Tri Tip Steak
Tri Tip Steak is a cozy, satisfying main dish with tender slices of beef and deep, savory flavor in every bite.
Garlic, rosemary, cumin, and smoked paprika come together in a simple marinade that gives this steak its rich taste and just the right amount of smoky edge.
We love how easy this is to make in the oven with a cast iron skillet and how it turns out beautifully every time.
Oven-Roasted Tri Tip Steak Recipe Highlights
- Oven-roasted method keeps it easy and reliable
- Searing in a cast iron skillet builds a flavorful crust
- Simple marinade using pantry spices
- Tender and juicy slices perfect for family dinners
- Leftovers reheat beautifully for sandwiches or wraps
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
STEAK – Tri tip Steak comes from the bottom sirloin. It has a triangular shape, a lean texture, and a rich, beefy flavor. The fat cap on one side adds moisture and richness during roasting. Use a sharp knife to score the fat so the marinade can soak in better. Since the grain changes direction, plan to slice in two sections, both against the grain for tenderness.
OIL – I use oil to carry the seasoning in the marinade and to help the steak sear properly in the skillet. The oil builds a crust and helps the meat cook evenly. For high-heat cooking, swap in avocado oil or another neutral option with a higher smoke point if needed.
SEASONING – Worcestershire sauce adds savory depth and a little tang. Salt brings out the natural flavor of the steak, and black pepper gives it just enough edge to stand up to the rest of the spices.
SPICES – Smoked paprika brings a gentle grilled flavor, even without a grill. Garlic powder and onion powder build a savory base, rosemary adds herby brightness, and cumin gives everything a warm, earthy backbone that ties it all together.
GARLIC – I use fresh minced garlic for a bold, sharp flavor that holds up well after roasting. If the garlic feels too strong, swap in roasted garlic or use a smaller amount for a softer flavor.
BUTTER – I finish the steak with a few pats of butter to melt over the top and mix with the juices in the pan. It softens the crust just enough and gives every slice a glossy, rich finish. Flavored butters with garlic or herbs work well too.
How To Make Tri Tip Steak
Please check the printable recipe card below for more detailed instructions.
- Marinate the Tri Tip steak with oil, spices, and garlic.
- Score the fat cap if needed.
- Sear in a hot cast iron skillet for 3 minutes per side.
- Roast at 425º Fahrenheit for 18 to 30 minutes.
- Top with butter, rest 10 minutes, and slice against the grain.
Leftovers and Storage
STORE – Place the Tri Tip Steak leftover slices in an airtight container and refrigerate. They’ll stay fresh and tender for up to four days. Keep any extra juices or pan drippings—they help when reheating.
FREEZE – Wrap slices in plastic wrap or foil, then seal them in a freezer-safe bag to prevent freezer burn. Label the bag and freeze. Thaw in the refrigerator overnight when ready to use again.
REHEAT – Warm the Tri Tip Steak slices in a skillet over low heat with a splash of broth or water to keep them moist. Cover the pan to trap steam and bring the steak back to life without drying it out.
MAKE AHEAD – Mix the marinade and coat the tri-tip up to a full day in advance. Letting it sit longer helps the flavors soak in and makes the prep easier when it’s time to cook.
What To Serve with A Tri Tip Steak
More Serving Suggestions
CHOPPED TOMATO SALAD – Fresh, juicy tomatoes with a touch of vinegar balance the richness of the meat.
AIR FRYER ZUCCHINI – Quick, crispy, and a perfect light side.
OATMEAL DINNER ROLLS – Soft, satisfying, and great for soaking up extra juices.
Recipe Success Tips
SCORE THE FAT CAP – Use a sharp knife to lightly score the fat in a crisscross pattern. This helps the marinade soak deeper and allows the fat to render more evenly during roasting.
USE A MEAT THERMOMETER – Insert a thermometer into the thickest part of the steak to check for doneness. This takes the guesswork out and helps prevent overcooking.
SLICE AGAINST THE GRAIN – Look for the direction the muscle fibers run and cut across them. This shortens the fibers and gives each slice a tender, easy bite.
REST BEFORE SLICING – Let the steak sit under foil for at least 10 minutes. This keeps the juices in the meat, not on the cutting board.
SEAR IN A HOT PAN – Heat the cast iron skillet until it’s visibly hot before adding the steak. A hot pan builds a crust fast and locks in flavor without drying the surface.
EXPERT TIP – Let the steak sit out for 20 to 30 minutes before cooking so it comes closer to room temperature. This helps it cook more evenly from edge to center and gives better results in the oven.
Commonly Asked Questions
What Is Tri Tip Steak?
Tri Tip Steak is a triangular cut from the bottom sirloin that’s lean, beefy, and full of flavor. It cooks up tender when handled right and is especially great for oven roasting or grilling. Most cuts come with a fat cap, which adds flavor while cooking and can be scored to help the seasoning soak in.
Can Tri Tip Be Cooked Without Marinating?
It can, but it won’t have the same depth of flavor. Even a quick marinade helps season the surface and lets the spices work into the meat. For the best results, marinate it for at least an hour or refrigerate overnight.
What Is The Best Way To Slice Tri Tip?
Look at the grain before slicing because it runs in two directions. For tender slices, cut against the grain—this shortens the muscle fibers and gives the steak a softer, easier bite.
What Temperature Should Tri-Tip Be Cooked To?
Cook it to 125º Fahrenheit for rare, 135º for medium rare, or 145º for medium. Always use a meat thermometer to check since tri tip can go from perfectly tender to overdone quickly.
More Easy and Delicious Beef Recipes
Tri Tip Steak (Oven Roasted)
Ingredients
- 2 pound tri-tip steak
- 3 tablespoons olive oil divided
- 1 tablespoon Worcestershire sauce
- 1½ teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary or 2 teaspoons fresh, chopped
- ½ teaspoon cumin
- 4 cloves garlic minced
- 2 tablespoons butter unsalted – for finishing
Instructions
- Preheat the oven to 425º Fahrenheit.
Prepare The Marinate
- Combine olive oil, Worcestershire sauce, salt, black pepper, smoked paprika, garlic powder, onion powder, dried rosemary, ground cumin, and minced garlic in a small bowl.
Prepare the Tri-Tip
- If the tri-tip includes a fat cap, score the surface with a sharp knife to help the marinade absorb more effectively.
- Coat the tri-tip thoroughly with the mixture, cover, and marinate for at least 1 hour or refrigerate overnight for deeper flavor.
Brown the Tri-Tip
- Set a cast-iron skillet or other oven-safe pan over medium-high heat and allow it to heat fully before proceeding. Add the remaining olive oil to the skillet. Sear the tri-tip for 3 minutes on each side until a golden-brown crust forms.
Roast the Tri-Tip
- Transfer the skillet to the oven. Roast until the steak is at the desired temperature (see notes). About 20 to 30 minutes depending on the size of the roast. Use a meat thermometer to check on the internal temperature.
Rest and Serve
- Remove from the oven, place a few pats of butter on top, tent loosely with foil, and rest for 10 minutes before slicing against the grain.
Equipment
Notes
Internal Temperatures + Cooking TImes
For a 2-pound tri-tip RARE: 125º Fahrenheitabout 18 to 20 minutes MEDIUM-RARE: 135º Fahrenheit
about 22 to 25 minutes MEDIUM 145º Fahrenheit
27 to 30 minutes TOTAL TIME
Marinating time may vary and is not included in the Total Time.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.