Oven Roasted Tri-Tip

Tri-Tip wasn’t even on my radar until we lived in Central CA over a decade ago. I grew up mostly in the Midwest and only knew of the traditional cuts of beef…But when we lived close to Santa Maria and had the Santa Maria Tri-Tip, I just about died and went to heaven.

I started preparing Tri-Tip for Christmas dinner each year. Sometimes I’d pair it with shrimp or crab legs and do a surf-and-turf dinner. Mostly the Tri-Tip was the star though. This last Christmas, I finally feel like I’ve perfected the oven-roasted Tri-Tip. I even impressed my mom, who is a Prime Rib lover, hardcore.

This version of Tri-Tip does take a while, but it isn’t hard. And the flavor payoff is TOTALLY worth the wait. This recipe would be perfect for any special occasion, Valentine’s Day, Easter, a plain-o’le Tuesday. And the best part…the leftovers are just as amazing!

This recipe begins on the stovetop, pan-searing the Tri-Tip, and finishes off in the oven. While I do typically make 2 large Tri-Tip steaks, this technique is easily converted for any size of Tri-Tip.

Oven Roasted Tri-Tip

Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Course Main Course
Cuisine American
Servings 8 people
Calories 799 kcal


  • large cast-iron skillet


  • 6-8 lb Tri-Tip Steak unseasoned
  • 3 large shallots sliced
  • 5 large garlic cloves sliced
  • 5-6 fresh rosemary sprigs
  • 1 cup red wine vinegar divided into 2-halves
  • 1/2 cup heavy cream
  • 1/2 cup low sodium beef stock
  • 4 Tbsp unsalted butter
  • salt and pepper to taste


  • Take the Tri-Tip steaks out of the fridge and place on a cutting board, or plate, somewhere where you can pat the steaks dry and season both sides with salt and pepper, set aside. In a cast-iron skillet (this recipe can be recreated without the cast-iron skillet, but it must be oven friendly) drizzle olive oil on the bottom and the add in the shallots and the garlic to begin to brown.
  • After about 4 minutes, take the shallot and garlic bits out of the skillet and place the Tri-Tip steaks in the skillet to be pan-seared on both sides. This takes about 7-8 minutes on each side. While you are pan-searing the Tri-Tip, preheat your oven to 325°F.
  • Once each side of the steaks is pan-seared place the shallots and garlic back on top of the Tri-Tip. Add on 4 sprigs of rosemary as well. Pour in 1/2 cup of red wine vinegar. Place foil over the top of the cast-iron skillet and place in the preheated oven. Cook for 2 hours.
  • After the 2 hour mark, change the oven's temperature to 400°F and take the foil off of the cast-iron skillet. Cook for another 45 minutes, or until the internal temperature of the steaks is 145°F for medium, 150°F for medium-well. Keep in mind that the steaks will continue to cook after they are taken out of the oven. I like our steaks right between the medium and medium-well mark, so I take the steaks out of the oven when the internal temperature is at 135°F. Then by the time I go to slice the steaks (approximately 20 minutes later) the internal temperature is right between medium and medium-well.
  • Once the steaks are at the proper temperature, take the skillet out of the oven and place it back onto the stovetop. Take the steaks out of the skillet and place on a dish with foil over top, to allow to rest as well as finish cooking. Throw the rosemary sprigs away, but leave everything else in the pan. You will need this for the cream sauce.
  • After the steaks have been removed from the skillet, turn the stove on under the skillet to medium. Add in the other half of the red wine vinegar and the last of the rosemary (remove from the sprig and roughly chop before adding in). Whisk the red wine vinegar and drippings constantly to scrape lose any drippings on the bottom of the skillet. Add in the beef stock and whisk for another 2-3 minutes.
  • Lastly, add in the butter and heavy cream. Doing this not only turns the sauce into a cream sauce, but it also adds a decadent flavor that is to die for! Whisk the sauce until all of the ingredients are combined. Take off of the heat.
  • Now your Tri-Tip steaks should be done cooking, measure the internal temperature to be sure. If the internal temperature is where you'd like it at, slice the steaks thinly on a diagonal, plate and drizzle the cream sauce over top. Serve immediately.


Serving: 1servingCalories: 799kcalCarbohydrates: 6.2gProtein: 110.4gFat: 33gSaturated Fat: 14gCholesterol: 375mgSodium: 192mgPotassium: 1028mgFiber: 0.2gCalcium: 48mgIron: 10mg
Keyword cast iron, steak, tri-tip
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