The recipe below will show you how to make delicious oven-baked tri-tips every time. Once you give it a try, let me know what you think in the comment section below.
A quick look at the recipe
- Season tri-tip.
- Sear it in a large cast-iron skillet.
- The oven bakes it for 12 minutes per pound.
- Rest and serve.
- Preheat the oven to 425°F. Season tri-tip steak for oven baking by rubbing the BBQ dry rub all over the steak. If required, trim any silver skin if not already done by your butcher.
- Heat a large cast-iron skillet (or another oven-safe pan as desired) to medium-high heat on the stove. Add olive oil, and once olive oil gets hot and begins to smoke, add the tri-tip to the pan (fat side down, if the fat cap is still on the steak). Sear for 3 minutes, without moving. Take a peek to make sure the bottom is completely browned and seared, then use tongs to sear the edges for about 20 seconds each, until lightly browned (against the pan for 20 seconds on each side. Place the uncooked flat side of the tri-tip down on the pan. Turn off the burner.
- Transfer skillet-seared beef to the oven to bake at 425°F for about 12 minutes per pound. The exact time of how long to cook tri-tip in the oven will vary based on your desired steak temperature. For best results, use a thermometer that has a probe that reads the temperature of the steak while it cooks in the oven so you know exactly when the inside temperature reaches your desired level of doneness. See the steak cooking chart below for the temperature the tri-tip steak is at. The steak in this recipe tutorial was cooked to 140°F.
- Once done roasting tri-tip in the oven, transfer it to a cutting board to rest for 10 minutes. Add a compound butter (see recipe on Sip Bite Go) if desired. You can cover it with foil if you want to keep it warm, but I don’t personally find that necessary.
- Slice thin and serve with your favorite steak sauce or in tri-tip steak sandwiches. (see the bottom of this post for tips on slicing it against the grain).
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