Easy Tri Tip in the Oven

Large tri tip partially sliced and fanned out on a wooden cutting board.

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Seasoned with a homemade spice blend of ground coffee, chili powder, garlic, and onion, this recipe for tri tip in the oven is easy to make and loaded with savory flavor. I love serving it with simple side dishes or using it to make tri tip sandwiches!

Prep Time5

Cook Time25

Resting Time5

Total Time35

Course: Dinner Recipes

Cuisine: American

Servings:

Calories: 343kcal

Author: Samantha Erb

Ingredients

1 ½ tablespoons finely ground coffee I used a medium roast
2 teaspoons chili powder
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
2 to 2 1/2 pounds tri tip roast
2 tablespoons avocado oil or other high smoke-point oil

Instructions

Place the ground coffee, chili powder, salt, pepper, onion, and garlic powder in a small bowl and stir to combine.
Pat the tri tip dry, then place it on a wire rack fitted over a baking sheet.
Sprinkle the rub evenly on all sides of the meat, gathering any spices collected on the baking sheet and rubbing them back onto the meat.
Let the meat sit in the refrigerator for a minimum of 3 hours (ideally overnight).
Preheat the oven to 350 degrees F and remove the meat from the refrigerator an hour before roasting to let it warm up a bit.
Place 2 tablespoons of oil into a large cast-iron pan or other oven-safe pan and heat on high heat. Once the oil starts to shimmer, add the tri tip fat side down.
Sear it for 4-5 minutes on one side, then flip the meat over and place the skillet into the oven.
Roast it for about 20 to 25 minute, until it reaches an internal temperature of 130°F for medium rare.
Remove the tri tip from the skillet and transfer it to a cutting board. Let it rest for 5 minutes before slicing.

Notes

If using a smaller or bigger tri tip roast, it will take about 10 minutes per pound to cook to medium-rare.
For the best sear, pat the meat dry well before seasoning it. The spices stick better this way too!
Always slice my tri tip against the grain. This breaks up the muscle fibers, creating the most tender, melt-in-your-mouth texture.
Use a meat thermometer to check the temperature to cook it perfectly every time.
Store leftovers in an airtight container in the fridge for up t0 3 days.
Reheat leftovers in the oven at 325 degrees F in a baking dish with a little bit of water or broil and cover it with foil.

Nutrition