This Pan-Seared Oven-Finished Tri-Tip has a robust beefy flavor, and is easy enough for a weeknight meal. I never had a tri-tip until I lived in California, and even then I didn’t know what to do with it, so I made these Slow Cooker Tri-Tip Sandwiches. They are tasty sandwiches, but my husband and I adore a medium-rare steak. I figured, if there was a way to make a medium-rare Broiled Flank Steak in my oven, then there must be a way to make tri-tip in my oven too. I was right! This tri-tip recipe tastes amazing and you can have it on the table in less than 45 minutes (depending on the size of the tri-tip), and it can be a great choice to serve to guests.
The best way to make tri-tip
Step one is to slice a cross hatch pattern on the fat cap (if there is one) without cutting into the meat. If the fat cap has been trimmed you can skip this step.
How to season a tri-tip?
You can use a marinade or dry rub. My preference is a simple dry rub. I keep a big jar of Prime Rib Rub Seasoning by my stove to season vegetables and proteins.
What is a good dry rub for tri-tip?
2 teaspoons seasoning salt
1 teaspoon course ground black pepper
1/2 teaspoon granulated garlic
1/8 teaspoon dried thyme leaves
Rub spices on both sides of the meat.
(Note: to make this AIP friendly use regular salt and omit black pepper)
What is tri-tip?
Tri-tip is a delicious cut of meat with big beefy flavor. The origin for this cut of beef is from California. The cut is from the part of a bottom sirloin that might normally end up as ground sirloin. The best way to cook tri-tip is to sear it on both sides. Either on a barbecue or using a combo of stove top and oven.
How do you cook tri-tip?
You can cook it on a barbecue, or use a combination of stove-top and oven method. I prefer the pan seared oven-finished cooking method for an easy weeknight preparation. Heat an oven-proof pan over medium heat with a little avocado or olive oil and place a seasoned tri-tip fat cap side down and sear for 7 minutes or more until properly browned.
After 7 minutes take a peak and see if there is a nicely browned crust, if not let it go for another couple minutes. Once there is a good crust, flip and place in an oven preheated to 425 degrees.
How long should you cook a tri-tip in the oven?
Once you flip the tri-tip, place in a 425 degree oven and cook to your desired temperature—a good start is 10 min per pound for medium rare (125 degrees). You can always add time, but you can’t reverse an overcooked piece of meat. Note: meat will rise in temperature another 5 degrees after removing from the oven as it rests.
120 – 125 degrees for rare
130 – 135 degrees for medium rare
140 – 145 degrees for medium
150 – 155 degrees for well
Let tri-tip rest for at least 10 minutes under foil.
Give it a good rest (at least 10 minutes), slice against the grain, and serve with chimichurri sauce.
From what part of the cow does tri-tip come?
It comes from near the back end of the cow where starting from the top down there is the sirloin, tenderloin, top sirloin, and then bottom sirloin. The tri-tip comes from the bottom part of the bottom sirloin. The cut picks up where the flank steak leaves off and goes to the tip of the bottom sirloin. See the image on this Wikipedia page.
What to serve with tri-tip?
Personally, I think chimichuri sauce is a must. In addition, serve tri-tip with a steakhouse baked potato, and perfect sauteed zucchini.
What sides go with tri-tip?
Steakhouse Baked Potato with Salt Jacket
Smashed Cauliflower “Potatoes”
Pan-Seared Oven-Finished Tri-Tip
Ingredients
- 2 pounds tri-tip roast
- 2 teaspoons seasoned salt
- 1 teaspoon course ground pepper
- 1/2 teaspoon granulated garlic
- 1/8 teaspoon thyme dried
Instructions
- Slice a cross hatch pattern on the fat cap (if there is one) without cutting into the meat. If the fat cap has been trimmed you can skip this step.
- Rub dry-rub spices on both sides of the meat and let meat sit at room temperature for 30 minutes.
- Heat an oven-proof pan over medium heat with a little avocado or olive oil and place a seasoned tri-tip fat cap side down and sear for 7 minutes or more over medium heat until a good crust has formed.
- After 7 minutes, take a peak and see if there is a nicely browned crust, if not let it go for another couple minutes. Once there is a good crust, flip and place in an oven preheated to 425 degrees.
- Once you flip the tri-tip, place in a 425 degree oven and cook to your desired temperature—a good start is 10 min per pound for medium rare (125 degrees).
- Let tri-tip rest for at least 10 minutes and up to 20 minutes under foil.
- Slice against the grain in quarter inch slices.
- Serve with chimichurri sauce (optional).
