This oven-roasted tri-tip is the perfect main dish for any occasion! It's simple enough to make for a weeknight dinner and also super delicious to make for a family or friends gathering. The cooking is spot-on, resulting in tender, juicy, and flavorful steaks. Plus, the buttery sauce adds a special touch, making it even more delicious.
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- Why you'll love this Oven-roasted Tri-Tip
- Ingredients and Substitutions
- How to make tri-tip roast in the oven
- Time and Temperature to cook tri-tip roast
- How to cut Tri-tip into steaks?
- Storage
- Top tips
- Serving Suggestions
- FAQ
- 📖 Recipe / Receita
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This oven-roasted Tri-tip is tender, flavorful, and surprisingly easy to prepare. In this post, I'll show you how to make a tri-tip roast in the oven with a rich and savory soy butter sauce. Whether you're a seasoned cook or a kitchen newbie, you'll definitely enjoy cooking this dish!
By the way, if you're looking for something to pair with this tri-tip roast, my butter rice and my super simple collard greens stir-fry are the perfect match for it. Also, if you like easy meaty dishes, this Instant Pot Pork Butt is made with only 2 ingredients and is incredibly delicious! You should check it out!
Why you'll love this Oven-roasted Tri-Tip
Tri-tip roast is a versatile and budget-friendly cut of beef, making it an excellent choice for any home cook. Here's why you'll fall in love with this recipe:
- Delicious and Simple: You only need a few ingredients to create this restaurant-quality dish that'll impress your family and friends.
- Tender and Juicy: Tri-tip roast is known for its tenderness when prepared correctly, and this recipe ensures it stays that way.
- Oven Magic: Baking tri-tip in the oven allows for even cooking and little hands-on, meaning more time for you to do other things.
- Soy Butter Sauce: This incredibly easy and tasty homemade soy butter sauce brings this dish to a whole new level, adding flavor and richness to the steaks. Oh, and it's made in the same pan you sear the meat, so no more dishes for you to clean.
Now, let's gather our ingredients and get started.
Ingredients and Substitutions
*See the recipe card for quantities.
The ingredients to make an oven-roasted tri-tip are very simple. You probably already have them in your pantry. Here is the list of ingredients and possible substitutions.
For the Tri-tip Roast:
- Tri-tip roast: It doesn't matter the size of your tri-tip. I'll show you how to cook by the weight. Also, the amount of sauce being made is enough for a tri-tip up to 5 lbs/2 kg.
- Salt and pepper (to taste)
- Avocado oil: Just a tablespoon to sear the meat in the pan. If you don't have it, vegetable oil or olive oil can be used.
- Cilantro or Parsley: Brings freshness to the dish. Add it to your heart's content.
For the Soy butter sauce:
- Unsalted butter: The butter in this sauce adds a rich and creamy texture and adds a delicious flavor to the meat.
- Soy sauce: Soy sauce provides a savory and umami depth to the sauce, contributing to its overall flavor. If you have a soy allergy or need a gluten-free option, coconut aminos is great.
- Honey: Honey brings a natural sweetness to the sauce, balancing the savory and tangy elements. If you need to substitute honey, you can replace it with brown rice syrup or date syrup.
- Garlic: Minced garlic infuses the sauce with a delicious and aromatic flavor, adding depth to the overall taste. I like using fresh garlic, but pre-minced garlic from a jar also works if you don't have it on hand.
- Lime/lemon juice: Lime juice brightens the sauce with a refreshing citrus tang, complementing the richness of the other ingredients. Freshly squeezed lemon juice is ideal, but you can use bottled lemon juice in a pinch. Fresh lemon juice provides a more vibrant flavor.
- Dijon mustard: Dijon mustard adds a touch of complexity to the flavor. If you don't have Dijon mustard, you can substitute it with yellow or brown.
*See the recipe card for quantities.
How to make tri-tip roast in the oven
I will show you how to make juicy and tender oven-roasted tri-tip with a super easy and delicious soy butter sauce. The step-by-step photos are here for guidance.
*All quantities are included in the recipe card, further down in this post.
Place tri-tip on a baking tray lined with aluminum foil and sprinkle with salt and pepper.
Bake in preheated oven for about 15 minutes per lb/(450g) or until thermometer reaches desired temperature. (check out temp. chart in this post).
Add oil to a skillet and sear tri-tip for about 1-2 minutes on each side, or until desired sear is reached. Remove tri-tip and let it rest for about 15 minutes.
In the same pan, under medium heat, add butter and whisk a few times until it gets golden brown. Be careful not to burn it.
Once color is reached, lower heat to low and add garlic, whisking for a few seconds.
Turn off the heat, add soy sauce, honey, lemon juice, dijon mustard, and a tablespoon of the tri-tip drippings. Whisk it well, scrapping the fond on the pan. Remove it immediately from the pan.
After resting, pour some sauce over the meat and cut it across the grain.
Pour more sauce on each steak and sprinkle with parsley or cilantro, and more salt if necessary.
Hint: If the sauce sits for too long and forms a clump in the bottom, just heat it up and stir to dissolve it. That might happen because the bits of fond scrapped from the pan have a tendency to stick together.
Time and Temperature to cook tri-tip roast
Cooking a tri-tip roast at a lower temperature, like 250°F (120°C), will result in a slower cook, which yields a more tender and flavorful roast. The cooking time will vary depending on the size of your tri-tip and your desired level of doneness. 15 minutes per pound / 450 grams is a general guideline to reach medium-rare on a tri-tip roast cooked at 250°F (120ºC).
Remember that these are approximate times, and it's crucial to use a meat thermometer to check the internal temperature of the tri-tip roast for accuracy. Remove the roast from the oven when it's about 5 degrees below your desired final temperature, as we will still sear it, and it'll continue to cook with the residual heat while resting.
Here's a simple temperature chart for your reference:
How to cut Tri-tip into steaks?
Cutting tri-tip roast correctly ensures each bite is tender and not chewy. The way you slice this cut of beef directly affects its tenderness and overall eating experience, so here is what you need to do:
- Place the tri-tip roast on a cutting board.
- Locate the grain (the direction in which the muscle fibers run).
- Using a sharp knife, cut against the grain into ½-inch thick slices (or even thinner). This ensures tenderness in every bite.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheat slices in the oven, stovetop, or microwave at 50% power for the best results.
Top tips
- Use a Meat Thermometer: To achieve your preferred level of doneness, invest in a meat thermometer to accurately monitor the roast's internal temperature.
- Let It Rest: Allowing the roast to rest after cooking is essential for juicy results. Don't skip this step! Read more about it in the FAQ section.
- Slice Against the Grain: Cutting against the grain ensures a tender and enjoyable eating experience.
Serving Suggestions
Pairing your perfectly oven-roasted tri-tip with complementary side dishes can elevate your meal. You can serve it alongside a fluffy bed of buttered rice, which goes so well with the rich flavors of the beef; add a vibrant touch with a side of sautéed collard greens or a sweet and juicy peach salad to bring some contrast. These accompaniments not only enhance the tri-tip's taste but also create a well-rounded and delicious meal.
- Butter Rice
- Peach Feta Salad
- Shimeji Mushrooms recipe
- Easy Brazilian Cheese Bread (Pão de Queijo)
FAQ
Why is it important to let the tri-tip rest?
Letting the tri-tip roast to rest is a very important step. When meat is exposed to heat during cooking, the juices inside the muscle fibers rise to the surface. Letting the tri-tip rest will allow the muscle fibers to relax, giving the meat's juices a chance to redistribute throughout. As a result, when you slice into the rested tri-tip, the meat is more moist, flavorful, and tender.
Where does tri-tip come from?
The Tri-tip is cut from the tip of the bottom sirloin of the cow and is triangular-shaped, hence its name.
Is tri-tip tender?
Tri-tip has a robust, meaty flavor but is not as fatty as some other cuts. Even though it's quite lean, it's still tender and tasty when cooked and cut correctly.
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📖 Recipe / Receita
Print Recipe
Oven-Roasted Tri-Tip
This oven-roasted tri-tip is the perfect dish for any occasion! It's simple enough to make for a weeknight dinner and also delicious to make for a family or friends gathering.
Prep Time5 minutes mins
Cook Time1 hour hr 20 minutes mins
Resting15 minutes mins
Total Time1 hour hr 40 minutes mins
Course: Main Course
Cuisine: American, Brazilian, Global
Keyword: dinner roast, easy meal, easy weeknight dinner, Tri-tip, tri-tip in the oven
Servings: 10
Calories: 462kcal
Author: Lilian Vallezi
Cost: $3.50/per person
Ingredients
- 5 lbs Tri-tip roast (or less) (approximately 2 kilos or less)
- salt and pepper to taste (approximately ¾ teaspoon of kosher salt or ½ teaspoon table salt per pound, if you need guidance)
- 1 tablespoon avocado oil, olive oil, or vegetable oil (for searing)
- 2 tablespoons chopped cilantro or parsley
For the Soy Butter Sauce
- 4 tablespoons unsalted butter, sliced
- 3 big garlic cloves, minced
- 1 tablespoon soy sauce (or coconut aminos)
- 1 tablespoon honey (or brown rice syrup/date syrup/agave nectar)
- ½ teaspoon Dijon mustard (or regular mustard)
- ½ teaspoon lime juice, freshly squeezed (or lemon juice)
Instructions
Preheat oven to 250ºF and line a baking sheet with aluminum foil.
Sprinkle tri-tip roast with salt and pepper and bake in preheated oven for about 15 minutes per lb/(450g) or until thermometer reaches desired temperature. (check out temp. chart in this post).
Add oil to a skillet and sear tri-tip for about 1-2 minutes on each side or until well seared. Remove tri-tip and let it rest for at least 15 minutes, covered with a tent of aluminum foil.
In the same pan you seared the meat, under medium heat, add the butter, whisking a few times, and wait until it melts and gets golden brown. Be careful not to burn it. Once it gets golden, it darkens quickly.
Once the color is reached, lower the heat to low and add garlic, whisking for a few seconds.
Turn off the heat, add soy sauce, honey, lime juice, and Dijon mustard; whisk it well, scrapping the fond stuck on the bottom of the pan. To finalize it, add a tablespoon of the tri-tip drippings and whisk to combine. (You'll find the drippings around the meat where it is resting, or, if you didn't have enough, wait until you slice the meat.)
After resting time is up, pour some sauce over the meat and cut it across the grain.
Pour more sauce on each steak and sprinkle with parsley or cilantro. If necessary, sprinkle some kosher salt on the slices. Serve it immediately.
Notes
The total Cooking time stated in the recipe card is for 5 lbs of tri-tip roast. If your tri-tip is smaller, it won't take as long.
To achieve your preferred level of doneness, invest in a meat thermometer to accurately monitor the roast's internal temperature.
If the sauce sits for too long and forms a clump in the bottom, just heat it up and stir so it dissolves. That might happen because the fond scrapped from the pan tends to stick together.
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Nutrition Estimate:
Calories: 462kcal | Carbohydrates: 2.2g | Protein: 60.9g | Fat: 23.5g | Cholesterol: 173mg | Sodium: 800mg | Potassium: 782mg | Sugar: 1.8g | Calcium: 43mg | Iron: 4mg
All nutritional information above is based on third-party calculations and should be considered estimates. Nutritional content may vary according to brands used, measuring methods, portion sizes, substitutions, optional ingredients, etc. Simple Living Recipes is not responsible for any miscalculation or misinformation in the nutrition label.
Did you try this recipe? Comment and leave a star rating below!
Looking for other delicious main dishes? Try these:
- Instant Pot Pork Butt (Boston Butt)
- Milanesa Steak
- Pan seared Chicken Breasts with Tomatoes
- Parmesan Panko Crusted Tilapia
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