The Perfect Tri Tip in the Oven

Ingredients

• 3 lb Beef Tri‑Tip Roast (trimmed to remove excess fat, leave a thin layer for flavor)
• 2 Tbsp Avocado Oil (for coating the meat before seasoning)
• 1 tsp Kosher Salt (generous seasoning all over the roast)
• 1 tsp Freshly Ground Black Pepper (freshly cracked for best flavor)
• 4 stalks Green Onions (Scallions) (thinly sliced; part of the topping sauce)
• 2 Tbsp Curly Parsley (chopped; adds freshness to the sauce)
• 3 cloves Garlic (minced; for the sauce)
• 1/3 cup Olive Oil (base of the green‑onion sauce)
• 1/4 tsp Red Pepper Flakes (adds a hint of heat)
• 1 tsp Worcestershire Sauce (umami boost for the sauce)
• 2 cup Mashed Potatoes (leftover or fresh) (reheated and finished with a drizzle of olive oil)

Instructions

1. Trim the Tri‑Tip

   Place the tri‑tip on a cutting board and, using a sharp chef's knife, remove excess external fat, leaving a thin layer for flavor.

   Time: PT10M

2. Season the Meat

   Rub the trimmed tri‑tip with avocado oil, then season generously with kosher salt and freshly ground black pepper on all sides.

   Time: PT5M

3. Insert Probe Thermometer

   Insert the probe into the thickest part of the roast horizontally, ensuring it stays inside without piercing through the other side.

   Time: PT2M

4. Preheat Oven

   Preheat the oven to 275°F (135°C).

   Time: PT10M

   Temperature: 275°F

5. Slow‑Roast the Tri‑Tip

   Place the seasoned tri‑tip on a roasting rack set over a baking sheet and insert the probe. Roast until the internal temperature reaches 128°F for medium‑rare (about 45 minutes).

   Time: PT45M

   Temperature: 275°F

6. Prepare Garlic‑Green Onion Sauce

   While the meat cooks, combine sliced green onions, chopped parsley, minced garlic, olive oil, red pepper flakes, Worcestershire sauce, and a pinch of salt and pepper in a mixing bowl. Stir until well blended.

   Time: PT10M

7. Reheat Mashed Potatoes

   Transfer the leftover mashed potatoes to a saucepan, add a drizzle of olive oil, and warm over medium heat, stirring occasionally, until heated through.

   Time: PT5M

8. Rest the Roast

   Remove the tri‑tip from the oven, tent loosely with foil, and let rest for 5 minutes.

   Time: PT5M

9. Sear for Color and Crust

   Heat a cast‑iron skillet over high heat, add a thin layer of oil, and sear the rested tri‑tip 2 minutes per side, turning to brown the edges as well.

   Time: PT4M

10. Slice Against the Grain

    Place the roast on a cutting board with a shallow moat, identify the grain direction, and slice thinly across the grain.

    Time: PT5M

11. Plate and Serve

    Arrange slices on plates, drizzle with the garlic‑green onion sauce, and serve alongside the warmed mashed potatoes.

    Time: PT5M

Nutrition Facts

Calories

1000

Protein

70g

Carbohydrates

15g

Fat

70g

Fiber

2g

Ingredient Substitutions

• Instead of Beef Tri‑Tip Roast: Top Sirloin Roast, Flat Iron Steak
• Instead of Avocado Oil: Olive Oil, Canola Oil
• Instead of Kosher Salt: Sea Salt
• Instead of Freshly Ground Black Pepper: White Pepper
• Instead of Green Onions (Scallions): Chives
• Instead of Curly Parsley: Flat‑leaf Parsley
• Instead of Garlic: Garlic Powder (1/2 tsp)
• Instead of Olive Oil: Avocado Oil
• Instead of Red Pepper Flakes: Cayenne Pepper (pinch)
• Instead of Worcestershire Sauce: Soy Sauce (1 tsp)
• Instead of Mashed Potatoes (leftover or fresh): Instant Mashed Potatoes

Equipment Needed

• Sharp Chef's Knife
• Cutting Board
• Roasting Rack
• Baking Sheet
• Probe Thermometer
• Oven
• Cast‑Iron Skillet
• Tongs
• Mixing Bowl
• Wooden Spoon or Silicone Spatula
• Meat‑Slicing Knife

Critical Steps — Do Not Skip

• Trimming excess fat while preserving a thin layer for flavor.
• Inserting the probe thermometer horizontally into the thickest part.
• Cooking to the precise internal temperature of 128°F.
• Searing quickly to develop a crust without overcooking.
• Slicing against the grain for maximum tenderness.

Chef Tips from the Video

• A well‑sharpened knife makes trimming fast and safe – consider a honing steel before you start.
• Let the roast sit uncovered in the fridge for 30 minutes before cooking; this helps the surface dry for a better sear.
• If you don’t have a roasting rack, place the tri‑tip on a bed of sliced onions; they will lift the meat and add flavor.

Troubleshooting

Storage

Refrigerator: Store leftover sliced tri‑tip in an airtight container for up to 3 days.

Freezer: Wrap tightly in freezer‑safe film and freeze for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Trim and season the tri‑tip up to 24 hours ahead; keep refrigerated uncovered to develop a dry surface.
• Prepare the garlic‑green onion sauce a day before; store in a sealed jar in the fridge.
• The roast can be cooked fully, sliced, and refrigerated; reheat gently in a low oven before serving.

Frequently Asked Questions