Oven-Roasted Tri Tip
Tri tip roasted in the oven at 425°F with a stovetop sear. No grill needed. Crispy crust, medium-rare center in under an hour.
Oven-Roasted, Cast-Iron Tri Tip (Weeknight Method)
Overview
This method uses a hot cast iron skillet for a deep crust, then finishes the tri tip in the oven. It’s fast, consistent, and ideal for weeknights.
Ingredients
- 1 whole tri tip roast (2-3 lbs), untrimmed
- 2 tablespoons coarse kosher salt
- 1 tablespoon coarse black pepper
- 1 tablespoon garlic powder
- 2 tablespoons avocado oil or other high-smoke-point oil
- Cast iron skillet (12-inch)
Instructions
- 1
Preheat the oven to 425°F. Season the tri tip generously with salt, pepper, and garlic powder. Let it come to room temperature for 30 minutes.
Pat the surface completely dry with paper towels before seasoning. Dry surfaces sear. Wet surfaces steam.
- 2
Heat a 12-inch cast iron skillet over high heat until it just begins to smoke. Add avocado oil.
- 3
Sear the tri tip for 3-4 minutes per side until a deep brown crust forms. Don’t move it — let the crust build.
Open a window or turn on the vent fan. A proper sear on cast iron produces serious smoke.
- 4
Transfer the skillet directly to the oven. Roast until the internal temperature reaches 128-130°F for medium-rare, about 15-25 minutes depending on thickness.
Use a probe thermometer. The difference between perfect and overcooked is about 5 degrees on a lean cut like tri tip.
- 5
Remove from the oven and rest on a cutting board for 10-15 minutes. Slice against the grain on both halves of the roast.