Oven Roasted Tri Tip Steak Recipe

Chef Justin , On March 20, 2023


This oven roasted tri tip steak is flavorful and juicy, and the spice rub adds a delicious smoky flavor. Serve it with your favorite sides, such as roasted vegetables or mashed potatoes, for a hearty and satisfying meal.

Oven roasted tri tip steak marinade

This tri tip steak marinade is optional to inject flavor into the meat.

oven roasted tri tip steak Ingredients:

  • 1 tri tip steak (about 2-3 lbs)

  • 2 tbsp olive oil

  • 2 tsp garlic powder

  • 2 tsp onion powder

  • 1 tsp smoked paprika

  • 1 tsp dried thyme

  • Salt and pepper to taste

  • Mariande* (Optional)

Oven roasted tri tip steak recipe Cooking video

oven roasted tri tip steak cooking Instructions:

  • Preheat your oven to 400°F.

  • In a small mixing bowl, combine the garlic powder, onion powder, smoked paprika, dried thyme, salt, and pepper. Alternatively you can opt for a classic Montreal steak seasoning or dry rub of choice.

  • Rub the spice mixture all over the tri tip steak, making sure to coat it evenly.

  • Heat the olive oil in a large skillet over medium-high heat. Once hot, add the tri tip steak to the skillet and sear for 3-4 minutes on each side, until browned.

  • Transfer the steak to a roasting pan and place it in the oven.

  • Roast the steak for 10-15 minutes, or until it reaches your desired level of doneness (medium rare is recommended for tri tip).

  • Remove the steak from the oven and let it rest for 10 minutes before slicing and serving.

  • Slice your oven roasted tri tip steak against the grain. The idea of this slicing technique is to cut the muscle fiber so they are broken down and easier to chew.

Enjoy this oven roasted tri tip steak recipe over a bed of steamed rice with a side of sautéed green beans or a roasted vegetable of choice.

Chef Justin

Chef Justin started his career in as a pantry relief cook in the casino fine dining scene, and quickly moved up to Sous Chef within a few years. His career later took him to a two star Michelin restaurant, Localis where he worked as Sous Chef/Chef de partie to specialize in meats and butchery work.