Instead of firing up the grill like my Grilled Tri-Tip with Chimichurri, this Cast Iron Tri-Tip delivers all the flavors indoors with minimal effort and is an easy oven method. A quick sear creates a delicious crust before the roast finishes in the oven with butter, garlic, and Italian peppers. The result is a juicy, tender tri-tip that's easy enough for a weeknight yet impressive enough for guests.

Serve it with baked potatoes cooked alongside the roast and a simple green salad for a complete meal with very little extra work.

After months (almost a year) of remodeling, my kitchen is almost finished, and having a working stove again has me excited to get back to cooking and baking! I can't wait to share more easy homemade recipes like this cast iron tri-tip with you.

Image Credits ©2026 Theresa Huse

Why You'll Love This Cast Iron Tri-Tip

• Easy oven or gas grill cooking method
• Simple ingredients, big flavor
• Quick to prep with minimal hands-on time
• Cast iron sear for a perfect crust
• Perfectly cooked, tender slices every time
• Great for leftovers like steak tacos, sandwiches, or pot pie

Ingredients You'll Need

• 3-pound tri-tip
• 1 tablespoon of olive oil
• garlic powder to taste
• salt and pepper to taste
• 2 garlic cloves
• 1-2 Italian peppers
• 2 green onions (optional)
• fresh oregano and rosemary
• 2 tablespoons butter

Equipment Needed

You will need a cast iron skillet and a meat thermometer for this recipe.

How to make Cast Iron Tri-Tip

Follow these simple steps to make juicy cast iron tri-tip in the oven or on the grill.

1. Trim the tri-tip and season generously on all sides.
2. Heat a cast iron skillet over medium-high heat with olive oil. Add the tri-tip and sear on both sides for several minutes until well browned.
3. Loosely cover the skillet with foil and transfer it to the oven (preheated and already baking potatoes).
4. Roast for about 15-20 minutes per pound, then carefully flip the tri-tip halfway through cooking. Add the butter, garlic, chopped green onions, and sliced Italian peppers to the skillet. Sprinkle with fresh oregano and a sprig of fresh rosemary.
5. Continue cooking until the tri-tip reaches your desired internal temperature.
6. Remove from the oven, fully cover with foil, and let the roast rest for 10-15 minutes before slicing.
7. Slice against the grain and serve with baked potatoes, salad, or your favorite side dishes.

Pin it for later or print the recipe below.

Continue to Content

Yield: 4-6 Servings

Cast Iron Tri-Tip

No Ratings

Print

Sear this cast iron tri-tip on the stovetop, then finish it in the oven with butter, garlic, and sweet Italian peppers for a tender, juicy roast. It's an easy dinner recipe that's perfect served with baked potatoes and a fresh salad.

Prep Time 15 minutes

Cook Time 45 minutes

Additional Time 15 minutes

Total Time 1 hour 15 minutes

Ingredients

• 3-pound tri-tip
• 1 tablespoon of olive oil
• garlic powder to taste
• salt and pepper to taste
• 2 garlic cloves
• 1-2 Italian peppers
• fresh oregano and rosemary
• 2 tablespoons butter

Instructions

1. Trim the tri-tip and season generously on all sides.
2. Heat a cast iron skillet over medium-high heat with olive oil. Add the tri-tip and sear on both sides for several minutes until well browned.
3. Loosely cover the skillet with foil and transfer it to the oven (preheated and already baking potatoes).

Add the butter, garlic, chopped green onions, and sliced Italian peppers to the skillet. Sprinkle with fresh oregano and a sprig of fresh rosemary.

4. Continue cooking until the tri-tip reaches your desired internal temperature.
5. Remove from the oven, fully cover with foil, and let the roast rest for 10-15 minutes before slicing.
6. Slice against the grain and serve with baked potatoes, salad, or your favorite side dishes.

Notes

• For best flavor, let the tri-tip sit at room temperature for 20–30 minutes before cooking.
  
• Always use a meat thermometer for accuracy—cook to your preferred doneness.
  
• Searing in a hot cast iron skillet helps lock in flavor and creates a rich crust.
  
• Add butter, garlic, and peppers after searing so they don’t burn in the pan.
  
• Let the tri-tip rest for 10–15 minutes before slicing to keep it juicy.
  
• Slice against the grain for the most tender results.
  
• Oven temperatures may vary slightly, so check early if your oven runs hot.

Great for leftovers—use in sandwiches, tacos, salads, or beef pot pie.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 56Total Fat 6gSaturated Fat 3gUnsaturated Fat 3gCholesterol 10mgSodium 30mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g

Not all nutritional information is always 100% accurate.

Recipe Tips

• Pat the tri-tip dry before seasoning for the best sear.
• Let the meat sit at room temperature for 20-30 minutes before cooking.
• Use a heavy cast iron skillet that can go directly into the oven.
• Add the butter and garlic after flipping the roast so they don't burn during the initial sear.
• Always let the meat rest before slicing.
• Slice against the grain for the most tender bites.
• Spoon some of the melted butter over the roast before serving.

What Temperature Should Tri-Tip Be?

Remove the tri-tip from the oven about 5–10°F before your desired final temperature to account for carryover cooking.

For the juiciest tri-tip, most people prefer medium-rare to medium.

Cook until the thickest part of the roast reaches your preferred temperature (see the doneness chart). For medium, remove the roast around 135–140°F and let it rest under foil for 10–15 minutes before slicing.

I'm still getting used to my new oven; it seems to run hot. All ovens vary slightly. Removing it at 150°F will generally result in medium-well.

Serve with:

• Baked potatoes
• Mashed potatoes
• Roasted vegetables
• Garden salad
• Caesar salad
• Pasta salad
• Dinner rolls
• Garlic bread

Storage & Reheating

Storage

Store leftover tri-tip in an airtight container in the refrigerator for up to 3–4 days. For best results, slice the meat before storing so it reheats more evenly.

Reheating

Reheat gently in a skillet over low heat with a splash of broth or butter to keep the meat juicy. You can also warm it in the oven, covered with foil, at 300°F until heated through.

Freezing

Freeze sliced or whole tri-tip in a freezer-safe bag or container for up to 2–3 months. Thaw overnight in the refrigerator before reheating.

Leftover Ideas

Leftover tri-tip is perfect for:

• Beef pot pie (link this here when it’s live)
• Sandwiches or sliders
• Tacos or burrito bowls
• Steak salads
• Fried rice or pasta dishes

Frequently Asked Questions

Do I have to sear the tri-tip first?

Yes. Searing creates a flavorful crust and helps lock in juices before finishing the roast in the oven.

Why should I let tri-tip rest?

Resting allows the juices to redistribute throughout the meat, making every slice more tender and juicy.

Should I cover the tri-tip while baking?

Loosely tenting the skillet with foil helps prevent excessive browning while allowing the roast to cook evenly.

How do I know when tri-tip is done?

The most accurate way is to use an instant-read meat thermometer inserted into the thickest part of the roast.

Which way do I slice tri-tip?

Always slice against the grain. Because the grain changes direction in a tri-tip, you may need to rotate the roast before finishing the slices.

Can I make this recipe on the grill?

Yes. Grill over indirect heat after searing, or follow your favorite grilled tri-tip method. You can grill tri-tip using my grilled tri-tip recipe here.

More Beef Recipes You'll Love

If you enjoyed this Cast Iron Tri-Tip, try these other beef favorites from my kitchen:

• Grilled Tri-Tip with Chimichurri
• Easy Grilled Steak Recipe
• Instant Pot Beef Stew
• Herb Roast Beef
• Beef Pot Pie (perfect for leftovers) recipe coming soon! Subscribe so you don't miss out.
• Find more recipes here: Beef Recipes

• New here? Be sure to Subscribe. Grab our bonus printable recipe binder and cooking resources. Plus, never miss a post with our newsletter!
• Don't forget to Pin it for Later
• Follow us on Pinterest
• Shop our favorites on Amazon