This Oven roasted Tri-Tip Steak is reverse-seared to perfection, starting low and slow in the oven before finishing with a sizzling cast-iron sear for a juicy interior and a bold, steakhouse-style crust.
This reverse-seared oven tri-tip steak delivers everything you want from a perfectly cooked cut of beef. By gently roasting the tri-tip in the oven first, the steak cooks evenly from edge to edge, locking in moisture and maximizing tenderness. Once it reaches the ideal internal temperature, it’s finished in a blazing-hot cast iron skillet to create a deeply caramelized crust packed with flavor.
Feeds 4 people
Prep time 10-15 minutes
Cook time 60-90 minutes
Why Oven Roasted Tri Tip Steak Works
Even, Edge-to-Edge Cooking: By starting the tri-tip low and slow in the oven, the internal temperature rises gradually, allowing the meat to cook evenly from center to edge.
Superior Moisture Retention: Reverse searing gives the muscle fibers time to relax and retain their natural juices. Because the steak isn’t shocked with intense heat right away, less moisture is lost during cooking, resulting in a noticeably juicier tri-tip once sliced.
Deep, Steakhouse-Quality Crust: Finishing the tri-tip in a ripping-hot cast iron skillet creates the perfect environment for the Maillard reaction. This final sear builds a rich, caramelized crust that adds bold flavor and texture without overcooking the interior.
Precision and Foolproof Control: Cooking the tri-tip in the oven first allows you to closely monitor the internal temperature and hit your desired doneness with accuracy.
Ingredients
- 1 tri-tip steak (about 2 pounds)
- 1 package trimmed green beans (12 ounces)
- 2 tablespoons steak seasoning
- Alternatively, use equal parts kosher salt, black pepper, and garlic powder
- Alternatively, use equal parts kosher salt, black pepper, and garlic powder
Beef tallow or avocado oil, for searing
Prep
Prep the Tri-Tip: First, trim away any excess fat or silver skin from the tri-tip steak. This step helps ensure even cooking and improves the final texture of the meat.
Season Generously: Next, season the tri-tip evenly on both sides with the steak seasoning, making sure every surface is well coated for maximum flavor.
Set Up for Even Cooking: Then, place the seasoned tri-tip on an elevated rack set over a baking sheet. This allows hot air to circulate underneath the roast, which promotes even cooking from edge to edge.
Cooking Process
Slow Roast in the Oven: After that, preheat your oven to 250°F (120°C). Insert a meat probe into the thickest part of the tri-tip and place it in the oven. Cook until the internal temperature reaches 115°F(46°C), which sets the stage for a perfect reverse sear.
Heat the Cast Iron Skillet: Once the tri-tip hits temperature, heat a large cast iron skillet over high heat. Add a small amount of beef tallow or avocado oil and allow it to get smoking hot.
Sear for a Perfect Crust: Now, sear the tri-tip for about 90 seconds per side, making sure to hit the edges as well.
This step creates a deep, flavorful crust while keeping the inside juicy. If needed, you can keep the oven on during this stage to help reach your final internal temperature.
Finish and Rest: When the tri-tip reaches an internal temperature of 130°F(54°C) and has developed a rich crust, remove it from the skillet.
Lightly tent with aluminum foil and let it rest for 15–20 minutes, allowing the juices to redistribute.
Slice and Serve: Finally, slice the tri-tip thin against the grain to ensure maximum tenderness—cutting with the grain can make the steak chewy.
Plate with the green beans, serve warm, and enjoy every bite.
Final Thoughts On Oven Roasted Tri Tip Steak
This oven reverse-seared tri-tip steak proves that you don’t need a grill to achieve steakhouse-quality results at home.
By cooking the tri-tip low and slow in the oven and finishing it with a hot cast iron sear, you get incredible tenderness, even doneness, and a bold crust packed with flavor.
Whether you’re making this for a weeknight dinner or a special occasion, this foolproof method delivers juicy, perfectly cooked steak every single time.
Slice it against the grain, serve it with your favorite sides, and enjoy a restaurant-worthy meal straight from your own kitchen.
You can also do this reverse seared oven method with a thick cut ribeye
Is you are looking for a steak sauce i have a quick and easy recipe that pairs great with beef
Oven Tri Tip Steak
This reverse-seared oven tri-tip steak delivers everything you want from a perfectly cooked cut of beef. By gently roasting the tri-tip in the oven first, the steak cooks evenly from edge to edge, locking in moisture and maximizing tenderness. Once it reaches the ideal internal temperature, it’s finished in a blazing-hot cast iron skillet to create a deeply caramelized crust packed with flavor. The result is a juicy, tender tri-tip with a rich sear that rivals any grill or steakhouse—simple, foolproof, and perfect for year-round cooking.
Ingredients
- 1 tri-tip steak (about 2 pounds)
- 1 package trimmed green beans (12 ounces)
- 2 tablespoons steak seasoning
- Alternatively, use equal parts kosher salt, black pepper, and garlic powder
- Beef tallow or avocado oil, for searing
Instructions
Prep the Tri-Tip: First, trim away any excess fat or silver skin from the tri-tip steak. This step helps ensure even cooking and improves the final texture of the meat.
Season Generously Next, season the tri-tip evenly on both sides with the steak seasoning, making sure every surface is well coated for maximum flavor.
Set Up for Even Cooking: Then, place the seasoned tri-tip on an elevated rack set over a baking sheet. This allows hot air to circulate underneath the roast, which promotes even cooking from edge to edge.
Slow Roast in the Oven: After that, preheat your oven to 250°F (120°C). Insert a meat probe into the thickest part of the tri-tip and place it in the oven. Cook until the internal temperature reaches 115°F(46°C), which sets the stage for a perfect reverse sear.
Heat the Cast Iron Skillet: Once the tri-tip hits temperature, heat a large cast iron skillet over high heat. Add a small amount of beef tallow or avocado oil and allow it to get smoking hot.
Sear for a Perfect Crust: Now, sear the tri-tip for about 90 seconds per side, making sure to hit the edges as well. This step creates a deep, flavorful crust while keeping the inside juicy. If needed, you can keep the oven on during this stage to help reach your final internal temperature.
Finish and Rest: When the tri-tip reaches an internal temperature of 130°F(54°C) and has developed a rich crust, remove it from the skillet. Lightly tent with aluminum foil and let it rest for 15–20 minutes, allowing the juices to redistribute.
Slice and Serve: Finally, slice the tri-tip thin against the grain to ensure maximum tenderness—cutting with the grain can make the steak chewy. Plate with the green beans, serve warm, and enjoy every bite.
Notes
uperior Moisture Retention: Reverse searing gives the muscle fibers time to relax and retain their natural juices. Because the steak isn’t shocked with intense heat right away, less moisture is lost during cooking, resulting in a noticeably juicier tri-tip once sliced.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 390Protein: 34g