Tri-Tip Steak (Salt + Sear + Roast)
By Tomás Reyes · Texas Rancher · Updated 2026-05-09
Tri-tip is a 1.5-3 lb triangular roast from the bottom sirloin. Sear all sides, oven-roast to 130°F, slice against the grain. ~$10/lb, 30 min total.
Tri-tip steak is a 1.5 to 3 pound triangular roast cut from the bottom sirloin of beef. The whole roast cooks in 25 to 35 minutes — sear all sides at high heat, then finish in a 350°F oven to 130°F internal for medium-rare. Salt-and-butter only, no rub. A 6-ounce cooked serving delivers 44g protein, 20g fat, and 360 calories. Tri-tip costs about $9 to $13 per pound and feeds 4 to 6 people from a single 2-pound roast — among the cheapest premium beef cuts you'll find. The grain runs in two different directions across the cut, so slicing matters: cut against the grain in the larger section, then turn the smaller pointed end and slice against its grain. Picanha (Brazilian) is the same anatomical cut from a different butchering tradition. This recipe handles both.
Ingredients
| Ingredient | Protein | Fat | Calories |
|---|---|---|---|
| 6 oz tri-tip cooked (per serving) | 44g | 14g | 290 |
| ½ tbsp butter (finishing) | 0g | 6g | 50 |
| Coarse salt | 0g | 0g | 0 |
| Per serving | 44g | 20g | 360 |
Macros per serving (after cooking and any fat draining). Source: USDA FoodData Central.
Instructions
- 1
Salt the whole tri-tip roast generously on all sides 40 minutes to 24 hours before cooking. Refrigerate uncovered to dry-brine.
- 2
Preheat oven to 350°F. Heat a 12-inch cast iron skillet over high heat until smoking.
- 3
Pat the tri-tip dry. Sear the fat side down for 4 minutes until deeply browned, then flip and sear the lean side for 3 minutes.
- 4
Sear the two short ends for 90 seconds each, holding with tongs. The whole roast should be browned all over.
- 5
Transfer to the oven (or move to a rack on a sheet pan). Roast at 350°F for 15 to 25 minutes.
- 6
Pull when the internal temperature reaches 125°F (it rises to 130°F during rest for medium-rare).
- 7
Rest 10 minutes. Slice against the grain — note the grain changes direction across the cut.
- 8
Top each portion with a thin pat of butter while still warm.
Nutrition per Serving
Frequently Asked Questions
Tri-tip vs picanha — what's the difference?
Anatomically the same cut (bottom sirloin cap), different butchering traditions. Picanha (Brazilian) is left whole with the fat cap intact and grilled rotisserie-style. Tri-tip (American/California) is more often trimmed and seared. Macros are identical: 26g protein and 12g fat per 100g cooked. The recipe technique here works for both labels.
Do I need a smoker for tri-tip?
No. The classic Santa Maria style is grilled over oak, but oven sear-and-roast (this recipe) produces nearly identical results. Smokers add about 15 to 20% more flavor depth from wood smoke; the sear plus roast approach takes 30 minutes total versus 1.5 to 2 hours for smoking.
Why does the grain matter so much?
Tri-tip has two distinct grain directions meeting at an angle in the middle of the roast. Slicing with the grain in either section produces tough, chewy bites; slicing against the grain in both produces tender slices. Look for the visible muscle-fiber lines and rotate the roast as you slice.
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