flavorful tri-tip roast with your choice of side dishes or vegetables!

See Also

How To Marinate Tri Tip + 3 Tri Tip Marinade RecipesJuicy Sirloin Tip Roast Recipe - Easy Beef Dinner Idea!Juicy Sirloin Tip Roast Recipe - Easy Beef Dinner Idea!Tri Tip Recipe - melissassouthernstylekitchen.com

Tips

Use an Instant-Read Thermometer: To achieve the best results, invest in an instant-read thermometer to monitor the tri-tip roast's internal temperature accurately. Aim for medium-rare at 130°F or medium at 135°F for the most tender meat.

Preheat the Oven: For oven-roasted tri-tip, preheat the oven to 425°F (220°C) for a nice crust formation.

Prepare the Herb Crust: Mix olive oil, minced garlic or garlic powder, freshly ground black pepper, kosher salt, and a combination of fresh thyme and rosemary leaves to create the flavorful herb crust.

Let the Meat Rest: After cooking, let the roast rest on a cutting board for about 10 minutes before slicing. This allows the juices to redistribute, resulting in juicier and more tender meat.

Trim the Silver Skin: Before applying the herb crust, trim any silver skin from the tri-tip roast for a more enjoyable eating experience.

Mind the Fat Cap: Keep the fat cap on the tri-tip roast while cooking to enhance flavor and moisture. You can trim it after cooking if desired.

Adjust Cooking Time: Cooking time may vary depending on the size of the roast and desired doneness. Use the meat thermometer to check for doneness, avoiding overcooking.

Slice Against the Grain: When slicing, cut against the grain to ensure the most tender meat in each bite.

Rosemary Garlic Compound Butter

Ingredients

• ½ cup (1 stick) unsalted butter, softened
• 2 cloves garlic, minced
• 1.5 teaspoons fresh rosemary finely chopped
• 1.5 teaspoons thyme leaves
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. In a small bowl, mix together the softened butter, minced garlic, chopped rosemary, thyme, kosher salt, and black pepper until well combined.
2. Transfer the compound butter mixture to a sheet of plastic wrap.
3. Roll the plastic wrap around the butter to form a log shape. Twist the ends of the plastic wrap to seal the log tightly.
4. Place the wrapped compound butter log in the refrigerator for about 30 minutes to firm up. You can also store it in the freezer for longer use.
5. Once the tri-tip roast is cooked and has rested, remove the compound butter log from the refrigerator or freezer.
6. Unwrap the log and cut the desired amount of compound butter into rounds or slices.
7. Place a slice of the rosemary garlic compound butter on top of each serving of sliced tri-tip roast.
8. As the compound butter melts over the warm meat, it will release its aromatic flavors, enhancing the taste of this roast.
9. Serve the roast with the rosemary garlic compound butter alongside your favorite side dishes.

The rosemary and garlic flavors in the compound butter perfectly complement the richness of the tri-tip roast, making it a delightful and savory addition to your meal. Enjoy the tender and flavorful tri-tip roast with this delicious compound butter!

Recipe Card

Tri Tip Roast Recipe with Herb Crust!

Yield: 6 servings

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Additional Time: 10 minutes

Total Time: 2 hours 10 minutes

This is my favorite recipe for a mouthwatering tri-tip roast! Its herb crusted and oven roasted at the perfect temperature for that beautiful crust and medium rare meat everyone loves!

Ingredients

• 1 (3-4 pound) tri-tip roast (preferably ribeye roast or top sirloin beef roast)
• 2 tablespoons of olive oil
• 1 tablespoon of kosher salt
• 1 tablespoon of freshly ground black pepper
• 2 cloves of garlic, minced
• 1 tablespoon of fresh thyme leaves
• 1 tablespoon of fresh rosemary leaves
• ½ cup of beef broth

Instructions

1. Preheat your oven to 425°F (220°C).

1. Take the tri-tip roast out of the refrigerator about 30 minutes before cooking to allow it to come to room temperature.
2. In a small bowl, mix together the olive oil, minced garlic, thyme leaves, rosemary leaves, kosher salt, and black pepper to create the herb crust.
3. Pat the tri-tip roast dry with paper towels and place it on a roasting pan or a baking sheet lined with aluminum foil.
4. Rub the herb crust mixture all over the meat, ensuring it is evenly coated on all sides.
5. Pour the beef broth into the roasting pan around the tri-tip roast to help keep it moist during cooking.
6. Place the roast in the preheated oven and roast for about 25-30 minutes per pound (or until the internal temperature reaches your desired doneness: around 130°F for medium-rare, 135°F for medium).
7. Once the tri-tip roast reaches your desired doneness, remove it from the oven and tent it with aluminum foil. Let it rest for about 10 minutes to allow the juices to redistribute and the roast to become even more tender.
8. After resting, slice the tri-tip against the grain into thin slices and serve.

Notes

1. Use an Instant-Read Thermometer: To achieve the best results, invest in an instant-read thermometer to monitor the tri-tip roast's internal temperature accurately. Aim for medium-rare at 130°F or medium at 135°F for the most tender meat.
2. Preheat the Oven: For oven-roasted tri-tip, preheat the oven to 425°F (220°C) for a nice crust formation.
3. Prepare the Herb Crust: Mix olive oil, minced garlic or garlic powder, freshly ground black pepper, kosher salt, and a combination of fresh thyme and rosemary leaves to create the flavorful herb crust.
4. Let the Meat Rest: After cooking, let the roast rest on a cutting board for about 10 minutes before slicing. This allows the juices to redistribute, resulting in juicier and more tender meat.
5. Trim the Silver Skin: Before applying the herb crust, trim any silver skin from the tri-tip roast for a more enjoyable eating experience.
6. Mind the Fat Cap: Keep the fat cap on the tri-tip roast while cooking to enhance flavor and moisture. You can trim it after cooking if desired.
7. Adjust Cooking Time: Cooking time may vary depending on the size of the roast and desired doneness. Use the meat thermometer to check for doneness, avoiding overcooking.
8. Slice Against the Grain: When slicing, cut against the grain to ensure the most tender meat in each bite.

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See Also

Slow Cooker Tri Tip Roast Recipe - Tasty Oven

Cook Time

The cooking time for a 3-pound roast in the oven will depend on the desired level of doneness and the oven temperature. Here's a general guideline for oven-roasting a 3-pound tri-tip roast at 425°F (220°C):

• For medium-rare: Roast the tri-tip for approximately 25-30 minutes per pound, so a 3-pound roast would take around 75-90 minutes.
• For medium: Roast the tri-tip for approximately 30-35 minutes per pound, so a 3-pound roast would take around 90-105 minutes.

It's essential to use a meat thermometer to check the internal temperature of the roast to ensure it reaches the desired doneness. For medium-rare, the internal temperature should be around 130°F (54°C), and for medium, it should be around 135°F (57°C).

Keep in mind that cooking times can vary depending on factors such as the thickness of the roast, the oven's accuracy, and the desired level of doneness. It's always best to use a meat thermometer to achieve the perfect level of doneness and avoid overcooking the roast.

Rest Tri Tip Roast

Once the roast reaches the desired internal temperature, remove it from the oven and let it rest for about 10-15 minutes before slicing.

This resting period allows the juices to redistribute within the meat, resulting in a juicier and more tender roast.

How to Slice Trip Tip Roast

Identify the Grain: Examine the roast to determine the direction of the grain. The grain refers to the lines of muscle fibers running through the meat.

Slice Against the Grain: To achieve tender and easy-to-chew slices, cut against the grain. Use a sharp knife and slice perpendicular to the direction of the grain, which shortens the muscle fibers.

Cut into Thin Slices: Aim for thin slices, typically around ¼ to ½ inch thick. This thickness allows for a nice balance of tenderness and flavor in each bite.

Bias Slices: Tri-tip can be wider at one end and narrower at the other. When slicing, you may need to make angled or bias cuts to ensure uniformity in the size of the slices.

Serve Promptly: Once sliced, serve the tri-tip promptly to enjoy it at its best. Arrange slices on a platter or individual plates.

The Tri-Tip Roast

Tri-tip, often referred to as "California cut," is a mouthwatering and flavorful beef roast that has gained popularity for its exceptional taste and tenderness. This triangular cut of meat comes from the bottom sirloin, specifically from the sirloin tip muscle, which is located on the bottom of the cow.

Its unique triangular shape sets it apart from other cuts, making it easy to identify. While it might not be as widely known as some popular cuts like ribeye or filet mignon, tri-tip offers its own distinctive qualities that make it an excellent choice for beef enthusiasts.

Compared to other popular cuts like ribeye or filet mignon, tri-tip is a more affordable option without compromising on taste and tenderness. It offers a balanced combination of marbling and lean meat, contributing to its rich beefy flavor and juiciness. The marbling enhances the flavor, while the leanness ensures it remains tender and not overly fatty.

What truly sets tri-tip apart is its versatility in cooking methods. It can be prepared in various ways, such as oven-roasting, grilling, pan-searing, or slow cooking in a slow cooker.

Its unique shape and size also make it perfect for cooking as a whole roast or slicing into tri-tip steaks. This versatility gives cooks the freedom to experiment with different recipes and preparation methods, catering to individual preferences and culinary creativity.

This roast has gained significant popularity in California, as the California Cut where it is associated with the "Santa Maria" style of cooking.

The Santa Maria rub, a blend of garlic, salt, pepper, and other spices, is often used to season tri-tip before grilling it over red oak wood. This regional tradition has contributed to the cut's widespread recognition and appreciation.

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Sources

National Cattlemen's Beef Association

FDA

USDA

Culinary Institute of America

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