Roasted Tri-Tip
Roasted Tri-Tip is a easy American recipe that serves 6. 360 calories per serving. Recipe by The Fed Up Foodie on YouTube.
Prep: 42 min | Cook: 54 min | Total: 1 hr 51 min
Cost: $20.80 total, $3.47 per serving
Ingredients
- 2.5 lb Tri Tip Roast (trimmed, about 2‑3 lb, room temperature before cooking)
- 2 tbsp Avocado Oil (high smoke point oil for searing)
- 2 tbsp Spice Rub (mix of kosher salt, black pepper, garlic powder, onion powder, smoked paprika (see video for exact ratios))
Instructions
Combine Spice Rub
In a small mixing bowl, whisk together kosher salt, freshly ground black pepper, garlic powder, onion powder, and smoked paprika until evenly blended.
Time: PT5M
Pat Roast Dry
Using paper towels, pat the tri‑tip roast completely dry on all sides. Removing surface moisture helps develop a better crust.
Time: PT2M
Apply Oil
Drizzle the avocado oil over the roast and rub it in with your hands, ensuring an even coating.
Time: PT3M
Season with Rub
Sprinkle the prepared spice rub over the entire surface of the roast, then press the spices into the meat so they adhere.
Time: PT2M
Room‑Temperature Rest
Place the seasoned roast on a plate and let it sit at room temperature for about 30 minutes. This allows the flavors to penetrate and promotes even cooking.
Time: PT30M
Preheat Oven & Prepare Pan
While the roast rests, line a roasting pan with aluminum foil and preheat the oven to 500°F (260°C).
Time: PT5M
Temperature: 500°F
Initial High‑Heat Roast
Place the roast on the foil‑lined pan and roast uncovered for 15 minutes at 500°F. This creates a flavorful crust.
Time: PT15M
Temperature: 500°F
Finish Cooking at Lower Heat
Reduce the oven temperature to 350°F (175°C) and continue roasting for 25‑30 minutes, or until an internal temperature of 130‑135°F (54‑57°C) is reached for medium‑rare.
Time: PT27M
Temperature: 350°F
Tent and Rest
Remove the roast from the oven, loosely tent it with a fresh sheet of aluminum foil, and let it rest for 10‑15 minutes. Resting lets the juices redistribute.
Time: PT12M
Slice and Serve
Using a sharp chef’s knife, slice the tri‑tip against the grain to your desired thickness. Serve hot or cold in sandwiches, salads, bowls, or as a main plate.
Time: PT5M
Nutrition Facts
- Calories
- 360
- Protein
- 30 g
- Carbohydrates
- 0 g
- Fat
- 22 g
- Fiber
- 0 g
Dietary info: Gluten‑Free, Dairy‑Free, High‑Protein, Low‑Carb
Allergens: Beef
Ingredient Substitutions
- Instead of Tri Tip Roast: Top round roast, Sirloin tip roast
- Instead of Avocado Oil: Canola oil, Grapeseed oil
- Instead of Spice Rub: Store‑bought beef rub, Homemade BBQ seasoning
Equipment Needed
- Mixing Bowl
- Paper Towels
- Roasting Pan
- Aluminum Foil
- Meat Thermometer
- Cutting Board
- Sharp Chef’s Knife
- Oven
Critical Steps — Do Not Skip
- Pat the roast completely dry before oil and rub.
- Apply a high‑smoke‑point oil to prevent burning at 500°F.
- Initial 15‑minute sear at 500°F for crust development.
- Monitor internal temperature; aim for 130‑135°F for medium‑rare.
- Rest the meat under foil for 10‑15 minutes before slicing.
Chef Tips from the Video
- Use avocado oil or grapeseed oil because they tolerate 500°F without smoking.
- Let the seasoned roast sit at room temperature; this reduces cooking time and yields a more even doneness.
- Slice against the grain to keep each bite tender.
Troubleshooting
Roast is overcooked and dry.
Reduce the final oven temperature time; pull the roast out when it reaches 125°F (52°C) and let residual heat bring it to 130‑135°F during resting.
Crust is not browned enough.
Make sure the roast is completely dry before oiling and increase the initial high‑heat sear to 18 minutes.
Spices fall off during cooking.
Press the rub firmly into the meat after oiling and let the roast rest at room temperature for the full 30 minutes before baking.
Storage
Refrigerator: Store sliced or whole roast in an airtight container for up to 4 days.
Freezer: Wrap tightly in freezer‑safe foil or vacuum‑seal; keep for up to 3 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Season the roast and refrigerate (covered) up to 24 hours before cooking for deeper flavor.
- Cook the roast fully, slice, and freeze portions; reheat gently in a skillet or microwave.
- Prepare the spice rub in bulk and store in an airtight jar for future use.
Frequently Asked Questions
What is the cultural significance and history of tri‑tip roast in American cuisine?
Tri‑tip originated in central California in the 1950s, where it was popularized by Santa Maria-style barbecue. It became a staple of West Coast grilling and is now celebrated for its flavor and affordability.
What are traditional regional variations of tri‑tip in California cuisine?
In Santa Maria, tri‑tip is seasoned simply with salt, pepper, and garlic, then grilled over red oak. In other parts of California it may be marinated with soy‑based sauces or smoked with mesquite for a different flavor profile.
How is tri‑tip traditionally served in the United States?
Classic serving methods include slicing thin for sandwiches, chopping for taco‑style bowls, or serving whole with roasted potatoes and a simple vinaigrette salad.
What occasions or celebrations is tri‑tip commonly associated with in American culture?
Tri‑tip is a popular choice for backyard barbecues, family picnics, and casual gatherings because it can feed a crowd without breaking the budget.
What other American dishes pair well with oven roasted tri‑tip?
Pair it with classic sides such as garlic‑buttered corn on the cob, coleslaw, baked beans, or a fresh green salad dressed with a citrus vinaigrette.
What makes this oven roasted tri‑tip recipe special compared to other American beef roast methods?
The two‑stage oven technique—high heat to sear followed by a lower temperature finish—creates a crust while keeping the interior perfectly medium‑rare, all without a grill.
How has tri‑tip cooking evolved over time in the United States?
Originally cooked over open fire, tri‑tip has transitioned to indoor ovens, sous‑vide, and even slow‑cooker methods, but the high‑heat sear followed by gentle cooking remains the gold standard for tenderness.
What are the most common mistakes to avoid when making oven roasted tri‑tip?
Common errors include not patting the meat dry, skipping the high‑heat sear, over‑cooking past 135°F, and neglecting the resting period, all of which can lead to a dry, tough roast.
Why does this recipe use a two‑temperature oven method instead of a single temperature?
The initial 500°F blast creates a flavorful crust quickly, while the subsequent 350°F stage gently brings the interior to the desired doneness without overcooking the outer layer.
What does the YouTube channel The Fed Up Foodie specialize in?
The YouTube channel The Fed Up Foodie, hosted by Heather, focuses on budget‑friendly, high‑quality home‑cooked meals, offering step‑by‑step tutorials that make cooking from scratch approachable for everyday cooks.
How does the YouTube channel The Fed Up Foodie's approach to American comfort food differ from other cooking channels?
Heather emphasizes affordable ingredient swaps, clear explanations of technique, and practical tips for meal‑prep versatility, whereas many other channels prioritize gourmet presentation or exotic ingredients.
Last updated: August 21, 2026
