Tender Tri Tip Roast: A California Barbecue Classic with Restaurant-Quality Flavor

Juicy Slow-Roasted Tri Tip with Savory Spice Rub

If you’ve never experienced the mouthwatering delight of a perfectly cooked tri tip roast, you’re in for a treat. This triangular cut from the bottom sirloin has become a staple in American barbecue, especially popular in California cuisine, and for good reason – it delivers incredible flavor while remaining tender and juicy when prepared correctly.

Why You’ll Love This Tri Tip Recipe

There’s something magical about the way a properly prepared tri tip can transform your dinner table. Here’s why this recipe stands out:

• Foolproof method – Even if you’re new to cooking beef roasts, this technique is nearly impossible to mess up
• Incredible flavor depth – The spice rub creates layers of flavor that complement the beef perfectly
• Impressive presentation – Sliced thin against the grain, tri tip makes a stunning centerpiece
• Budget-friendly luxury – Delivers steakhouse results without the steakhouse price

What You Need for Perfect Tri Tip

Main Ingredients

• 1 (2.5-3 pound) beef tri tip roast
• 2 tablespoons kosher salt
• 1 tablespoon fresh ground black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil

Kitchen Equipment

• Roasting pan or rimmed baking sheet
• Wire rack
• Meat thermometer
• Aluminum foil
• Sharp carving knife

Time Requirements

Prep Time: 10 minutes

Cook Time: 1 hour 50 minutes

Total Time: 2 hours

Servings: 8

How to Prepare the Perfect Tri Tip Roast

1. Preheat your oven to 225°F (110°C). Position a rack in the center of the oven.
2. In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, dried oregano, dried rosemary, and smoked paprika. Mix well to create your spice rub.
3. Pat the tri tip roast dry with paper towels. This helps the spice rub adhere better and promotes better browning.
4. Drizzle the olive oil over all sides of the tri tip and massage it into the meat.
5. Apply the spice rub liberally to all sides of the tri tip, pressing gently to ensure it adheres well. Be sure to cover the entire surface of the meat.
6. Place a wire rack on a rimmed baking sheet or roasting pan. Position the seasoned tri tip fat side up on the rack.
7. Insert a meat thermometer into the thickest part of the roast if using an oven-safe thermometer.
8. Transfer the tri tip to the preheated oven and roast slowly until it reaches an internal temperature of 130°F (54°C) for medium-rare or 135°F (57°C) for medium, approximately 1 hour and 30-40 minutes depending on size.
9. Once the desired internal temperature is reached, remove the tri tip from the oven and tent loosely with aluminum foil. Let it rest for 15-20 minutes. This crucial step allows the juices to redistribute throughout the meat.
10. After resting, transfer the tri tip to a cutting board. Identify the grain of the meat (the direction of the muscle fibers) and slice against the grain into thin, ¼-inch thick slices for maximum tenderness.
11. Arrange the slices on a serving platter and serve immediately, drizzling with any accumulated juices from the cutting board.

Tips for Tri Tip Success

• Room temperature start: For more even cooking, let your tri tip sit at room temperature for 30-45 minutes before roasting.
• Watch the temperature: A meat thermometer is your best friend for perfectly cooked tri tip. Don’t rely on time alone.
• Proper slicing technique: The grain direction in tri tip changes, so you may need to adjust your slicing direction halfway through. Always cut against the grain for tenderness.
• Leftover magic: Leftover tri tip makes incredible sandwiches or salad toppers the next day.

Understanding Tri Tip Doneness

For best results, aim for these internal temperatures:

• Rare: 125°F (52°C)
• Medium-Rare: 130°F (54°C) – Recommended for optimal flavor and tenderness
• Medium: 135°F (57°C)
• Medium-Well: 145°F (63°C)

Remember that the temperature will rise 5-10 degrees while resting, so remove from the oven slightly before your target temperature.

Perfect Sides for Tri Tip

This versatile beef cut pairs beautifully with a variety of sides. Consider serving your tri tip with:

• Creamy garlic mashed potatoes
• Roasted Brussels sprouts with bacon
• Grilled asparagus with lemon
• Classic Caesar salad
• Crusty artisan bread

Nutrition Information

Frequently Asked Questions About Tri Tip

Where does tri tip come from?

Tri tip is cut from the bottom sirloin of the beef. It’s a triangular muscle that got its name from its distinct shape. This cut became popular in California, particularly in Santa Maria, where it’s the star of Santa Maria-style barbecue.

Can I grill tri tip instead of roasting it?

Absolutely! Tri tip is excellent when grilled. For best results, sear it over high heat for about 5 minutes per side, then move to indirect heat and cook until it reaches your desired internal temperature.

How do I know which way the grain runs in tri tip?

Before cooking, look at your raw tri tip and note the direction of the muscle fibers. They typically run in different directions across this triangular cut. After cooking, you may need to adjust your slicing direction halfway through the roast.

Is tri tip the same as brisket?

No, they’re different cuts. Tri tip comes from the bottom sirloin, while brisket comes from the chest area. Brisket requires much longer cooking times to become tender, while tri tip cooks relatively quickly and stays naturally tender.

Master the Art of Tri Tip Roasting

Once you’ve mastered this basic tri tip recipe, don’t be afraid to experiment with different rub ingredients or marinades. The versatile nature of this cut makes it perfect for various flavor profiles – from classic American barbecue to Mexican, Asian, or Mediterranean-inspired seasonings. Whether you’re hosting a dinner party or planning a special family meal, this slow-roasted tri tip recipe delivers restaurant-quality results that will have everyone asking for seconds.