In this post I walk you through exactly how to cook tri-tip. They say to roast it in the oven or grill it. I like it grilled or smoked, so that’s how I usually do it. It tastes great when roasted in the oven, too. Roasting this cut of meat is the best way to make an easy weeknight meal.
Tri-tip is a boomerang-shaped, triangular piece of beef that comes from the very bottom of the bottom sirloin, close to the flank steak. It is highly marbled and perfect for grilling, smoking, and roasting. It makes beef slices that are juicy and full of flavor. You can serve them like steak slices or chop them up and put them in tacos.
People in California are most likely to find this triangular roast, but any butcher in the US will know what it is and be able to cut it for you. This old-school California cut is making waves these days and is becoming more popular across the US!
This delicious cut of meat is so underrated. It’s super flavorful, juicy, and an affordable alternative to steaks or beef tenderloin if you’re feeding a crowd. The tri-tip is also great because it comes in different thicknesses, so you can serve slices that are medium-rare, medium, or even well-done on the ends.
Some other names for the tri-tip are tri tip steak, triangle steak, triangle tip, and Santa Maria steak. You may also come across something called a “Newport steak” or “apartment steak” in places like NYC. The tri-tip is used to make this steak, which is just the right size for one or two people. A whole tri-tip, on the other hand, can feed a lot of people.
Pork tri tip is an underrated and often overlooked cut of meat that can be exceptionally delicious when cooked properly. While this triangular cut is very similar to beef tri tip, pork tri tip has its own distinct qualities that make it stand out. When handled with care, pork tri tip roasted in the oven delivers incredibly tender, juicy meat with unbelievable flavor.
Follow this simple guide to learn how to cook pork tri tip in the oven so it turns out perfect every time. We’ll cover everything from choosing the right tri tip, prep work, seasoning, cooking technique, doneness, resting, slicing, and serving suggestions. Master this recipe and you’ll be able to impress your family and friends with extraordinary oven-roasted pork tri tip.
Choosing the Right Pork Tri Tip
- Look for a tri tip roast that is 1.5 to 2.5 pounds; this size ensures evenly cooked meat.
- Choose meat that is bright pink in color without any grayish areas.
- Go for good marbling throughout for flavor and tenderness.
- Make sure the fat cap layer is at least 1⁄4 inch thick to keep the meat moist.
- Plan on 0.5 pound of trimmed pork tri tip per person.
Proper Prep Work is Key
- Use paper towels to pat the pork tri tip completely dry.
- Trim off any excess hard fat, but leave the fat cap intact.
- Score the fat cap by cutting diagonal grid pattern slashes about 1⁄4 inch deep. This allows the seasoning and heat to penetrate.
- Apply an even coat of seasoning over all surfaces of the meat.
Seasoning Suggestions
- For best flavor, season at least 40 minutes before cooking.
- Simple salt and pepper provides an ideal baseline. Just be sure to liberally season.
- Garlic powder, onion powder, paprika, and cayenne nicely complement the pork.
- Fresh rosemary, sage, and thyme add a savory herbal component.
- Consider wet rubs featuring olive oil, mustard, and fresh herbs.
Oven Roasting Method
- Preheat oven to 425°F and position a rack in the center.
- Heat an oven-safe pan (cast iron works great) over medium-high.
- Add just enough oil to lightly coat the bottom of the pan.
- Sear the pork tri tip fat-side down for 2-3 minutes to get a nice brown crust.
- Flip tri tip over and place the pan in the preheated oven.
- Roast for 15-20 minutes per pound until it reaches an internal temperature of 145°F.
Judging Doneness
- Use a reliable meat thermometer to test the internal temp, not appearance.
- 145°F provides ideal doneness: tender, juicy and just slightly pink inside.
- 160°F results in well-done meat that is dry. Always err on the side of undercooking.
- Let the pork rest before slicing to allow juices to redistribute.
Resting & Slicing the Roast
- After roasting, transfer the pork to a cutting board and tent with foil.
- Allow to rest for 10-15 minutes; the temp will rise 5-10°F.
- Slice across the grain into 1⁄4 inch thick pieces.
- Be sure to slice diagonally against the natural grain.
Serving Suggestions
- Pork tri tip pairs well with sweet, savory, spicy, and acidic components.
- Baste with a maple dijon glaze for added flavor.
- Serve drizzled with a tangy chimichurri sauce.
- Top slices with an apple, pear, or quince chutney.
- Add caramelized onions for sweetness.
- Garnish with fresh parsley, cilantro or scallions.
Pork tri tip roasted in the oven emerges incredibly tender and succulent. The flavors really concentrate within the meat to deliver an unbelievable eating experience. Follow these tips and you’ll be rewarded with the best oven-cooked pork tri tip possible. This versatile cut also makes fabulous leftovers for sandwiches, tacos, pizza and more. Add oven-roasted pork tri tip to your cooking repertoire and get ready for some seriously impressed dinner guests!
Other ingredients/techniques that you could use:
- Warm up your favorite BBQ sauce slowly over medium-low heat in a saucepan while the meat is resting so it’s nice and warm when you serve it with the meat. This should only take about 2-3 minutes.
- You can buy Santa Maria rub online or at a specialty grocery store. It’s not just for tri tip; it’s great in a lot of other recipes too. I love it on ribeyes!.
- Chili powder
- Red wine
- Garlic salt
- Onion powder
- Kosher salt
- tent with aluminum foil at the end (I don’t do this very often).
- In a slow cooker, sear the meat, then put in a meat thermometer and cook on high until it’s done the way you like it.
- Olive oil—If you don’t have avocado oil on hand, a few tablespoons of olive oil will work (it just doesn’t smoke as well).
How to cook tri-tip
Either grilling or baking this tasty cut of meat is great! Grilling is probably the best way to cook it (and my personal favorite), but baking it in the oven is also great if you’re not in the mood for grilling.
Grilled/Smoked – This is definitely my preferred method, as the flavor is just unmatched. I don’t do much grilling or smoking on weekdays though, so I save this for the weekends. To cook or smoke the meat, season it and put it on a grill over high heat for a good sear. Then, move it to indirect heat to finish. It takes about 1. 5 hour total.
Putting the tri tip in the oven is the best way to cook it for weeknight meals because it’s so easy and almost never goes wrong. Just the meat season, sear, then roast to perfection in the oven. This is very similar to how you would roast a prime rib or beef tenderloin. It tastes like a mix of steak and roast, like a prime rib or tenderloin. The total time for oven roasting is going to be about 1 hour.
Pork Tri Tip?
FAQ
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