Tri-Tip Roast: Cooking Time And Temperature Guide

Tri-tip is a triangular cut of beef from the bottom sirloin, near the flank steak. It is a tender, juicy, and flavourful cut of meat that is perfect for roasting, grilling, or smoking.

A 3-pound tri-tip roast should be cooked for 30 to 55 minutes in an oven preheated to 425°F for a medium-rare finish. For a medium finish, the cooking time should be between 40 and 45 minutes. It is recommended to use a meat thermometer to check for doneness. The internal temperature should be 135°F for medium-rare and 150°F for medium.

Before roasting, the tri-tip can be seasoned with a spice rub or marinade. It can also be cooked on a grill or smoker.

How to season a tri-tip roast

There are many ways to season a tri-tip roast, and the best method depends on your personal preferences and the ingredients you have available. Here is a guide on how to season a tri-tip roast:

Dry Rub

One popular method is to use a dry rub, which you can apply to the tri-tip roast a few hours before cooking or even the night before. This allows the spices to penetrate the meat and enhance its flavour. Here is a simple dry rub recipe:

• 1 tablespoon of fine sea salt
• 2 teaspoons of freshly ground black pepper
• 2 teaspoons of dried minced onion
• 1 teaspoon of dried lemon peel
• 1/2 teaspoon of smoked paprika
• 1/8 teaspoon of cayenne pepper

Mix these spices together in a small bowl, then rub the mixture over the tri-tip roast. Make sure to coat all sides of the meat evenly. If your tri-tip roast still has a fat cap, you can score it in a criss-cross pattern and work some of the rub into the grooves.

Marinade

Another option is to marinate the tri-tip roast before cooking. You can use a variety of liquids as a base for your marinade, such as red wine, olive oil, or avocado oil. For example, one recipe suggests mixing together the following ingredients:

• 1 teaspoon of dried thyme
• 1 teaspoon of dried basil
• 1 teaspoon of dried marjoram
• 1 teaspoon of dry mustard
• Salt and ground black pepper to taste
• 1 tablespoon of olive oil

Rub this mixture over the tri-tip roast and let it sit for a few hours or overnight. If you're using red wine as your base, you can pour it into a resealable plastic bag with the seasoned roast.

Coffee Grounds

For a unique twist, you can also try using coffee grounds in your seasoning. Mix together the following ingredients:

• 1 1/2 tablespoons of coffee grounds
• 1/2 teaspoon of black pepper
• 1 teaspoon of garlic powder
• 1 teaspoon of cumin
• 1/2 teaspoon of sea salt
• 1/2 teaspoon of chipotle

Rub this mixture over the tri-tip roast and let it come to room temperature before cooking.

No matter which seasoning method you choose, remember to cook your tri-tip roast to your desired doneness and let it rest for a few minutes before slicing and serving. Enjoy!

How to sear a tri-tip roast

To sear a tri-tip roast, you'll first want to remove the roast from its packaging and place it on a cutting board or work surface. Sprinkle both sides of the roast with kosher salt and fresh cracked black pepper, or use your favourite steak seasoning. Use your hands to pat the seasoning onto all sides of the roast.

Next, heat a heavy-bottomed, oven-safe skillet on the stove top. A cast-iron pan works great here. Add 1-2 tablespoons of olive oil and tilt the pan so the oil covers the whole bottom. Sear the roast for 3-4 minutes on each side, only turning once.

After both sides are quickly seared, transfer the pan into a preheated oven. Cook for about 10 minutes per pound, until the roast reaches the desired internal temperature. Tri-tip is best when cooked medium-rare or less.

How to roast a tri-tip in the oven

Tri-tip is a triangular cut of beef from the bottom sirloin, near the flank steak. It is a juicy and flavourful cut of meat that is perfect for roasting, grilling, or smoking.

How to Roast Tri-Tip in the Oven:

First, you'll want to decide on a seasoning for your tri-tip. You can use a simple combination of salt and pepper, or get creative with a mix of dried herbs and spices like thyme, basil, marjoram, and dry mustard. You can also use a store-bought BBQ rub, or make your own with ingredients like garlic salt, BBQ seasoning, or salt and pepper in a pinch.

Once you've selected your seasoning, rub it generously over the entire surface of the tri-tip. You can also wrap the seasoned tri-tip in plastic and let it sit in the refrigerator for several hours or overnight to let the flavours really sink in.

Next, preheat your oven to a high temperature—around 425-450°F. While the oven is heating up, heat a tablespoon of olive oil in a large, oven-safe skillet on the stovetop. Once the oil is hot, sear the tri-tip for 2-4 minutes on each side, only turning once, until a nice crust forms.

Then, transfer the skillet to the preheated oven and roast for about 10-15 minutes per pound. For a 2-3 pound tri-tip, this will take around 20-30 minutes. The ideal internal temperature for the thickest part of the meat will depend on how well-done you like your meat:

• Rare: 120-130°F
• Medium-Rare: 130-140°F
• Medium: 140-150°F
• Medium-Well: 150-160°F
• Well-Done: 160°F and above

Once the tri-tip has reached your desired internal temperature, remove it from the oven and let it rest for about 10 minutes before slicing. This allows the juices to redistribute and results in a more tender roast.

Finally, slice the tri-tip against the grain. The grain refers to the direction in which the muscle fibres run, and you'll want to cut perpendicular to this. With the tri-tip, the grain changes direction in the middle, so you'll want to cut the roast in half at the centre and then slice each half against its respective grain.

Tips:

• Tri-tip is best when cooked to medium-rare or less.
• If you're cooking more than one tri-tip at a time, make sure they're not touching in the oven to allow for proper air circulation.
• For extra flavour, try adding some butter, garlic, and herbs to the pan after removing the roast. Baste the roast with the melted butter and juices before letting it rest.
• Tri-tip is delicious served as-is, or sliced thinly for sandwiches.

Enjoy your perfectly roasted tri-tip!

How to grill a tri-tip roast

Tri-tip is a boomerang-shaped or triangular cut of beef from the very bottom of the bottom sirloin, near the flank steak. It is a juicy and flavorful cut of meat that is perfect for grilling, smoking, and roasting.

• Thaw and Season the Roast: Completely thaw your roast in the refrigerator for 24-48 hours. Once thawed, pat dry and season with coarse sea salt and fresh ground black pepper or a dry rub. The tri-tip roast has two distinct and different grains, so take note before you season to ensure you slice against the grain when fully cooked for maximum tenderness. Before grilling, bring the tri-tip roast to room temperature.
• Prep Grill with Direct & Indirect Heat: Grilling a tri-tip roast is a two-step process using both direct and indirect heat. This simple cooking technique is ideal for thicker cuts of meat that might burn if grilled directly. You want your roast to cook evenly throughout for the perfect doneness with a juicy center and a great crust. The indirect grilling method involves placing food next to, instead of directly over, the flames.
• Sear Roast over Direct Heat: A nice, hard sear over direct heat will give your roast a perfect brown crust. Sear the roast over the flames for about 90 seconds per side until you see a nice crust form. Don't forget to also sear the sides for larger cuts of meat.
• Finish Cooking with Indirect Heat: After searing, move the tri-tip roast to indirect heat to finish cooking. The indirect heat will slowly bring the roast to your desired temperature and ensure the meat cooks evenly inside and out.
• Rest the Roast for 5-10 Minutes: After cooking, it’s important to let your tri-tip roast rest for 5-10 minutes under tented foil before slicing. Resting the meat allows the juices to redistribute and results in a more tender, juicy bite.
• Slice Against the Grain to Serve: The tri-tip roast grain goes in two different directions. Start by cutting the roast in half where the grains intersect. Then, slice each section against the grain for best results. Serve in your favorite recipes or with a potato side dish and a decadent dessert for an incredible meal. Enjoy!

Tips:

• Tri-tip is best cooked to medium-rare or less.
• Use a meat thermometer to ensure your tri-tip is cooked to perfection.
• When seasoning, you can use a simple combination of kosher salt and pepper, or salt, pepper, and garlic powder. You can also use your favorite steak seasoning or a variety of BBQ and seasoning rubs.
• If you want to add extra flavor, try marinating the tri-tip in red wine before cooking.
• When grilling, preheat your grill to 350 degrees F for two-zone grilling.
• Grilling tri-tip will take about 30-50 minutes, depending on how well-done you like your meat.

How to smoke a tri-tip roast

Ingredients and Equipment:

• Tri-tip roast (2-3 lbs)
• Steak seasoning (or simply kosher salt and pepper)
• Olive oil or avocado oil
• Butter
• Cast-iron skillet or heavy-bottomed pan
• Meat thermometer
• Smoker or grill

Step 1: Oil and Season

Drizzle a little oil over your roast and rub it on all sides. Sprinkle steak seasoning (or kosher salt and pepper) on all surfaces of the roast, turning to cover the ends and sides as well. You can also use a variety of other seasonings and rubs, such as garlic powder, dried thyme, dried basil, dried marjoram, dry mustard, or cayenne pepper.

Step 2: Smoke and Sear

Place your seasoned roast on a smoker or grill set to 225°F. Smoke the meat until it reaches an internal temperature of 130-135°F for medium-rare to medium doneness. This should take about 30 minutes per pound.

When the meat is getting close to the desired temperature, heat a cast-iron skillet or heavy-bottomed pan to high heat. Add a couple of tablespoons of butter to the pan and sear the roast for a minute or two on each side, until a golden caramelized crust forms.

Step 3: Slice and Serve

Remove the roast from the heat and wrap it tightly in foil. Let it rest for 5-10 minutes before slicing against the grain. Drizzle any remaining butter and meat juices over the sliced meat.

Storage and Serving:

Store leftover meat in an airtight container in the refrigerator and consume within 3-4 days. Smoked tri-tip is great sliced thinly and served on a crusty baguette, or over a bed of greens.

Frequently asked questions