How to Cook Tri Tip: A Delicious Guide

I’ll show you how to cook tri tip with clear steps for a juicy, crave-worthy steak. This boomerang-shaped cut, aka Santa Maria steak, has great marbling and shines when seared then finished gently.

I rely on a meat thermometer and a simple flow: season, sear over high heat, then finish at low temperature for the best results. Oven-roasting a 2 lb roast after a sear takes about an hour; grilling with direct sear and indirect finish runs closer to an hour and a half.

Rest 10 minutes before slicing and always cut against the grain—tri tip has two grain directions. I’ll share my go-to recipe for Santa Maria-style seasoning, when I pick a dry rub versus a marinade, and how setup affects outcome.

Key Takeaways

• Use a thermometer for precise temperature and perfect doneness.
• Sear high, finish low for consistent, tender meat.
• Plan about an hour in the oven for a 2 lb roast.
• Rest 10 minutes, then slice against both grain directions.
• Store leftovers up to 4 days in the fridge or 6 months frozen.

What I Mean by Tri Tip and Why This Cut Is Worth Cooking

Tri tip is a triangular roast from the bottom sirloin that punches above its price class. I mean the boomerang-shaped bottom sirloin roast, a delicious cut with a clean beef flavor that works well for weeknight meals and weekend feasts.

Called the California cut for good reason, this roast sits near the flank and has more marbling than leaner sirloin pieces. It stays juicy if you manage heat and finish it properly in the oven or on the grill.

• Also known as santa maria steak, triangle steak, or Newport steak when portioned.
• It’s an affordable way to serve real steak without premium cost.
• Butchers across the U.S. can source this bottom sirloin cut beef—ask for it by name.
• This roast responds well to a quick sear with a bit of oil, then finishing at lower heat for even doneness.

Why I reach for it: a single roast gives slices at varying doneness, feeds a crowd, and pairs easily with bold rubs or simple marinades for a classic steak night.

Choosing and Trimming Tri Tip for Best Results

I pick a well-marbled roast in the 1.5–3 lb range because that size cooks evenly and gives a tender center. A 2 lb roast feeds about six people when served with sides, so I plan roughly 1/3 lb of raw beef per person.

Trimmed roasts cost more but save prep time. Untrimmed cuts arrive with a fat cap and silver skin. I remove the silver skin completely — those fibers don’t break down and hurt tenderness.

I either thin a thick fat cap or score it in a crosshatch so rendered fat bastes the meat and lets seasonings reach the interior. Scoring also helps the roast brown in the oven and on the grill.

What I ask my butcher and my prep steps

• I ask for bottom sirloin with minimal silver skin left on to save me cutting at home.
• I pat the roast dry before seasoning so the surface browns cleanly in the oven or on cast iron.
• I check the grain on both halves early so I know where I’ll slice against the grain later.
• I match seasonings and other ingredients to the flavor profile—simple salt and pepper when showcasing the cut beef, bolder blends when desired.

My Essential Tools for Tri Tip Success

The right tools mean the difference between a good roast and a great one. I keep a short gear list that makes the process predictable and fast. Simple items help me manage temperature, crust, and carryover without drama.

Why I always use a meat thermometer (and which type I prefer)

I use meat thermometer tech every time. A leave-in probe lets me track temperature without opening the oven or grill and bleeding heat.

Instant-read units are great for spot checks, but a probe I can leave in the steak is less stressful and more consistent. In cold months that stability matters even more.

Cast iron skillet, roasting rack, and oil choices

A heavy cast iron skillet gives the deep crust I want before finishing. A roasting rack in a pan keeps air flowing so the exterior crisps while the inside cooks evenly.

• I reach for high-smoke-point oil for searing; avocado oil is ideal, while olive oil works if I watch the heat.
• Tongs, a sharp slicing knife, and a sturdy cutting board with a juice groove finish the kit.
• When grilling, I set two zones—direct and indirect—so I can control flare-ups and manage temperature.

“A probe in place means fewer oven checks and more reliable results.”

Seasoning Strategy: Dry Rub vs. Marinade

Choosing between a dry rub and a marinade sets the course for the final plate. I use simple seasonings when I want classic California-style steak vibes, or a wet soak when I want a distinct cuisine profile.

I mix fine sea salt, black pepper, garlic powder, dried minced onion, paprika, smoked paprika, cayenne, and dried lemon peel. I scale the ingredients to the roast size so the seasoning is assertive without overpowering the beef.

Marinade fundamentals: oil, salt, acid, and timing

For marinades I build a base of olive oil, salt, and an acid like red wine vinegar or lime. I add herbs and spices for the cuisine direction—soy or balsamic and ginger for Asian notes, for example.

• I marinate at least 30 minutes and ideally about 8 hours for good penetration.
• I avoid soaking more than 24 hours; too much acid can make the exterior mushy.
• For quick weeknights, a dry rub saves time and helps the sear form a bold crust.

Final step: I always pat the roast dry before seasoning and let it rest briefly so flavors settle and the crust develops when I cook tri tip.

How to Cook Tri Tip in the Oven (Step-by-Step)

My oven method starts with a bold sear, then I choose either a high-heat finish or a low, patient bake for even doneness.

Preheat and sear: cast iron, high heat, and building crust

I preheat oven based on my plan: 400°F for a faster roast or 250°F when I want low-and-slow precision.

I heat a cast iron pan with about 1 Tbsp avocado oil and sear all sides until deeply browned—about 10 minutes total. This builds a flavor-packed crust that holds juices.

Roast temperatures: 400°F vs. low-and-slow and when I choose each

For low-and-slow, I move the roast to a rack and finish at 250°F until the probe reads 130°F for medium-rare or 140°F for medium. Expect roughly 30–40 minutes in the baking phase for a 2 lb roast.

For a 400°F roast, I pull about 5°F below my final target and rely on carryover during a 10-minute rest.

Target pull temps and resting for carryover doneness

• I insert the thermometer in the thickest part and place the fat cap up so rendered fat bastes the meat.
• After pulling at the right temperature, I let the roast rest 10 minutes on a rack so juices redistribute.
• Before slicing, I find the two grain directions and cut thinly against the grain for tender steak every time.

“A probe in place means fewer oven checks and more reliable results.”

Grilling and Smoking Tri Tip the Way I Do It

I set the grill for a hot sear, then finish on a cooler zone. This gives a deep crust and an even center without burning the outside. I like the control this way when I grill a roast for friends.

Setting up gas, charcoal, or ceramic grills

I build two zones: direct for the sear and indirect for the finish. On gas I light one side; with charcoal I bank coals; on a ceramic unit I add a heat deflector after searing.

Managing sear and low finish for steady results

Preheat the grill to about 450°F for the sear. Oil the grates lightly and sear 6–7 minutes per side with the lid closed to build crust.

Then move the roast to indirect heat and dial the grill near 250°F. Insert a probe and pull at 130°F for medium-rare or 140°F for medium.

• Timeline: full smoke and grill workflow runs about an hour and a half, plus 10 minutes rest.
• I manage flare-ups by moving the meat off flames and keeping the fat cap away from the hottest zone.
• If weather turns, the oven is a reliable backup; the sear-then-finish logic stays the same.

“A quick sear and patient finish gives the best balance of crust and juiciness.”

Reverse Sear vs. Direct Sear: Picking the Right Approach

I choose my method based on schedule, thickness, and the crust level I want. For perfect, even color I bring the roast up slowly, then finish with a fierce sear. For quick weeknight service I build a fast crust first, then finish gently until nearly done.

When I reverse sear for maximum crust and control

Reverse sear: warm the meat at low temperature until it sits about 15–20°F below your target. Then blast the surface at very high heat for a short period to make a fresh, deep crust.

Direct sear workflow for weeknights

Direct sear: sear 2–3 minutes per side first, then move the roast into the oven or a cooler grill zone and finish until roughly 10°F below your final mark. Rest briefly so carryover hits the sweet spot.

• Why I pick reverse: edge-to-edge doneness and forgiving timing.
• Why I pick direct: faster time and ample crust when I’m short on minutes.
• Both methods pair well with a thermometer and plug into oven or grill setups used in many tri recipes.

“Either path benefits from a thermometer and a short rest so carryover brings the steak to its final mark.”

Tri Tip Temperatures, Time, and Doneness

Temperature is the single best guide when I aim for a juicy roast. I watch internal degrees instead of relying on a timer alone.

Degrees that matter: medium-rare vs. medium

I target 130–135°F for medium-rare and 140–145°F for medium. Pull the roast about 5°F early because carryover during rest raises it to the final mark.

Time per pound guidance and why I trust the thermometer over the clock

Minutes-per-pound charts help plan dinner, but thickness, starting temp, and the oven change the pace. At 400°F you’ll move faster—roughly ~15 minutes per pound for medium-rare is a ballpark.

• I place the probe in the thickest part of the bottom sirloin for the truest read.
• For steak-like slices with a rosy center, I follow degrees, not minutes.
• When unsure, I check twice near the end—better to confirm than overshoot.
• If you’re new with sirloin roasts, note your first time so you can repeat success.

“I trust a thermometer over the clock for consistent, juicy results.”

Slicing Tri Tip the Right Way (Two Grains, One Tender Result)

Before I cut, I flip the roast and trace the grain paths with my eyes and fingers. That quick check is the single step that makes slices tender and consistent.

Finding the change in grain matters because this roast has two fiber directions. I often split the roast where the grain shifts so each half can be sliced cleanly against the grain.

Finding the split and slicing tips

I use a sharp slicing knife and long, smooth strokes to avoid shredding the meat fibers. For steak plates I cut about 1/4-inch slices. For sandwiches, tacos, or bowls I slice thinner so the texture stays soft.

Practical steps I follow

• I map both grain directions after resting on a rack when the roast comes from the oven.
• If I didn’t split before cooking, I locate the shift and change my cutting angle as I move through the tip.
• I reserve end pieces for sandwiches — they shave well and make great handheld servings.

“Against-the-grain cuts turn this affordable cut into tender, crave-worthy steak every time.”

Serving Ideas and Flavor Pairings I Love

I like bright sauces and simple sides that lift sliced tri tip without stealing center stage. A fresh chimichurri—olive oil, red wine vinegar, parsley, and oregano—cuts the roast’s richness and keeps every bite lively.

Chimichurri, peppercorn sauce, and BBQ sauce

Creamy peppercorn and a warmed BBQ sauce are my go-to comforts. I heat sauces gently while the roast rests so they arrive hot and silky on the plate.

Sandwiches, fajitas, and taco night upgrades

I turn leftovers into great sandwiches with horseradish or mayo and shave slices thin across the grain. For fajitas, tri tip makes a tasty upgrade from flank—sear peppers and onions in a small cast iron and finish quick.

• Sides I rotate: rice pilaf, chili beans, and roasted vegetables that finish in the oven while the meat rests.
• Thin slices work for tacos, bowls, and salads—add fresh salsa and avocado for bright flavor.
• For a cozy dinner, offer rolls and a crisp side salad and let guests build their own sandwich at the table.

“A bright sauce and simple sides let the steak’s true character shine.”

Storage, Reheating, and Leftovers

Keeping the roast juicy starts the moment it comes off heat and rests on a rack. After the brief rest I portion slices for quick use or pack the whole piece for longer storage.

Fridge and freezer guidelines for tender results later

I refrigerate sliced meat in airtight containers up to 4 days or freeze portions up to 6 months. Rest the roast before packing; that step locks juices and improves texture the next day.

Reheating without overcooking: gentle heat and quick sears

For the best results I rewarm thin slices in a low oven or a covered skillet for a few minutes. A quick sear for 30–60 seconds per side brings back crust without raising internal degrees too far.

• I add a spoon of pan juices or a drizzle of oil so slices stay supple.
• From frozen, I thaw overnight and warm just long enough—often only a few minutes—so the pink center stays.
• I plan an hour on a weekend to slice and pack portions for fast weeknight meals.

“Warm sauces like peppercorn or BBQ restore moisture and flavor while slices reheat.”

How to Cook Tri Tip: Common Mistakes I Avoid

Avoiding a few simple errors keeps every slice tender and flavorful. I work with clear steps so the roast performs the same way every time.

Temperature and timing matter more than guesses. I never skip a probe; the right internal read saves a good roast from turning into dry steak. I set a reminder so I can check a few minutes ahead of plan and pull the meat a few degrees shy for carryover.

• I always preheat oven or set two grill zones so searing is quick and the finish is steady.
• I map the grain before slicing and cut against it; that choice makes slices tender.
• I limit marinades under 24 hours so the surface keeps its texture and the crust can form.
• I pat the roast dry before the sear and rest it about 10 minutes so juices stay inside.

“Plan your way through the cook—from setup to sear to finish—so you’re never scrambling when temps rise.”

These small moves protect your time and effort. Follow them and the roast rewards you with a juicy center, a strong crust, and clean slices that taste like real, well-made meat.

Conclusion

A clear routine—sear, finish gently, rest, and slice—makes this cut sing every time.

I find that this California-favorite bottom sirloin roast rewards simple technique. Sear first, control the heat, and aim for 130–145°F. Rest about 10 minutes and cut against both grain directions for tender steak slices.

Whether you use the oven or the grill, a probe and steady heat management deliver reliable results. Treat the tri tip as a versatile roast: serve slices on the plate or fold them into weeknight recipes with chimichurri, peppercorn, or BBQ for bold flavor.

With a little planning and attention to slicing, you’ll impress people and get maximum taste every time.