Low Long to Cook Tri Tip in Oven at 350: Temperature Mode Cooking Time
Hey there! One of the most common questions I get is about cooking tri-tip in the oven. People think you need a grill or smoker, but trust me—done right, the oven can turn out an incredibly juicy, crusty-on-the-outside tri-tip. I’ve made this dozens of times in my NYC kitchen when the weather’s not cooperating for grilling, and it always hits the mark. Let me show you how I make it sing at 350°F.
Tri-Tip Oven Cook Time Chart (at 350°F)
| Weight of Tri-Tip | Doneness | Cook Time (Uncovered) | Rest Time | Internal Temp |
| 2 pounds | Medium-Rare | 25–30 min | 10 min | 130–135°F |
| 2 pounds | Medium | 30–35 min | 10 min | 140–145°F |
| 3 pounds | Medium-Rare | 35–40 min | 10 min | 130–135°F |
| 3 pounds | Medium | 40–45 min | 10 min | 140–145°F |
Tip: Always use a meat thermometer—timing is great, but temperature is gospel.
Recommended Oven Setup & Temperatures
| Step | Temp | Details |
| Preheat Oven | 350°F | Standard bake setting, no convection |
| Sear (optional) | Stovetop | Sear 2–3 min per side before roasting for extra crust |
| Internal Temp Target | 130–145°F | Depending on desired doneness |
| Rest After Cooking | Room Temp | 10–15 minutes tented with foil before slicing |
FAQ – 15 Questions About Cooking Tri-Tip at 350°F
How long does it take to cook a 2-lb tri-tip at 350?
On my experience, it takes about 25–30 minutes for medium-rare. I always rest it 10 minutes before slicing.
Should I cover the tri-tip in the oven?
I always cook it uncovered to build that beautiful crust. If you’re worried about dryness, baste once or twice during roasting.
Do I need to sear the tri-tip first?
I usually do. Searing on the stove gives it that caramelized edge. Just 2–3 minutes per side does the trick.
What’s the best internal temperature for tri-tip?
I aim for 130°F for medium-rare, 140°F for medium. I always use a meat thermometer to nail it perfectly.
Can I marinate the tri-tip before cooking?
Absolutely. I marinate mine overnight with garlic, soy sauce, olive oil, and rosemary—it soaks up incredible flavor.
Should I rest the tri-tip after cooking?
Always. I let it rest at least 10 minutes under foil. That’s when the juices redistribute and the magic happens.
How do I slice tri-tip correctly?
Against the grain! I’ve seen folks ruin a perfect roast by slicing it the wrong way. Find the grain and cut perpendicular.
Can I use a cast iron skillet to roast it?
Yes, and I do this a lot. Sear first in the skillet, then move it straight into the oven—it holds heat beautifully.
What herbs or rubs work best with tri-tip?
I love a mix of smoked paprika, garlic powder, thyme, and black pepper. Sometimes I add brown sugar for a caramelized edge.
How do I keep the tri-tip from drying out?
Don’t overcook it, and rest it well. I also baste with pan drippings or brush with melted butter halfway through.
Can I roast veggies with the tri-tip?
For sure. I often toss in carrots, onions, and potatoes—they soak up the juices and come out amazing.
Should I turn the tri-tip while cooking?
Halfway through, yes. It helps with even cooking, especially if your oven has hot spots (and trust me, most do).
Can I cook it straight from the fridge?
I recommend letting it sit at room temp for 30–40 minutes before roasting. It cooks more evenly that way.
What’s the texture like when oven-roasted?
Done right, it’s tender with a crusty edge and a juicy pink center. I’ve served it to picky eaters—no leftovers.
What’s your favorite side to serve with tri-tip?
Garlic mashed potatoes or a warm roasted corn salad. But honestly, this roast holds up to just about anything.