Anyone ever cook a tri tip this way? I have done many SV and reverse seared on grill. I have a 3 lb prime to cook but don’t feel like firing up the grill. Was thinking of doing it more like a traditional Sunday roast. Garlic herb rub then into low oven on rack, pull short of final temp crank oven to 500 and finish (or broil). I figure the tapered end might get a touch closer to medium but otherwise, anyone do anything like this?
-
-
I would go for it. I have tried everything in the oven or stove that I normally cook on a smoker/grill. I use a small water pan for my low-n-slow cooks b/c the convection can dry things out.
If you want, you can tuck and tie the tail of the Tri-tip for more even cooking. My MIL likes it well done(old school), so that’s her piece. -
A BTU is a BTU. The flavor will be different, but it should be a straight forward cook.Comment
-
Tri-Tip has been called the poor man’s prime rib. And yes, you can absolutely do it in the oven.Comment
-
I do this sometimes and yes, cook it just like a prime rib. It will finish a lot sooner because of thickness. You can tuck the taper and tie or score where it starts to get thin and cut that off when it gets to desired temp (and hold) while the rest of the roast finishes. Medium rare is best for this cut as it can get tuff from overcooking. Looking forward to the pictures...
Last edited by Ace; December 7, 2025, 10:27 AM.Comment
-
You can also do a TT like a brisket in half the time.Comment
-
I'm sure it'll be fine. I'm in the same boat. I have a 4.5# beef back rack of ribs. It's going to be 20°. The recipe calls for a gas grill, attached. I'm going to do in the oven. I've done many times, never in the oven. Im not concerned with it result.
Comment
-
I sometimes cook Tri-Tip in the oven. I start with a sear under the broiler and then run the oven at 300 until the IT is 135Comment
-
You got a deep fryer?Comment
-
Tri tip in an oven? Forgive me for being a snob - please, don’t do it.Comment
-
I will do steaks and roasts, to include tritip low and slow with no sear quite often in my pellet cooker which is just a convection oven. I honestly don't miss the sear.most of the time, but is that because the smoke brings something to the table? Not sure I'd be happy with oven only, but why not give it a shot and see if ya like it.Comment
-
Sorry no pictures - wasn't my favorite way to cook a tri-tip, but I wanted to cook it and it was just too cold to go outside and grill in the dark. I think SV to grill is the best way for this cut, followed shortly by reverse sear.Comment
-
I suspect tritip brisket style needs the smoke or maybe extra seasoning or something if done that way in an oven only. -
I haven't done the brisket style tri-tip thing - honestly, the idea of cooking a tri-tip that far seems crazy to me and I absolutely love a perfect mid-rare tri-tip over charcoal with some chimichurri. I do wish I had a good way to make brisket in small portions though. -
bbq_esq I personally believe everyone should try it. I too prefer it grilled BUT it's surprisingly good result brisket style considering the things have almost no fat. If doing just normal in the oven, gotta use the broiler.
-
-
[QUOTE=bbq_esq;n1797978]Anyone ever cook a tri tip this way? I have done many SV and reverse seared on grill. I have a 3 lb prime to cook but don’t feel like firing up the grill."
Don't feel like firing up the grill? Please revoke his membership, for this blasphemy...
On a lighter note: Sounds like it will be delicious.Comment
Comment