Ingredients and Equipment
How to cook Tri Tip in the oven
This is a simple walkthrough of the process, keep scrolling for the printable recipe with measurements and details!
How to Cut a Tri-Tip Roast
One thing to be aware of is that the meat grain in this cut of meat changes in the middle! It’s fairly easy to see both before and after cooking. This is not a perfect graphic, but I thought it might help! The grain of the meat refers to which way the muscle fibers run. If you look at both raw and cooked meat, you can see “lines” running clearly in a direction. In my graphic, the yellow line is about where I notice them changing direction. The white lines show the grain of the meat. Once you spot the grain, you always want to cut perpendicular to it. Do not cut on those white lines below, you’ll cut right across them in the opposite direction! Slicing in the wrong direction, with the grain, will result in really chewy meat.
Serving Suggestions
Here’s a few ideas of recipes that would pair well with this roast!
Air Fried Green Beans Twice Baked Potatoes Smokey Roasted Potatoes Salad with Bacon and Apple One Hour Dinner Rolls Cheesy Skillet Potatoes
Do leftovers store well? Yes! We love slicing the leftovers really thin and using it for sandwiches. Sometimes I make extra just for this purpose. How would I reheat this? If you want to reheat, you want to be careful to not overcook it. I like to warm a little butter in a skillet until melted and bubbly, then on very low heat add sliced steak until warmed through. Take off heat immediately. Can I cook more than one of these at a time? Absolutely! As long as your skillet is big enough. I love my 14″ hexclad for cooking two large roasts.
