{Good Eats} Super Easy Tri Tip in the Oven

TriTip 19

I first published this recipe in February last year (2010). It really is so ridiculously easy and impressive!  I think we make a Tri-Tip once a week and I get 2 0r 3 dinners from it.  I’ve been told by out of state friends that a “Tri-Tip” is a trendy California cut, and not commonly found. So definitely ask your butcher if you don’t see it.  We love that is fairly inexpensive, full of flavor, and very versatile. I get ours at Costco.

The other thing I ALWAYS use is Lindberg Snider Porterhouse & Roast Seasoning. There is nothing in the world like that seasoning!  We use it on everything from our bloody mary rims, to this steak.  Locally I buy a big bottle from Bristal Farms. It is WORTH IT to add this to your pantry, I promise! For this recipe alone…


1 tri tip
Lindberg Snider Porterhouse & Roast Seasoning
olive oil


  1. Season both sides of a tri tip with Porterhouse Seasoning, liberally!!
  2. Heat olive oil in an oven proof pan.  (Any All Clad type pan will work, I use a grill pan).
  3. When pan is hot, brown both sides of tri tip for 3-4 minutes each.  You are not cooking it, only sealing the sides. Feel free to stand it on its sides too if you want all 4 sides browned.
  4. When all sides are brown, place entire pan in a preheated 350 degree oven for about 20-25 minutes. (I usually take mine out at exactly 22 minutes).
  5. Remove from oven and let rest, tented with foil for about 5 minutes, slice and serve!

I know all that sounds really complicated…OR it sounded far easier than it possibly could be, so here’s a few pictures from our dinner Tuesday night.

Always bring meat to room temperature before cooking. I usually take it out about 20 – 30 minutes before I plan to make dinner. The world wont end if you forget to do this though.

Season both sides liberally Lindberg Snider Porterhouse & Roast Seasoning. I mean you probably shouldn’t if you don’t want to change your life, but if you do want to taste the best seasoning on this earth, then go ahead and pour it on.

Heat a little olive oil in a grill pan (that you will be able to transfer to the oven. You can use a regular old frying pan. Not to worry).  Then season the second side of the Tri-Tip.

Now here is the important part. If you’re going to cook this while also entertaining your Littles, make sure it’s a REALLY good game of “Peek!”.  And do your best not to throw your hip out while you carry your 14 month old, all the while trying not to kill your camera (do you all remember that post? I can’t find it, oh well!)…

Lay that bad boy in the pan and brown each side for 3-4 minutes.  I’m usually flipping it just shy of 4 minutes.


“Really?!!?  You’re bored already?  I’m only 2 minutes into the first side??? Work with me!!

Check on the other Littles….

OK! 4 minutes!!  Nice and brown, flip it to the second side.

“Peek!” Seriously Piper, you could at least TRY to look like you’re having fun….

While you’re waiting on that second 4 minutes. Pull this handy dandy deal out of your drawer. If you don’t have one, get one now. You will not want to make this recipe without one. TRUST me and everyone else that ever thought they didn’t need it, and ended up branding their hand with a frying pan handle….I bought mine at Sur La Table. You slide it over the handle when you take the pan out of the oven. TRUST me, that handle is HOT!!

OK, second side is done, so throw the whole pan in the oven at 350 degrees for 20-25 minutes. (Mine is EXACTLY 22 minutes).

Now go do a little art project with your kids while you smell the Heaven in the oven…

20-25 minutes later, slide that little pot holder over the handle…

And take the steak out of the oven.  Looks goooood huh!!???!

Loosely tent while you throw together a salad. I like to tent for about 5 minutes.  I prefer my steak closer to medium and Hubs likes his medium rare. Because of the triangle shape of a Tri-Tip you can definitely keep everyone happy!

Photos never really do meat justice, but this is perfectly cooked!

You can place it back in the pan to keep warm and soak up the juices.

I threw this one over a quick salad ~ Fresh garden lettuce, cucumber, apples, feta, yellow peppers, Marcona almonds, Girrards Light Champagne Vinaigrette.  Doesn’t hurt to serve a little Trader Joe’s Garlic Naan on the side either.

Leftovers can be used for dinners the rest of the week. I might use it in fried rice, or steak bowls, quesadillas, paninis, so many, many ways to use it up!

Seriously, this is so easy and yummy, you must make it this week! Enjoy!

16 thoughts on “{Good Eats} Super Easy Tri Tip in the Oven”

  1. Love these easy and delish recipes. Ive always just grilled mine but it’s still kind of cold and I love the idea of throwing it in the oven. Thanks for sharing!

  2. That is my FAVE seasoning – we use it on everything as well including fish! We always do tri tip on the BBQ so great idea about doing it in the oven – that way I can do without hubby being home!

  3. Worked pretty good. Didn’t use the seasoning but want to try it. Thanks. The Tip was small, it took about 24 minutes. Thanks.

  4. Thank you going to try this tomorrow, I’ve been looking for ways to do it! It’s gonna rain tomorrow and ya saved the day! Thanks again

  5. This is what’s for dinner tonight! And I loved your additional meal suggestions- will take advantage of them all!!!

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