Juicy Oven Baked Tri Tip

Oven baked tri tip in a cast iron skillet.

Succulent Oven Baked Tri Tip is seared in a hot skillet to add a delectable brown crust then slow-roasted to perfection. I have three tri tip marinade recipes for your to choose from when making this oven baked tri tip: my classic "best steak marinade" recipe, highly-rated Santa Maria-style marinade, and an Asian-inspired marinade.

Course Dinner

Cuisine American

Keyword Beef Recipes, Tri Tip

Prep Time 10

Cook Time 30

Marinating and Resting 1 15

Total Time 1 55

Servings Servings

Calories 391kcal

Author Darcey Olson

Cost $25

Ingredients

Tri Tip:

2 tbsp olive oil
2-2½ lbs Tri Tip Roast

Tri Tip Marinade:

½ cup olive oil
⅓ cup soy sauce
¼ cup fresh lemon juice
¼ cup Worcestershire Sauce
1 tbsp Italian Seasoning
½ tbsp minced garlic
2 tsp dijon mustard
1 tsp Black Pepper
1 tsp kosher salt
½ tsp onion powder
¼ tsp red pepper flakes

Instructions

Marinate The Tri TIp

Add the marinade ingredients to a small bowl and mix to combine.
½ cup olive oil, ⅓ cup soy sauce, ¼ cup fresh lemon juice, ¼ cup Worcestershire Sauce, 1 tbsp Italian Seasoning, ½ tbsp minced garlic, 2 tsp dijon mustard, 1 tsp Black Pepper, 1 tsp kosher salt, ½ tsp onion powder, ¼ tsp red pepper flakes
Pat dry the tri tip and trim any silver skin or excess fat. Transfer to a re-sealable bag or large container and pour the marinade over the meat. Massage to evenly coat. Let rest on the kitchen counter for an hour to marinate.
2-2½ lbs Tri Tip Roast

Bake The Tri Tip

Pre-heat the oven to 425° F.
Add the olive oil to a large cast iron skillet and pre-heat on the stove over high heat. Add the tri tip to the skillet and sear for 3 minutes, without moving the roast. Use tongs to sear the edges of the tri tip for approximately 30 seconds. each. Finish searing by placing the roast uncooked side up.
2 tbsp olive oil
Transfer the hot skillet to the oven and bake for approximately 12 minutes per pound to reach medium temp (140° F).
Remove from the oven 5-7° F below your desired final internal time. Let rest for 10-15 minutes before slicing against the grain and serving.

Notes

Here are the “final doneness temperatures”. Your “pull from the oven” temperature will be 5-7°F below the temperatures called out as resting will increase the tri tip internal temp. Use a meat thermometer to ensure accuracy.

Rare: 125°F - 130°F
Medium Rare: 131°F - 140°F
Medium: 141°F - 150°F
Medium Well: 151°F - 160°F
Well Done: 161°F+

Nutrition