Tri tip roast is a flavorful and lean cut of beef from the bottom sirloin. When cooked properly, it can be exceptionally tender and juicy. Determining the right cooking time and temperature for tri tip roast is important to achieve the best results.
What is Tri Tip Roast?
Tri tip roast comes from the tri-tip, which is a small triangular muscle located near the sirloin primal cut. It’s sometimes called a triangle roast due to its shape. This cut has good marbling which provides flavor and tenderness when cooked correctly. Here are some key facts about tri tip roast:
- Comes from the bottom sirloin primal cut near the flank and round primals
- Typically weighs 2-3 pounds
- Has good marbling which adds flavor
- Grain of the muscle fibers run lengthwise
- Flavor is enhanced through marinades and rubs
Tri tip was relatively unknown outside of California until recently. Now it has become more popular nationwide as a flavorful and leaner alternative to other beef roasts. When cooked properly it can be quite tender and juicy.
Recommended Cooking Methods
There are several good options for cooking tri tip roast. The most common methods are:
- Roasting in the oven
- Grilling or smoking on a barbecue
- Sous vide
Oven roasting is a simple hands-off approach that works well. Grilling or smoking over indirect heat also infuses nice flavor. Sous vide cooking allows precise control for tenderness. Here is an overview of each method:
Oven Roasting
Roasting in the oven is a easy method that consistently produces juicy and tender results:
- Preheat oven to 250-275°F
- Season tri tip all over with salt, pepper, and other dried herbs/spices
- Place on a wire rack in a roasting pan, fat side up
- Roast until it reaches desired doneness, removing when 5°F below target temperature
- Let rest 10-15 minutes before slicing against the grain
The low temperature oven roasting gently brings the meat to perfect doneness. Roasting on a rack allows air circulation for even cooking. Letting it rest after cooking allows the juices to redistribute.
Grilling/Smoking
The high dry heat of grilling or smoking adds great flavor to tri tip:
- Bring meat to room temperature before cooking
- Season generously with salt, pepper, herbs, and spices
- Grill over indirect medium heat, turning occasionally
- Use a digital thermometer to monitor doneness
- Let rest 5-10 minutes after reaching target temp before slicing
The indirect grill heat slowly cooks the meat while adding delicious charred flavors. Smoking over low heat for 1-2 hours also infuses great taste.
Sous Vide
Sous vide cooking allows very precise control over doneness:
- Season tri tip all over and vacuum seal in a bag
- Cook in a water bath at 130-140°F for 1-4 hours until pasteurized
- Remove and sear quickly on hot grill or pan to brown exterior
- Let rest 5 minutes before serving
The lower sous vide temperatures result in evenly cooked, tender meat. Searing at the end provides a nicely browned crust.
Recommended Internal Temperatures
Monitoring the internal temperature is the best way to determine when the tri tip roast is done cooking. Here are the target temperatures for different doneness levels:
| Doneness | Target Internal Temp |
|---|---|
| Rare | 120-125°F |
| Medium Rare | 130-135°F |
| Medium | 140-145°F |
| Medium Well | 150-155°F |
| Well Done | 160+°F |
Use an instant read digital meat thermometer to check temperature in the thickest part without touching bone. Remove from heat 5°F before reaching the target temperature for carryover cooking.
Recommended Cooking Times
The cooking time for tri tip roast can vary quite a bit depending on the size of the roast and doneness desired. Here are some general time ranges to expect:
| Cooking Method | Cook Time Estimate |
|---|---|
| Oven Roasting at 275°F | 1.5 – 2.5 hours |
| Grilling over Medium Heat | 45 – 60 minutes |
| Smoking at 225°F | 1.5 – 2.5 hours |
| Sous Vide at 135°F | 1 – 4 hours |
These cooking time ranges are approximations. Always rely on an instant read thermometer to determine doneness rather than time alone.
Key Tips for Cooking Time
- Larger roasts over 3 pounds will take more time
- Thicker cuts take longer to come up to temperature
- Leaving meat out at room temp before cooking reduces time
- Higher oven temps slightly shorten cooking time
- How done you cook it affects time range
The thickness of the particular tri tip roast you are cooking will be the biggest factor impacting cooking time. Monitor it closely with a meat thermometer for best results.
Resting, Carving, and Serving
Properly resting, carving, and serving tri tip roast helps maximize its flavor and tenderness. Follow these tips:
- Rest meat 10-15 minutes after removing from heat. This allows juices to redistribute back into the meat.
- Slice across the grain into thin slices for tenderness. Go against the lengthwise grain of the muscle fibers.
- Slice on a diagonal against the grain for wide, triangular slices that look nice.
- Pour juices from resting over sliced meat for added flavor and moisture.
- Pair simply with salt, pepper, natural jus. Avoid heavy sauces.
Resting is a must for tender, juicy meat. Cut properly sliced meat across the grain. Tri tip pairs well with simple seasoned salts and natural pan juices.
Top Tips for Best Results
Use these top tips for cooking excellent tri tip roast:
- Bring meat to room temp before cooking
- Generously season with herbs, spices, salt
- Use a meat thermometer to monitor temp
- Cook low and slow to desired doneness
- Let rest at least 10 minutes after cooking
- Slice properly against the grain for tenderness
Getting the tri tip to room temp helps it cook evenly. Proper seasoning adds lots of flavor. Monitor with a thermometer for perfect doneness. Letting it rest preserves moisture. Slicing against the grain maximizes tenderness. Follow these tips for exceptional results!
Frequently Asked Questions
What is the best way to cook tri tip roast?
The best cooking methods for tri tip are oven roasting, grilling/smoking over indirect heat, and sous vide. All produce tender, juicy, and flavorful results when done properly.
How long does it take to cook a 2 pound tri tip roast?
A 2 pound tri tip roast will take around 1 – 1 1/2 hours to cook by most methods. Oven roasting at 275°F takes about 1 hour 10 minutes. Grilling over medium indirect heat takes 45-50 minutes. Smoking at 225°F takes 1 – 1 1/4 hours. Sous vide times can vary more depending on temperature.
What temperature do you cook tri tip roast to?
Cook tri tip to 120-125°F for rare, 130-135° for medium rare, 140-145° for medium, 150-155° for medium well, and 160+°F for well done. Use a meat thermometer to determine doneness.
How long can I leave a tri tip roast in the oven?
Do not leave a tri tip roast in the oven longer than the recommended cooking times. Overcooking will result in dry, tough meat. Use a meat thermometer to monitor doneness and remove from oven when 5°F below target temp.
Can you cook a tri tip roast from frozen?
It’s best not to cook tri tip roast directly from frozen. Defrost fully in the refrigerator 1-2 days before cooking. Starting from frozen increases cook times and can result in uneven cooking.
Conclusion
Cooking tri tip roast perfectly results in tender, juicy meat full of flavor. Oven roasting, grilling/smoking, and sous vide are great methods. Cook to 120-160°F internal temperature depending on desired doneness. Use a meat thermometer to monitor. Allow to rest before slicing thinly against the grain. Follow proper techniques and take tri tip roast to the next level!