Oven Baked Tri Tip Roast
This post may contain affiliate links. See my disclosure policy.
My mom’s tri tip roast is seasoned with a coffee dry rub, seared for a deep, savory crust, and baked until juicy and tender.
It’s no secret I love sharing classic family recipes here, and this tri tip in the oven is another from my mom’s kitchen. I grew up enjoying her tri tip roast for special occasions, and now, as an adult, I think it’s time to share this impressive piece of meat, baked with her special coffee spice rub, with you. Here’s why I love it:
- The gorgeous crust. My mom’s trick is to sear the roast in a hot skillet before baking it in the oven. It builds a deep, savory flavor.
- Versatile. Like my grilled tri tip roast, this baked version is great for meal prep or feeding a small dinner party.
- Quick. This beef is relatively small, so a 1 1/2 pound roast takes under 40 minutes.
- Easy to customize. Whether you prefer my mom’s classic coffee dry rub or want to experiment with different flavors, this recipe gives you plenty of room to adapt it for any occasion.
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Tri tip. I used a trimmed tri tip roast, but untrimmed works too and adds extra flavor, though you may need a few more minutes in the oven. Most butchers carry this, as do some mainstream grocery stores.
- Ground coffee. Coarsely ground coffee gives the dry spice rub a robust, earthy flavor. I also prefer it to finely ground coffee, as it holds up better in heat and is less likely to turn bitter. If you’re worried about caffeine, decaf coffee works.
- Spices. I made the coffee dry rub with chili powder, cumin, garlic powder, salt, and black pepper.
- Olive oil. I like the flavor, but any cooking oil is fine to use.
How to cook tri tip in the oven
Step 1 – Season the roast. Mix the spices together in a small bowl, then rub the spice mixture all over the meat.
Step 2 – Sear and finish in the oven. Heat the olive oil in a cast iron skillet over medium-high heat. Once hot, sear on both sides. Transfer the skillet to the oven and bake the tri tip until it reaches your desired doneness.
Step 3 – Rest, slice, and serve. Transfer the meat to a cutting board and let it rest before slicing.
Arman’s recipe tips
- Use a meat thermometer. I highly recommend using a meat thermometer to check that your tri tip has reached your desired level of doneness. I like tri tip medium-rare (135°F), but cook a little longer if you prefer medium or well done.
- Always preheat the skillet. Your skillet MUST be sizzling hot to get a restaurant-quality sear before baking. The oil should look glistening and shiny.
- Use room-temperature meat. Take the meat out of the fridge 20 to 30 minutes before cooking, so it comes to room temperature and cooks evenly.
- Rest before slicing. After cooking, let the tri tip rest for 5 to 10 minutes before slicing it against the grain. This allows the juices to be redistributed and ensures a tender bite.
- Spice rub variations. Add a pinch of smoked paprika or cayenne pepper to the coffee rub for a spicy kick, or add minced garlic and onion powder for a classic savory flavor profile.
- Optional marinades. I sometimes soak the roast in teriyaki sauce for at least 30 minutes, or up to 4 hours, for a sweet, savory, Asian-inspired flavor (instead of the rub). Or, try my 3-ingredient steak marinade for a bold, tangy version.
Storage instructions
To store: Once the leftover tri tip has cooled to room temperature, place it in an airtight container or wrap it in aluminum foil and store it in the refrigerator for 3 to 4 days.
To freeze: Transfer the leftover cooled roast and/or slices to an airtight container or Ziploc bag and freeze for up to 6 months. Thaw overnight in the refrigerator before reheating.
To reheat: Gently warm the roast in a skillet over medium heat with a splash of beef broth to prevent it from drying out.
Oven Baked Tri Tip Roast
Video
Ingredients
- 1 1/2 pounds tri tip
- 1 1/2 tablespoons coarsely ground coffee
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon chili powder or smoked paprika
- 1 teaspoon cumin
- 2 tablespoons olive oil
Instructions
- Preheat oven to 180C/350F.
- Make the spice mixture by combining coffee, salt, black pepper, garlic, chili, and cumin. Rub the tri top with the spice mixture.
- Heat olive oil in a cast iron skillet over medium-high heat. Add the tri tip and cook for 4 minutes per side.
- Transfer the tri-tip to the oven and bake for 15 minutes or until the inner temperature reaches 135F. Allow the roast to rest for 5 minutes before slicing and serving.
Cooking this for the third time.
Love this recipe and so does my husband. Thank you!
A third time? Aw, Shellie I appreciate it. Love that the hubby enjoys it too. I recently made this with a side of air fryer brussels sprouts and roasted potatoes and carrots, and couldn’t believe how simple and elegant it all was- what do you like to pair it with?
We like our beef rare. Could this be cooked for a little less time and still be tender and not too chewy?
Yes, absolutely, Anne. My biggest tip is just use a meat thermometer and it will be foolproof 🙂
Going to try this tonight. Should I assume that is 15 minutes PER POUND? Not just 15 min in the oven?
Hi Ann- this is based on a 1 1/2 pound tri tip. It’s a shorter roasting time because it’s best enjoyed medium-rare. If you have a larger cut, you can continue roasting until it reaches 135°F.
Used this recipe many times and love it. It’s easy to make if you don’t want to grill and the flavor is always great!
Inna- thank you so much for your lovely comment. That is exactly what inspired me to make this recipe- I do love a grilled tri tip, but oven baking it is easier and I seem to make it more often.
Made this for Christmas and my gosh, everyone raved about it. The meat was juicy, tender, and cooked perfectly.
Thanks so much for the lovely comment, Marina- I hope you had a lovely Christmas- thanks for making my roasted tri tip for it 🙂
Tri tip meat I didnt hear about. But it seems very nice and red colour. Good.
Wow such an amazing look. Purple inside, roasted outside-amazing.
Thank you for sharing this recipe- Made it and loved it. The only change is I aded some smoked paprika.
Thanks, Sonja!
Yummy 😋 thanks Shef
So welcome, Willie!
We just made this using a pre-frozen tri tip and my gosh- It is delicious. I never knew oven baking it could yield such juicy and tender meat.