This tri tip roast recipe is the perfect way for cooking tri tip roasts to juicy perfection! Not to mention that this 45-minute, 5-ingredient recipe is paleo, GAPs, and more!
(Gluten Free, Dairy Free, Refined Sugar Free, GAPs, AIP, Whole30, Egg Free, Soy Free, Nut Free, Paleo, Primal, Low FODMAP)
Click Here to Skip to the Recipe!
The difference between tri tip roasts versus other roasts (besides the eye of round) is that a tri tip is a dry roast. Because they are leaner than, say, chuck roasts, cooking low and slow in the traditional roast method makes them about as moist as shoe leather. Cooked more quickly and allowed to stay pink on the inside, however, and a tri tip can be flavorful, tender, and beautifully crusty on the outside.
By the way–if you want more awesome beef cooking secrets (for example, two other tasty ways for cooking tri tip roasts), as well as lots of great beef recipes for no-fuss dinners, join our newsletter below!
So here’s what we do when cooking tri tip roasts. This is a super easy, simple recipe with just a few ingredients. Try this recipe at your next dinner party!
Don’t know where to find grass fed, certified organic, GMO-free tri tip roasts? Check them out at our online store here.
Simple Tri Tip Roast Recipe (Just 5 Ingredients!)
Ingredients
- 1
Organic Grass Fed Tri Tip Roast - 2 teaspoons large crystal salt
- ½ teaspoon ground pepper
- About 1 spring worth fresh rosemary leaves chopped
- ½ teaspoon ground rosemary
Instructions
- Preheat the oven to 350 degrees F.
- Rub the tri tip with the salt, ground pepper, chopped rosemary leaves, and fresh rosemary until it is evenly coated. Place the tri tip in a well-oiled medium sized cast iron pan (we use olive oil) and pan fry on the stovetop on medium high heat for about 5-7 minutes per side, until each side is lightly browned. You can also choose to grill your tri tip at this point to get the initial brown on the exterior. Just be sure to grill it hot and fast so that you don’t cook it too much on the interior. Also, just lightly brown the tri tip, as it will brown more in the oven.
- Remove the tri tip from heat and place in the hot oven (before putting in the oven, you may have to add a bit more oil to the pan). Bake uncovered for about 20 minutes until the interior temperature of the roast measures between 135-145 degrees F.
- Remove from oven, rest for five minutes like you would a steak, slice, and serve. Enjoy.
Garlic Cumin Skirt or Flank Steak Slow Cooker Recipe
I don’t know why ,but I never can do a perfect tri tip either overcooked or under cooked ,I’m totally intimidated by them ,and that’s so frustating.
Hi Cheryle,
Well I hope this recipe helps! It also really helps to use a thermometer…definitely worth investing in a good beef thermometer. And yes, tri tips are hard because of the odd shape, and the thin, smaller end is always going to be slightly overcooked. They still taste pretty delicious, though! Let me know if you have any problems.
I highly recommend the Thermo Pen meat thermometer, which is very accurate and fast . You can see the temps at different depths in a big cut, too). They also make a 2 probe meat thermometer with Bluetooth. I know that sounds about as useful as a Bluetooth showerhead, but hear me out. The thermometer that often comes with closed barbecues, like Webers or Hasty Barkes, gets out of whack after a few uses. With this device, you can leave one probe in the meat, and another in the barbecue space, so you can see the outside roasting temperature as well as the internal meat temperature.. All while you are reading to your grandkids or watching the ball game. Great for briskets, legs of lamb and such.
If your cooking let say on a bbq or oven if you cook between 275 – 315 degrees it’s roughly about 20 to 25 per lb of meat then I would touch the meat if it’s soft like pushing on the tip of your nose it’s med rare , if it’s like pushing on your chin it’s med , if it’s like pushing on your forehead it’s well done. I like cooking tri tip and I am trying to perfect this meat these are the things I do. Every time you poke the meat with a thermometer juices come out and you could dry it out if poked to much. And I take my meat out about 30 to 40 mins before I cook it to let it get to room temp. Keeps it moist as well and then the resting part is almost the most important part , cause even if you over cook the tri tip resting properly will keep it moist and delicious.
How hot should oven be?
350 degrees F works for this recipe, Cindy! Sorry for any confusion.
I love this way of checking for rare to well done. Thank you for sharing. Never thought of feeling for firmness as a way of checking!!! Brilliant!!!!