Oven Roasted Tri Tip with Salty Herb Butter
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This Oven Roasted Tri Tip with Salty Herb Butter is flavorful & rich – so simple to make. After searing on the stove, just roast in the oven!
In my opinion, Tri Tip is one of the best types of meat. It is a slight marbling throughout the meat to keep it flavorful and juicy, but not so much marbling that it’s fatty. It is extremely juicy despite being pretty lean. It’s definitely my favorite cut of beef. Also, my husband is from Santa Maria, California and grew up eating this religiously (had to be made on the grill with Susie Q’s Tri-Tip Seasoning).
It’s rainy a lot of the year here so I don’t find myself using the grill as much in the colder months – so I wanted to come up with a delicious oven-roasted Tri Tip that would be as delicious as our favorite grilled Tri Tip.
This recipe starts off by pan searing 3 sides of the Tri Tip, then covering and roasting the in the oven. The total time will depend on the weight (see the recipe for exact times). But it really doesn’t take long – about 30 minutes for most tri-tips.
A couple items you want to have on hand for this recipe:
- Montreal Steak Seasoning: one of my all-time favorite seasonings and tastes amazing with red meat of any cut
- Flake Sea Salt: use as a finishing salt – is mild and is a lot less intense than table salt – it melts into your meat!
- Large Heavy-Bottom Pot: it’s important to have a pot that you can sear the meat in, and then transfer directly to the oven – make sure your pot is oven safe.
- Meat Thermometer: when cooking a large cut of meat like this, the thermometer helps a lot to make sure you get the desired doneness – my kids like their meat more well done but I prefer mine medium well. Using a meat thermometer can help you get it just right. I have this one and love it.
- Basting Brush: perfect for brushing on the Salty Herb Butter and pan drippings after cooking.
Once it comes out of the oven, let it rest for a couple minutes covered in foil, then slice thinly and cover in my salty herb & lemon butter, mixed with the juices from the pan – this gives the meat a rich and bright flavor.
We love this Oven Roasted Tri Tip with Salty Herb Butter served as the main dish (with a side of potatoes or rice, and veggies), or on top of soft hoagie rolls slathered with homemade guacamole. This Chipotle Copycat Guac is our all-time favorite.
However you serve it, you will love this Oven Roasted Tri Tip with Salty Herb Butter – not only is it delicious and flavorful, but it’s really easy to make!
How to Cut Tri Tip:
The direction of the grain changes directions on a cut of Tri Tip. To cut, first locate where the grain changes directions (near the middle) and cut in half. Then, cut each half in thin strips going against the grain. Alternately, you can begin cutting the whole thing against the grain and just turn your cutting board when you get to the point where the grain changes directions. Just remember to cut against the grain and you will be good! (Cutting meat against the grain shortens the muscle fibers of the meat and breaks them down so the meat is easier to eat, and less tough/chewy).
Oven Roasted Tri Tip with Salty Herb Butter
Equipment
- large heavy-bottom pot (oven safe)
- meat thermometer
- aluminum foil
- sharp carving knife
- basting brush
Ingredients
- 1 Tri Tip roast
- olive oil
- salt
- pepper
- Montreal Steak Seasoning
- flake sea salt for topping
Salty Lemon & Herb Butter
- 1/4 cup unsalted butter, melted (1/2 stick)
- 1 clove finely diced garlic
- 1 teaspoon freshly squeezed lemon juice
- 1/4 teaspoon salt
- 1/4 cup chopped parsley (fresh)
- extra chopped parsley for topping
Instructions
Oven Roasted Tri Tip
- Preheat oven to 415℉. Make sure your oven rack has enough room above it to place your large pot into, once you're done searing off the the tri tip.
- Put a large heavy-bottom pan (oven safe) over medium-high heat. Let pan get hot while you season the tri tip.
- Generously season each side of the tri tip with salt, Montreal Steak seasoning, and pepper.
- Pour 2-3 tablespoons of olive oil into bottom of hot pan. Using tongs, slowly lower the tri tip down into the pan.
- Sear on the bottom for 6-8 minutes until dark brown, then sear the top also for 6-8 minutes, and then I like to sear the long side for about 6 minutes as well. Searing all 3 of these sides really holds the juices in.
- Once all 3 sides have been seared to a golden brown color, cover the pot and place into preheated oven.
- Bake for about 12 minutes per pound, but use the temperature guide below to determine how done you'd like your meat:– Medium: 140-145℉– Medium Well: 150-155℉-Well Done: 160-165℉
- Once allotted time is done, use your meat thermometer in the thickest center part of the meat to determine temperature.
- Once you've reached your desired temperature/doneness, remove from oven. Using tongs, transfer meat to a large cutting board and cover with aluminum foil.
- Let meat rest for 5-10 minutes.
- Once rested, begin slicing meat (against the grain). The grain shifts directions in the middle of a tri tip, so shift the direction of your slicing as the grain changes.
- Once sliced, add the ingredients for the Salty Herb Butter into the drippings in the pot – mix until combined. Drizzle the butter mixture from the pan over the meat or brush with a basting brush. Lastly, top generously with salt (flake sea salt is my favorite for finishing off meat, but you can use any kind you have).Enjoy!
Hope you get a chance to try this Oven Roasted Tri Tip with Salty Herb Butter – I think you will love it! And tag me @plumstreetcollective with recipes you’re making.
