The best ways to cook tri-tip roast recipes (aka bottom sirloin roast or triangle roast) are by indirect grilling and roasting in your oven. Other fast-cooking methods wouldn't get the big cut of beef done all the way through as evenly. We'll walk you through each of these cooking methods and share our best tri-tip recipes along the way.
For added flavor, consider a tri-tip rub. If you have the time, cover the seasoned roast and chill for 6 to 24 hours. This will allow the flavors to penetrate the meat more deeply. Or marinate the roast in your favorite marinade for up to 24 hours in the refrigerator. You can also just sprinkle the meat with salt and ground black pepper before cooking, then serve with a sauce or a topper. You can season tri-tip roast like this no matter the cooking method you choose.
Tri-Tip Rub Recipe (for 1½-pound roast)
Get the full recipe for our Southwestern Tri-Tip Roast
If it's a perfect summer day, grilling may be the best way to cook tri-tip roasts. If it's too cold for outdoor grilling, or you simply prefer an oven-roasted tri-tip, roast it in the oven. Here's how to cook tri-tip using either method.
Roasting tri-tip is probably the best way to cook tri-tip in colder months when you can fill your home with extra heat and enjoy the mouthwatering aromas indoors. To roast tri-tip,start by choosing a roasting pan that's the right size for the job. It should be a large shallow pan with a rack inside. The pan sides should be 2 to 3 inches tall. If you don't have a roasting pan, you can use a 13x9-inch baking pan with an oven-safe wire rack set inside.
How to Roast a Tri-Tip Roast:
How Long to Cook Tri-Tip Roast in the Oven (at 425°F):
Grilling tri-tip roasts is done differently than grilling a tri-tip steak. Learn about grilling tri-tip steaks here.
How to Grill a Tri-Tip Roast:
Low Long to Cook Tri-Tip on the Grill:
Test Kitchen Tip: for the most succulent tri-tip roast, we recommend not cooking past medium doneness (150°F) because the cut contains so little fat. Always use a meat thermometer to ensure a safe-to-eat tri-tip temperature. Learn how to use a meat thermometer if it's new to you.
When your tri-tip is done cooking:
Test Kitchen Tip: Slicing fibrous cuts of beef such as brisket, flank steaks, and tri-tip across the grain helps make them fork tender.
If you haven't heard of tri-tip, that's because for a long time, it was primarily a cut marketed in California. Other names for the tri-tip roast are bottom sirloin roast and triangle roast. If you don't see it in the meat case, you may need to request it from your butcher. A boneless tri-tip roast weighs around 1-1/2 to 2 pounds and is around 2 inches thick. It can also be cut into steaks or cubed for kabobs. Tri-tip meat should be nicely marbled even though it is considered a lean, tender cut. It is especially prized for its rich, beefy flavor.
Test Kitchen Tip: One tri-tip roast, weighing 1-1/2 to 2 pounds, makes 6 to 8 servings.