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Feb 28, 2005 12:28 PM

Roasting Tri-tip?

  • m

Hello fellow 'hounds,

I have a tri-tip roast, a little over 2 pounds, that I would like to roast in the oven. I've checked on-line, and all the instructions I find say to cook it at 425 degrees F. for a total of 30-40 minutes. My brain is telling me this is too high a temp. for too short a time. Can this be right? We like our meat on the rare side. Any advice/recipes appreciated, I'd like to cook this tonight. Thanks!


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  1. Tri tip can be difficult, since the meat slopes so quickly and has a thick and thin part. You can trim the edges to get a more even thickness & then 425 for 20-30 is good.

    If not, perhaps consider searing it in safflower/canola and then transfer to the oven. Just watch it carefully.

    1. I BBQ tri-tip like brisket...long slow cooking. Comes out great. I also do cross rib roast this way. Slow cooking seems to work.

      1. I've had success dropping the oven temp. to 350 and letting the tri tip roast for about 45 mins to an hour. Make sure the oven is pre heated.

        1 Reply
        1. re: RUBulldog

          That's what I do too. Iut on a rub and set the temp probe for 120.

        2. On the tri tips I get the instruction is 450 degrees uncovered for 15 minutes then drop temp to 350, cover meat with foil and roast for 20 minutes then uncover and roast for ten minutes more for rare. comes out great every time. Probe it near the end, try for 120 degrees, let sit out 10 minutes. Great piece of meat!

          1. Thanks for all the tips everyone! The tri-tip I had was about 2.5 pounds. I ended up roasting it at 425 degrees for about 35 minutes, took it out and covered it with foil and let it rest for 10-15 minutes. It turned out perfectly to our taste, on the rare side. Now, what to do with the leftovers???

            2 Replies
            1. re: Michelle

              Last post was awhile ago, so I am sure that roast is gone by now :) But I make tri-tip sandwiches. I roast it up on Sunday and use it all week. Sometimes I cut some up and toss into a BBQ/Ranch dressing salad. Good stuff.

              1. re: Michelle

                2nd night; Tri-tip street tacos. Use corn tortillas (55 cal ea.) Spray lightly each side of tortilla (Pam) and pan fry high for 20-30 seconds ea. side. Chop Tritip in to small pieces use pico de gallo and STOP. No cheese. You've got great tasting meat- don't over power it. I like to add finely grated cabbage and squeeze a lime on the cabbage. ENJOY
                3rd night, cut Tri-tip in strips (like fajitas) microwave 20 sec (single serving) and put on spring salad mix; add avocado and Crasins (cranberries that look like raisins) and take 10 sec. to make your own Italian dressing. SIMPLE 1/3 c white vinegar; 1/3 c water; 1/3 c Extra virgin olive oil and an envelope of Italian dry mix $1.00(read itialian dressing ingredients- full of un-natural crap) Lightly sprinkle dressing on top. Eating 'clean' and enjoying every bite. Crasins add a nice little 'tang' to it.