This beef tri-tip is tender, juicy, and full of meaty flavor.
What Is Tri-Tip?
The tri-tip is a triangular cut of beef from the bottom sirloin subprimal cut (the lower portion of the cow’s underbelly). It’s known for being tender with a rich, beefy flavor.
How to Season Beef Tri-Tip
This boldly flavored beef tri-tip recipe is seasoned with the following spices: kosher salt, ground black pepper, smoked paprika, garlic powder, cayenne pepper, dried rosemary, and fresh rosemary. The two types of rosemary take the flavor up a notch! Of course, you can customize the spice blend to suit your taste.
How to Cook Beef Tri-Tip
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make tri-tip:
- Make the spice rub, then season the tri-tip.
- Bake the meat until it’s medium-rare (or your desired doneness).
- Cover the pan with foil and let meat rest for 20 minutes.
- Slice the meat along the grain.
- Mix the broth in with the pan drippings and drizzle over the slices.
Chef's Notes
- Since we're using such a low temperature, there isn't going to be much carry-over heat, so be sure that you reach your target temperature before pulling it out.
- Feel free to use chicken broth instead of beef broth.
What to Serve With Beef Tri-Tip
Explore our collection of Best Side Dishes for Steak for delicious serving inspiration. Here are a few of the top-rated sides you’ll find:
- Wedge Salad with Elegant Blue Cheese Dressing
- Grilled Sweet Potato Wedges
- Skillet-Braised Brussels Sprouts
Editorial contributions by Corey Williams
Ingredients
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2 tablespoons kosher salt
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1 tablespoon freshly ground black pepper
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1 tablespoon smoked paprika
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1 teaspoon garlic powder
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¼ teaspoon cayenne pepper
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1 teaspoon dried rosemary
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1 tablespoon chopped fresh rosemary leaves
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1 (2 1/2 pound) beef tri-tip roast
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½ cup beef broth (Optional)
Directions
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Gather the ingredients. Preheat the oven to 225 degrees F (110 degrees C).
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Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
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Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
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Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
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Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
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Mix beef broth in with the pan drippings and drizzle over the slices.
![close up view of beef tri-tip sliced on a wooden cutting board with a knife]()
Chef John
Nutrition Facts (per serving)
| 274 | Calories |
| 12g | Fat |
| 1g | Carbs |
| 38g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 274 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 4g | 22% |
| Cholesterol 132mg | 44% |
| Sodium 1540mg | 67% |
| Total Carbohydrate 1g | 1% |
| Dietary Fiber 1g | 3% |
| Total Sugars 0g | |
| Protein 38g | 77% |
| Vitamin C 1mg | 1% |
| Calcium 17mg | 1% |
| Iron 4mg | 20% |
| Potassium 353mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
