Oven baked Tri-Tip Steak is seasoned with a blend of spices and herbs and perfectly roasted in under an hour. Serve this easy recipe alongside crispy potatoes, green beans almondine, or cheesy mashed potatoes for a hearty and tasty meal.

sliced baked tri-tip steak on cutting board

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When it comes to making a hearty and flavorful meal, Baked Tri-Tip Steak is one of my top picks.

This recipe is tender and flavorful, especially when seasoned and baked to perfection. It’s also easy to prepare, making it perfect for both weeknight dinners and special occasions.

Why I love this recipe

I can easily tweak the seasoning to match whatever mood I’m in.
It feels like dining out without the cost or effort of going to a restaurant.
Whether you prefer your steak rare, medium, or well-done, baking allows for precise cooking and consistent results every time.

What is tri tip roast?

Tri-tip roast is a flavorful cut of beef from the bottom sirloin that’s known for its rich, beefy taste and tender texture. This triangular cut is perfect for grilling or roasting. It is a popular cut of meat because it is more affordable than other cuts but still tastes delicious. It is sometimes called triangle roast because of its distinctive shape but I’ve also heard it referred to as california cut or santa maria steak as well.

Ingredients

tri tip roast (usually 2-3 pounds)
olive oil or avocado oil
parsley
salt
black pepper
garlic powder
onion powder
smoked paprika
cumin
cayenne pepper

Step by step

Preheat oven to 375°F.
In a small bowl, combine the steak seasoning together.
Trim any excess fat from the tri-tip, if desired, and pat the roast dry with a paper towel. Rub the roast all over with the prepared steak seasoning.
On the stove top, heat a large oven-safe or cast iron skillet over high heat, add 1-2 tablespoons avocado oil and sear the roast for 4-5 minutes on each side until browned and a crisp crust forms.

Transfer the hot cast iron pan (affiliate link) with the tri-tip into the preheated oven. Bake for approximately 10-15 minutes per pound, depending on your desired level of doneness.
Once cooked to your liking, remove the tri-tip from the oven and loosely tent it with aluminum foil.
Let the roast rest for at least 10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat.
Transfer the tri-tip roast to a cutting board and slice it against the grain for maximum tenderness.

Tips for best results

Use a meat thermometer to ensure the meat reaches your preferred internal temperature. To ensure your tri-tip reaches your preferred doneness, monitor its internal temperature rather than relying solely on cooking time: rare (120°-130°F), medium-rare (130°-140°F), medium (140°-150°F), medium-well (150°-160°F), and well-done (160°-165°F).
Keep in mind, the temperature will continue to rise 5-10 degrees after you remove it from the oven. Aim for the lower end of the temperature range to achieve your desired doneness after resting.
If your tri-tip is untrimmed, you have the option to leave the fat on, which helps maintain moisture during cooking. After cooking, any excess fat can easily be removed.

If you prefer to cook this on the stovetop, see our Stovetop Tri-Tip Steak recipe.

Serving suggestions

There are many options for what to serve with tri-tip steak, some of my favorites are:

serve sliced tri-tip alongside air fryer roasted potatoes or broccoli cheese soup for a hearty meal
pair it with roasted bell peppers or shaved brussels sprouts salad for a lighter option
chop the steak and serve it on top of a salad

Storage

When completely cooled, store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, gently warm slices in a skillet over low heat or in the oven at a low temperature to preserve their juiciness.

Leftover tri tip steak is great for topping salad or making into sandwiches for lunch the next day!

If you try this recipe please comment and rate it below, I love hearing from you!