Perfect Oven-Roasted Tri-Tip

Tri-tip doesn't have to be a warm-weather-only meal! Forgo the grill in favor of your oven, which makes it downright simple to make juicy, flavorful, and perfectly cooked tri-tip.

Course Dinner, Main Course

Cuisine American

Prep Time 15

Cook Time 30

Resting Time 2

Total Time 2 45

Servings people

Calories 338kcal

Author Jill Nystul

Equipment

Cast iron skillet

Ingredients

2-3 lb tri-tip roast trimmed
2 Tbsp oil
Kosher salt or coarse salt

Instructions

Sprinkle kosher or coarse salt generously over all sides of the roast.
Wrap it up in plastic wrap and refrigerate for at least 1-2 hours or overnight.
Remove the roast from the fridge and preheat your oven to 425°F.
Discard the plastic wrap, trim silver skin away from bottom of the tri-tip, then season the roast as desired.
Add cooking oil to a large cast iron skillet and place it over over medium-high heat. When the oil is hot, place the roast fat-side down into the pan and sear for 4 minutes.
Flip the roast over and move the pan to your preheated oven.
Cook the roast for 10-15 minutes per pound, or until the thickest part of the meat reads 135°F for medium-rare, or 145°F for medium.
Slice the finished roast against the grain and serve.

Nutrition