How Long to Cook Tri-Tip
Tri-tip roast or steak, a triangular cut from the bottom sirloin. Popular in California-style barbecue.
The Short Answer
In the oven at 425°F, tri-tip takes 25–35 minutes. The USDA-recommended safe internal temperature is 145°F, verified with an instant-read thermometer in the thickest part. Scroll down for all cooking methods, detailed instructions, and tips from the Professor.
Always verify with an instant-read thermometer inserted into the thickest part.
Cooking Methods
🔥 Oven
Temperature: 425°F
Time: 25–35 minutes
Rest: 10 minutes
Sear on all sides in a hot skillet first, then roast. For a 2-pound roast, target 25 minutes for medium-rare. Use a meat thermometer.
🔥 Grill
Temperature: 450°F
Time: 20–30 minutes
Rest: 10 minutes
Sear over direct high heat for 5 minutes per side, then move to indirect heat until internal temp reaches 130 degrees F for medium-rare. Rest before slicing.
🍳 Stovetop
Time: 5–7 minutes
Rest: 8 minutes
Per side in a cast iron skillet over high heat. Best for tri-tip steaks cut to 1 inch thick. Finish in a 400 degree F oven if thicker.
Always slice tri-tip against the grain. This cut has two different grain directions that meet in the middle, so rotate the roast 90 degrees halfway through slicing. Cut it wrong and even a perfectly cooked tri-tip will be chewy.
Frequently Asked Questions
The USDA minimum is 145 degrees F with a 3-minute rest. For medium-rare, pull at 130-135 degrees F. It will continue to rise 5-10 degrees while resting.
At 425 degrees F in the oven, plan roughly 12-15 minutes per pound for medium-rare. Always use a thermometer rather than relying on time alone, as thickness varies.
Two common causes: overcooking past medium doneness or slicing with the grain instead of against it. Tri-tip has a visible grain pattern. Slice perpendicular to those fibers.
The Bottom Line
Tri-Tip is straightforward to cook when you know the time and temperature. The most important number to remember is 145°F internal. An instant-read thermometer is the only reliable way to confirm doneness; color and firmness are not accurate indicators. Use the method that fits your equipment and schedule, and always let the food rest before cutting or serving. Resting allows juices to redistribute and carryover cooking to finish the job.
Source: USDA Safe Minimum Internal Temperatures | Last verified: March 30, 2026