How Long To Cook Tri Tip In Oven At 350

How Long To Cook Tri Tip In Oven At 350

If you’re looking for a steak recipe that is juicy, tender, and practically melts in your mouth, then look no further than this one! My Easy Oven-Baked Tri-Tip Roast is perfectly cooked, perfectly delicious, and is seasoned with my signature spice blend that is truly crave-worthy. I got this recipe from my mom, who made this all the time growing up, and I can’t wait to share it with you (along with some AMAZING ways to serve it). This is a recipe you’ll hang onto for ages!

How to Make This Delicious, Easy Steak Recipe

To make this recipe, start by allowing the tri-tip to come to room temperature. Next, prepare the spice mixture by mixing together the the coffee, sea salt, black pepper, garlic powder, chipotle, and cumin in a bowl. Rub the tri-tip with the spice mixture, then let it rest while you preheat the oven to 350 F. While the oven is preheating, heat a pan, on the stove, over high heat and add in a few tablespoons of olive oil (or avocado oil). Once the pan is hot, place the tri-tip inside the pan and allow it to cook for about 4 minutes on each side. If you’re using a meat thermometer, place it inside of the tri-tip. Then, preheat the oven to 350 F and cook the tri tip until it reaches an internal temperature of 135 F. This should take approximately 15-17 minutes. Once the tri-tip is done, remove it from the oven and allow it to rest for a few minutes before slicing it, serving as desired, and enjoy! Store any leftovers in an airtight container, in the fridge, for up to three days.

How Long to Cook Tri-Tip in the Oven at 350 F

A tri-tip is a large cut of meat that usually feeds, and pleases a crowd. It’s perfect for the holidays, whichever ones you may celebrate, and is usually fairly easy to bake up. So, how long do you need to bake it at 350 for a perfect medium rare?

How long you cook tri-tip in the oven at 350 will depend on the type of roast you’re using and how done you’d like the end result to be. Bottom sirloins that weigh about 2-3 pounds need 30 minutes in a 350-degree oven. Top sirloin tri-tip needs a little less time to cook because of how deliciously marbled it is. You’re looking at about 25 minutes for a top sirloin tri-tip roast. Both of these will result in a medium-rare roast.

Here’s a quick guide for how long to cook tri-tip in the oven at 350 F:

  • Medium rare: 10 minutes per pound
  • Medium: 12 minutes per pound
  • Well done: 14 minutes per pound

A bottom sirloin may need a few more minutes to cook, while top needs less. Adjust by 5-10 minutes per pound, depending on where your tri-tip was cut from.

How to Know When Your Tri Tip Is Done Cooking

While some people like a little bit of pink in their tri-tip, you should still ensure that it’s fully cooked past the ‘danger zone’ of temperatures before you indulge. A thermometer is your best tool for gauging how done your tri-tip is. Medium rare tri-tips are done when their internal temperature reaches 145 F. Want your roast with even less pink on the inside? The interior temperature of the meat for a well-done tri-tip should be close to 160 degrees. When using a meat thermometer, be sure to place where the tri-tip is the thickest. This will guarantee that you receive a precise reading of the internal temperature.

Will Foil Impact Tri Tip Cooking Time?

Adding foil to a tri-tip while you’re cooking will not make it cook any faster or slower. However, leaving the foil on will help retain some of the tasty juices through the cooking process. It’s important, though, that you remove the foil for the last 10-15 minutes of cooking time so that a nice crispy crust forms on the meat. That said, you don’t need to wrap the tri-tip in foil if you don’t have any – or if you just don’t want to. If you plan to introduce moisture to the tri-tip in the form of gravy, it’s not as crucial to cover your meat. It comes down to a matter of preference.

Can You Bake a Tri Tip From Frozen?

It may be tempting to pop your tri-tip right from the freezer to the oven and cut out the middleman of thawing it, a process that’s usually done overnight. It is possible to bake tri-tip in the oven at 350 F from frozen. However, it’s not recommended. Putting tri-tip right from the freezer to the oven will usually result in uneven cooking – and longer cooking. If you did forget to take the meat out the night before your big holiday dinner, you will at least need to give it about 10-15 more minutes in the oven to cook, depending on how thick it is. For best results, you should not only thaw your tri-tip but let it rest on the counter for about 30 minutes before popping it in the oven to get it to room temperature.

Should You Rest Tri Tip After Baking?

After you bake your tri-tip, you’re likely going to want to get it on the table as soon as possible for everyone to start enjoying. However, as with many oven-baked goodies, patience is key to the perfect temperature. It’s crucial to allow your tri-tip roast to rest after you remove it from the oven. Allowing it to settle for roughly 10-15 minutes, depending on the size of the roast, helps the juices evenly distribute throughout the meat. After it has had time to sit, you’re ready to start slicing and serving.

How to Keep Tri Tip From Getting Tough

Did you take a bite of your delicious dinner only to realize that it’s chewy and dry? Your tri-tip roast may be tough for a number of reasons. There’s a chance you overcooked it. The meat’s fibers will tighten up and dry out if they are cooked for an excessively long time, especially after the meat inside passes 160 degrees F. Another reason may be that you didn’t let your tri-tip rest for long enough after it came out of the 350-degree oven. As stated, a tri-tip needs to rest for at least 10 minutes before being cut into. This makes the roast juicier and more delicious by redistributing the liquids throughout the meat.

Tips For Tender Tri Tip

No one wants a tough tri-tip, especially if you’re baking it up for a rich holiday dinner. If you’ve struggled with dried-out tri-tip in the past, you know how frustrating it can be. Thankfully, there are a few things you can do to make it perfectly moist and tender. One option is to cook the roast for a shorter period of time. This will produce a tri-tip that is more likely to be rare. Rare or medium-rare tri-tip will be much more tender than well-done tri-tip. Finally, you need to take into consideration what kind of tri-tip you have; trimmed or untrimmed. Trimmed tri-tip has had the fat removed. While that’s good for when you want to cut down on fats, it will make the tri-tip drier in the end. If you’re cooking a trimmed tri-tip, trim a few minutes off of the oven time for even more tender meat.

How to Slice a Tri Tip After Baking

For the best possible cut of tri-tip steak, you’ll want to cut against the grain. This is because of the way the muscle fibers of the meat react to being cut. Muscle fibers are severed lengthwise when you slice with the grain, and long fibers are harder to break apart with your teeth. On the other hand, muscle fibers get split in half when you cut against the grain, allowing for a more chewable bite.

How to You Store Tri Tip

To store the tri-tip in the fridge, allow it to cool down to room temperature first. Then, seal it up in an airtight container or any container where you can remove as much of the air as possible. Tri-tip will last for three days in the fridge. You can store it in the freezer similarly, though it will last there longer than it will in the fridge. A tri-tip stored in the freezer will last for about three months. After that, it’s best not to eat it, as it’s more likely to have depreciated in terms of both flavor and texture.

Delicious Tri Tip With Red Wine and Herbs Recipe


  • 2 ½ pound top sirloin tri-tip roast
  • ⅓ cup red wine
  • 1 ½ tablespoons olive oil or melted butter
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried mustard
  • Salt and ground black pepper to taste


In a small bowl, combine thyme, basil, mustard, pepper, and salt. Thoroughly rub the mixture all over your tri-tip until it is completely covered. Place the tri-tip in a plastic bag in the fridge overnight – at least 8 hours. Four hours before you plan to cook, add your red wine to the bag or container and seal it again. You’ll want to initially preheat your oven to 450, though you’ll be cooking at 350. While the oven is preheating to 450, let your meat sit out of the refrigerator so that it can come to room temperature. Allowing your tri-tip to come to room temperature will ensure that it cooks evenly. Once the oven hits 450 and the meat is at room temperature, place it on a baking tray and allow it to roast for 15 minutes. After 15 minutes, turn the heat down to 350. Roast the meat for another 25 minutes. You’ll know it’s done when a thermometer inserted into the thickest part of the meat reads 140F. If you slice into the meat and see only a bit of pink in the center, you can be confident that it’s done. Remove your tri-tip from the oven and let it sit for 10 minutes to redistribute the juices.


Making Tri-tip in the oven is SO easy and delicious and a total crowd-pleaser. Sometimes when I’m developing recipes, I have to do quite a bit of testing so I end up eating A LOT of that recipe. This was another recipe I tested a bunch before making it for the site, and despite the fact that I’ve eaten more tri-tip in the last two months than I have in the last two years, it’s so good that I’m already thinking about making it again this weekend.

Tri-tip is one of those cuts of meat that is usually prepared on the BBQ, but as I’ve said before, I’m not much of a grill master. Most of my life I’ve made tri-tip in the slow cooker, and it’s pretty killer that way, especially for BBQ sandwiches, but recently, I’ve been enjoying making tri-tip in the oven, because It. Is. Amazing.

Starting tri-tip on the stove and finishing it in the oven, you get super moist and flavorful meat and that gorgeous, crispy charred exterior, all without having to step foot outside or get near a BBQ. Seriously, as soon as you cut into the roast, you will want to start grabbing pieces to eat.

I grew up eating tri-tip, but when I was writing my last tri-tip recipe post, I learned that it’s actually not such a popular cut of meat around the world. So if you’re reading this going what the heck is tri-tip?, read on.


1. Can I cook tri-tip in the oven at 350 from frozen?
It is possible to bake tri-tip in the oven at 350 F from frozen, but it’s not recommended. Thawing the meat and letting it rest at room temperature before cooking is the best practice for even cooking.

2. How long should I let the tri-tip rest after baking?
Allow the tri-tip to rest for 10-15 minutes after baking to allow the juices to redistribute throughout the meat.

3. Can I store leftover tri-tip in the freezer?
Yes, leftover tri-tip can be stored in the freezer for up to three months. Ensure it is properly sealed to maintain its flavor and texture.

4. What is the best way to slice tri-tip after baking?
For the best results, slice the tri-tip against the grain to ensure a more tender and chewable bite.

5. How can I prevent tri-tip from getting tough?
To prevent a tough tri-tip, consider cooking it for a shorter period of time and allowing it to rest adequately after baking. Additionally, choosing untrimmed tri-tip can help retain moisture and tenderness.

6. What is the best way to store tri-tip in the fridge?
Allow the tri-tip to cool down to room temperature before sealing it in an airtight container. It can be stored in the fridge for up to three days.

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