Oven Roasted Santa Maria Tri Tip
Transform your next dinner into a flavor-packed feast with this Oven Roasted Santa Maria Tri Tip recipe. Perfectly seasoned with a bold blend of spices—including smoked paprika, garlic powder, and a hint of cayenne—this tender tri-tip roast is crafted to deliver iconic California-inspired flavors. The roast is first seared to create a caramelized crust, then oven-roasted to juicy perfection in under 30 minutes, making it an ideal choice for both weeknight meals and special occasions. Served sliced against the grain, this dish pairs beautifully with roasted veggies, garlic mashed potatoes, or a crisp salad. Easy to prepare yet undeniably impressive, this tri-tip recipe will quickly become a family favorite!
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Recipe Information
Ingredients
- 2.5 pounds tri-tip roast
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoons ground cumin
- 0.25 teaspoons ground cayenne pepper
Instructions
Preheat your oven to 425°F (220°C).
Pat the tri-tip roast dry with paper towels and set it on a clean cutting board.
Brush the roast with olive oil on all sides to help the seasoning adhere.
In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, dried oregano, ground cumin, and cayenne pepper.
Sprinkle the seasoning mixture evenly over the tri-tip, ensuring all sides are coated. Gently rub the seasoning into the meat for even coverage.
Heat a large, oven-safe skillet or cast-iron pan over medium-high heat on the stovetop. Once hot, place the tri-tip in the pan and sear for 2-3 minutes per side until a golden-brown crust forms.
Transfer the skillet with the seared tri-tip to the preheated oven.
Roast the tri-tip in the oven for 20-25 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium, as measured with a meat thermometer inserted into the thickest part of the roast.
Remove the tri-tip from the oven and let it rest for 10 minutes on a cutting board, tented loosely with aluminum foil.
Slice against the grain into thin slices and serve immediately. Pair with your favorite sides, like roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 320 mg | 14% | |
| Total Carbohydrate | 1.4 g | 0% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.2 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 742 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
