Cooking meat it a cast-iron skillet ensures it gets well seared, and stays juicy, take a look. Tri-Tip Cast Iron style is exactly my style no-fuss with perfect results. Tri-Tip in Oven ensures perfectly roasted meat every time.
I often cook tri-tip on the grill, but really wanted to perfect cooking a tri tip in the oven, I’m so glad I did, I just love it, and I don’t have to keep checking the grill, worry if I’ll run out of propane and not notice right away (I did that recently) An oven regulates the temperature, so it really takes the guesswork out of it.
Cast Iron Tri-Tip is seared on the outside, pink and juicy on the inside, and is great year-round!
Pair this Tri-Tip Recipe with roasted vegetables, mashed or baked potatoes, these Garlic Rosemary Skillet Potatoes, or even serve it sliced up on a bed of greens for a nice salad.
Another option to go with tri-tip especially as the weather warms up it this delicious Rosemary Garlic Potato Salad recipe.
If you’ve been looking for an excuse to break out your cast iron skillet, this stove-to-oven Tri-Trip Recipe is the reason to do it!
I know that many tend to shy away from cast iron skillet recipes due to lack of experience or knowledge,
but trust me when I say that some meats just aren’t the same cooked any other way!
The heavy cast iron gives this Tri-Tip a nicely seared crust and goes right in the oven without the hassle of transferring the meat to another pan.
The result is a perfectly cooked cut of beef that is flavorful and tender.
Cooking this tri-tip starts off on the stove, then put it in the oven and before you know it, it’s done. Allow it to rest for 10 minutes. Then slice it. This easy of cooking tri-tip comes out so tender and tasty, it’ll be in your regular meal rotation I’m sure. I make this every other week, and it gets devoured every time.
What is another name for Tri-Tip?
Tri-tip is a beef loin roast and can also be labeled as Triangle Steak, Bottom Sirloin Steak, or Santa Maria Steak are all similar cuts of steak. Tri-Tip is most often found labeled as such on the West Coast. Any well-marbled cut of meat will do. The size roast I cooked is 3 pounds. It’s also known as Tri-Tip Steak, often cut into smaller “steaks” or Beef loin tri-tip roast. It’s a fairly lean cut of meat, so if you follow my cooking instructions it will result in tender meat.
Should I cut my roast in half before cooking?
I cut mine in half, it fits in the pan nicely when cut in half. It ensures it’ll cook quicker and more evenly as the two sides of the roast are often different thicknesses and you can remove one portion if it ‘s done cooking before the other. And it makes it easier to slice as you can see the grain and cut against it for tender slices of meat.
Cutting it into more manageable pieces allows it to fit into a skillet better as well.
Since the direction of this beef loin goes in different directions this method makes it easier to slice when it’s done cooking as well. Cut against the grain for tender slices of tri-tip.
Searing the meat in a hot skillet ensures the meat will hold its juices as it cooks, and that helps the meat stay tender as well.
How long to cook tri-tip in oven at 350?
It will depend on the size of your roast, my roast was 3 lbs. It reached 135° (medium rare) in 25 minutes.
How long should I let the roast rest before slicing?
Allow the roast to rest for 10-15 minutes, this will allow the heat to finish cooking the meat and let the juices absorb into the meat. If you do have any meat juices on the cutting board after you’ve sliced the meat, reserve them for a great tasting gravy.
I’m a sauce person… meaning I love saves on food!
What sauces go with this best?
Other great items to top tri-tip with are herbed butter, my cilantro lime butter would be amazing with this served with a side of grilled or roasted corn for a
And serving this tri-tip with these roasted cabbage steaks with lemon parmesan is always a good idea.
This is the Cast Iron Skillet I have (actually I have 3 of them in this size).
I use this to scrub my cast iron when needed.
You can cook the tri-tip on the grill, just preheat the grill to 350-400° Place the tri-tip on the grates of the grill on in the skillet. Brown it on all sides. Then close the lid and check on it every 5-10 minutes with a meat thermometer until it’s done. The temperature of a gas grill or charcoal grill will often vary during cooking time, you know your grill best. Use a meat thermometer to check for doneness.
- 3 lb Beef Tri-Tip Roast
- ½ teaspoon coarse salt
- ¼ teaspoon coarse black pepper
- 1 tablespoon oil
- Preheat oven to 350°
- Heat a cast-iron (or oven-safe skillet) until it's very hot.
- Slice the meat in half at the center if you prefer. It's easier to handle and will ensure each portion will cook evenly. Tri-Tip is an unusual shape (triangular) so 2 even oval portions are easier to manage while searing and cooking time will be a little quicker and both pieces will cook evenly.
- Sear the outside of the beef in a tablespoon of oil in the hot skillet.
- Turn the beef while it sears, so that all sides are well browned on all sides.
- Place the skillet into the oven for about 25 minutes.
- Test the meat with an oven thermometer and remove the pan from the oven when the meat reaches 135° for medium rare.
- I prefer my beef medium-rare.