Oven Baked Tri Tip Roast
Learn how to oven bake a tri tip roast seamlessly! My crowd pleasing roast is seasoned with a coffee dry rub and roasted until juicy and tender. Watch the video below to see how I make it in my kitchen!
Servings 4 servings
Calories 349kcal
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.
Video
Notes
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 steak and/or slices to an airtight container or ziplock bag and freeze for up to 6 months. Let it thaw in the refrigerator overnight before reheating.
TO REHEAT: Gently warm the steak in a skillet over medium heat with a splash of beef broth to prevent it from drying out.
Nutrition
Serving: 1serving | Calories: 349kcal | Carbohydrates: 1g | Protein: 35g | Fat: 22g | Sodium: 679mg | Potassium: 569mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 155IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 3mg | NET CARBS: 1g